What’s for supper? Vol. 2, now with link up!

 

whats for supper

What’s for supper? So glad you asked!

Last week, I said:

While I’m no cooking jainyus, I do manage to feed twelve people, seven days a week, without spending a million dollars and without anyone getting rickets.

I’ll list our dinners and include any recipes that might be interesting, and I hope readers will share their menus and recipes, too, so we can all get some good ideas from each other. If there’s enough interest, I may start a weekly blog link-up.

There was interest! And tons of variety — and, best of all, absolutely zero meal shaming. So this week, I’ve added an Inlinkz feature, so you can link up to your own blog. If you don’t have a blog, just join in by leaving a comment.

If you link to your blog, don’t forget to link back to this post, please! Feel free to download and use the “What’s for supper?” image, above, in your post. (It’s pretty chimpy, but it will do for now.)

And now . . .  what’s for supper?

SATURDAY: BBQ at my sister-in-law’s house. I ate too much. It was good. I didn’t have a camera on me, so here is a picture of bacon that I took yesterday:

bacon

Too bad today is Friday, innit?

SUNDAY: Enchiladas, beans and rice. 

I like Pioneer Woman’s Chicken enchildadas (I made one tray with green enchilada sauce and one with red). I don’t bother browning the tortillas, though. These are excellent as leftovers. Ex. Cel. Lent.

I usually use the standing mixer to shred meat, but I couldn’t find the attachment; so I tried my lovely mezzaluna knife, and it worked great.

mezzaluna

Love that tool. It’s about as close to being a ninja as I will ever get.

Beans and rice: I was really rushing, so I just cooked up a bunch of rice, chunked in a few cans of chili beans and a few cans of diced tomatoes, and mixed it up with chili powder. I also made some plain white rice for boring people. (This is one of the compromises I am okay with making: If it’s almost no extra work, I will make a mild version and a spicy version of the same dish.)

MONDAY: Eat My Poo French Toast Casserole, oven roasted potatoes, watermelon.

Normally, everyone loves French Toast Casserole, it’s easy, and it’s a great way to use up stale bread. After Monday’s meal, all I can say is that this dish comes out better when you don’t spend most of the day ankle-deep in stinky basement water, ripping the skin off your hands on rusty old hose connections, wondering how long it would take the kids to notice you’re dead if you get electrocuted while you sort out the power cords for your collection of three sump pumps that work well enough to be scary, but not well enough to, I don’t know, get water out of the basement.

I also recommend not breaking lightbulbs all over the kitchen floor while you’re writing about dying babies; not having forgotten to buy sausages, and not having promised the kids you’d go to the beach when there’s mega thunderstorms predicted all day. I recommend that your laptop not choose this particular day to break, and that your blog platform not choose this particular day to refuse to upload images.

For a final touch, I recommend having something on hand other than rye bread, moldy wheat bread, and rancid eggs, or at least I recommend discovering before evening that this is what you have on hand. And — hold onto your butt, because this is top chef level stuff — I recommend that you not only turn the oven on, but also put the food into the oven at some point.

Garnish this dish with a heartfelt scream, such as, “THIS DAY CAN EAT MY POO!”

And that’s my recipe.

For oven-roasted potatoes, you scrub the potatoes (no need to peel them), cut them into wedges, drizzle with oil, and season with salt, pepper, garlic powder, paprika, and red pepper flakes, or whatever else sounds good. You can bake these in a medium oven, but they turn out best if you roast them under the broiler. Takes about half an hour if the pan is actually in the oven; considerably longer if not. You can also add chopped onions, yum.

Oh, and you can use the apple corer to cut the potatoes faster, as long as you don’t mind coming up with the occasional inapwo-pwo spud:

inapwopwo potato

 

TUESDAY: Chicken burgers and chips, possibly salad. Sure, let’s say we had salad.

WEDNESDAY: Picnic! All summer, I’ve been promising the kids we’d have a picnic at the beach. They started school on Thursday, so Wednesday was the day. We had turkey and salami sandwiches, pepper jack cheese, dill pickles, chips, root beer, and so much candy they couldn’t eat it all. 

THURSDAY: Bacon and spinach pasta, garlic knots, salad. 
The six- and 11-year-olds were in charge of cooking bacon, and the 8-year-old was in charge of pressing garlic.

lucy garlic

The three-year-old was in charge of cutting up an eraser. This picture looks fairly lovely, but within five minutes, they were trying to kill each other for hogging the garlic press.

