Way over there to Syke's BBQ for a smoked ham sandwich. Delicious!

Shopped for valance for my bedroom door as I'm treating myself with a birthday gift of new glass with blinds for my bedroom and living room doors that open onto the back deck.

My favorite way of having a hamburger patty is wrapped with bacon, grilled, then top with Chinese bean sprouts heated with mushrooms in garlic and soy sauce.

We're having waffles! So easy having breakfast for dinner!
Joann

I had one of my favorite sandwiches, bacon, lettuce and tomato. Just water to drink this evening. I have been going to rummages and baking and fixing food today. Barely a sprinkle this afternoon. Still hot and humid.

Sue in central Indiana

I'll join in having breakfast for my evening meal. I had a tiny bit of ham to use up so fried that along with a couple eggs over easy, brown bread from the freezer.

Shirley

Glenda, those doors with the blinds in the middle of the two panes of glass are so cool, and a lot easier to clean just the glass instead of the glass and the blinds. Enjoy! How soon can they install them?

Joann, I love the smell of waffles cooking and also eating the crispy parts. Yum! Unfortunately, I don't have a waffle iron, so it's Eggos if we eat waffles.

Nice dinner, Sue! I read the post you started and you've sure done a ton of work in the kitchen today. I bet your kitchen smells like pie--and now I'm drooling.

Shirley, nice and filling. I don't know why I like breakfast at night but never in the morning.

Chicken gumbo.

Too hot to really cook, so I made potato salad early, and we just had that and hot dogs. Oh, and took some of the leftover chocolate cake from DH's retirement party out of the freezer for dessert.

Hot and humid here again too. They keep calling for rain but we haven't had any.

We bought 4 cobs of corn (ears) for $1 and we had those with hamburgers. The corn is scarce this year because of the lack of rain, but they are also sweeter.

Marilyn, I've never made or tasted gumbo. It sounds good except for the okra :-) In my mind, I'm thinking it must smell really good while it cooks.

Azzalea, how's DH's retirement working for you? Did you happen to see those other recipes for bulgogi on the "I'll share my recipes" thread? I don't remember what day, but it was this week.

A couple new recipes. Chevre-stuffed chicken with apricot glaze, roasted veggie platter and crescent rolls. Both new recipes were really good.

Kath; you don't just pop in here and say you tried new recipes and they were very good. You know you *have* to post the recipes!!! LOL That chicken recipe sounds to-die for.

Patti--saw yours, will have to go back and check to see what others may have posted.

I'm loving DH's retirement. We've 'practiced' for years--he always takes the entire month of March off (the previous year's unused vacay time that has to be used up). Just the other day, he said, "I can't believe it, I thought the days would drag once I retired, but here it's been a month and they're still flying by". I think he's starting to see how people say they are busier retired than when they were working--LOL!

We went to the Olive Garden. Hubby had spaghetti. I had the cheese ravioli. Delicious. We had the salad and rolls. I had the white wine sample which was good and I'm not a wine drinker. Of course I had my coffee too.

When we were in Washington visiting friends, she made a wonderful chicken dish. We are having that with steamed rice and salad.

Here is the chicken recipe.

8 chicken breasts (I used thighs as we like those better) Coat them with grated parmesan cheese. Then dip into beaten eggs (I used 3 eggs). Then coat them with Italian bread crumbs.

In a fry pan with some oil brown the chicken on both sides and remove to an oblong pan. Place a slice of Swiss cheese on each piece of chicken.

In another fry pan melt a stick of butter and then add 1 pound of sliced mushrooms. Heat for a minute or two and then add 1 cup of white wine. Stir together for about a minute or two. Pour this over the chicken.

Bake at 325 degrees for one hour. This is better if it is put together a day or two before baking to let the wine meld with the chicken. My friend covered it before baking so that is what I did. I didn't want the wonderful juice to evaporate while cooking.

I should have put this together yesterday but didn't. I did do it earlier today so it has sat for at least 5 hours. I am planning on serving the juices and mushrooms in the pan over the steamed rice.

Went out to my favorite local restaurant for an early Birthday dinner(we have a car show to go to on my real birthday) at the William Penn Restaurant, which started out as a "Public House" in 1714 and now a first class establishment for dining.
We had a table near the harpist, who provides the music for the dining room.

Appetizer was a crab cake/scallops wrapped in bacon and clams casino.
Dinner was broiled Lobster tails with grilled asparagus, mashed potatoes with lobster claw meat and butter sauce.

And dessert was cappucino and creme broulee.

Needless to say - I am very satisfied right now.