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What are you making this weekend?

I do a lot of cooking most weekends, it just works out better for my family at this point in time. Unless we have sports practices, games, tournies or other activities to attend, I try to make progress for the week on Saturday & Sunday. Sometimes I bake, but generally I am a cook, not a baker, unless it's a special occasion.

This weekend is Fathers Day here in America, so we treat it like a holiday. I made a chicken and rice with bacon dinner last night. Tonight, will be spaghetti carbonara with grilled garlic breadsticks and a grilled romaine salad. Sunday will be a dry rubbed flat iron steak, grilled, with dried oregano & basil, garlic powder and pepper. Along with the steak, I will make some seared jumbo scallops. Can't decide yet on a sauce for them.... But I'm doubling up the protein since A) the steak is 1.5# and B) I also have two growing sons to feed. I'm forgoing a starch since I figure we will fill up on the protein. Still noodling sides, but thinking of another grilled salad and some haricots verts.

What about you? What are you making this weekend?

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  1. Strawberry jam, with berries I picked this morning. For Father's day, steaks on the grill, green salad with raspberries and glazed walnuts, roasted or grilled tiny red potatoes, and maybe a cheesecake.

    1 Reply
    1. re: sunflwrsdh

      Oh, how nice, strawberry jam. Don't know why I don't think to do that when I am overrun with ripe fruit..... Thanks for the idea!

    2. 2 special food projects this weekend: Scallion pancake and baked falafel. The pancakes were gobbled up before and during dinner and the falafel will be made tomorrow.

      5 Replies
      1. re: tcamp

        Oh, I love falafel..... What did you make with the scallion pancakes? Haven't made those in a while.... Makes me crave moo shu....

        1. re: Dirtywextraolives

          Served them with flank steak marinated in soy sauce, ginger, garlic and rosemary plus broccoli and fried rice. Fridge clean up day!

        2. re: tcamp

          Whose recipe for scallion pancakes did you use. I made serious eats ones and was happy but always interested in other ones. There are soooo many recipes out there.

        3. I made pork dumplings and shrimp pad Thai today, along with a carrot cake. I don't need the calories of a carrot cake, but I'm missing my dad and it was his favorite. That's my excuse for the extra calories. Tomorrow will be an all-day TexMex cooking marathon of veggie enchiladas, braised pork for taco filling, beans ala Rick Bayless, and CI's Mexican Rice. All pedestrian stuff, but all good to me:)

          1 Reply
          1. re: KrumTx

            Love love love tex-mex. Will have to check out CI's rice recipe, I've been meaning to tweak mine. And I love hearing about those of you making things for your Dads that aren't around or nearby, just because you miss him..... Makes me want to rethink my menu a bit.... But then again, my Dad loves everything....

          2. Making strawberry shortcake using smitten kitchenstrawberry cream biscuits.
            Am also poaching a whole chicken for a simple chicken , greens and potato salad; will serve with my Boston baked beans.

            2 Replies
            1. re: magiesmom

              That all sounds very nice! I should check out that strawberry shortcake recipe.....

              1. re: Dirtywextraolives

                you should; you will make it again and again,

            2. Almond scones, half we gobbled up, and half for the freezer. Lots of carmelized onions to use all week. Cherry apple something, maybe mini tarts.

              1 Reply
              1. re: mamacooking

                What a great idea to do a huge batch of caramelized onions for the week. I must steal this idea, thank you!

              2. Just prepped my first beef heart. I'm pretty sure I wasted a ton of meat due to my lack of a good filet knife. Left it in the fridge to marinate, and we will grill it at my friend's place tomorrow for lunch.
                Tomorrow morning I will prep short ribs and crock pot them, then some pork chops and baked chicken for weekday lunches. My dad is far away and I won't be able to be with him tomorrow, but I may get a good German beer to enjoy without him.

                1 Reply
                1. re: venushakti

                  Wow, now there's a first, I've never bought not tried to prep a beef heart before, so kudos to you! Hope it turns out well!

                2. Making a version of Tocino alla Bolognese....boneless, skinless chicken breasts, sliced in half and pounded flat, light S and P, a piece of prosciutto in the center, a piece of a dry flavorful cheese, like machengo next, and one or two sage leaves. Roll, place in baking dish, cover with white wine and bake for about 30 minutes at 375 degrees. I have also grilled these, but the white wine adds a nice flavor. They are great as left overs as well!

                  Also made strawberry long cake from the Betty Crocker Picture Book. 1 quart strawberries quartered and sweetened to taste. Short bread-sift 2 c flour, 6 T sugar, 3 t baking powder, 1 t salt. Cut in 6T shortening(old cookbook). Mix 3/4 C milk with one egg and mix into flour shortening mixture. Spread in a 12X8X2 pan. Pour strawberries on short bread and dot with a mixture of 1/4 C soft butter, 1/4 c sugar, and 3 T flour. Bake at 400 degrees for 40 minutes! WOW!!!! Can be served warm with whipped cream but it is great just as is!

                  1 Reply
                  1. re: jill kibler

                    That cake sounds to die for..... I am saving that for when my dad visits, it would be right up his alley! Thanks for sharing it!

                    Not to mention your tocino sound divine as well....... Love that kind of prep and haven't made that in a while, thanks for the reminder!

                  2. I did alot of food prep today. I might cook or bake tomorrow.

                    Today I made three types of yogurt (for an experiment). 2 cows milk and one goat milk. I will know more tomorrow. I wanted to test out some different starter strains. Geek out, I know!

                    I made a pasta salad (with very little pasta, mostly roasted veg), butter from some fresh cream, shallot oil (prep for COTM), marinated some meats, fried up some bacon for the fridge and made coconut milk.

                    All that work and nothing to eat! Lol.

                    3 Replies
                    1. re: sedimental

                      Hahaha, I've had weekends like that too, when I've prepped for hours for a few meals, and had nothing to eat afterwards! Your pasta salad sounds nice. I guess I've not heard of someone making their own coconut milk before though, I just use the canned version..... Is it just to open up a coconut and drain out the water, or is there more involved?

                      1. re: Dirtywextraolives

                        Oh, no. You process dried (desiccated) coconut with water. It is really fresh tasting and wonderful- not like stuff in a can or box. I love it. Easy with a vitamix.....at least I have something to drink today for my efforts ;)

                        Oh, and a bonus is that you can make coconut butter from the pulp.

                        1. re: sedimental

                          I had no idea how they did that, interesting, thanks! I bet it is delicious!