The store was out of spinach (perils of Aldi shopping), so I got kale, instead. I cooked it up and it smelled like a dead squirrel, so I threw it out and served the pasta without it.

Garlic knots: Cut a ball (18 oz.) of store-bought pizza dough into 12 pieces. Roll each piece into a snake, tie it in a knot, and pinch the ends together. Put on a greased, floured pan. Top each knot with a dab of butter or brush with olive oil, then sprinkle with garlic powder, parmesan cheese, and a little salt. Bake at 350 until they’re toasty. (I made 24 knots, which wasn’t really enough for 12 people.)

FRIDAY:  Pizza! Two black olive, two plain. Salad. I use frozen dough, because I can make pizza dough in the standing mixer or in the bread machine, but making enough for 12 just isn’t worth it to me.

***

To link up, click the blue “add your link” button below. Don’t forget to link back to this post! Happy eating!


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  • Sherry

    I am howling….you were peeking in my house weren’t you?

  • Amanda

    Saturday: Chinese Take-out

    Sunday: $5 Hot-n-Ready Pepperoni pizza from Little Caesar’s (I have a terrible habit of getting lazy on weekends and not cooking; I’m constantly trying to improve for the sake of our health and our budget but I frequently have slides back like this one)

    Monday: Burgers with green chiles, goat cheese, and candied bacon with a side of homemade crispy potatoes. I mentioned the potatoes last week but didn’t link the recipe; I make these all the time and we love them. Only change I make to this recipe is adding in garlic powder and onion powder along with the salt and pepper.

    Tuesday: Italian sausage and tortellini soup (crockpot, but easily made on the stovetop) Super easy, brown a pound of Italian sausage, put in pot with one of those 32 oz. containers of chicken broth (or equivalent), Italian seasonings to your liking, a can of diced tomatoes with Italian seasonings, and a can of cannellini beans and let simmer as long as you’d like. Add frozen (or fresh!) tortellini in the last 15-30 minutes of cook time. Obviously can be easily scaled up; these proportions are only just enough for my husband and I to eat a hearty dinner (and the toddler to take one or two tiny sips of the broth if she is feeling generous), and have one lunch, maybe 2 for the next day. I mean to have *something* to accompany it but did not.

    Wednesday: Rustic sausage pasta, which we really liked. http://allrecipes.com/Recipe/Rustic-Sausage-Pasta/Detail.aspx?event8=1&prop24=SR_Title&e8=Quick%20Search&event10=1&e7=Home%20Page&soid=sr_results_p1i6&mxt=t06dda

    I didn’t have any zucchini or squash on hand and this was definitely a “what can I make without going to the grocery store?” dish, so I just added in a yellow pepper instead.

    Thursday: Coconut curry creamed pork adobo and sticky rice, from Fr. Leo Patalinghug’s book Spicing Up Married Life (fun side note, we got to be recipe testers for one of the chapters before it was published!). So many delicious recipes in this book, and this is one of our favorites. Even the abundantly picky toddler gobbled up the rice and sauce (she wouldn’t eat the pork though) and told me it was “really really good” and “thank you very much mama” every time I gave her a bit more.

    Friday: We’re having diced tomato and arugula pasta. About as easy as it sounds, dice up the tomatoes and let them sit in olive oil, garlic, salt, and pepper while the spaghetti is cooked. Immediately after draining, toss pasta with the arugula and tomato mixture and some parmesan. I WILL serve a side salad with it because I picked up one of those Caesar salad kits on sale at the store yesterday.

  • Amanda

    Also (sorry to be a comment hog), our Aldi’s in Texas was out of spinach this past week as well. Wonder if they’re having supplier issues?

  • Beth Cleveland Maillho

    You’re hilarious.

  • Patti Sheffield

    We have some relatives visiting. Some of our last week’s menus changed due to plans changing.

    Saturday: Visitors were out, so we had the last of the prior week’s leftovers, consisting of some Italian sausage, a few meatballs, some rice, and assorted veggies. My husband ate it miserably, especially when I reminded him that it was his idea to cook extra for lunches and snacks. Great idea in theory; never works in practice. Every time I obey him and do it, I think of the quote about insanity being defined as doing the same thing over and over, and expecting different results.

    Sunday: Big roasted chicken (almost 9 pounds), mashed potato casserole, stuffing, gravy, broccoli, carrots and crescent rolls. Ice cream for dessert.

