In the 50s for a high today, here in my part of Ohio. Supposed to gradually warm up all week until maybe in 80s by the weekend.

This 'wonderful person' had Salmon Corn Chowder, a side of lima beans and one of cottage cheese.

It was such a gorgeous day here, too. Perfect early fall.

I've got a couple of chickens doing somersaults in the Showtime and I'm going to make my mixed rice and grains, cooked with chopped carrots, celery, and onions. Can't decide which veggie to fix....I might pick some Yellow Crookneck to saute in a little butter.

Jasdip, I had fajitas last night. And for my breakfast. :-)

Broiled talipia fillets in lemon butter sauce with Silver Queen steamed corn on the cob and steamed asparagus spears sauteed in grapeseed oil, herbs and sea salt.

Arroz con pollo

I had bacon and tomato sandwiches on homemade bread toast. Mmmmm!

Left over, very delicious, lasagna.

Pizza and cantaloupe.

Pork chop, chipolte corn, tater salad, pie. Good enough, this being the last super of summer 2014.

DH is on a business trip again. I was in town late, so I went to Whole Foods and ate at their hot bar: bbq, collards, fried plantains, macaroni and cheese and a bit of peach cobbler.

This post was edited by kittiemom on Mon, Sep 22, 14 at 21:18

We had a most excellent meal! Sprouts has the wild caught Alaskan king crab legs on for $9.99 lb. So we picked up a big pile of them and I fixed them for dinner tonight.
Omg they were fantastic absolutely perfect.

High of 54F here today with winds gusting to 25mph and no sun in sight. :p Dinner was spanish rice, bean burrito, and pico de gallo.

Wow ALL of your meals sound fantastic! I didn't get a chance to come back and comment last nite, sorry about that.

Can Ellen and Party share their recipes? I'd love to make Arroz con Pollo and Party, can you share your recipes?

jasdip, again it was my BF that made the spanish rice. We're both cooks and go with what's available or sounds good.... but I asked him to write down what he did. I love his spanish rice!

Jim's Spanish Rice :)

1 cup Basmati rice
1 14/15 ounce can diced tomatoes
1 can water
1 clove garlic, minced (optional)
2 tbsp finely diced onion
1/2 - 3/4 diced green bell pepper
2 beef bouillon cubes (or one large for two cups)
1 pat butter
1 tbsp olive oil (maybe a little more)
1 tbsp dark chili powder
1 tbsp hot salsa or picante

Brown rice over medium heat in the oil and butter. Once slightly brown, add onion, garlic, and green pepper and continue sauteing for 5 minutes or so, then mix in half the chili powder. Add the tomatoes, then fill the can with water and add that plus the bouillon cube(s), the salsa and rest of the chili powder. Bring back to a boil, stirring in the bouillon cube(s) until dissolved. Reduce heat and simmer covered, stirring once or twice, until rice is done.
(Note: he may have used more onion and chili powder :)

The been burritos are heated refried beans (canned or make your own) w/ chopped onions & shredded cheddar cheese on warmed flour (or GF) tortillas with additional optional onions, cheese, sliced black olives, sliced pickled jalapenos, sour cream (or yogurt :), salsa, shredded lettuce, etc.

We use our pico de gallo over shredded lettuce, like a salad. I make mine with chopped tomatoes, Portugal long hot peppers, cucumber, cilantro, lime juice, and salt. Some also like onion in it. Last night I used red grape and sun gold tomatoes... pretty. :)

This post was edited by party_music50 on Tue, Sep 23, 14 at 10:14