                    2. Calamari in a light tomato sauce with garlic and basil over linguini.

                      1 Reply
                      1. re: mudcat

                        Oh, I love calamari..... Sounds wonderful!

                      2. I spent nearly the whole weekend poodling about the kitchen - it was a perfect weekend, since I cook to relax and don't get to do much of it during the week.

                        It's winter here now (Australia) so it's nice to be in the kitchen with the oven on or something on the stove.

                        So I made a stew with red wine and beef cheeks, the next night it became a beef and barley soup, made some mayonnaise along with two lots of potato salad (the family likes to snack on it), tried an apple and parsnip soup recipe that caught my eye (not a hit if you ask the offspring), and pizza tonight... plus an instant pudding for dessert... it was a lovely weekend :)

                        7 Replies
                        1. re: ursy_ten

                          It sounds like one! I too love when it's cold and wintry out, to hole up in my kitchen and warm things up with delicious stuff in the oven and bubbling away on the stove..... Enjoy the rest of your weekend, or maybe I should say your week....as you're way ahead of me, who's on PST....

                          1. re: Dirtywextraolives

                            Thank you Dirtywextraolives, I did. Now it's Monday morning. *sigh*
                            Oh well, I'm that much closer to next weekend :)

                          2. re: ursy_ten

                            "Poodling about in the kitchen" is exactly how I spend my weekends as well. I always feel guilty for spending the entire weekend enjoying the domestic life, but as you, I don't get much time in the kitchen during the week.

                            1. re: fldhkybnva

                              No room for guilt fldhkybnva, just consider it mental health therapy ;)

                              Plus, you gotta eat, right?

                              1. re: ursy_ten

                                Indeed, that is exactly what it is mental health. My day today consisted of an early morning workout, grocery store perusal while enjoying my morning coffee, and cooking up a bunch of delicious food with casual reading in between. I'd say that's a good day.

                          3. Still torn over what to use as a sauce for the scallops. I have store bought Remoulade, but think that might be too much. I could go simple with like a lemon butter, but figure it will run all over the plate. Maybe serve it in cups like they do with lobster? I also wanted to do a chimichurri for the steaks, but know this will most definitely overpower the scallops. Anyone have any ideas that I can make in the next two hours?

                            4 Replies
                            1. re: Dirtywextraolives

                              Mmmm, scallops.

                              I just looked up my files. It might be too late this time, but I've got recipes for...

                              Scallops in ginger and cilantro cream sauce, and
                              Seared scallops on spinach with apple brandy sauce

                              If you want them, just let me know.
                              Wow. I have to get some scallops soon.

                              1. re: ursy_ten

                                Oh those all sound wonderful, thanks so much ursy ten! I'm afraid I went with the lemon-garlic butter sauce, which was delicious and easy. But I was not sure how much my kids would like scallops.... And they loved them, so we will be making them more often. I will keep you in mind when I need those recipes!! Thanks so much!

                                1. re: Dirtywextraolives

                                  No problem! I hope you enjoy them.


                                  The Apple brandy one (which I'd thought was apples and brandy, but turns out it's a recipe using Calvados, a dry apple brandy):



                                  And the ginger and cilantro cream sauce:

                                  Have no idea where I got this recipe from, or whether it was an invention. I'm a bit perplexed by the mention of mushrooms too (not listed in ingredients) - but this note was dated September 2012 so any memory of it is long gone. I do have a note that I made it, and that it was very good!

                                  3 tablespoons butter
                                  1/3 cup thinly sliced green onions
                                  1/4 cup chopped cilantro
                                  2 tablespoons finely chopped peeled fresh ginger
                                  4 garlic cloves, chopped
                                  6 tablespoons soy sauce
                                  1 1/2 cups whipping cream
                                  3 tablespoons fresh lime juice
                                  Lime wedges (optional
                                  )Fresh cilantro sprigs (optional)


                                  Add butter, sliced green onions, cilantro, ginger and chopped garlic to skillet and sauté until fragrant, about 30 seconds. Mix in mushrooms and soy sauce and simmer 30 seconds. Add whipping cream and simmer until sauce lightly coats back of spoon, about 3 minutes. Stir in lime juice. Pour over scallops. Garnish with lime wedges and cilantro sprigs.

                                  1. re: ursy_ten

                                    Thanks so much for this, looks great for next time.

                            2. some kind of vegetable puree? whatever you have around. or...maybe to build on the better idea....an herb butter?

                              1 Reply
                              1. re: perk

                                Thanks, perk, yes I was looking at a garlic lemon butter prep..... I'm a sucker for anything with garlic.... Figured it might not compete but compliment the spices on the steak..... I'm a little light on vegs in the house at the moment, I could do potato but then I might as well make mashed..... Lol! Thanks for the help, appreciate it!

                              2. The kids got hubby Bon Appetit's "The Grilling Book", so today he picked out lamb burgers with moroccan spices, and a beet and orange chutney. The combination is delicious. Looks like another regular in the grilling rotation.

                                2 Replies
                                1. re: jammy

                                  Oh that sounds really good! Please let me know how it turns out, if you can!

                                  1. re: Dirtywextraolives

                                    The burgers were spiced with cumin, paprika, jalapeno and cilantro, shallots and garlic. The spicing isn't overpowering, it just tastes really, really good with lamb. Hubby is a whiz at cooking over coals, so the burgers were very juicy and flavourful.

                                2. Tonight's dinner was from ingredients in the pantry, and freezer. Chicken chile verde with Spanish rice.

                                  1 Reply
                                  1. re: letsindulge

                                    Oh, that looks very good also! I love it when I can come up with something tasty from pantry & freezer ingredients.

                                  2. I had a craving for soba noodles so I tried to copy a dish I often enjoyed in my favorite local Japanese restaurant. It turned out pretty well, and wasn't hard to prepare - mainly because I used a bottled dashi (bonito-based sauce) that I got from a local Asian food store instead of making dashi from scratch. Since I'm avoiding wheat gluten, soba noodles are a godsend for me. They cook fast and and I like their texture. For the sauce, i just combined the dashi with fresh minced garlic and ginger, plus a dash of rice vinegar and sesame oil. To finish, I topped the noodles with cooked shrimp, sauteed shiitake, roasted seaweed (again, from the Asian food store), and sliced scallions.

                                    3 Replies
                                      1. re: normalkitchen

                                        I just made a soba noodle salad that's in this month's Food & Wine. It's got grilled eggplant, pesto and radishes. It was really lovely.