    Monday: Nobody home, so we just did pasta with marinara and some veggies, with garlic bread. Everything’s better when there’s bread.

    Tuesday: Again, nobody was going to be there, so I scored on a free Tavern Double burger (only good on Tuesday) at Red Robin. Husband had the big brother to it, the big Ghost, with various hot peppers. It made his eyes water a little and he was impressed.

    Wednesday: Tested recipes for a parish Oktoberfest I got roped into cooking for, along with my partner in crime, Mary Jo (second daughter’s mom-in-law). We made Sauerbraten, gingersnap gravy, potato dumplings and sweet-sour red cabbage. All delicious.

    Thursday: Pizza of various types. I didn’t fix it this time but ordered by internet from Domino’s because the oldest granddaughter loves loves loves their pizza with grilled chicken, bacon and alfredo sauce, along with the cheese. I will clone it next time using homemade stuff, but she was grinning at me with her last loose front tooth showing and I melted.

    Friday: It looks like people will likely not be here again tonight, so it will probably be Fettucine Firenze, salad, and garlic toast.

    Chicken quesadillas haven’t happened yet, but the leftover chicken is frozen and will get used next week. We will make those with the visitors so they can go back home and have their own.

    • Eileen

      The best part of ordering Dominos via Internet is that you can stalk the delivery guy via tracker!

  • Tori

    Wow! Monday sounds like it was a doozy! I hope you had gin to make up for it. We had a date on Wednesday night, part of which was spent at Total Wine & More tasting gins. Pretty much a dream date. We moved outside our usual Bombay Sapphire and splurged on a bottle of craft gin called Green House, which is amazing.

    Saturday: The Broccoli Cheese Soup that I didn’t make on Friday since my husband brought home leftover Chinese from an office meeting.
    Sunday: Family dinner at my parents’ house
    Monday: Corkscrew pasta with tomatoes and olives, dubbed “Veronica pasta” after my oldest daughter, who chose some of the ingredients.
    Tuesday: Kielbasa with saeurkraut and mashed potatoes.
    Wednesday: Date night! The kids had hot dogs, Mom and Dad went to Carraba’s.
    Thursday: Rahm Jaegerschnitzel, an old family recipe. Pretty much thin-sliced pork chops, fried and smothered in creamy mushroom sauce and served with mashed potatoes.
    Friday: Planning on Black Bean Soup with tortilla chips.

    • Tori

      And that is pretty much my favorite picture of a potato ever.

  • Eileen

    We had a ridiculous week (but at least my basement didn’t flood) so we either had pizza and cheesesteaks from the joint around the corner or leftover pizza and cheesesteaks from around the corner. Tonight is the usual Friday night pizza, and it has to be frozen because the guy who owns the joint around the corner has all our money.

    Anyway, the reason I’m responding is to give a little PSA: They sell chopped onions in the frozen food section. I was reminded how much those little frozen bags changed my culinary life when simcha wrote that we could also add chopped onions to the roasted potatoes. Now that I always keep *already chopped* onions in the freezer, there’s never a question of whether or not I should add onions to a recipe. I know most of you probably knew of their existence but since I didn’t know of them until fairly recently, I thought I’d share.

    • Helen anderson

      Actually peeling and slicing an onion makes me feel worthy. It also makes the house smell good and fills you with a sense of accomplishment at being such a wonderful housewife.
      Also if you don’t know what to cook, a freshly fried onion gives you tons of ideas. At the very least, the dog will enjoy a hot meal for a change.

      • Sue Korlan

        Onions and garlic can destroy a dog’s kidneys.

    • Whitewaterlily

      Yes! I love those chopped onions! It’s fast and easy and your eyes don’t tear. I’m terribly sensitive to onions. I regularly have to stop chopping, because I’m blinded by my tears.

      • http://bayareachesterton.wordpress.com RedMeg1990

        Onion chopping trick that works pretty consistently. Fill your mouth FULL of water– it should be kinda uncomfortable. Whatever kind of pressure it creates on the palate or sinuses seems to interfere with the onion effect. Until— all of a sudden the water in your mouth will taste oniony, a few minutes in. Run to the sink, spit it out, and refill. :)

        • Whitewaterlily

          Thanks alot! It works quite well! When I don’t have much time to cook I’ll still resort to the frozen onions, though.

