We love it, and I may have to start growing my own.
Last night we had stuffed hot banana peppers. Very good and very hot. Too often the peppers are mild, but these were really hot.
Last night night I made the pork chop I bought the previous day, seasoned with kosher salt, fresh ground pepper, and basted with butter mixed with garlic and rosemary. I had mashed potatoes and a green salad on the side.
Today is Memorial Day in the US, which means a day off work and barbecuing (and also remembering fallen soldiers). So I’ll be putting some ribs in the smoker shortly, and I’ll be making some coleslaw and potato salad to go with them.
Sloppy Joe, cole slaw and a gin & tonic. Happy Memorial Day!
Steak, baked potatoes and (finally!) the last of the red cabbage. Chocolate peanut butter cake for dessert.
A health foodTex-Mex bowl of black beans, chipotle, chickpeas, corn, peas, kale, pepitas, cashews, sweet potatoes, porcinis, and many other seeds and spices. It’s from a batch of freeze-dried camping food that I’m cycling through. Surprisingly good. With an IPA to drink.
…And also strawberry shortcake for dessert.
Minced half an habanero pepper and mixed it into ground turkey. Grilled Turkey Burgers with cheese, tomato, onion, relish, mustard, and mayonnaise.
For an accompaniment I couldn’t decide between coleslaw and potato salad, so we had both. Dale’s Pale Ale to drink.
Salmon, Tuna, Mango Ceviche served on shredded Romaine instead of rice because carbs. Delicious, but would have been way better with rice.
For breakfast this morning had faux steak & eggs. Reheated a turkey burger and topped with a sunny side up egg.
A store-made ricotta and meat sauce lasagna and Greek salad. And a very successful experiment for dessert.
I had picked up a bottle of good quality balsamic vinegar (four-leaf rated), not sure what I was going to use it for but I was inspired by the hors d’oeuvres last Saturday, some of which had been balsamic-drizzled. A four-leaf balsamic is described by one review site as “superbly lush and intense … syrupy with complex flavors and a heavy aroma …”. So I drizzled some on Haagen-Dazs vanilla ice cream. OMG, what a combination! The balsamic itself seemed transformed into something like a complex minty chocolate and it somehow kicked up the ice cream a couple of notches into gourmet territory. It ought to be even better with fresh strawberries on the ice cream. I’m not averse to trying it on savory foods, too, but a more tart two- or three-leaf balsamic might work better there.
Hear that knocking at your door? Thats me!
Grilled Chicken breast cutlets marinated in butter and garlic served with air fried butternut squash cubes and Cole slaw.
Grey Goose (a gift today, my favorite vodka) on the rocks.
Steamed shrimp, snap peas, biscuits and mixed fruit - blueberries and strawberries from the garden, peaches from the farmer’s market. Chocolate peanut butter cake for dessert.
Dinner tonight was a good excuse to use more four-leaf balsamic. Stone-baked flatbread with tomato sauce, edam cheese, arugula, and sliced cherry tomatoes, lightly drizzled with balsamic.
A big salad, stewed rhubarb, potato salad, and grey goose.
Caesar salad, buffalo wing Combos, figs, a few lemon drops, and a glass of ice water.
It was Taco Night here. We also had some fresh blueberries from the garden.
We worked in the yard today, so we decided to reward ourselves by negating the exercise and eating out. We went to Meso Maya. I had tostaditias (best. nachos. ever.) and she had cochinita pibil (gorgeous slow-roasted pork that you load into tacos).
Falafels tomorrow night, Don’t know if we need to accompany that with anything, so we probably won’t.
A kick-ass flatbread caprese, loaded with shredded mozzarella and bocconcini, cherry tomatoes, and fresh basil, and once again sprinkled with sweet balsamic. Couldn’t resist when I saw it at the fresh-food counter yesterday. Baking on parchment on a pizza stone in a hot oven gave it the perfect crust. Looked a little like the pic below.
SWMBO’s birthday weekend and she wanted carne asada. So, I made it based on this recipe:
Added grapefruit juice and extra garlic because extra garlic and marinated 20 hrs or so. Came out great! Served up with homemade guac, shredded cheddar, plain greek yogurt instead of crema and jalapeno creme aka green sauce on mine. Dessert was supposed to be meringues but I forgot to make them in the rush. Birthday Oreos stood in. Had a killer Kirkland Napa Cab Sauv to go with.