                                        1. re: perk

                                          Sounds very nice! I'll have to check that one out.

                                      2. nothing much :( I cleaned the kitchen and took apart all the shelves/cupboards for steam cleaning as well.

                                        Kitchen was a mess! Now looking good.

                                        During fridge clean out I whipped up a fried rice with leftover beef brisket, quick prepped tofu, egg, rice and peas.

                                        1 Reply
                                        1. re: kimeats

                                          Great idea to do a fried rice with the fridge clean out!

                                        2. So, this weekend, I am thinking I need to clear out the freezer, so I can go to Costco this week and stock up again. So I have a marinated flank steak in there. It was frozen in a bourbon & brown sugar marinade and it comes out really well when we grill it. And I saw some recipes for chicken scarpiello that looked very good, so maybe a version of that. I also have some country style pork ribs that I cut up and rubbed with a vindaloo marinade, and that is also an option, though I would need to pick up some chicken pakoras (fritters) from my local Indian take out as my kids think vindaloo is just a bit too spicy.

                                          So probably would make some baked stuffed potatoes with the steak, and basmati rice with the vindaloo. I think the scarpiello has potatoes in it, but maybe some couscous or pasta with it as well, since its Italian after all.

                                          Do any of you have plans for what you're making this weekend?

                                          12 Replies
                                          1. re: Dirtywextraolives

                                            Your plans sound delicious!

                                            I am researching what to do with a jar of hearts of palm that I picked up from the international supermarket. I bought it because I thought the jar was the perfect width for my immersion blender, so I can make stick blender mayonnaise right in the jar, but alas, it might be too small by the tiniest smidge. No matter, I get to try a new-to-me ingredient - and the jar is a handy size and shape nonetheless.

                                            1. re: ursy_ten

                                              Thanks, ursy! I love the sound of that mayonnaise! I've got to dig out my old immersion blender and give it a whirl, I love flavored mayos...

                                              The flank steak and the pork vindaloo are both thawing out. Did a huge grocery run this morning but did not pick up any meat except some frozen fish for week nights, so I'm still trying to clean out both freezers. I will be prepping some meats for a road trip in about a month, so I need the room to freeze them, so they will be ready for meals over the course of the trip.

                                            2. re: Dirtywextraolives

                                              Visiting the kids in St. Louis, like I do every other weekend, and my cooking plans include braised chicken thighs (my son's fave), and grilled pork steaks (a St. Louis regional obsession. The kids also love when I roast cauliflower with olive oil, garlic and sea salt and sometimes throw in some brussels sprouts.

                                              1. re: Wayno

                                                I have heard of those pork steaks but have never been to St Louis. Do you have a recipe I could try?

                                                1. re: Wayno

                                                  Those both sound very good. What kind of braise do you do for the chicken? I love thighs.... Also what kind of cut is e pork? I think I have seen packages of pork called sirloin steaks, just curious, we also love pork here.

                                                  1. re: Dirtywextraolives

                                                    The pork steak is from the part of the shoulder called the Boston Butt, which is much more commonly used for roast and pulled pork. It's about a half-inch cut crosswise across the shoulder (though thicker would be better, if it's gonna be slow cooked). Their cooking requires a combo of slow cooking and grilling. Best way is probably to put on a rub of choice and S&P, and then cook for 45 mins or more over indirect heat, away from the coals, on the grill (or in oven on LOW temp, or in a slow cooker). Then, sear 'em on the grill (or a hot pan or hot oven/broiler), and then put on bbq sauce and return to low oven or back to grill away from the coals to finish. They are really tender and also very cheap.

                                                    1. re: Wayno

                                                      Ah, okay so it's from the shoulder and not the sirloin, interesting. I am very familiar with cooking the shoulder, in all it's forms....we love carnitas, roasts, c-s ribs, etc. Thanks for the info.

                                                    2. re: Dirtywextraolives

                                                      Chicken thighs are my fave part of the bird (and my son's fave too). Now if I can only get my sig other to share in the love... After seasoning and searing them so the skin side is really crispy, I toss in maybe a cup or two of liquid (no fixed recipe for this dish), sometimes a combo of beer and chicken stock, sometimes just stock, maybe a little liquid smoke, maybe a tad of steak sauce or a smidge of bbq sauce for flavor. If I use an Asian-flavored rub, with, say 5-spice powder, then maybe it's an Asian flavored liquid, with a little soy and/or hoisin, or mirin and rice wine vinegar. Then put them in the oven, skin side up. Usually do the whole thing in a Dutch oven. Then when the thighs are really tender, after about 50 mins to an hour at moderate heat, I remove the lid and turn on the broiler for about 5 minutes (or less) until the skin is crispy again. Sometimes add some veggies (like carrots/onions/celery for the last 30 mins of cooking. Or I make a mirepoix with the veggies, after initially searing the chicken and before adding the liquid and putting in the oven. If I successfully posted the pic I just tried to add, it's of the thighs on a bed of kale, with the mirepoix, and the braise there is flavored with some apple cider vinegar.

                                                      1. re: Wayno

                                                        That looks delish! I am a thigh person too, my favorite part of the chicken....well....next to the crispy skin!

                                                        1. re: Wayno

                                                          Oh yes, that's great.... We also like the skin crispy, so you broil after the braise, to crisp the skin back up. Good advice, I will try that next time, thanks.

                                                          PS - are you the same "Wayno" that's going to be my new neighbor, by chance??

                                                          1. re: Dirtywextraolives

                                                            Yes, Dirty, I am one and the same. Same avatar appears next to my name, I assume. Looking forward to the PP farmers market. I have been shopping at the Brentwood one on Bundy.

                                                            1. re: Wayno

                                                              I thought so! See you around the hood!

                                                  2. Lobster! Delicious summer-kick-off meal!

                                                    1 Reply
                                                    1. re: fldhkybnva

                                                      Yum! Lucky! I hope to make it for the fourth.....

                                                    2. I haven't decided everything yet, but I know I have some things to use up in the fridge and I really need to plan for this week as I will be super duper busy.....so, it will be grab and go....

                                                      Pumpkin and chick pea patties with a spicy aioli for cocktail hour tonight
                                                      More spiced rubs for grilling' season! Made a very traditional Memphis rub last night (to go on the spareribs tonight) and I am looking at several other ones to have on hand...at least a few new exotic ones would be fun!

