Weekend Dining

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 . . .

From the chatroom 05/27/2009:

11:14:30 Bob: menu for the weekend?
11:15:03 Verna: haven't thought about it
11:15:06 Verna: what do you have in mind
11:15:09 Bob: egg noodles and stroganoff or beef burgundy
11:15:19 Verna: ok
11:15:38 Bob: sear up pork tenderloin
11:16:03 Bob: medallions or something with jack daniels sauce
11:31:51 Verna: ok on both
11:32:11 Bob: ok goodie

Saturday: Grilled pork tenderloin with Jack Daniels sauce, acorn squash, candy apple carrots and braised bacony Brussels sprouts. Good stuff.

Sunday: Beef Stroganoff over egg noodles.

From the chatroom 05/22/2009:

10:55:21 Verna: memorial day kicks off the summer
10:55:38 Verna: so whats say we have burgers and franks
10:55:44 Bob: bbq season
10:55:55 Bob: we got a head start this week
10:55:57 Verna: burgers one day franks and brats the other
10:56:07 Bob: sounds good to me
10:56:14 Bob: tater salad
10:56:20 Bob: pasta salad
10:56:37 Bob: corn on the cob
10:58:08 Verna: and the all important beans'
10:58:22 Verna: or maybe ribs oh oh
10:58:26 Bob: we're cookin' now
10:58:36 Bob: ribs - we got 'em
10:58:47 Bob: instead of burgers?
10:59:47 Bob: grilled veggies
11:02:13 Bob: we can cook all three days this weekend
11:02:28 Bob: ribs burgers AND brats/dogs
11:03:04 Verna: ahhh yes
11:03:44 Bob: bar bee cue me and you
11:03:56 Verna: ok


Saturday – Brats and Dogs with Pasta Salad – magnificent!

Sunday – Havarti Cheeseburgers with ‘tater salad – outstanding!

Memorial Day – Barbecued baby back pork ribs with grilled asparagus, corn on the cob and the all-important beans!

Chatroom 05/06/2009:

15:48:04 Bob: what's for food this mothers day weekend?
15:49:14 Verna: dunno what sounds good
15:49:29 Verna: lemon chicken over rice?
15:49:47 Bob: lemon chix sounds good
15:50:10 Verna: chix padulese
15:50:26 Bob: ahhh i love that
15:51:03 Verna: both easy and fast
15:51:19 Verna: thats chix chix
15:51:43 Bob: we have lots of chix
15:52:08 Verna: ok good for me easy
15:52:32 Bob: yep sounds good


Saturday: Lemon Chicken and stir-fry veggies over sticky rice.

Mothers Day: Chicken alle Padulese with Marinara and Pasta. YUM!

From the Chatroom 04/29/2009:
13:33:53 Verna: cinco de mayo food this weekend
13:34:21 Bob: didn't think of that
13:35:00 Verna: soooo yellow chicken or shredded beef tostadas or soft tacos
13:35:28 Bob: crazy yellow - ok
13:37:39 Bob: stuffed pork loin chops the other day


Saturday: Stuffed pork loin chops with braised cabbage, acorn squash and sauteed mushroom caps.

Sunday: Crazy Yellow Chicken with pinto beans and Mexican rice.

Chinese food and steaks have been mentioned.

Saturday: Orange pork lo mein and stir fry

Sunday: BBQ Tenderloin steak, grilled corn on the cob and steamed artichoke with Sam Adams and KJ Chardonnay. Outstanding!

Discussion form 4/17/2009:

Use the last of the leftover Easter ham to make a batch of split pea and ham soup.

Chatroom 4/15/2009:

09:57:24 Verna: artichoke spinach ricotta cheese stuffed shells
09:57:51 Bob: i like the way that sounds


Saturday: Spinach/artichoke/asparagus/ricotta stuffed pasta shells and breast of chicken cutlet topped with red sauce.

Sunday: Pea soup with carrots and potatoes served with toasted extra-sourdough rye.