Dinner is the last tub of leftover lentil soup. Gotta defrost the freezer tomorrow. (Aah, apartment living. It’s a great place but the fridge is ancient and the freezer compartment is miniscule.)
Beverages have been a couple of Monkey Glands so far, but I may switch to Diamondbacks later.
A simple meal tonight: burgers on the grill for the first time this season. The kittens came over to see what I was doing, and Smokey climbed up in my chair and supervised the whole process. Washed them down with either Grape or Orange Nehi. The summer has officially started!
Chicken fajitas. Grilled chicken, sauteed onions marinated in lime and olive oil, a little sour cream and home made guacamole. Cholula.
Nothing. My family went down to one of the Native American casinos and ate lunch at the buffet today, so we’ll just forage for food from the fridge when we get hungry again. If it comes to that, “dinner” will probably be ahi steak in a tortilla.
Off to IMHO.
We came back from Lowe’s (10% discount for military this weekend) with paint and supplies to repaint the exterior of the house.
Dinner was chicken breasts topped with tomato slices and mozzarella cheese, served with wild rice pilaf with green onions and chopped tomatoes.
Dessert was chocolate creme pie with whipped topping.
All homemade from scratch. Ivylad sure does love his new mixer! 
Sorry, but why the h*ll have you flipped my dinner tonight to IMHO???
Beer (Harp for me, Corona for him)
Fresh french bread with olive oil and garlic chips
Steak
Grilled squash
My specialty red potatoes cooked in the coals in a foil pouch
More beer
Knowing how my weekend is going, I’ll probably forage for orange chicken later, after a few hours of playing Oblivious, I mean, Oblivion. In which case I’ll have more beer, too.
Good thing I started running again.
Slow smoked spare ribs, grilled corn on the cob, develed eggs, grilled asparagus wrapped in bacon.
The lovely Mrs. Rick made a cake out of a Paula Dean book called Oeey gooey cake (or something like that)
I did Fenris’ BBQ Pork using the recipe he posted here a few years ago. Turned out excellent. Had it with corn on the cob, baked beans and homemade Dutch apple pie.
Tonight, I made a hearty helping of my crab-stuffed mushroom caps. They contain, in various quantities: Mushrooms (yeah), cream cheese, minced crab legs, lemon juice, garlic, oregano, basil, thyme, pepper, and a butter baste. I wanted to try to make them ever since I tried them at The Keg – and I daresay I came pretty damn close considering I had only the most basic inkling of what The Keg made them with.
Alton Brown I’m not, but I still know my way around a kitchen. 
I grilled up some bacon-wrapped filets with asparagus and corn on the cob in garlic butter. Also showing was mushrooms in a little balsamic vinegar and homemade corn muffins. And the kids had the nerve to be picky!
A bagel with ham, some milk, an apple. Not much, I’ve been sticking to light meals throughout the day.
I just bought the ingredients for tonight’s (Monday’s) dinner. It’s going to be bacon and mushroom soup.
We’re having a roast chicken with stuffing and roast vegetables. Good almost-winter comfort food.
I have to say that some of these meals are making me homesick. Luckily, my dad shipped me a jumbo-sized tin of Old Bay, so I might have to make some shrimp one night this week.
I had a peanut butter sandwich and 2 glasses of OJ (first meal of the day actually - at 8pm). Then I went to the bar and had two glasses of vodka and a bag of cheese doodles. Then I came home and had a glass of milk and another peanut butter sandwich.
Not only do I have terrible eating habits, I also eat very strange combinations of food and drink.
The recipe is from Cook’s Illustrated magazine from Sept/Oct 2001. They use shallots; I like onions better. Foam a tablespoon of butter in a skillet on medium heat. Slow cook the onions until caramelized. Meanwhile, crack the peppercorns and apply to one side of the steaks only; the mean cooks in the pan much better if it has a non-peppercorn side. Add a cup of low-sodium beef broth and 3/4 cup of low-sodium chicken broth to the butter and onions; the low-sodium is important because the regular stuff gets way too salty when you reduce it. High heat until the broth reduces to a half cup. Set the reduced broth aside.
Meanwhile, put your good steak pan on medium heat until it gets really hot, about four minutes. Once it’s hot, toss in your steak, non-peppercorn side down. Use a cake pan to really press down on the meat. 6 minutes on this side. Flip with tongs. Press down with cake pan. 3 minutes for rare, 4 for medium, 5 for medium well, greater than that is sin my son. Take the steak out and put it on a warm plate under a cover or a foil tent to keep it warm.
Here is where the food of the Gods comes in. Get your wooden spoon ready and pour the broth into the steak pan. Start scraping up all the drippings and goodness into the broth. Add a quarter cup of heavy cream and a quarter cup of brandy. Turn down to simmer and stir occasionally over 5 minutes until it’s deep golden brown, and thick enough to heavily coat the back of a tablespoon. Take it off the fire, whisk in more butter (they say 3 tbsp, I say they’re nuts, one is plenty) and a teaspoon of lemon juice and a final tablespoon of brandy.
Put steak on table. Pour half of sauce across steak and put rest in pourin’ cup for joy of participants. Serve with anything you like but make sure there is some form of starch or vegetation that can soak up that Good Stuff because otherwise the humans will lick their plates like dogs.
Food of the gods. Food of the gods.
Happy Memorial Day, everybody in the USA.
gabriela…she cooks AND cuts up dead people. Wow.
Sunday’s dinner was a grill-roasted boneless leg of lamb, marinated in lemon juice, olive oil, garlic and rosemary with home made cucumber yogurt sauce on flatbreads. I am both saddened and flattered that the lamb was completely consumed in an evening.
Sunday: Mushrooms, bacon and onions on freshly baked garlic bread.
Monday: Cottage cheese scrambled eggs with grilled beefsteak tomatoes and chats.