Menu for July 12th – July 18th

Please note.  The moment has arrived.  The great corn revolt!

Yup.  July 11th, and I’m officially off corn for the summer.  It was quick this year!  Halfway through my last cob, I put it down, picked my teeth and proclaimed  I’m out!  The thought of eating another cob of corn at this point makes my eyes water.

I’m gonna give it a few weeks then try again.  This SUCKS.  I mean, local corn isn’t even knee high to a TLC star yet.

Hopefully by the time local corn is ready for picking, I’ll be back on it again.  Until then … helloooooo red peppers!

MONDAY –  The Art of Doing Stuffed Peppers, Arugula Salad with oranges, slivered almonds, shaved parmesan cheese and spinach

I stuff red peppers as opposed to the more popular green peppers.  I’m pretty much a rebel the likes of which you have never seen.

TUESDAY –  BBQ sausages, sliced potatoes on the grill, carrots with lemon juice, Red Peppers with goats cheese and honey/balsamic dressing, Greek Pasta Salad

I’ve tried homemade sausages, I’ve tried boutique butcher shop sausages, I’ve tried cheap grocery store sausages.  The cheap sausages win by a landslide.  They look like ground up monkey guts stuffed in an intestine.  Which coincidentally is exactly what a grocery store sausage might be. But they’re good.  It’s probably the illegal amounts of fat.

WEDNESDAY – Fend For Yourself

I have a “thing” to go to.  It’s one of those “things” that takes place exactly when you would eat dinner (6 p.m. – 9 p.m.) but it doesn’t include dinner.  Only drinks.  This is a dangerous combination and potentially embarassing especially when it’s a group of respected people you work with.  These evenings usually end with a middle aged woman screaming Wooooooooo, while holding one of their shoes in their hand.

THURSDAY – Cashew Chicken, brown rice, broccoli

Free range chicken at that.  I’m not sure what all the hoopla about free range chickens are.  I mean they cost about $30 and as far as I can tell eat earwigs and poo.  So … no feed costs there.  Mystery.

FRIDAY – Steak with a red wine pan sauce, Grilled red peppers with thyme, balsamic vinegar & dijon mustard dressing, Mashed Potatoes

Steak, peppers, potatoes.  What more do you want?

SATURDAY – Pork Back ribs smoked on the BBQ, baked potatoes with chives, whatever fresh vegetables I can find.

I never got my smoker, so I’m going to try once again to smoke them on my barbecue.  164th time’s a charm.  Fingers crossed!

SUNDAY – Roast Prime Rib, Mashed potatoes,  Yorkshire pudding, fresh peas & green beans, roasted carrots.  Oh! And Gravy.  And horseradish – not the creamed kind – blech.  I mean seriously, creamed horseradish?  Ick, blech, poo poo,

You know that whole question of “what would your last meal be”?  Mine would be this roast beef dinner.  I love it so much it brings tears to my eyes.  Mainly because it’s so much work.  It’s one of those meals where everything seems to be going along tickity-boo, and you think everything is under control when WHAMMO!  Everything’s a disaster.  Because to make this meal you’re forced to heat up the milk and butter, mash the potatoes, make the gravy, get the Yorkshire pudding in the oven,  slice the beef, drain the vegetables, finish your cocktail, scream at everyone to get out of the way, question why you ever started this in the first place,  burn your fingers and scream at everyone to get out of the way … all at the same time.   I mean it’s a lot of stuff to deal with.  All so I have an excuse to eat spoonfuls of horseradish sauce.

In the interest of saving time … I may try just sprinkling it on my cereal.  Or my corn.



  1. sera says:

    bloody marys my friend. just for the horseradish.

  2. Langela says:

    You know how you read something and think that you should have something to say about it. Like, yumm horseradish or something about how good your smoked chicken was– the chicken you smoked in your very own smoker just this past week? But I got nothin! Nothin to say.

    Except, have a good week, Karen. 🙂

    • Karen says:

      I … um … oh dear. I must be losing my touch. Normally I set off a firestorm of comments. Oh dear.

      • Langela says:

        Rest easy. You haven’t lost it. I have. I have lost my ability to think straight….

        I think… I think I think.

        Uuuummmm…Where was I? Where am I?

        • Pam'a says:

          There there, Langela. It’s alright. You just haven’t gone through your corn revolt yet. Me either.

  3. karen says:

    I just saw in the Williams Sonoma Catalog, they have a nice smoker box. I am buying one for moi. O.K., Free Range Chicken……earwigs and poop. Maybe I will give up chicken all together. Your menu looks divine. Happy eating.

  4. Veronica says:

    Yeah… I’d do just about all of that (and then some) so I don’t get teased for eating horseradish sauce by the spoonful as well. I know the feeling…

  5. Angela says:

    I am still laughing about the free range chicken. Earwigs & poo… hehe

    I have had SO many moments in the kitchen like the one you described, I emphathise (yes, this word can be spelled with an s or a z, look it up) with you and would like to offer an idea that has made many a T-giv dinner a little less insane.

    Boil up your spuds, mash ’em with your cream cheese, roasted garlic, curry, heavy cream, what ever tickles your armpit (I am stealing that) and throw em in the crock pot! You can do this when ever you want! No mashing at the last minute while trying to keep them warm and get everything else on the table! I know, genius.

    My ex-husband actually thought of this so I can’t take any credit whatsoever.
    I am new to this site and I am pretty sure I am already your biggest fan, Karen. Thank you!

Leave a Reply

Your email address will not be published. Required fields are marked *

Optionally add an image (JPEG only)

This site uses Akismet to reduce spam. Learn how your comment data is processed.

The Art of Doing Stuff