                                                      My usual weekly suspects to make for easy eating from the fridge during the week:
                                                      One cold soba noodle veg salad for the week.
                                                      One soup for the week
                                                      A batch of LC homemade crackers and a batch of high fiber muffins for the freezer.
                                                      A egg salad spread
                                                      Some quick picked items for the fridge, daikon and cuc's need using up I think
                                                      ....and a dip of some kind for crudités

                                                      I have several bento boxes for work and it love to have small nibbles and spreads to carry.

                                                      5 Replies
                                                      1. re: sedimental

                                                        Very cool. Can I ask where you find your bento boxes? I have several Asian & specifically Japanese stores at my disposal, but have never seen actual bento boxes with the little dishes at them, and I've searched! They carry all kinds of dishes and small sushi plates, sake bottles, etc but for the life of me I couldn't find bento boxes! I have even looked online, but probably not hard enough, just wondering if you had an online source.

                                                        Also we love dry rubs and on spare ribs. Can I ask how you cook them? Last time I had a full rack, and I thought I cooked them long enough (300 for 3.5 hours). But they just weren't as tender as we like them. Guess I should have baked for another hour or so? I have another full rack in the freezer and would like to improve them for next time, thanks!

                                                        1. re: Dirtywextraolives

                                                          I order them off amazon. I have a goofy "kitty" one that is good for soup or wet lunches and a little black square one that is good for solid lunches. Amazon also has lots of little accoutrements for them.

                                                          I intended to fire up the outdoor kitchen and smoke my ribs in the wood fire oven, but I kind of pooped out. I will just dry rub them, pressure cook for 20 minutes, then finish them off on the gas grill with the smoke box. It's the lazy way and i lose alot of the bbq "fun" of it, but they are wonderful done this way too.

                                                          I am a huge pressure cooker fan for ribs and all kinds of tough but tasty meat. I prefer the pressure cooker to the oven (except wood fire oven). The preasure cooker gets them super tender, then you can grill them or smoke them however you want.

                                                          1. re: sedimental

                                                            Thanks so much! I will definitely check on
                                                            Amazon, I think I just googled and got lots of random stuff.....

                                                            Ah, pressure cooker. Hadn't thought of that. How do you fit them in, or do you have to cut them into more manageable pieces? I should look into a pressure cooker.....I don't have one,

                                                            1. re: Dirtywextraolives

                                                              I cut them in 2 rib sections, biggest bones on the bottom, layer them up on the riser. I cook them with about 1 cup of water (don't let them get wet) for 20 minutes if you like falling off the bone and a quick sear on the grill. 15 minutes if you like more chew or want a lot of smoking time.

                                                              I just pulled them out, decided to slather with some dark BBQ sauce. Going to stick them out on the hot grill with some apple wood chips in the smoke box. I LOVE ribs :)

                                                      2. I just made mango sorbet for the first time! It was honestly the best I've ever tasted (and pretty darn healthy too).

                                                        4 Replies
                                                        1. re: piccola

                                                          That sounds good. How did you make it? Can you post a recipe?

                                                          1. re: piccola

                                                            Oh love, Love, LOVE mango anything! Yes, please post the recipe if you can, I'd love to make one, haven't pulled out the ice cream maker yet this season!

                                                            1. re: piccola

                                                              Actually, I misspoke - it was frozen yogurt (sorry if you guys are vegan or allergic to dairy - didn't mean to get your hopes up).

                                                              I used this recipe but my mangoes were super sweet so I cut the sugar in half and it was still plenty. And I used 2% Greek yogurt. http://www.seriouseats.com/recipes/20...

                                                              1. re: piccola

                                                                Thanks for sharing, I will still be able to try it :)

                                                            2. So the pork vindaloo dish got pushed off until this weekend, as Sunday I was feeling ill and not up to cooking anything. I cooked off the marinated cubes of pork shoulder and put together the vindaloo yesterday, so I'm letting it sit in fridge until tomorrow's dinner. So I will make some basmati rice, red lentil Dahl, pick up some garlic naan, and possibly a couple of orders of chicken pakoras from my local Indian joint as I don't have the mix to make them here.

                                                              I also have a 3.5# tri tip roast that I sprinkled down with kosher salt that I will roast on Sunday. Haven't decided on the sides yet, but possibly hasselback potatoes, or au gratin. Fresh vegs will wait until I see what's good at the Farmers Market that morning. And no dessert has been planned yet. It's supposed to be quite hot here, so that roast will be done on the grill.

                                                              What does everyone else have planned? I love getting ideas from reading your responses. Thanks.

                                                              1. This weekend is our last NJ bbq before I hop on a train to downtown Montreal!

                                                                In addition to the grilled curry chicken, minted lamb and tuna steaks we're having 3 salads (tossed garden greens, pea slaw and fresh fruit), grilled corn, and I'm using up the last of the cheese collecting in my cooler by creating a rather large cheese plate along with all sorts of breads and small plate finger foods, A clean out the pantry/frig send-off!

                                                                Dessert is still coming together: cinnamon ice cream, new york coffee cake and an olive oil/pistachio biscotti...might add a frozen pop too.

                                                                I'll be busy attending to those details tomorrow. This is my last post for quite a while-so happy July 4th to all! Keep encouraging one another!


                                                                4 Replies
                                                                1. re: HillJ

                                                                  Oh that all sounds wonderful, hill J. Can I get the details of your grilled curry chicken? Best of luck on the move to Montreal!

                                                                  1. re: Dirtywextraolives

                                                                    Dirty, I take a heaping tablespoon of red curry paste out of the jar and thin it with coconut milk and a touch of brown sugar and then rub the mixture all over a whole chicken (skin on, back removed) and grill it until done.

                                                                    1. re: HillJ

                                                                      I have made red curry paste from scratch but this time I had this brand on hand so I used it:

                                                                      1. re: HillJ

                                                                        Nice..... I really should try it that way, never thought to grill with it, thanks!

                                                                  2. It is a hot one today! Feels like summer :)

                                                                    I thought I should work on the patio herbs, here is what i did with the trimmings :

                                                                    I am drying lavender, mint, basil and summer savory for a mix
                                                                    I put up a red wine, garlic, basil, oregano vinegar
                                                                    I put up an apple cider vinegar with sage, mexican oregano, thyme.
                                                                    I made a basil mint olive oil

                                                                    I also picked a boat load of black currants. I still think I have pounds left from last year in the freezer (in addition to all the creme de cassis I made). Not sure what to do with them right now. Probably make a small batch of jam and freeze the rest again. I tend to make a lot of booze but I guess I don't drink it fast enough! Gotta work on that, hahahaha.

