Weekend Dining

Impromptu Monday Meal – Grilled tenderloin steaks, hot ‘n’ sweet baked yam spears with butter beans.

Andoulli and Great Northern Bean soup with pumpernickel bread.

Saturday: Surf & Turf; salmon, fillet mignon with asparagus/broccoli/rice.

Sunday: Arizona Highways (and sandwiches en route).

Saturday: Fifteen Bean Soup

Sunday: Crockpot Corned Beef and Cabbage.

And then there was Sunday breakfast:

Saturday: Mustard/maple syrup glazed pork chops, apple compoté and macaroni cheese/broccoli medley.

Sunday: Southwestern Salad.

Labor Day: Sandwiches for the trip to our new construction in Arizona.

Saturday: Hamburgers topped with Havarti and avocado and baked steak fries.

Sunday: Mozzarella stuffed meatballs served with Verna’s Killer Marinara and Angel Hair Pasta.

Bonus Breakfast: Avocado and spinach omelet, hash browns and link sausage.

Saturday: Roasted (on the grill) eye of rib, asparagus and red potatoes.

Bonus Breakfast: poached egg over toast with asparagus topped with grated Irish Cheddar.

Sunday: Roast beef sandwiches (on the road).

Maybe a BBQ Weekend??

Saturday: Grilled pork chops with Kabocha squash (Japanese pumpkin), steamed broccoli and the all-important BBQ beans.

Sunday: Grilled Top Sirloin steak with roasted corn-on-the-cob, roasted potato wedges and chopped Brussels sprouts with bacon bits.

Saturday: Crazy Yellow Chicken – shredded with beans and rice in a fajita.

Sunday: Lasagna prepared with blended chicken breast and pork loin meat sauce, shredded carrots, broccoli and spinach.

Back in California late Saturday . . . no food prepared.

Sunday: Roast Beast with carrots, onions, celery, ‘taters and turnips topped with Verna’s killer gravy.