Saturday night – 07/22/2017

In an effort to minimize heat generation in the kitchen (’cause it is July and steamy) I prepped and cooked over the course of the day. Baking took place earlier in the day, eggs were hard cooked a bit later with the exhaust hood running strong and the mains were reheated just before dinner. The strategy, along with some strategically placed fans, seemed to work well.

Beef or Black Bean Summer Squash tacos
with various toppings (avocado, tomato salsa, corn+chili salsa, sour cream, cheese, diced tomatoes)
Deviled Eggs
Mixed Greens

Banana Bread
Cherry Clementine Popsicles

Notes under the cut

Saturday night – 07/08/2017

This week’s menu inspiration arrived while visiting the local warehouse-style “club” for coffee k-cups. I tend the take a walk of the perimeter of the store before grabbing the coffee to get in a few extra steps toward the mythical 10k-a-day step goal. In the meat section I found a 10 pound pork shoulder that looked like it would fit in our slow-cooker. And so another Saturday night menu was born.

Slow-cooker Pulled Pork with Barbecue Sauce
Baked Potato Wedges
Steamed Green Beans
Jalapeno Corn Bread

Chewy Brownies

Notes under the cut

Ted’s Birthday Bash 2017

Yesterday, friends and family gathered to celebrate my husband’s birthday. We provided plenty of food and drink for the occasion.

Deviled Eggs
Roasted Shrimp with Cocktail Sauce
Bacon Bites
Corn Dogs
Pickles, Olives, Cheese, Crackers and Grapes
Chips and fresh Salsa

Alton Brown’s Backyard Baby Back Ribs
Potato Salad
Tomato and Cucumber Salad

Buttermilk Chocolate Chip Cake with Marshmallow Cream Frosting
Brown Sugar Cookies
plus an assortment of store bought treats

Notes under the cut