                                                                    1 Reply
                                                                    1. re: sedimental

                                                                      LOL, you've been very busy! I bet that cassis liqueur is good! I'd be happy to help you with that booze problem, btw.....!

                                                                    2. Made some "pig candy" - brown sugared bacon. I cured a bunch of bacon out of pork belly and am gradually working my way through it. My son called it "food heaven" LOL!

                                                                      4 Replies
                                                                          1. re: jbsiegel

                                                                            Suffice it to say that there was none left by the end of the day!

                                                                            1. re: jbsiegel

                                                                              That sounds like something my three guys would devour as well!

                                                                          2. There was an HC thread that mentioned Santibanez' enchiladas verde that inspired me but I ended up finding a recipe for his enchiladas suiza so I made a batch for tomorrow's dinner. I also chopped up a bunch of thai chiles for hunanese salted chiles. Spouse and kids went to a basketball game so I had a pan fried burger and mango-pineapple fruit salad for dinner.

                                                                            1 Reply
                                                                            1. re: tcamp

                                                                              Love when I can make something ahead for the next night.....

                                                                            2. It's cold and wet here. I went to the markets and bought some little pots of herbs for the garden - culantro, sage and lemon balm.

                                                                              I had some sweet potato gnocchi in the freezer from a past marathon cooking weekend and I googled up a recipe for lemon balm pesto, so that's what we had :)

                                                                              I didn't have my usual therapeutic session in the kitchen this weekend, but the acquisition of some new herbs made up for it :)

                                                                              3 Replies
                                                                              1. re: ursy_ten

                                                                                That gnocchi with pesto sounds very comforting on a cold, wet day....

                                                                                1. re: Dirtywextraolives

                                                                                  It was! Gnocchi freezes so well, it's great always having some on standby.

                                                                                  1. re: ursy_ten

                                                                                    Yes, it does! I love the sound of sweet potato gnocchi, have not tried that yet!

                                                                              2. This morning the toddler and I made fluffy buttermilk pancakes with fresh strawberries that we picked last week. Some of them were gilded by the addition of a few chocolate chips. With a cup f strong coffee, what a may to start the day.

                                                                                1 Reply
                                                                                1. So we had company in town for the weekend, that's why I'm just getting around to posting this now.

                                                                                  Saturday was a simple cookout - bacon cheeseburgers and hot dogs, baked beans, corn on the cob, and of course, French fries. There were red velvet white chocolate chip cookies for dessert.

                                                                                  Today we spent all day out, so dinner will be simple also - grilled salmon that I'm marinating with a miso-garlic-yuzu mixture, linguine tossed with parmesan, basil and cherry tomatoes and a Caesar salad. Ice cream sandwiches will be dessert.

                                                                                  Did any of you make something interesting this weekend?

                                                                                  2 Replies
                                                                                  1. re: Dirtywextraolives

                                                                                    Your salmon marinade sounds good. Tonight was just an old favorite standby - Chicken Milanese with a chopped green salad dressed with a tart lemon vinaigrette. I was out of grapeseed oil so I used peanut oil to fry the chicken instead and loved the crunchy results...no turning back now.

                                                                                    1. re: EM23

                                                                                      Thanks. I love chicken Milanese, sounds great! And good to hear about the grapeseed oil, I just opened my first bottle.... Will have to do Milanese this week!

                                                                                  2. So we had company again this weekend, and I made a bunch of Korean food. My family loves lettuce wraps with Bul Gogi, boneless beef short ribs. I also braised and glazed some pork belly. We like to serve it with some pickled vegetables and bacon - kimchee fried rice. Our friends loved it all.

                                                                                    What did you make it's weekend, anything special?

                                                                                    1 Reply
                                                                                    1. re: Dirtywextraolives

                                                                                      I've had to do an about-turn this weekend. Instead of stocking the fridge/freezer, we're trying to eat as much as we can in time for moving house. This is kind of against my squirrelly stockpiling nature!

                                                                                      But after this weekend (and hopefully a successful move), I'll be able to start stocking up again :)

                                                                                    2. I have cleaned out my freezer. And I'm sick of salmon, though I still have some left...... I am out of chicken so will be visiting the store, while my kids have basketball try outs today. So I'm at a loss as to what to make for dinner tonight. I need inspiration.

                                                                                      What are you making this weekend?

                                                                                      1. We are up to our ears in figs! Yesterday I made homemade fig newtons and today we had Prosciutto wrapped figs stuffed with blue cheese and pecans. There are still more so I may make some jam. For dinner we had homemade pizza, plain, pepperoni and anchovies. And red Sangria. The peaches are still pretty good right now.

                                                                                        3 Replies
                                                                                        1. re: Jerseygirl111

                                                                                          Oh, I love all the things you made with the figs. Fig jam is great. I need to pick some up, thanks for the reminder.

                                                                                          I made pizza last night also, a clam & bacon one that my kids go nuts over. I'm lucky if I get a slice.

                                                                                          1. re: Jerseygirl111

                                                                                            Our little fig tree produced its first fruit this year, and I can't wait until it's big enough to give us more than we know what to do with! Would you mind sharing your homemade fig newtons recipe? That's one I'd really love to try.

                                                                                            1. re: modthyrth

                                                                                              Lucky you! And because of Jerseygirl's post, I picked up a pound & a half of candy stripe figs at the store yesterday....

                                                                                          2. So I found chicken breast filets on sale. Not sure why they are called filets, they are basic, large, boneless, skinless breasts. So I cut them into cutlets and made chicken Marsala. Angel hair with herbs & butter, and steamed broccoli were the sides to go along. Still don't know what I'm making tomorrow.

                                                                                            2 Replies
                                                                                            1. re: Dirtywextraolives

                                                                                              Got some of those fat chicken breasts also (even though I greatly prefer thighs, braised, as previously posted on this board). So the other night I brined the breasts for a day in a bag of kosher salt, brown sugar, lots of chopped garlic and Mexican seasonings. Then pounded the crap out of them like they were the proverbial red-headed stepchild and grilled their flattened selves on my new, not-fancy grill, but tricked out with my fabulous "grill grates" (www.grillgrate.com - awesome upgrade for any grill). When they were not quite cooked through I chopped them up and tossed them into a skillet where onions, bell peppers and green chiles were cooking with taco seasoning and wound up with fajitas/chicken tacos, depending on how you wanted to roll them. Last night was shrimp and asparagus stir fry, and tonight will be some NY strips with corn on the cob and whatever veggie comes home with me from the PP farmers market.

