Norm Matthews

Charlie loves Philly Cheesesteak sandwiches so when I showed him a recipe for Philly Cheesesteak Meatloaf, he was all for trying it. The picture that came with the recipe looked like it was topped with cheese as well as having it in the middle but it didn't. All the cheese was in the center and I didn't want to take it apart by then so when it came out of the oven, I grated the rest on top and put it under the broiler for a few minutes.

I wasn't planning to cook today, just eat something left over but there wasn't anything. There was one steak, not enough for two and some shrimp in the freezer. They were quickly defrosted , skewered and so was the steak. Steak was marinated a few minutes in teriyaki and the shrimp in Japanese BBQ sauce. They were grilled and we had them with rice and kimchi. Charlie had his with Yum Yum sauce. I didn't even think to take a picture until this was all that was left.

Yesterdays trip to the farmers market led to this very pleasant summer meal; Corn, tomato salad, and fried okra. It all went so well with a grilled steak. We had some Missouri peaches last night.

Yesterday, I used the smoker to do a chicken, pork ribs and BBQ beans. We had them with vinaigrette coleslaw. There will be leftovers for a few days.

I went to the Korean grocery this morning and got some fresh kimchi, kimbap and marinated beef for bulgogi. All I had to do for supper was turn on the rice cooker and grill the bulgogi.

Garozzos Italian Restaurant is acclaimed to be possibly the best Italian restaurant in the area. Last week Charlie and I went there and each of us had a version of their famous Spiedini di Pollol . I had the one with crushed tomatoes and Charlie had the one with artichoke hearts and Alfredo sauce. We got there at 3:30, half an hour after they opened and were the only patron there at first. Someone must have been caught off guard in the kitchen because Charlie's, although delicious, the chicken was waaay over cooked. I said I wanted to try to make a version of theirs sometime soon. That turned out to be today. Yesterday Mary from Michigan, an online friend since long before Facebook, posted a recipe for a cake that looked scrumptious. So I made it today too. It has become both our new all time favorite cake. I spent more time in the kitchen today than I have in a long time. By the time I served the Speidini, I was too tired to think about a garnish.

I have made the recipe in that book for Kalbi and I imagine some others too. We have at least half a dozen Korean cookbooks. I also have the" Korean BBQ" book and have made around 5 or 6 recipe from it. Charlie's favorite is" Discovering Korean Cuisine- Recipes from the Best Korean Restaurants in Los Angles"© 2007, and he frequently calls his mom in Las Vegas to ask for her recipes.

I found the smallest whole brisket I've ever seen yesterday and cooked it today. It still took 8 hours though. We had BBQ beans and Viniagrette Coleslaw and cherry BBQ sauce with it. Charlie wants it chopped up, mixed with BBQ sauce and served on a bun with cheese and the coleslaw for a sandwich tomorrow.

Thank you for the link. I copied it.

I looked up a recipe for that. I want to try it. I expect I'll have to order on line some of the ingredients.

I grew up in a working class community in Kansas City called Strawberry Hill. It is on the high bluffs above the Kansas River. Cattycorner across the street from our apartment, there was a tavern that served food and welcomed children and women. ( Unlike most beer joints at that time in the area) Once in a while Dad would take us over there for shrimp. That shrimp tasted a lot like this French recipe which is cooked in a vegetable stock then left to cool in the stock, adding its flavor to the shrimp and turning the broth into consommé of shrimp. I decided to serve it with rice and some broth and corn on the cob.

I smoked pork loin ribs today.

In taking lots pottery classes I had a Japanese instructor. I married a Korean and one of her friends told me that a back at that time a 'joke' was for one Korean potter to tell another "Quick, wash your hands. Japanese soldiers are coming.

a few days ago the thought of lasagna briefly crossed my mind and left quickly since I didn't think cooking and baking all morning this time of year was a good idea. Then yesterday Charlie said "Dad you haven't made lasagna in such a long time. Would you make some soon?" Today was cool all day so I made it this morning. It was done about two thirty.

I only live with my son. He gives me a hug nearly every day but no kiss.

I made an Italian style meal with chicken in a creamy garlic and cheese sauce over pasta.

This was an early taco dinner for me and a late lunch for Charlie.

Yes. One is Nappa cabbage and the other is daikon radish.

There is an Asian grocery (mostly Korean) about a 20 minute drive from here. It has the freshest jarred kimchi of any place I've been and sells three or four different kinds of marinated meats ready to take home and grill. We both think their spicy pork bulgogi and beef bulgogi is the best around. Today I got some spicy pork and kimbap and we had that for dinner tonight.

@Maison Rustique Thanks for the tip.

Out of all the things I make occasionally, empanadas are my least favorite. I have not yet been able to find those ready made wrappers and I'll keep looking because making those suckers from scratch is a real bother.

Some of Charlie's school friends were Puerto Rican and he says one of the moms made some delicious dishes so from time to time he asks me to make some Puerto Rican version from his past. Today it was Arroz con Pollo-Chicken and Rice. He hopes I will make empanadas soon too.

I thought I was out of eggs so I got a carton then when I got home I discovered I got a carton yesterday.. oh well I have been craving Scotch Eggs lately.

This is the first time I have made it in such a long time that I don't remember but the recipe notes say you can make it the day before and that it is still crispy three days later. OH PS You can cut the recipe down if it is too much. The one I made was with a quarter head of cabbage. It was easy to cut the rest of the ingredients by quarters or halves.

Ribs again. Charlie asked me to make some more since the last batch was gone so quickly. He said If I made two slabs and grill some hamburgers, that I wouldn't need to cook for a while. I am getting ready to do the hamburgers in a little bit. I made my favorite kind of coleslaw and didn't realize I had never made it when Charlie was around. He made fun of it until he tasted it. Now he thinks I should make it all the time. When I was little someone at church often brought this kind to potlucks and I always liked it better.