  • Katie F

    Saturday – Tuna salad sandwiches, chips, carrot sticks
    Sunday – Swedish meatballs served over noodles, frozen carrot/broccoli/cauliflower mix
    Monday – Cheesy tacos-ground beef, can of beans (black or kidney), can of diced tomatoes, can of diced green chiles, packet of taco seasoning, and an excessive amount of shredded cheddar cheese served in crispy taco shells with shredded lettuce, chopped tomatoes, black olives, and sour cream for toppings.
    Tuesday- Creamy Tuscan Pasta Sauce from Mel’s Kitchen Cafe served over penne pasta, salad
    http://www.melskitchencafe.com/creamy-tuscan-pasta-sauce-quick-20-minute-dinner/
    Wednesday- Was supposed to be baked chicken and sweet potatoes but I came home from work exhausted, thought about cooking for 5 seconds and then pulled a box of corn dogs from the freezer
    Thursday- Hamburger and macaroni (basically hamburger, onion, and a can of diced tomatoes mixed with cooked macaroni)
    Friday-Skillet vegetable lasagna from Mel’s Kitchen Cafe, garlic bread
    http://www.melskitchencafe.com/skillet-summer-vegetable-lasagna/

  • Michelle

    I’m taking notes, but I’ll add what is becoming a tradition around here: The Sunday is the Day of Rest for Everyone meal. It’s a smorgasbord of fruit, cheese, meat, olives, and bread with butter or olive oil. And beer or cider. We eat it with wooden skewers and feel fancy.

    • Anna

      Like. Taking notes on this one!

  • Liza

    My mom was a Home Ec teacher back in the 80s and 90s, and she had 8 of us kids. One of her favorite “go-to” dinners that checked all her boxes (cheap, easy, tasty, nutritious) was her 5-ingredient chili con carne, served over steamed white rice with salad on the side. The chili contained only browned ground beef, crushed tomatoes, red kidney beans, cumin, and chili powder, and it was delicious. I think the proportions worked out roughly like this: 3 lbs. of browned up ground beef, then dumped into a large pot with about 42 oz. of simmering canned crushed tomatoes, with two 15-oz. cans of kidney beans, 3 Tbsp. cumin and 3 Tbsp. of chili powder. It would all simmer over a low light for about 30 minutes. I think this recipe is about 12 servings. Occasionally Mom would also grate up a block of cheddar to sprinkle on top…but it was a terrific, filling, protein-dense meal.

  • JennE

    Just joined disquis so I can tell you I love this weekly feast! And have read your blog faithfully.

  • Helen anderson

    What about all the parents who can’t remember what they served this week?

  • Anna

    I’m with Helen and am having a hard time remembering what I served this week, except for the lasagna from the freezer that I didn’t make, but a friend who is a reallyreallyreallyreally good cook did. That lasted us two days. And Friday we had creamed tuna and biscuits (which sounds not great but it’s really good, really easy, and for some reason my kids all love it). Man, I wonder what else we ate… #twins Oh, yeah, one night my husband was gone at his uncle’s farm (not fun when he’s gone late, but it gets us a lot of free food) so that was “Pb&j? Sure. Cereal? Go for it. Fried eggs? Done.”

    Also, I told my husband about your advice to cut potatoes with an apple corer and how you ended up with the inapwo-pwo potato. He looked at me for a minute, and then said, “Oh, I was waiting for the rest of the story. But your only point was to tell me about that potato?” Sorry your Monday was so awful!

  • Whitewaterlily

    The photo is absolutely hilarious!

    I have a suggestion how to minimize the abount of time needed for sketching out the week’s menu:
    I use a little box stacked with

  • Whitewaterlily

    I don’t quite know what an inapwo-pwo potato is, but the photo of you and the phallic potato is absolutely hilarious!

    I have a suggestion for making meal planning faster and easier: I use a little box with carbord cards. The cards come in different sizes. The ones I use are about four by six inches. You find them under stationary, here. They are used for vocabulary learning or to write down your prompts for presentations. I don’t know whether you get them in the US but you can use whatever size you get that suits you or cut them out of a sheet.

    I put the list of ingredients on one side of the card and the instructions or a reference to the respective page in a cookbook on the other side. I usually have the title of the recipe on both sides. It’s easiest if you use recipes from online sources, because you can just print, cut, and glue. You don’t have to write everything by hand.

    I devided the box into categories. I used a folded sheet of paper or one of the cards turned 90 degrees to do this. So you can sort by meat/meatless dishes, fish, side dishes, dessert, “fast-to-cook” whatever categories you find useful.