                                                                                              1. re: Wayno

                                                                                                I like how you roll! Shrimp dish looks delish also. That all sounds great, Wayno! What time should we be there?!

                                                                                            2. For dinner, I am making Asian Southwest fusion pulled pork tostadas with a Mandalay carrot salad. It took a while to make the individual components. I made the pulled pork yesterday.

                                                                                              But, I made some Asian soups for the week, a chicken salad for the week, a Viet daikon/ carrot pickle for the fridge, shio koji marinated chicken for tomorrow's dinner, banana bread, and prepped for zucchini and veg pancakes. I might make a batch of crackers or muffins for the week as well. I still have a few more things to do.

                                                                                              I was busy shredding with the FP and packing things in the fridge and freezer for easier prep this week. That really helps. I think weekend cooking and prepping is what saves me from boring food during the week, lol.

                                                                                              1 Reply
                                                                                              1. re: sedimental

                                                                                                Wow, very productive weekend for you. I'd love to see the fusion tostadas before they get devoured, sounds very intriguing. Good for you and your motivation!

                                                                                              2. So I picked up some clams for me and some swordfish for my guys. I made myself a steamed clam bowl with sausage, wine, herbs & red jalapeños. Served with one grilled bread. I've been craving this dinner all summer long!

                                                                                                2 Replies
                                                                                                1. re: Dirtywextraolives

                                                                                                  Ahhh, so that was that declicious aroma wafting down the hill yesterday while I was hanging out by the pool reading briefs.

                                                                                                  1. re: Wayno

                                                                                                    LOL, perhaps! Hubby did a stellar job on the swordfish.... Which pool do you go to? I believe I am below you on the hill, that is if the Casa is below you, so am I.....

                                                                                                2. This Sunday is taco night! My dad, step-mom, brother, and sister are all coming over. I'm making:

                                                                                                  Taco fillings:
                                                                                                  Black bean, corn, and quinoa
                                                                                                  Shredded chicken in creamy poblano sauce
                                                                                                  Maybe a beef or pork option?

                                                                                                  All of your typical taco fixings

                                                                                                  Some kind of salad, maybe? And not really sure what fruit to put on the table for a taco meal....

                                                                                                  Last time I made refried beans, they didn't turn out right, but I'm trying again! Also going to try my hand at a tomatillo salsa.

                                                                                                  2 Replies
                                                                                                  1. re: Kontxesi

                                                                                                    Oh, I love tacos.... You can use some fruit in a salsa....any ripe fruit you have will work, mango, peach, pineapple, orange, apple, etc.....

                                                                                                    1. re: Dirtywextraolives

                                                                                                      A salsa with apples? I've never thought of that. I can get some nectarines tomorrow, but I'm not sure if they'll be ripe by Sunday....

                                                                                                  2. So this wasn't a normal summer holiday weekend for us, as my oldest celebrated his 12th birthday both yesterday & today. We went to a local theme park yesterday,so there was no cooking. I picked up lamb chops at his request on Saturday evening and put them in a ziplock with rosemary & garlic to sit and marinate a bit until today. They were rubbed with Dijon and patted down with chopped parsley, thyme & rosemary, then slow grilled until about medium, medium- rare. I also made his favorite potatoes, au gratin, a composed Greek salad, black olive relish, and haricot verts for the rest. Brownie sundaes with mint chocolate chip ice cream, hot fudge, sliced strawberries & whipped cream for his birthday "cake". There weren't many leftovers at all. I'd love to hear about the Labor Day celebrations at your house. What did you make this last holiday weekend of summer?

                                                                                                    1. Bought some hatch chilies, so will be roasting the bunch, then using some for cheeseburgers on the grill tonight. The rest will be frozen for later in the year.

                                                                                                      Sweet potato fries and pickles are going with the burgers.

                                                                                                      Tomorrow,I'm thinking of doing a dry rubbed flat iron steak on the grill. I think I'll also do some baby red potatoes on the grill also with olive oil, garlic & rosemary. And a wedge salad with blue cheese, bacon and heirloom tomato.

                                                                                                      What is everyone else making this weekend?

                                                                                                      2 Replies
                                                                                                      1. re: Dirtywextraolives

                                                                                                        Made a wonderful (new recipe) Asian noodle soup and am roasting and freezing homegrown tomatoes--over 50 lbs now. Already have my gunny sack of green chile in the freezer. Made a blueberry pie for guests tomorrow and if I have time will make Jacques Pepin's applesauce cake.

                                                                                                        1. re: sandiasingh

                                                                                                          Wow, roasting & freezing 50 lbs of tomatoes, that's dedication!! Enjoy all of those fruits of your labor!

                                                                                                      2. Been super busy with school for my kids, so haven't had time to post much, though I've been cooking as much as ever...

                                                                                                        I am making Korean again tonight, braising some pork belly in the oven right now, then will serve it with Bul Gogi and lettuce wraps, and some ham & bacon kimchi fried rice. And now will have to go back to the Chinese market in the valley to replenish my supply of pork belly....

                                                                                                        Also caramelized some leeks and onions to make a brunch type tart for Sunday, a leek, bacon & Gouda tart.

                                                                                                        Tomorrow will be the leftover spaghetti & meatballs I made last night. And will marinate four whole chicken legs in an adobo style marinade, to grill on Sunday for dinner, with some roasted broccoli, and maybe some more rice, or another starch, like a farro risotto, to be determined.

                                                                                                        What are you cooking this weekend?

                                                                                                        1. So made the bacon leek and smoked Gouda tart, and I dare say I like it even more than when I make it with gruyère, which is more traditional. Since my hubby is away on business & kids won't eat much of it, I'm betting, thinking of freezing half of it, so I don't gorge on it and make myself sick! I've frozen them before, but before baking it, so will have to see how that works out.

                                                                                                          The grilled Filipino chicken was a little bit of a letdown.... It just did not have the strong adobo flavors that I wanted. If I make it again, I will not add the water to the marinade, since I don't think it needs to be watered down at all. I used this recipe:

                                                                                                          At least the sides made up for the chicken. I made macaroni & cheese with bacon, an Asian chopped salad with spinach & Asian pears & a low fat sesame ginger vinaigrette. And some roasted broccoli & shiitake mushrooms, with garlic & pine nuts. That all worked out well. Pics of all.

                                                                                                          2 Replies
                                                                                                          1. re: Dirtywextraolives

                                                                                                            Lovely photos - it all looks and sounds delicious.
                                                                                                            I agree - 3 cups of water sounds like it would dilute the flavours of the marinade way too much.

