Pork & potatoes that I didn't like much but everyone else did

Pork tenderloins (2, about 3.5 lbs or so)
Onion soup mix
Potatoes of your choice (5-7)
Yellow onions (2)
S&P, whatever else you like
Dill
Chicken broth
White wine

Coat the tenderloins in the soup mix and brown a bit in an oven-safe pan on medium-high heat all around about five minutes. The mix has plenty of salt so don't worry about seasoning.
While these are cooking slice two onions quite thin and chop potatoes into inch(ish) cubes.
Deglaze pan with 1/8 cup chicken broth and a splash of white wine.
Cover pork with onions and place potatoes where ever you like.
Season potatoes & onions with salt & pepper and a good bit of fresh dill.
Throw the whole thing into 410 oven until the pork registers 145 internal temperature (a good, set & forget digital meat thermometer is tenderloin's best friend), about twenty minutes.
Remove the tenderloins and wrap in foil to rest for ten minutes or so, during which the potatoes & onions should be placed back in the oven (now 430 degrees) as the potatoes are most likely still a bit raw.
If the pan is drying out add a bit more broth.

Slice tenderloin into medallions and return to the onion/potato gravy.

I didn't care too much for this meal as the onions and (yukon gold) potatoes got a bit sweet which I didn't want but everyone who ate it raved so whatever.

Breakfast Soup

I just realized I've never seen a (Western style) breakfast soup.

I've made about a half gallon of okay chicken stock (better than can but I've definitely made better) and will experiment in the morning.

Not High Swedish Meatballs

So I'm not high but this was still amazing/mostly off the cuff.
Note, this is for my big ol' family, knock down your proportions as appropriate

Viking Meatballs
1.5 lb ground pork
(or .75 lb pork, .75 lb veal)
1 lb ground stag (aka venison sausage)
3-4 onions
3 cloves garlic
Tarragon (dried for ease)
Dill (fresh)
Thyme (dry)
Dijon
Nutmeg
2 eggs
1 cup breadcrumbs
.5 lb mushrooms
Butter/oil
Beef broth
Quick-whisk flour
Sour cream
Parsley for garnish

Salt & pepper (derr)

Step one: Put Garrison Keillor on the radio

Dice onions to about a quarter inch, season and sweat extensively at low heat to not quite caramelized but very soft (I loathe big chunks of half raw onion in my meatballs/meatloaf) with two cloves smashed garlic. This could take a while, I just let it sit at very low and stir from time to time, 10-15 minutes.
While that's cooking mix meats with a strong pinch of the above herbs/spices (emphasis on my beloved tarragon, go easy on the dill, it's strong of course) and a squirt of dijon (.5 tbsp). Bit of salt loads of pepper.
Add onions, mix a bit and add (beaten) eggs, toss. Mix (hands work best) with half a cup of breadcrumbs, if it seems too wet/unmanageable add the rest. The mix should be just slightly crumbly.

Roll meat mix into balls. I like somewhere between a golfball and a racquetball ball.
In a large pan fry (5-6) balls all around a bit (enough to get some delicious brown bits in the pan) in butter & oil, place in baking pan & cover with foil. Continue cooking in a 330 (or so) degree oven while the rest of the balls are prepared.

While meatballs are in the pan dice one large yellow onion as fine as you can and smash one clove garlic. Throw in with mushrooms (sliced or diced fine, I prefere the latter) to whatever oil remains in the pan after all meatballs are in the oven. Add oil if necessary.
Give a quick saute one medium high until nicely browned. Clear some room & add three pats butter & .5 tbsp of oil. Add quick-whisk flour (Wondra, it's basically superfine flour) and whisk until fully combined.

Add approx three cups beef broth and stir; heat until a loose gravy forms and add .5 cup sour cream. Mix until fully combined.

Take meatballs out of oven. This should be about fifteen-twenty minutes overall in there, they should be fully cooked. Pour whatever fat/juice is in the pan into the gravy and stir. Add meatballs and coat.
Serve over egg noodles (mmm…egg noodles) with a bunch of fresh parsley.

Enjoy your stag with a great flagon of mead before raiding the English coast, Norse warrior.

Culinary Best Friends

I haven't really cooked anything novel while high so nothing really new.

But I'm sweating some onions now for Swedish meatballs made with stag (aka venison sausage) like a proper Norse raider and was spicing/herbing the meat when I had an idea.

The following is a small, likely to be expanded in the future list of things that are great together.
Tarragon & dill.
Eggs & tarragon/dill.
Split pea soup & bleu cheese
Thanksgiving yams & bleu cheese (I'm a total slut for sweet-sharp, throw in smoky bacon + salted toasted pecans and I can't be held accountable for my actions)
Pork & mustard
Pork & berries (most any kind, I'm partial to rasp)
Toasted and crushed fennel seeds with anything ever.
Mushrooms and gravy