Baked chicken with biscuits and vegetables, probably green beans. At least, that’s the plan.
Grilled halibut I caught in June, together with some fresh Bodacious corn from the local farm stand. Steamed green beans and roasted cherry tomatoes with sherry, veggies from my garden… for dessert, the peaches are just getting started – and they’re fantastic!
I’m making my patented (pending) “The Spice Must Flow” chicken wings tonight.
Yum yum.
Oh it burns just thinking about it.
I’m going to follow it up with some homemade chocolate ice cream (because I will need to). 
As an aside, I wish I owned this apron.
http://www.zazzle.ca/i_do_science_and_i_can_cook_aprons-154130301212252529
Going out to this place, I hope. They have a nice little back patio which seems to be the only outdoor spot in town that doesn’t get murderously hot.
Grilling some thin ribeyes, and possibly some brussel sprouts with bacon. I’ve pretty much stopped eating potatoes, rice, and pasta (for the most part) so bring on the meat and the vegetables with more meat in them. Yay, meat!
*I used to buy the thick ribeyes but have recently converted to the thin- so much more tender and flavorful, IMO. But the dogs don’t like it because now they get less leftovers because everyone eats all of theirs.
This is my dream. A garden that produces bacon. 
We’re going here tonight (Saturday night), to the newest branch. The wife’s birthday is Monday (same birthday as President Obama, but she’s older), but we’re having her birthday meal tonight.
Ha! I see what I did there. It would be nice, wouldn’t it?
We’re going here for dinner tonight. Lebanese food, yum.
I have a feeling that tonight will be fried machaca tacos… which may be a little problematic. Yesterday I had another wisdom tooth yanked out of my skull, and it’s still a mite tender today. Beef shreds and buts of fried corn tortilla may be painful if I’m not careful.
Husband is home all weekend with absolutely nothing to do, so he’s taken up finding recipes we can prepare. This summer he is in search of the perfect spare rib. Tonight we are getting two racks of baby back ribs, trimming them, removing the membrane, cutting them up. One rack will be Asian flavors, the other rack will be Indian flavors. The rubs and sauces will be made from scratch.
Tonight: Savory spiced turkey with spiced mashed potatoes, gravy and steamed vegetables. I still have some ice cream left so ice cream for dessert.
I really don’t know, but last night I had pizza before watching the Guardians of the galaxy.
Bruschetta with fresh home grown tomatoes and basil, grilled salmon, mashed potatoes, green salad. Blueberry cobbler with some sort of ice cream .
The shredded beef at The Market turned out to be BBQ ‘pulled beef’. No good for tacos. Got some carnitas at TJ’s, and I can make ground beef taco meat. (Too late and too hot for machaca.) I also picked up a couple poblano chiles for chiles rellenos.
Tonight: grilled salmon with an olive oil, garlic, and herb sauce, pasta, and ratatouille made from yummy farmer’s market vegetables. Company’s coming, so blondies for dessert with dried sour cherries, chocolate chips, toasted walnuts, and bourbon. I love this recipe! Baked goods from scratch in around half an hour.
Oh, my; oh, my; oh, my.
First, you need to understand that I had a wisdom tooth out yesterday. I was not a happy camper afterwards, and didn’t eat much. So in spite of making biscuits and gravy and scrambled eggs for a late breakfast, I was ravenous.
I made ground beef tacos (chili powder, cumin, salt, minced onions, minced garlic, and some garlic powder), in corn tortillas that were filled and then fried in oil. I made carnitas tacos with Trader Joe’s pre-cooked carnitas, Trader Joe’s spicy guacamole, and soft corn tortillas. Refried beans. And a couple rather sizeable chiles rellenos made with poblano chiles, Trader Joe’s Mexican shredded cheese, and the meringue batter.
I ended up having two carnitas tacos, one beef taco, the larger of the chiles rellenos, refried beans, and tortilla chips, washed down with an iced coffee and a root beer.
Stuff. O. Rama.
Last night’s beef stew (with potatoes, rice, onions, and carrots,) was served over rice, with homemade rolls. Tonight, I thickened the broth, added a crust, and it became a yummy pot pie, served with the extra pan of rolls I made last night. (And I’m pretty proud of myself - the crust turned out really well. I hadn’t made my own pie crust in donkey’s years, thanks to doing it badly the last time around. Today, I just figured “what’s the worst that can happen? If it’s tough, the gravy with soften it right up!” Flaky and delicious, though!)
Lunch was recycled, too - Thursday night’s garden salad became a chef’s salad with the addition of some cold cuts and cheese and chopped egg and stuff. Hit the spot.
Breakfast was last night’s leftover rice, fried up with some butter and eggs.
I have to start fresh tomorrow - no more leftovers! 
So we went to the new branch of the oddly named Est.33 like I said. Handy, as it’s just a short walk from where we live. A little pricey but quite good. For dinner we had an appetizer tray that included three tiny glasses of each type of their on-premises brewed beer – lager, copper and weizen – but it was a little disappointing, as it consisted of two large onion rings, two small chicken drumsticks and a handful if French fries. But this was followed by a nice pork knuckle, some spicy ribs and a soft-shell crab salad, followed by tiramisu and banoffee pie for dessert, and all of that was good. The wife drank two nice cocktails, which was one over her limit and so was mildly tipsy, while I had several pints of beer. Total cost was 2971 baht (US$92.50). A good night. We’ll go back, but really it is more expensive and has smaller portions than another nice beer hall a short taxi ride away.
Est.33 is so named because it is a chain owned by local brewer Singha Corporation, which was established in 1933. I know now that the chain’s popular but hadn’t heard of it before, so when they were getting this one ready to open a couple of months ago, I saw the Est.33 sign and just thought that was saying when Singha beer started. Had no idea that was the name of the restaurant! And Thai does not even use the “ST” configuration, so everyone pronounces it “Et.”
Tonight (Sunday night), we’re just going to have some sandwiches at home.
Last night I made ratatouille for the first time. It was delicious but there was a lot of liquid in it. I think I must have handled the eggplant incorrectly.
Dung Beetle, I always have to simmer ratatouille forever with the lid off. I can’t manage to handle the eggplant in any way that stops the liquid from happening. I mean, it comes out of practically everything in the dish, it’s just gotta be boiled away.
Made Thai yellow curry last night. Rather a heroic effort on my part, compared to the last several days.