What was leftover from canning pickles last wk from garden cukes. An experiment. Lots of spices. Supposed to be good.

Couscous mixed with chives from the garden, chopped cooked spinach, and parmesan.

Later, chocolate icecream.

Tonight it's...

Classic French onion soup with provolone and parmesan cheeses with homemade garlic-toast crutons followed by ribeye steak with zucchini cooked with squash and sautéed sweet onions.

Ice water to drink.

Nollie will be having puppy kibble with Gouda.

Bon Appétit, everyone.

❤️

I'm about out of picnic food

Leftover pasta salad that needs to be brought back to life

Half a small container of chili purchased at a local Mom and Pop

2 hard boiled eggs

Half a container of lettuce

1/2 a giant heirloom tomato

A nearly-empty jar of Kalamatra olives

About 2 tablespoons of Feta cheese

1 hamburger bun

1 1/2 pieces of provolone cheese

About 1 tablespoon of Howard’s hot pepper relish

Sounds something like that Food Network program with the mystery ingredients baskets but I’ll figure something out.

Enjoy your meals, DU foodies…..

spread out on our kitchen table. They have to be done and dry by next Saturday.

We're doing Bubba vidalia onion burgers and hot dogs, fixings, potato salad from our local deli, doctored up Bushes baked beans, fruit salad (future DIL is bringing that), and dessert is mini Bisquick shortcakes topped with vanilla ice cream, blueberries, and strawberries.

Lots of cold fizzy lime water

With fresh salsa, shredded cabbage, cubed avocado, lime slices, shredded cheese, and warm tortillas. Non-alcoholic Coronas. I might cook some fresh corn, too.

The pork is leftover sous vide tenderloin from last night.

and gravy.

Later this evening before bedtime, watermelon.

Good Evening

I'll defat, shred it, and serve it in buns. Leftover potato salad as a side.

We'll have one more meal of the beef; then, I'll have to decide whether to can or freeze the remainder.

I cored and thinly sliced a bulb of fennel (and it made a lot!), cut some grape tomatoes and kalamata olives. I smeared the salmon with some grainy mustard and sprinkled with salt and pepper. Put the veggies over the salmon, drizzled a little leftover Pinot Grigio over, and sprinkled some of the fennel frond over, and made packets. We're also having broccoli with garlic butter, and farro cooked in homemade chicken broth. We have the second half of a bottle of Greek white wine, that our son got for us, when he visited a friend in his college town.

steamed asparagus with h/m Hollandaise Sause, which turned out great, velvety.