June 2009

Fourth of July: Brats and hot dogs with pasta salad.

Sunday: Inch thick Porterhouse Steak and roasted corn on the cob

Bonus vacation day Monday: Rack of baby back ribs with beans and tater salad.

Beef Stew – there is a top sirloin cut in the freezer.

Something Italian with pasta and marinara.

Saturday: Baked chicken breast Romano with marinara, pasta and garlic bread.

Sunday: Beef Stew with lots of veggies . . .

Tri-Tip and Pork Tenderloin are in the freezer. Two days BBQ or something.

Saturday: Roasted tenderloin of pork with acorn squash, fresh grilled pineapple and risotto.

Father’s Day: Santa Maria Tri-Tip with Danish style stuffed baked potatoes and crookneck squash á lá Verna.

Per Friday morning quick discussions, Hamburgers and Crazy Yellow Chicken.

Saturday: Ground brisket burgers with Havarti cheese, lettuce, onion, tomato and green goddess dressing. Roasted ‘tater spears on the side.

Sunday: Burritos with Crazy Yellow Chicken, spicy rice and Serrano pinto beans. Roasted corn cobettes on the side.

Let the discussion begin . . .

Steamed Chicken Chinese-style.

Thick T-bone steak.

Sides as appropriate . . .

Saturday: Chinese-style steamed chicken with oriental greens and saffron rice.

Sunday: See for yourself . . .