Cheeseburger, fries, and beer.
Sloppy joes juiced up with hot peppers from my garden, on kaiser rolls.
Hah. At our house they are BLOATs. With thousand island dressing. Messy as heck.
Friday night is usually pizza night but tonight it’s clean-out-the-refrigerator night because we are packing up and heading for the Black Hills Sunday morning. So it’s leftover pork chops on buns, grapes, cherries and some diced beets. Dessert is ice cream and raspberries. Hoo-boy, that’s a lotta fruit.
Leftover homemade chicken enchiladas, beans and rice.
The big thing is that I have a pint of Ben & Jerry’s Willie Nelson’s Country Peach Cobbler ice cream in the freezer for later.
BLOAT =
Bacon
Lettuce
O? Olives? Onion? Okra? Octopus? What am I missing in my sandwiches?
Avocado
Tomato/Thousand Island
We ended up having pizza and burgers left over from a lunch party. BLA(O)Ts tomorrow.
Potluck
To which my contribution was mushrooms stuffed with spinach and feta.
Octopus! You can’t use thousand island on octopi!
A sandwich-sized slice of sweet onion is the “O.”
O is for Oliphaunt! It takes the place of the bacon. But you can add bacon to anything, so the bacon gets put back on!
And oliphaunt who tried to use the toliphaunt?
Or do you mean an octopi who tried to use the telephi?
Grilled-out chicken, sweet corn, iceberg with blue cheese dressing. Om nom nom.
Broiled Ahi on a bed of spring mix, heirloom tomatoes, onion, avocado and diced dill pickles with jalepeno ranch dressing. Oh, and some garlic bread on the side.
Chicken!
I’m going to snack on some popcorn in a bit.
Well, our big meal today will be lunch at the Roadhouse, to celebrate the wife’s birthday earlier this week. Great ribs and barbecue. If we eat enough, though, it could be lunch and dinner wrapped into one.
Prig pao tofu at the little Thai place down the street.
This is now saturday =)
We are going to make the classic corned beef and cabbage boiled dinner in the crockpot today. This means nummy leftovers for lunches during the week =)
corned beef [this brand is very salty so it needs to be soaked in a couple changes of water for an hour or so first, last time I am buying this brand!]
boosting the spices in the cooking liquid with some penzeys corned beef spices since we are soaking it to get the excess salt out
after it cooks for a while we will turf in some whole pearl onions, baby carrots, baby red potatoes, chunks of celery and wedges of cabbage at appropriate times to finsh cooking at the same time.
making potato bread to go along with the meal
and we have assorted fruits for dessert.
I think we may indulge in some sangria with dinner as well. Neither of us is into beer.
An update: we went with the spicy chicken (always fun to try a new recipe) and I wholeheartedly recommend it! 
Well, technically … I recommend the sauce. It’s really good, very well balanced, spicy and sweet as promised. But I was cooking small pieces of chicken tenders, so I pretty much ignored the chicken-cooking part of the recipe, other than the follow the reviewers’ recommendations to flour the meat first. (Also added a little cornstarch to the sauce, but that’s because I like my pseudo-Asian food to be nice’n’shiny.)
Serve it over rice or rice noodles. (Our rice cooker is on the fritz 
- anyone know how to make the pop-up timer part of it work again? Should I start a thread?)
I’m grillin’ up some ribeyes tonight, along with some baked potatoes and steamed asparagus. Storebought cheesecake for dessert, with some macerated strawberries.
::stomach growls::
We are fixing up some sort of veggies in pasta dish as a compensation for last night’s Thai-food orgy. My lips are still tingling from the chilis. We finally found a place that doesn’t tone it down for whitey.
Green curry with butternut squash, I think.
Ha!
I’m making a green curry also, but for beef(-tasting Seitan) with snap peas, carrots, cauliflower, broccoli and brown jasmine rice. Oh, and with pistachios.