Hot DAMN!
Now I gotta go get me a pork shoulder.
I did the pork shoulder thing too. Eight hours in a slow cooker after being dry rubbed with salt, pepper, garlic, onion, cinnamon and chili powder with onions and chipotle peppers in with it. Served up with sliced, vine ripened tomatoes, slaw, cornbread and fresh cherries for dessert.
Leftovers for lunch tomorrow. 
Tonight: Boudin blanc on a hoagy roll with sautéed onions and mustard.
We made pan pizza - literally.
We take a 12" Teflon frying pan (with an oven proof handle), drizzle in 3 oz of olive oil and press 8 oz of dough into it and dock the dough.
Pre-heat the oven to 450 then put the pan in the oven for 10 minutes.
Take it out and cover it with sauce and cheese and pop it back in for another 5 minutes.
Fool-proof delicious pan pizza.
We always eat it with hard boiled eggs - I don’t know why, we’ve done it since I was a kid.
I made my pasta-free lasagna, with a few twists. Deli chicken breast slices instead of noodles.
browned some grown beef with a little garlic, anchovy paste, tomato paste, and lemon juice. Mix the ground beef with ricotta cheese, parm. cheese, tomato sauce, and a little more lemon juice. Layer chicken breast, meet/tomato mix, and shredded 4-cheese Mexican mix. (I’d normally use mozzarella, but I wanted something different.)
After you run out of stuff for layers, top it off with sliced mozzarella.
The only problem I have when I make this is I keep forgetting that without the starch from the noodles, the sauce stays a little too liquid. But it still works pretty well.
-D/a
A HUGE salad. One heart of romaine, half a large red pepper, a tomato, and an avocado. Generously covered in crumbled blue cheese and topped with raspberry hazelnut vinaigrette.
Tonight is chicken cutlets (chicken boobs pounded thin, breaded, and fried up quick) with probably green beans and maybe mashed pots. Later on this week we’re having beef stroganoff, grilled steaks with corn and baked potatoes, quesadillas, shepherd’s pie (or whatever it’s called when you use beef instead of lamb in the pie), and something called a sour cream noodle bake (that I’ve never made before, obviously).
Last night: Shrimp with sautéed onions, red and green peppers, served over cheese grits.
Reheated pad thai chicken noodles.
Mmmm… reheated noodles are the best drool
I’m firing up the charcoal grill for some steak, corn-on-the-cob, and veggie kabobs with mushrooms, cherry tomatoes, and fresh pineapple.
Forget the noodles, I’ll be over in 5…
Bring some beer!
I really love boobs. Seriously. I also really, really love chicken. The day that you make me think of boobs when I’m cutting a chicken breast in half, is the day that I want to do awful, fart-related things to your food. Wet farts.
Lady boobs and chicken breasts are separate things! Both are great in the mouth, but each should be treated very, very differently. All hail chicken and boobies! Maybe I need a sig line after all.
Last night, chili nachos. Tonight, beef stroganoff, plus lots of wine and probably some flatbread.
It was hot last night, and the SO didn’t even want to cook bacon for BLATs. (Anyway, the lettuce was a bit tentative so she tossed it out.) So we had avocado on toast.
Tonight I made fish’n’chips from scratch, using haddock and batter made with Newcastle Brown Ale.