It’s been a bit of a crap day (understatement), so in an effort to redeem the day, I made myself “summer on a stick”, aka grilled corn on the cob. And I thought I’d share that with you because even if for just a moment, it made me feel better. Slathered it with smokey, spicy mayonnaise and cojita cheese, so I guess it is Mexican-inspired. The goodness of summer.
Not a great Memorial Day weekend here in Greater Boston, weather-wise. Saturday was brutally hot but then Sunday overcast and cold. Nevertheless, I needed to eat and I had all the ingredients for these lovely kebabs, and I was just itching to use the grill on Saturday. Wrapped them in a tortilla to serve, but could also just serve with a side of rice and beans. Also, I had leftovers, which I diced up fairly small added a bit of mayo and guacamole, and it made a lovely chicken salad for dinner last night.
Yesterday was National Grilled Cheese Sandwich Day. I either didn’t know this or actually may not have cared, until I saw all the yummy GCSs being posted all over the Interwebs. So I had to run out and buy some yummy cheese and bread and came up with this concoction. Bacon, caramelized onions with a shot of bourbon, a really nice cheese. Lunch is served.
Ah, spuds. Potatoes. Those super versatile, no one is ever the same, full of carbs, but still ever so delicious bundles of goodness. I seem to have s number of different kind in my pantry and fridge right now, so I thought I would do a small series on their versatility. First up: a new version of the baked potato called a Shingled Potato Bake. Simple (just peel, cut, oil and bake) and yummy. Best done with starchy potatoes like Idaho / Russets. Great to accompany a roast on a Sunday.