                                                                                                            I have to get back into the kitchen but life has taken a hectic turn of late, so when I do cook, it's just trying to get something edible on the table as quickly as possible. Not really my preferred way of cooking.

                                                                                                            1. re: ursy_ten

                                                                                                              Thanks. Yes, I know what you mean, I had a few weeks like that as well....hard when you have school aged kids.... And this week, my DH is out of town, and he usually takes the kids into school and now I've got that duty in addition to everything else, so I'm just glad they have hot lunch all week.....LOL!

                                                                                                              I'll look for your posts when things have calmed down a bit for you and you can have some time to cook yummy things..... Take care!

                                                                                                          2. My husband is taking up the track meet duty for my youngest today, so I am doing the basketball duty for my oldest, which gives me time to cook a decent meal tonight, first time since track season started.

                                                                                                            Marinating chicken legs in some buttermilk and hot sauce and will make fried chicken, as my oldest has been requesting it. Sides will be German potato salad with bacon, chopped cabbage salad with an Asian dressing, and possibly, if I'm motivated after basketball, some macaroni and cheese. Still have not decided on a dessert.

                                                                                                            What are you making this weekend?

                                                                                                            1. Editing to add that I decided to open up the other two packages of chicken legs and make tandoori chicken with them for my husband and I. They are marinating now. I started with plain yogurt and garam masala spices. When we returned from the basketball game, I remembered I had an open jar of tandoori marinade in the fridge, so I just added some of that to the marinade. Now I can't wait, just found a recipe for making it in the oven that sounds really good! Will add some frozen garlic naan to the menu now.

                                                                                                              9 Replies
                                                                                                              1. re: Dirtywextraolives

                                                                                                                Ahh, nice. I love tandoori chicken.

                                                                                                                Both of your chicken creations this weekend sound delicious.

                                                                                                                I didn't do as much as I'd planned, just a celery soup (weather is cooling now, great time of year for soups). I have a new toy, it's a thermomix - and I love all of the possibilities it opens up, but it's a bit noisy and DH was napping all day so I didn't feel able to use it. Eh, small house blues. If I ever get to design a house I will have to remember to have the bedrooms far away from the kitchen.

                                                                                                                When I do get a chance, I am eager to try pastry dough and pasta dough in it.

                                                                                                                1. re: ursy_ten

                                                                                                                  So it's a mixer like a kitchen aid? Have fun with it when you can! Here are pics of the chicken, they both came out very well and we'll be enjoying leftovers all week. Nice to not have to cook tonight & the next couple nights.

                                                                                                                  1. re: Dirtywextraolives

                                                                                                                    Yes, but you can also cook with it too, as well as mill grains and nuts into flour... all kinds of things! It's just like a pair of extra hands in the kitchen. I think I will spend some time playing with it over Easter.

                                                                                                                    The chicken looks great - you have inspired me. I will have to get some tandoori paste soon!

                                                                                                                    1. re: ursy_ten

                                                                                                                      Sounds like a fun toy! I'll have to check one out!

                                                                                                                      Yes, I had some of the tandoori chicken in a salad last night, it was very tasty. Definitely going to stock up on that paste!

                                                                                                                      1. re: Dirtywextraolives

                                                                                                                        Speaking of pastes, here is a video of tikka paste from scratch in the thermomix - https://www.youtube.com/watch?v=KxT8o...

                                                                                                                        Just to give you an idea of how you can use them.

                                                                                                                        1. re: ursy_ten

                                                                                                                          WOW! What a machine! I had never heard of one before! It's like an all in one blender & cooker! That looks like so much fun to play around with! What are you going to make first?

                                                                                                                          1. re: Dirtywextraolives

                                                                                                                            I think a risotto or something - they're great for those kinds of things because they do all the stirring for you... or maybe a sauce. I'm really looking forward to making sauces with this baby because even if they do turn out lumpy (which I think would be unlikely), I can just blitz them and smooth them out again. I ummed and ahhed a bit (well, a lot) about the price, but DH just got himself a swimming pool, so I thought what the hell - it's nowhere near what he spent on his new toy!

                                                                                                                            1. re: ursy_ten

                                                                                                                              That sounds so great and useful! What a great multipurpose tool in the kitchen.... I'm envious but glad for you! I cannot wait to see and hear about what you make with it, and how it turns out! Please keep me posted!

                                                                                                              2. So I just made a batch of potato leek soup for Good Friday's supper, and it smells so good I almost can't stand it! I found frozen cleaned leeks at Trader Joe's boy what a godsend! Will definitely be using those more often, as I use leeks a lot! Probably my favorite spring vegetable!

                                                                                                                Tomorrow, I will make spaghetti carbonara with a Caesar salad and garlic bread. It'll be nice to use up some more eggs as I have two and a half dozen! We'll color a dozen tomorrow for Sunday.

                                                                                                                Easter Sunday I plan on making a glazed ham, some scalloped potatoes, roast asparagus, and a spinach salad with strawberries and walnuts. My kids and I are also going to make some of our own candy, some marshmallows and white chocolate bark with pistachios, dried cherries and apricots. As they get older now, I need to find other fun things to do with them, hope they're not disappointed that we're not hiding Easter eggs in the backyard this year! They enjoy helping me in the kitchen, as long as it's not actually cleaning! And no basketball this weekend, YAY! Oh an lemon squares for dessert, they love those.

                                                                                                                Happy Easter everyone!

                                                                                                                4 Replies
                                                                                                                1. re: Dirtywextraolives

                                                                                                                  That sounds like such a delicious weekend...

                                                                                                                  I am finding myself wanting to cook something, but not having the energy to decide what and carry it through to fruition. Frustrating position to be in!

                                                                                                                  I think I really want to make some kind of stuffed pasta from scratch but it just feels like too many steps. I have some pumpkin and cream cheese in the fridge and some sage in the garden, which I think would make a wonderful combination for a ravioli filling.

                                                                                                                  Maybe it's a gardening weekend for me.

                                                                                                                  1. re: ursy_ten

                                                                                                                    Oh I feel for you, I hate that feeling! I get very indecisive also at times, and need something to boost my motivation. Sometimes, this site will. Sometimes not though. And perusing through old Gourmets and Bon Appetits will do it. I love cooking magazines, and kept a bunch, even though practically all the recipes are available online. I just enjoy reading through the pages, I guess.

