Peaches seem to be the latest food buzz word. People around here are all over “The Peach Truck” making local stops and people loading up. I love peaches and I"m sure they are amazing but the ones I got at my local produce store for $1.29/pound were pretty amazing too! 
I made peach pound cake - I made two smaller loaves - with a peach glaze. I’ll bring one to my mom tomorrow when I visit her for lunch.
$12.99 a pound got us some very fancy ribeye ? steaks today. Skipped lunch but had a great steak dinner with the bottle of Syrah we acquired earlier at a local winery tasting room. We felt very safe: masks on everyone and lots of distance between tables on the outdoor patio. Like 15 or more feet apart. The young couple next to us let their toddler explore the grass patch next to the patio… excitement of the day: a giant garter snake. ?
Last night I made sweet tea rub ribs ( https://www.foodnetwork.com/recipes/food-network-kitchen/sweet-tea-ribs-with-lemony-potato-salad-recipe-1972784) that were delicious. When I reduced the sauce I added a couple of tablespoons of honey and some cider vinegar. It created a thin sauce more than a glaze that worked nicely. I also threw them on the grill for about 10 minutes before serving just to give them that flavor. I also grilled some chicken with TJ’s BBQ rub for our non-meat eaters.
On the side I made Jacque Pepin’s French potato salad, an Israeli salad, and this charred corn and avocado salad (https://cooking.nytimes.com/recipes/1020403-grilled-corn-and-avocado-salad-with-feta-dressing). A bottle of Sancerre and all was well! Ice cream sundaes for dessert.
The recipes are in posts 1500 and 1509. Haven’t made them yet, but did pick up a white cake mix so have the ingredients for both recipes.
I have been playing around with the air fryer,and beginning to get the hang of it. Made homemade beet and potato chips with avocado oil (because I accidentally grabbed that bottle instead of the olive oil) and fresh rosemary form the garden. DH does not normally like beets but he liked the chips!
^^^ That’s a fun thing to try!
My mom forced a bag of potatoes on me that I didn’t really need so I think we will do loaded baked potatoes tonight for a main dish. Toppings I have on hand: ham, mushrooms, chives, jalapeños, broccoli, lots of cheese, sour cream or yogurt, pesto, etc.
I have my daughter and her husband visiting plus one of my local kids over which means a lot of cooking.
Yesterday we a zucchini appetizer that my D made, salad, burgers and smashed roasted potatoes. Zucchini, jalapeños and lettuce was from their garden. Breakfast was egg sandwiches made with my homemade English muffins. My D also made a berry peach crumble.
Today we had lunch on homemade sourdough bread. Dinner will be grilled tri tip, corn on the cob, beans and a salad. Whipped cream and berries for dessert.
Freezer is having issues so we lost several pints of ice cream. Moved most of the other perishable items to the garage refrigerator. Monday I’ll call a service person. We have a over 20 year old Kitchen Aid built in refrigerator and the freezer has had on and off issues for about 10 years. We had a great commercial refrigeration repairman who was always willing to fix it but he has retired. I hope I can find someone who will be willing to refill the Freon. It will be expensive to replace if we can get it fixed.
I have cooked dinner every night since mid March, except one (Father’s Day, which was also our anniversary and DH’s birthday). At first, it was because we were afraid to order in, then I just got used to cooking. The two best things I have made are a chickpea broccoli Buddha bowl https://www.hummusapien.com/chickpea-broccoli-buddha-bowl and a zoodle primavera with ricotta. I didn’t have a recipe for that. I sautéed zoodles and matchstick carrots in olive oil and put them in bottom of baking dish. Placed roasted broccoli and baby portobello mushrooms on top followed by spoonfuls of marinara and ricotta. Seasoned all vegetables with salt, pepper, garlic, basil, and parsley. Baked at 350 for 1/2 hour. We’re not vegetarians, but I prefer it to meat or poultry.
^ LOVE the name of that website - Hummusapien.
Hummusapien is based out of Columbus Ohio - my daughter casually knows her. Her cafe/restaurants are DELICIOUS and creative. She’s a fun Instagram follow.
Made an egg sad with curry powder (similar recipe https://www.kimscravings.com/curried-egg-salad/ ) and a bean salad for my lunches this week. Having some friends over tonight (2 people) so H is cooking a pork shoulder.
ETA - @JZMOM2 - I will be making that chickpea broccoli buddha bowl. Thanks!
@abasket - made that kale Caesar salad the other night. It was a hit ?.
Went traditional for the 4th last night, with burgers and dogs, potato salad…it was all yum and a fun departure from the healthier meals we’ve been trying to have lately. Tonight, back on track with turkey meatballs and marinara served over sautéed squash.
Like @FallGirl I prepped some food today for the work week - heading back to the office full time.
Did breakfast hard boiled eggs in the Instant Pot
Made a tomato/cucumber/pepper/manchengo/herb salad from some garden pickings!
Costco visit today so picked up a rotisserie chicken for dinner. Also got some of those 90 second in the micro packs of basmati rice with garlic and ghee so will try those with the chicken and then use up some snap peas before they go bad.
Our 4th feast was grilled lamb chops with a fresh mint sauce, scalloped potatoes, spinach & strawberry salad socially distanced on the porch then s’mores around the fire pit.
Guess no one is cooking anymore.
Tonight a BLT sounded good. But I’m really not a sandwich person and I knew it would leave me feeling stuffed.
So I made a BLT salad.
Romaine and kale.
grape tomatoes
Raw banana pepper sliced
Rotisserie Chicken, shredded
Bacon, crumbled
Cheddar cheese, crumbled
Almonds
Dried cherries
1/2 piece Dave’s Killer Bread, toasted, buttered and then cut up and tossed in salad (this ties it all together!)
A light drizzle of ranch
A drizzle of Garlic Expressions
SO, so delicious. Can’t wait for lunch tomorrow - make an extra to take to work - so I can eat it again!
I admit, I’m getting bored with cooking, especially since we’re back to being just the two of us as the kids have gone back to their homes. Since there’s only two of us, we are happy with leftovers and there’s usually more than enough. When there were 5 of us, there were never enough leftovers for a second meal.
Last night I made marinara sauce with the many cherry tomatoes that were slowly going bad and served it over linguine with a loaf of fresh homemade Italian bread. Extra sauce is in the freezer for another day.
I am tired of cooking, too. Thankfully, the salad box still keeps on going, so I keep making big salads when I run out of ideas. Family wanted to celebrate my birthday… I said how about you get me a takeout order as a gift? No one volunteered to do this… so we had wine and cheese “party.” I am so glad I trained them not to be picky about their food.!
Another salad night! Collected our first crop of pickling cucumbers! All three of them. Chopped them up and put into the salads.
For those who have the New York Rimes food subscription- I made this sweet potato recipe tonight and it was delicious. https://cooking.nytimes.com/recipes/1020274-sweet-potatoes-with-tahini-butter
Made a huge pot of gazpacho last night and forgot to serve it! Oh well, heat will return here tomorrow. In the meantime, we’re expecting Tropical Storm Fay, I think, today so I’ll make some chicken parm tonight with the leftover marinara sauce.
@mom60 I will try those sweet potatoes!!!