I’m not sick of corn-on-the-cob yet! This happens every single year. I go nuts buying corn as soon as it’s available and I eat it with almost every meal. I boil it, BBQ it, steam it. I slather it in butter, douse it with salt and crunch my way around each and every cob like it’s the most fantastic delicacy known to mankind.
I eat my corn so that when it’s done the cob looks square. I never knew this until my fella pointed out his mother used to do the same thing. It’s frightening the things you don’t notice about yourself until someone else points it out. Ack! I wonder what other weird things I do that people have been too polite to point out over the years. Or too frightened to point out. ( I don’t allllways take criticism well)
So, I eat corn non-stop for weeks on end until one day as I’m about to bit into it my stomach revolts. It’s as if someone is forcing me to eat a maggot covered paper towel roll. And I cannot eat another bite of corn until the next year. That’s just the way I roll. But for now … bring on the corn!
Click here to see the menu board being written out. Just for fun!
MONDAY – Hot Italian grilled sausage on whole wheat bun, Grilled Peppers and Asparagus, Grilled potatoes, Grilled Corn on the Cob
There is nothing that makes me happier than an entire meal that gets cooked without getting a single pot dirty. I’m going to suggest we just grab things off the BBQ and gnaw at them with our bare hands in order to eliminate dishes and cutlery as well. I’m just JOKING, we won’t eat with our bare hands! We will wear oven mitts.
TUESDAY – Hamburger/Barley/Vegetable soup, Cheesebread, Salad
I do understand that “Hamburger Soup” may not sound like an especially chi-chi or even appetizing meal to many of you. But it is, and you can suck it if you beg to differ. I actually made up this recipe when I was freakishly craving Chunky Soup one day. I found a plethora of ground beef soup recipes, but they all had a tomato base. I did not WANT a tomato base. I wanted a beefy, gravy-like base a la Chunky Soup. Without the taste of tin. You know what makes a beef soup taste really beefy and gravy-like? Adding a cup of gravy. Mmmmm. Soup. And who can forget Cheesebread! My good friend Cheesebread, I love ya like a brother.
WEDNESDAY – BBQ chicken with Maple Syrup & Whiskey BBQ sauce and a Kansas City Rub, Corn on the Cob, Broccoli Salad with Feta Cheese
I make the BBQ sauce myself and store it in the freezer. I probably don’t need to store it in the freezer … I could probably get away with storing it in the fridge. But I don’t ’cause … well I have no idea why, really. I also make a huge batch of Kansas City Rub. One batch usually lasts half the summer. I rub it on chicken, ribs and sometimes my stubby little fingers. It really tastes good on just about anything.
THURSDAY – Hamburger Soup as an appetizer. Peanut Chicken and Tofu Satays done on BBQ with grilled broccoli and Rice noodles.
I’ve never grilled Tofu before. I have no idea why I capitalized Tofu. Apparently I revere it. I’ll let you know how it goes. Better yet … if you have grilled tofu before let me know how to do it before I make a complete ass of myself and ruin dinner, thusly ruining the entire night and possible the remainder of the week.
FRIDAY – O.F.D.
Once again I’ve lied to you. This is getting to be a baddddd habit. At least when I lie to you I admit to it immediately. It’s like some form of lying Turrets. I have no idea if we’re going Out For Dinner on Friday night. I made it up. I just couldn’t think of anything to cook that night. Nothing really bubbled my cheese.
SATURDAY – Meatloaf with Golden Cheesy mashed potatoes, Asparagus with Parmesan cheese, Salad with Feta Cheese.
Speaking of cheese and how it’s on EVERY single part of this meal … you should know, it is my goal in life to add cheese to as many things as possible. When I figure out a way to add cheese to my morning cereal my life will be complete and I will bid you adieu. OMG! I should have Tofu Macaroni & Cheese on Friday night! Done.
SUNDAY – Rotisserie Chicken on the BBQ, thin cut fries done in the oven, Broccoli and Red Peppers
As I sit here with my laptop on my, well my lap, I am thinking I could probably roast Sunday’s chicken on it. Holy CRAP this thing gets hot. My thighs feel like they’re made of furnace. Soooo … Rotisserie Chicken didn’t go so very well for me last time I made it. I smashed the chicken onto the rotisserie after brining it and closed the lid to the BBQ. The chicken skin burned as black as the heart of a kitten-hater. In like 5 minutes. Method or BBQ? Which is screwing me up here? I had the BBQ on hot, intending on turning it down after 10 minutes. Yeah um … that didn’t work out at all and my chicken looked remarkably similar to a horrible tragedy you might see on the evening news. I suspect the same thing is happening right now to my thighs.