                                                                                                                    Pumpkin ravioli sounds lovely. You are in AUS, right? So you seasons are opposite of ours. We are just starting spring here. Fall is a nice time for ravioli. Well, maybe your garden will help inspire you! That and your new toy!

                                                                                                                    1. re: Dirtywextraolives

                                                                                                                      Yes, I'm in Aus - so the weather is cooling and it's a lovely time of year. Plus it's a new day, and I think I am a bit more motivated! I'm so thankful for this long weekend - sometimes you just need a bit of extra time to unwind!

                                                                                                                      Maybe I'll try some pasta dough in my new toy - but perusing through old magazines and cookbooks sounds like fun too. I think I'll do the latter which might lead me to some creative action in the kitchen :)

                                                                                                                      1. re: ursy_ten

                                                                                                                        Sounds good to me! I'll post pics of the Easter Ham tomorrow.

                                                                                                                2. Bacon, spinach, Cheddar "quiche." It's my first quiche and the plan is to eat it for lunch this week.

                                                                                                                  1 Reply
                                                                                                                  1. re: fldhkybnva

                                                                                                                    Oh I love quiches. I should make them more often. One of my boys does not enjoy eggs anymore, I'm not sure why. Bums me out since they are such a great source of protein and he's so thin. He'd rather eat waffles and pancakes at breakfast, at least he doesn't slather them in syrup like my older guy. If I have any leftover eggs after dying and the carbonara, maybe I will make a quiche Lorraine. Thanks for the inspiration!

                                                                                                                  2. Happy Easter! Made chocolate croissants for breakfast before Mass, the frozen kind from Trader Joe's my kids fight over them they are very good!

                                                                                                                    Just pulled the ham out of the oven, it looks beautiful. I glazed it with apricot pineapple preserves. The French scalloped potatoes look wonderful, cannot wait to dig in. I changed it up a bit and decided on making a butter lettuce salad, as I had two bags of it, and my husband adores it. With sliced apples, smoked almonds and feta, with an orange garlic vinaigrette. Roasted asparagus as well. Lemon bars and homemade marshmallows plus Easter candy for dessert.

                                                                                                                    One of the reasons I love to cook so much over holiday weekends is that I enjoy the leftovers and the time off I get during the week from cooking!

                                                                                                                    2 Replies
                                                                                                                    1. re: Dirtywextraolives

                                                                                                                      Wow, it all looks gorgeous, and that salad sounds amazing!

                                                                                                                      I'd be eyeing off that ham bone for a future soup too. I did just that a couple of weeks ago with the remnants of our Christmas ham that I'd stashed in the freezer. It was really good!

                                                                                                                      1. re: ursy_ten

                                                                                                                        Yes, I'm already planning on the leftovers... Bean or pea soup... Quiche.... green beans with ham.... Sandwiches....

                                                                                                                    2. Oh and I also wanted to share the pic of the spaghetti carbonara last night. Delicious with garlic bread and Caesar salad, crisp Pinot Grigio.... Such a great dinner.

                                                                                                                      1. Friday night here, and I decided to see how my new toy handled making pasta dough - it did a brilliant job! I might make fresh pasta more often now that I don't have to do the kneading. Mind you it still took 2-3 hours to make 30 ravioli... but I imagine the more I do it, the quicker I'll get. The filling was choko (also called chayote, mirliton or christophene), cream cheese, and saffron. I thought it would be a good idea because choko is kind of like a blank canvas, taste-wise, so it allowed the saffron to be the star.

                                                                                                                        4 Replies
                                                                                                                        1. re: ursy_ten

                                                                                                                          Wow, that's terrific! Yes, making pasta is an all day affair. A labor of love! I have an old pasta maker that still works, although it's a loud piece of equipment. But the results are so worth it! So it mixes and kneads the dough, does it extrude it as well? I'm so curious about this appliance, I may have to seek it out in a store......

                                                                                                                          1. re: Dirtywextraolives

                                                                                                                            It just mixes, and kneads - I use a pasta machine (the hand crank one) to roll it into sheets.

                                                                                                                            I think the Thermomix is only available in the U.S. through Canada because there is no distributor in your country, which is pretty inconvenient!

                                                                                                                            But the good news is that cheaper copies are now popping up here and there. Here is one on Amazon http://www.amazon.com/Cedarlane-Culin... (But I can't comment on the quality), and one on Amazon UK http://www.amazon.co.uk/Barbel-Thermo... (this one is the Thermomixes biggest competition in Australia).

                                                                                                                            I see there is a Thermomix on Amazon but at $3500 it is WAAAAY overpriced.

                                                                                                                            If you go to YouTube and search for Thermomix or Thermochef, you will get heaps of videos that will give you an idea. When I was at the curious stage, they were very handy :


                                                                                                                            -- Oh, and this is the commercial version which has a greater temperature range. If I'd had my time to do it over again, I would take a better look at this one because I think it gets cold as well as hot, which means ice cream! http://www.hotmixpro.com/

                                                                                                                            And it's programable - but I am probably getting a bit carried away with the whole idea now, to be honest!

                                                                                                                            1. re: ursy_ten

                                                                                                                              Wow, incredible! I had no idea about this machine before this discussion! Thanks for the tips, I will look into it online first. Who knows, maybe the price will come down a bit once it's finally here in the US!

                                                                                                                              1. re: Dirtywextraolives

                                                                                                                                Yes, the prices are a bit scary!

                                                                                                                                I can't remember how I came across this machine but my mind was blown once I saw what it could do.

                                                                                                                        2. I made a frittata this morning to use up the rest of our Easter leftovers. I sautéed some shallots in bacon fat, then added diced ham, broccoli flowerettes, roasted tomatoes and scalloped potatoes. Beat eight eggs and added some grated Parmesan and snipped chives and chopped parsley. When it was almost set, topped with more Parmesan and grated Gruyère and let it broil for a few minutes. It came out very well. Nice way to use up a bunch of odds and ends.

                                                                                                                          1. We ate bowls of black beans tonight topped with grated cheese. It is cool these days, and I thought beans would be a good supper in the cooler weather. It will warmer next week, so I will have to change gears then.

                                                                                                                            1 Reply
                                                                                                                            1. re: sueatmo

                                                                                                                              That sounds very good! I wish my older son liked beans so I could make chili more often. Are you in AUS also, sueatmo? ursy_ten is inAUS and it's fall there. I am in LA, and we are having a really nice spring, but we will get into the 90s this coming week. Not really looking forward to it, but it is inevitable.