How was everybody’s weekend? It was dreary and kinda cold here in Chicago…it has been for awhile. A warm, sunny day is way past due. One of my good friends is moving to Singapore in September so she threw a party on Saturday to celebrate. She hosted a pig roast…this was a definite first for me. As we were driving to her house it was pouring rain and I was wondering how the heck Catherine and Glen would roast a pig in this weather. Of course I was imagining a huge pig rotating around on a spit. I’m so naive! We live in Chicago…we have tiny balconies, not yards! Catherine picked up a whole (already cooked) pig in Chinatown, Glen carved it and we all pigged out!
I have a confession to make. These Grilled Veggie Stacks were supposed to post on Tuesday. Normally I write my posts the night before they go live but on Monday night I was glued to my TV watching The Real Housewives of Orange County (per the usual!) and well…Grilled Veggie Stacks completely slipped my mind. Perhaps I got caught up in Lydia’s fairy dust/stoner/I’m a Tree Mom’s crazyness. Anyways, I didn’t remember until 7:30 am Tuesday morning when I frantically ran to my computer and re-scheduled it for Friday. Preoccupied much?! Whoops! But hey…better late than never, right?
Now that grilling season has officially started we need to make some nice, easy salads that don’t require cooking. How nice is it to throw together a quick salad with no oven and prepare the rest of the meal on the grill while sitting on the patio and enjoying the evening? Especially after a long. cold winter. So ready for nice weather and pool days. This weekend Cliff and I went to the nursery and bought some vegetable plants for our raised garden bed. We decided to scale back a little this year. Last year we had more tomatoes and peppers then we could handle and our enthusiasm kind of dwindled because we were so overwhelmed. We just couldn’t keep up. This year we did 2 different tomatoes, 3 cucumbers, 2 peppers, brussel sprouts, strawberries, and some herbs. Hopefully it is manageable for us! I cant wait to enjoy fresh pickle cucumbers right out of the garden this summer! We will be doing a more in depth update on our raised garden bed in a couple of weeks.
I have made oven baked potato wedges dozens of times but I usually only add a little seasoning and olive oil. It never occurred to me to flavor them with lemon. But when I saw this recipe in my latest issue of Food Network Magazine, I knew i’d love it. I pretty much love all potatoes. I can’t really think of a potato dish that I don’t like. Well, I guess potato salad. But, I do like this version. Which reminds me, I need to make some of that soon! If it was acceptable to live on potatoes, I would. Seriously, i’m not sure there is anyone else in the whole world that loves potatoes as much as I do. Well, potatoes and chocolate. Those are like my go-to comfort foods.
Don’t get me wrong, I love love love vegetables. Broccoli, potatoes, green beans and cauliflower are my absolute favorite vegges and I could (and do) happily eat them steamed. But served with creamy cheese sauce and bread crumb topping? You’d be crazy not to get emotional over this. I think I’d enjoy Spam Gratin though. Just sayin’.