What's for Dinner #226 - Last Hump Day before Summer Starts (thru Jun 22, 2013)
- LindaWhit Jun 18, 2013 07:14 PM
Is it summer where you are? Or are you still getting rain and coolness of Spring? Are you still thinking comfort foods in the chilly weather, or is grilling and summery salads where you're at?
Let us know - it's all good here!
I am 50 miles south of SF and this afternoon was a sunny, warm 82. Currently 8:30PM and breezy. Boneless chicken thighs were on special so I prepared Tandoori chicken, and oven-roasted yard-long beans seasoned with cumin, turmeric, minced garlic and ginger then drizzled with mustard oil. Leftover chicken is destined for Butter Chicken later in the week.
Well, WFD (in the "OLD" thread) didn't happen. No brauts, kraut or German Potato Salad!. Picked up the dear pooches dish to refill water and to my horror - ants - tons of those pesky little ants under his dish - and overnight too! So, first off is a round of spray, then a line of (mixture of boric acid/sugar/water) water bottle lids in a line of the ants. We'll see what morning brings. Needless to say, the kitchen is blocked off to the pooch for now. The ants seem to gravitate to the lids, so let's hope it works!
Warm weather here, plus plenty of humidity and pesky tiger mosquitos.
I came home from work last night pretty uninspired to cook but turned out my sisters in law were over. We ended up cooking up a storm mainly to use up my CSA bounty: Chicken thighes browned with sweet onion, garlic, and various peppers; stir-fried garlic scapes and green beans; sauteed chard with some purple cauliflower; and garlic scape pesto. Some of the recipes were inspired by Madison's Vegetable Literacy as it was out on the counter as we cooked.
Tonight, no clue yet. I'm a seat of the pants cook, apparently.
My son has his book club tonight and the hosting mom invited all of us to stay and have dinner. Very excited.
I am in charge of apps so I am going safe with my usual Ina's roasted shrimp cocktail. I have farm share pick up later today so am hoping to do something with that as well. Being that its NE its mostly greens so I am thinking a thin crust pizza topped with fontina and mushrooms. Right before serving I will add some arugula that has been tossed with olive oil and lemon juice.