I’m curious, since I’ve only encountered saffron in savory dishes. How does this work in desserts? Do you wind up with, like, a neon yellow colored but vanilla flavored cake?
10 jumbo prawns
12 Manilla clams
6 mussels
2 ears of corn, cut into thirds
4 red potatoes
2 andouille sausages, sliced
1 onion, quartered
1 lemon, quartered
A gallon of water
The potatoes and sausages are boiling now. The prawns have been peeled. The corn has been prepped.
1 bag Zatarain’s Crab Boil
Meatloaf, mashed potatoes & gravy, niblet corn. With enough meatloaf left over that I can have cold meatloaf sandwiches for lunch this week. A little relish, a little mustard…yummo!
Honey-Mustard Pork Tenderloin smoked with Applewood, and Brussels Sprouts.
Lasagne, leftover from Friday, and a bran & raisin muffin for dessert. (Note to the spellchecker: “lasagne” is correct, as it is plural - you don’t say “spaghetto” or “raviolo”; there’s more than one noodle involved.)
I, too, got a pork loin on the grill. I salted and pepoered it and wrapped it up with kielbasa sausages. It slow cooked for 2 hours. Man, as I was slicing it I got the chefs portion and it was great. We have spinach salad and corn for sides. And rolls.
( My spinach and onions and radishes are from my garden, I am dying waiting on tomatoes, they are blooming, yay!)
How do you wrap a pork loin with sausage? Bacon I can picture, but kielbasa isn’t flexible or bendy enough …
Tonight it’s chicken quesadillas.
Cornell chicken, if I have any motivation after golf league. And rhubarb pie from my rhubarb patch!
No No you mis-understood. I wrapped the loin and sausage to gether in foil and put it on the grill as a package. We really like this sausage and the flavor transfers into the loin. It’s a lazy way to season the meat. Sorry I wasn’t clear.
Tonight we had BBQ chicken tenders, broccoli and cheese and triple chocolate muffins.
Tomorrow we are having Beef roast, mashed taters and beets!
Pesto pasta with grilled chicken, a glass of ice water, and an Arby’s orange cream milkshake for afters.
Oh, God, last night I made a homemade pizza that was absolutely to die for! I floured and spread a pound of dough out on a sheet pan lubricated with extra virgin olive oil. For the sauce, I sauteed a little sliced onion and chopped garlic and then added marinara tomato sauce and oregano. I then created the pizza by liberally spreading the sauce, then some freshly grated fontina cheese, followed by thinly sliced sweet peppers and roughly chopped kalamata olives. I then cooked it at 475 for 18 minutes. Lordy, Lord! 
Dinner out: iceberg wedge with blue cheese and applewood bacon; well-done steak; crab-fried rice; Key Lime cheesecake; ice water and coffee.
My mama’s homemade lasagna!