    When you want to do your meal plan for the week, you just pull out as many cards from the various categories as you need meals. If you don’t like the dish for some reason, you just take the next card in the row. You look on the ingrediens side and copy what you have to buy into your shoppinglist. You can keep the cards for the week in an extra category or on a stack so you’ll have the respective recipe at hand for cooking. When you’re done cooking, you just put the card last in the category it came from. So you can only put recipes you actually cook into the box and have variety. It’s faster and very convenient, too!

    • Eileen

      Wow! I’m in awe of your organizational skills. How do you deal with the detours life hands you on a given day? Especially in a month like September where the schedules go crazy, sometimes at the last minute. No matter how much I plan to stick to a specific menu, there always seem to be some especially busy days and evenings where I end up serving frozen pizza or throwing some frozen meatballs in a pot with a jar of Ragu.

      Are you a big crock pot person? I’ve been thinking that might help me stay closer to plan (and avoid the processed food) during busy times. I already do a fair amount of pre-cooking which has helped, but I think I need to do more. Or maybe I just need to be more firm with myself and my kids no matter how tired and cranky we are and stick with whatever I’d planned. One thing’s for sure – We can’t afford another week like the last one where I ordered way too much takeout. I’d love to hear how you make your meal planning work.

      • Whitewaterlily

        Well, it’s not so much MY organisational skills. I got the tip on the menu-card-box from an organisational skills seminar. It prooved to be quite useful for me, so I thought I’d share it.

        I often wonder how YOU make things work out with more kids. I have only three and still everyday life is quite chaotic.

        How do I deal with unforseen changes of schedules/make my meal planning work? – Mostly miserably! 😉 I find the card-box quite useful and time-saving, but it doesn’t work miracles.

        Here are some things that make things easier for me (they don’t work ALL the time, either): I regularly leave a “blank” for some meals a week when I know I probably won’t have time to cook, anyway, and then I also resort to takeout, “Brotzeit”(= the easy sunday meal another commenter mentioned) or one of my two ultimate “fast dishes”: rice cooked in milk – I’m not sure whether this dish is known in the US. There are readymade versions, it’s cheap and you only have to heat up milk, put the pre-cooked, dried rice in and let it simmer for 10 minutes. You serve it with cinnamon and mashed apples (canned) and my kids just love it! The other dish is pancakes. (Though my kids would eat those two every day, I try to do it not too often, because they are rather sugary.)

        As a rule, I hardly ever cook for supper. I think, one warm meal a day is enough and in my family nobody complained so far. For supper, we usually have bread with cheese and spreads, cereals (a not-that-sweet version – mostly containing oatmeal), raw vegetables or a salad, and cocoa, sometimes boiled saussages or anything that’s in the fridge and can be eaten without cooking. So – no (or hardly any) cooking involved!

        If you pre-cook anyway, do you think it would be useful if you pre-cooked say two or three meals a week and put them in the freezer? Like lasagne or a casserole or something you can easily freeze and heat up. So you could just take them out and put them in the oven, when you’re in a tight spot cooking-wise? It would be cheaper and probably healhier than takeout or bought frozen stuff. I usually did that the weeks before my due dates and it helped tremendously. Sometimes “small things”, like the already chopped, frozen onions (same goes for herbs and spices), Simcha’s frozen pizza dough, washed/ready-to-be-served Salads stored in the fridge can make a big difference. Still, families’ circumstances/schedules and preferences are different. I think in the end everyone has to find out what works out for THEM.

        About the crock pot:
        I had to google it because I didn’t know what it was…

  • Whitewaterlily

    Here’s what my books looks like:

  • Whitewaterlily

    Hm, I can’t see the picture. Probably didn’t upload!?

  • lissla_lissar

    Saturday- frozen pizza
    Sunday- shepherds pie
    Monday- spaghetti carbonara
    Tuesday-butter chicken and naan and dal
    Wednesday- ratatouille plus weeping from the children
    Thursday-hamburgers and fries
    Friday- black bean burritos

    I think I almost, almost stuck to my plan, too. That was good and also odd, since I am not good at following plans. I didn’t rise to hamburgers and fries on Thursday, I just frantically emptied out the fridge and told everyone feverishly, “Leftover night! Pick something!”

