At lunchtime, I cooked a package of chicken tenders to add to tossed salad. Then, for dinner, I chopped the remaining chicken and added to the cast iron skillet with onions/bell peppers to make King Ranch Casserole. I leave out the tortillas for low carb-ness. Add one can Ro-tel tomatoes and chiles-drained, one can cream of mushroom, and a handful of grated cheddar. Mix and bake at 350 for 20-30 minutes. I forgot to top with sliced black olives!

Chili out of the freezer. We just moved and spread a yard of top soil/triple mix. This body is not as young as she used to be.

I'm making this. I make it sort of regularly. I add a diced onion, fresh grated ginger and I got a bottle of something called Paella seasoning and use a tsp of that.
https://healthstartsinthekitchen.com...scampi-paella/

Yum Stitchnripper! I love shrimp scampi. We had rice last night and my husband does not care for rice at all. I cook it once or a week because I like it. I could eat rice every day. He eats around it, the same as I do when we have his favorite, sausages. Tonight we are having grilled burgers with potato salad.

Homemade pizza. Fresh pizza dough came from Breadsmith when they had “3 for 1” sale.

Grocery store had Sweet Carolina blackberries, so I also grabbed pie pastry. Making the pie was as easy as pie! I cup sugar, 1/2 cup flour, salt, and blackberries. Mix and dump into lined pie plate. Dot with butter, lattice top, bake at 350 for an hour. Took 5 minutes to assemble! Wish I had grabbed Vanilla Bean ice cream...

Once again, our early morning shopping (Friday) at Costco landed us a leg of lamb on sale. Was $6 off at register so I think that brought it down to 4.99/lb. I marinated it with red wine, garlic, rosemary, pepper, bit of balsamic vinegar, and a splash of olive oil. I cook it on the Weber grill with charcoal using a tinfoil drip pan under the meat and a hot fire built along the sides... we have one of those remote meat temperature probe things which helps.

I was planning on cooking them today (or actually yesterday) but husband ignored my polite requests until just a bit ago. We have an electric smoker in addition to the charcoal Weber and we will be doing pork spare ribs. His job/participation is he removes the silver skin from the ribs. Problem for husband is he just doesn't quite get the idea that "gee, 6 hours low and slow from now will be 11:00 at night and then stuff still needs to be cooled down and dealt with". With his hours at work what they are, 6 hours of cooking time means getting them in at 6:00 AM so they can be eaten around noon. Lucky for us both, I get up early. Very little prep involved (once the silver skin is removed) just season with some Montreal and extra granulated garlic, put them in the smoker, and ignore them for the 6 hours...

It is actually touching in a way that for him he is thinking ahead -- is two hours before he wants to eat. Even though he knows (because he wanted the pellet smoker) that the way we usually do it is a 6 hour cook, at least it isn't a brisket for a 12-hour cook.

Anyway, forgot about the first rub with basic yellow prepared mustard before applying the spices, but it didn't hurt anything to have them in the spices over night and the mustard put on this morning.

Husband came to me believing he didn't like mustard. He really balked but finally agreed to try it as a rub and found he likes it/it disappears but adds something.

I am up my usual sort of early and doing my computer things but I think I hear the fabric calling me... and I've got hours before I even need to peek in on the ribs :)

We had pulled pork sandwiches, pork smoked over night . All the kids came over to eat so not much leftovers, well there was but the kids took a lot with them . My husband added on an addition to the deck to make a grilling/smoking section. He spent a long time setting it up just right. I imagine most of our summer meals will be grilled.

Slow weekend. On Fridays Mr. Stitchnripper has a zoom game with his friends from where we used to live. So he gets sushi on his way back from the gym. I like a variety of things and have one of those. On Saturday I made burrito bowl in the Instant Pot. That is always enough for two meals. Yesterday we went to our University Alumni Association annual crawfish boil mid day. So tonight we are having the other half of the burrito bowl.