Sunday

Susan has been asking me for plain old Pork chops for some time now, so here we are. Natural charcoal grilled pork loin chops. Oh by the way we bought a whole pork loin for $1.58 a pound at Sam's It is very easy to cut, really just slice at the thickness desired. We typically get 2-3 small roasts and 6-10 chops out of a single package. While Zach is here we will be having Roast pork and mashed potatoes so I will be posting pictures of the roasts in the next few days.

Friday

Well, I guess I am a little behind. Last Friday we had a NY strip and grilled potatoes. See attached pictures. Sorry the steak might be a little rare for most of you but Hey I like it raw. Susan likes it a little more cooked than this also. The potatoes are sliced about a quarter inch thick and brushed with olive oil and coarse ground salt delicious and low call( kinda in that I want them to be way) I will show you how to cut the steaks from a whole piece next time I cut one . till later LOVE YA'LL

Tea

Those of you that know me know how I am a shade kind of guy (no not shady). There are no black or White for me just different shades of gray. That said, some of you may remember that I sometimes have a diet Pepsi. Well I would like you all to know that I have taken to drinking 1 to 2 pitchers of sun brewed green/ black tea a day. I still have a Dp in the morning or when we go out to dinner but the rest of the day its Sun tea. In a clear half gallon pitcher I combine 2 Black tea bags with 2 green tea bags and place in the sun for a half hour to an hour ( in NY this will probably take 2 to 3 weeks) and its done. no mint or lemon I have not had that kind of GROWTH Enjoy

Wednesday

When I am hitting on both cylinders nothing can stop me. It is 5:22 PM and we have finished dinner. Susan is in the kitchen cleaning up and I am posting tomorrows blog post. I may have had my butt handed to me by my rowing machine today but I owned dinner. Dinner tonight was Greek stuffed chicken breast. Susan's' garden yielded some Swiss Chard, so I sauteed it up with some onion, garlic, lemon and feta cheese stuffed it into a chicken breast added soe more seasoning and broiled. complete in less than a half hour. Special thanks to Steph for the new banner you the greatest

Tuesday

Sorry, we went out to dinner again last night with some new friends. Dinner was nice. I think I can do better at home (humble, not so much) But the company was really good and we had a wonderful time. We still missed you.

Monday

Soup or Salad Monday was a no brainer, it was really cold yesterday so soup was the easy winner. I decided on French Onion( although I am not a big fan of French things). It always amazes me that more people don't make Fr Onion soup, its really cheap, quite delicious and super easy to make. As a response to my oldest daughters request next time I make it I will make a video and upload it here for everyone to see. The only trick to good Fr Onion soup is to really carmelize the onions and use good stock.( see attached photos) If you are wanting to give it a go, before I head back that way gimme a holla and I will guide you through. Have a great and delicious day.

Sunday

Ham and scalloped potatoes. Yummy and left over ham is sooo much better than any lunch meat. The purpose of this blog is not to discuss lunch but we do eat at home every day. We try not to eat cold cuts they are expensive , processed to unbelievable degrees and just don't taste good. Left over is a typical lunch for us or a salad and the $5.00 roast chicken from Sams Club is a multi meal feast.

Saturday

We ate out. Wish you were here we missed you!

Friday

So, I am a little behind. On Friday night we had NY Strips with grilled/baked potatoes. It was so good and I was so bad that no pictures were taken. Hey it's a strip steak on the grill. Anyway, if there is an interesting thing about the dinner, it is that we buy whole strip loins and clean them and slice them ourselves. For me this is a very simple procedure 1) I know how to do it and 2) I have the correct knife. Next time I do it I'll film it and post it here. The nice thing about buying the whole loin is the price of course, but also the control you have of the steak size (thickness). Susan and I like a fairly thick steak approx 1.5 inches - since that would be too much to eat we simply cut it in half after cooking. Did you know I LOVE RED MEAT? I thought maybe you had heard that. Anyway for today here is a picture of the frozen steak and my knife.