  • Rebecca Fuentes

    Here’s one my family likes:
    Potato Goulash
    6 cups potatoes, peeled and diced
    1 onion, chopped fine
    2 strips bacon, chopped
    1 1-lb package of hot dogs (or pre-cooked sausage of your choice), sliced
    1 1/2 tsp. vinegar
    1 1/2 tsp paprika
    1 cup water

    You can make this in a 2-quart pot, but works better in a 3 or 4-quart one.
    Cook the bacon as crispy as you like. Remove bacon (and drippings, if you must). Add all other ingredients, stir to combine, cover and cook until the potatoes are done (depending on how small you diced them, about 30-45 minutes). Stir occasionally. Add the bacon back in before serving.

  • Ezbs

    Try this easy dinner:

    Mix up lamb mince, finely chopped onion, finely chopped parsley and herbs (dried mint, cumin powder, coriander powder, salt, pepper to taste).

    Grease an oven dish with olive oil and press the meat mixture into an even layer in the dish.

    Place one layer of finely sliced potatoes ontop, overlapping abit. Season with salt and pepper.

    Place one layer of finely sliced tomatoes ontop of the potatoes. Pour canned tomatoes ontop- juice and all. Season with salt and pepper and drizzle with olive oil.

    Cover with foil and bake in oven. Take foil off, and brown the top for 15 minutes.

    Slice up servings (as you do with lasagna) and serve with rice.

    So delicious and healthy. Great oven dish.

    Note: I have deliberately not put in quantities as it depends on the number if people you are serving. Also for quantities for the herbs for the mince mixture- just use your judgement.

  • Claire Dalton Pak

    Potato picture: That ain’t right.

  • Ezbs

    Penne Bascaiola

    Again, quantities depend on people you are serving…

    Fry finely chopped onion and garlic in olive oil till lightly coloured.

    Add diced bacon and cook for 10 minutes.

    Add sliced mushrooms and cook for another 10 minutes.

    Season mixture with salt and pepper to taste. Pour over cooking cream and summer gently for 15 minutes.

    Make up a small mixture of corn flour and water (dissolve really well), and pour into cream sauce. Stir well. This will thicken the sauce. If you over thicken sauce, just add water to thin in out.

    Serve with cooked plain penne pasta, or any type of pasta.

    Note: for those with kids that hate mushroom, you can blitz the mushrooms in a blender till fine. Or chop them up finely with Simcha’s ninja tool!

    Enjoy

    • Anna

      Made it tonight, minus mushrooms b/c none of us like them. Yum! This is going in the “everyone loves it” file. Used 2 cups cream, one 16 oz pkg pasta for five (quite hungry b/c dinner was late) people and it was exactly the right amount.

      • Ezbs

        So glad you tried it Anna. You can’t go wrong with bacon can you. Your reply made my day! Enjoy the weekend (it’s Friday night here in Australia).

  • anna lisa

    Last Monday: Mum invited us for Mexican take out at her house from a local version of Pollo Loco, in honor of Papa’s 82nd bday.
    Tuesday: Loin of Pork that hubby bbq’d at beach, served over mashed potatoes with sauteed mushrooms onions and toasted Anaheim chilies. Home made small white beans cooked in chicken broth with tomatoes, onion garlic and cilantro. (My newly made infused olive oil has double the cloves as usual, and made the veggies taste even better.) Mixed greens and cucumber with balsamic vinaigrette and infused olive oil.
    Wednesday: Almost the same as Monday but w/ steak instead
    Thursday: Chicken soup from scratch with French bread and Irish butter
    Friday: Fed the kids a new version of chicken soup with the beans combined in it. Went out for a late night Spinach and scallop salad with bread, and had a lively conversation at the bar with a drunk Persian intellectual who finally admitted there was a God, but only after yelling the F-word out dozens of times, and finally admitting he has a good Muslim mother praying for him.
    Saturday: Picnic at beach w/Platter of Costco’s lime and cilantro shrimp, pita crackers with Port Salut cheese, pluots, Stonyfield farm yogurt. and lots and lots of wine.
    Sunday: husband bbq’d at beach w/ friends: Steak served on soft Mexican rolls w roasted bell pepper and Anaheim chili suce with sauteed onion and mushrooms and Arugala w/ Kettle chips. 805 beer (so good) and Meridian Chardonnay. Special occasion little cans of Coke for the monsters and Milano cookies.

  • anna lisa

    P.S. My daughter has been known to send me fruit porn, taken by her cell phone on the sly, at the farmer’s market.
    Now you! What has this world come to? What debauchery.