Which is why the pork tenderloin with mushrooms I’m making is wrapped up aluminum foil before it gets tossed in the oven. 
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Or leave it to soak with either water or vinegar for a while.
I found that vinegar helped with burnt-stick-to-the-utensil-like-crazy stuff sometimes.
Tried my hand at substituting lentils for mince recently.
I added a small bit of mince, just for the vitamins etc. (You really don’t need a LOT of meat).
This is the result (eating at work after heating it up).
I tend to cook big (enough for 4 portions) so I don’t have to use the oven frequently. Saves on gas and time spent making food.
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I think tonight’s going to be another adventure in learning to cook smoked salmon. It’s technically already cooked, but I like it warm. Last time was simple with just some margarine on the top and a brand of tartar sauce I just discovered that’s really good. I might try cooked onions this time. I just have to remember to caramelize them instead of carbonizing them this time. 
Just a bit of breakfast today. Comically large homemade bread (toasted), duck eggs with chives, homemade baked beans, fried tomatoes, thick-cut bacon, sliver of aged Havarti.
#numnums
I made a nice field tomato galette last night in puff pastry. It was so good that the two of us polished it off before half an episode of Ted Lasso was over.
I made steak salad for dinner. Salad, topped wth about a half pound of skillet-cooked ‘fajita strips’ from the store.
Sounds legit.