robirdstx

Its not even officially summer and we've had almost a whole week of over and nearly 100 degree days. Fortunately, my DH reinstalled the auto watering system and added overhead sprinklers to my raised bed. The plants now get a gentle 15 minute shower each morning. The potted citrus trees are also on the watering system and get a daily drink and their fruit is coming along nicely. Meyer Lemons Kaffir Limes

Thank you, Bruce Your pork looked fabulous. I pulled some pork tenderloin out this morning with the idea of doing a stir-fry, but instead, decided to make a recipe I've been meaning to try ever since I saw Eric Ripert make it on Avec Eric back in January. Bacon Wrapped Pork Tenderloin with Peas "a la Francaise" It was delicious! ETA link to recipe: Here

Major comfort food for dinner tonight: Ground beef and Mexican chorizo (with serranos, onions, roasted green chiles, and tomatoes) Enchiladas and Refried Beans topped with Chopped Onion and Queso Fresco.

Thanks for the tip. I also noticed you use the hot Hatch diced green chiles vs the mild. I'll get a can of those as well. Fortunately, I live in an area with a large Hispanic population so these are products that are very easy for me to find.

That looks awesome! I am so going to make it as soon as I get that El Pato sauce. Going to the store in the morning! Thanks for blogging - really enjoying it!

Hi kayb. I preheated a non-stick pan to just under medium on my electric stove top, added the olive oil and let it heat up a bit, then added the butter and waited until it had foamed for a few seconds before I added the sage leaves. I didn't time it, but the leaves probably fried for about a minute and a half before I turned them and let them fry for another 30 seconds. Then I removed them from the pan and let them drain on paper toweling while I tossed the pasta with the oil and butter.

Thanks! It was interesting. This was my first time using fresh sage. I really liked the crisp texture of the leaves and their flavor was very mild, not at all like dried or rubbed sage. We will be having this again. Next time I want to have them with white beans. I also have a recipe to try that uses them with lentils and sausage.

I took some sage from my garden and fried it until crispy in olive oil and butter. I tossed the pasta in the oil and butter and some grated pecorino romano; then topped it with the crispy leaves, more cheese and black pepper.

Thanks kayb. James at the Mill looks very tempting. We won't be heading over your way this time, but will definitely ask for your recommendations next time we are.

DH and I will be in Fayetteville this month - any current recommendations for lunch or dinner?

Today we had lunch on the patio - Chicken Taquitos, Cheese Quesadilla, Refried Beans with Cheese, Pickled Jalapenos, Tostito Corn Chips, Pico de Gallo, Tomato Salsa, Sour Cream, and Guacamole. I had a Tequila and Tonic, while DH had an MGD, to help wash it all down.

I hope you didn't catch a virus from your computer! And I hope you feel better soon. I really enjoyed seeing the food you made for us this week. Thank you.

I like to use pretty little plates as spoon rests. When they are not in use they lean against the wall on the back side of my stove top.

Great looking food everyone! And welcome back Kim - can't wait to read about your trip. It is way too hot, way too early down here, so will be mostly cooking on the grill until we get a break in the weather - which looks like maybe sometime in October! Dinner tonight was Grilled Beef Rib Eye, Steamed Red Potatoes with Thyme, and Sauteed Peppers and Onions.

I grew up with the El Paso crispy taco shells and French's Taco Seasoning. The French's is still my favorite seasoning for ground beef tacos but I make my own now from a copycat recipe I found online. I've moved away from the crispy corn shells to a preference for soft tacos using flour tortillas. We add chopped onion, diced tomato, shredded cheddar and taco sauce.

Thank you for sharing your week with us. I love Portland. I have a sister that lives in the St. John's area and my brother works in the Hood River area. I need to get back to Portland soon, not only to visit with family but to check out some of the places you shared with us. Great blog!

I know. I'm old. Memorial Day will always be the 30th for me.

Until seeing this topic I had not realized Memorial weekend was fast approaching and Memorial Day is actually on a Monday this year. I have some baby back ribs in the freezer that will get rubbed, baked, and smothered with sauce; will make baked beans with onion and ham; and will put together a huge salad using lettuce and arugula from my garden and lots of other veggies.

We had out of town company staying with us last weekend, so I had the opportunity to cook for more than just the two of us. We had dinner out on Thursday but Friday was dinner at our home. We had gone down to Galveston for the day and stopped at Katie's for some fresh snapper. I baked the fillets with dots of butter, salt, pepper, and lemon slices. But before we had the fish, we had a loaf of 'no knead' bread with a roasted red pepper and artichoke salsa, on the patio. On Saturday night we had a loaded pizza using Reinhart's Pizza Americana dough from his American Pie. We like lots of toppings and this dough made the perfect crust. Dinner on Sunday was at a local Tex-Mex restaurant, La Brisa, and everyone returned home on Monday morning. Monday night, I used up some of the leftovers - I topped a lemon baked flounder fillet with the last of the crawfish etouffee and deep-fried crawfish tails from our Thursday dinner at Abe's Cajun Kitchen.

Genkinaonna ?

Could be for nuts, and such, for parties.

This has been a staple in our kitchen for all of my life. I like to sprinkle it on cottage cheese and its great to sprinkle on chicken thighs prior to putting them on the grill. And, btw, welcome to eG!

I've enjoyed this the last few mornings. Plain yogurt and a sliced banana, topped with ground flax seeds and a spoonful of strawberry preserves. Before eating, I stir it all up!

Fellow eG member, brucesw and I met up at the Haute Wheels Houston Food Truck Festival for lunch on Saturday. The weather could not have been better for the event. Lovely breeze, bright sunshine and low humidity. The first truck we approached, Oh My Gogi, was having trouble getting their generator started and was not yet taking orders so we moved on to the No Borders truck, where I ordered one of their Carnitas Tacos. I would have liked the pork to be a bit crispier, but it was good. Bruce ordered Fries from the Cut & Fry truck. Sadly, they were nothing special - a bit of a disappointment. Next we moved on to Katfish Kitchen and I got their Combo Sampler of one each fried shrimp and catfish, seasoned fries and hushpuppy. The shrimp was just okay, the fish was a bit mushy and again the fries were nothing special. However, Bruce had the hushpuppy and he said it was very moist and had an almost cake-like interior with a nice crisp crust. Next we headed toward the Taco Fusion truck but checked out some of the others on the way. By the time we got to Taco Fusion, they had a very long line so we decided to place an order at The Rolling Hunger truck. We had to wait a long time for our food but it was easily the best of the day. I had their Banh Mi (really, really good bread, juicy pork, and crisp veggies) and Bruce had their Quesadillas. After eating, we headed back towards Oh My Gogi with the idea of each getting something to take home for later, but their line was the longest of all, so we called it a day. I don’t know about Bruce, but I was stuffed and skipped dinner last night.

Gravy (without lumps). So basic, but such a mystery when I was a new bride and knew nothing about cooking.