It was 98 degrees here today, with air conditioning 
I made chicken cutlets with a caper cream sauce and seasoned with herbs de provence, rice pilaf and steamed ‘mediterranean’ veggies.
I made spaghetti sauce (Sunday Gravy version), with pork rib, beef rump, seared and simmered for four hours in tomatoes, basil, oregano, red pepper flakes, parsley, onions, and garlic. Added the meatballs for the last 20 minutes. Topped with parmesan and a chiffonade of basil. Oh yeah.
Roomie made ‘chili’ last night. She makes it when I’m not here, but it appears to be cans of pinto beans, green beans, corn, and diced tomatoes, plus browned ground beef, all put together in a pot and heated up. And Marie Callenders sweet cornbread cake. I had two bowls.
Tamale pie. I wanted something quick, with lots of deadcow in it.
Yesterday I made shrimp scampi and roasted potatoes with truffle oil, which I got at Ross Dress for Less for $3!
Today it’s shrimp with lemon cream sauce and fafalle pasta (I bought lots of shrimp), roasted brussel sprouts (love those things!) and strawberry shortcake.
It’s too hot to cook tonight, so I’m having a salad with spring greens, baby portabella mushrooms, a vine ripened tomato (picked up at the local farmer’s market yesterday), slivered almonds, black olives and a vinaigrette dressing along with some seafood salad on bagel chips. If I’m in the mood for dessert, some yogurt.
Baked ham and scalloped potatoes and steamed broccoli. It’s hot here too, but my air conditioning can handle it. Bonus: a ham bone for a crockpot of bean soup later in the week!
The food cart called Crust and Common, the opening of which we have been impatiently awaiting, opened today! Savory and sweet pies with butter crusts. And it’s four blocks from the house. Oh sweet jaysus, hep me now!
That’s too weird - that almost exactly what we’re having (green beans instead of broccoli though). Ham is really cheap around here, I picked up 10 lb. Cook’s bone in spiral sliced ham for $4.50
There is a ribeye waiting to be marinated in olive oil, lime juice, cumin, salt, and pepper for grilling later, plus I am going to throw some spaghetti sauce in the Crockpot for later in the week, in part to use up our CSA share of fresh oregano and thyme. More of the oregano and thyme are in a loaf of Parmesan/herb bread that’s baking right now. The steak will get eaten for dinner, along with the CSA broccolini, and probably some potatoes. Unless the spaghetti sauce smells so good that we decide to eat that instead.
:smack:
I forgot I bought fresh grean beans, too!
:cue Twilight Zone theme::
Got the smoker fired up. Got some chicken, St. Louis spares, and meaty beef neck bones going on it. Was going to do brisket, but couldn’t find one at a reasonable price at a grocery store that was open early enough. (No frickin’ way I’m paying $4.69/lb for brisket, when it’s more like $1.99-$2.49/lb in the usual places I buy it, but weren’t open until later in the morning.)
I never thought of doing neck bones on the smoker - that’s an very interesting thought. How do you do them?
Happy to report that it was excellent. We got one pot pie of chicken with lemon and tarragon, and another of potato, cheddar and leek. The crust was melt away light and very tasty. Now I want to try one of their fruit or cream pies.
Well, this is my first time, too. I’ll let you know how it turns out. I just dusted them with a dry rub, and then I foiled them after a couple of hours (not something that I usually do, but it seemed like they were cut much too thinly). I figure it should work out as well as any other stewing/braising type meat. The only reason I bought them is because the neck bones were particularly meaty and not just suitable to making stock/broth, but rather for eating on their own.
I made chicken posole. Enough for a week, at least! 
I love 'em in red sauce but that’s the only way I’ve had them. Let us know how they turn out.
Thank goodness it’s not four blocks from our house, sounds awesome.
Out to dinner last night, and homemade pizza tonight. I’m thinking we’ll have to dial it back to salads during the week!
They turned out reasonably well, but I think they’ll best be appreciated in their next incarnation, when they’re used for their smokiness in a big pot o’ beans. I’ve smoked chuck roast, beef ribs (both short and back), brisket, and now meaty beef neck bones, and, so far, it’s only the brisket that I really, really love eaten with the barbecue treatment. The rest are okay, but I actually prefer the other cuts braised and unsmoked. Except for the occasional brisket, I’m mostly a smoked pig kinda guy, it seems.
I made a kick-ass pasta salad and baked pork sirloin chops seasoned with Durkee St Louis style rib rub. OMeffin’G this is the best meal I have had in AGES.