h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

I'm planning to have pork chili.

Country & western style fried green beans, cabbage and onion with diced roast beef and potatoes hash.

Change of supper plan - Ol' Maw Nature is likely to throw wetness at us tomorrow. So the breakfast for dinner can await a wet day.

Today has a very large Spanish onion to slice thin, and mix with a fair measure of similarly thin sliced white mushrooms. To bake with a little butter and seasonings on the upper shelf of the propane BBQ (grill).

To go along with left-over pasta salad and a pair of 6-oz filet mignon cuts - flamed to medium / medium-rare on said propane BBQ / grill.

Drat, supper fizzled a little. The flame tubes of our gas grill must be partly clogged with something as the flames were very low despite plenty of propane. Instead of achieving a temperature of about 475F, it barely held 360F. The mushrooms were done, and with extra time, the beef was pretty nice too. But the onions were just a bit under-done . . . In all though, not too bad.

The chili was great!

Not sure what to have tonight

An assortment of left-over things. She had a taste for simple hamburgers and bought buns. I had 2.5 left-over burgers of our making in the freezer, and so thawed them.

She simply buries one in ketchup (red sauce). I like many options, and this time, the layers are:

- bun base
- sauteed mushrooms and onions from Saturday steak dinner
- warmed burger
- a slice of peameal bacon from Sunday 'supper'
- a slice of cheese that some call 'American cheese' (Canadian made)
- top bun

Nuke the stack slow and gentle to warm the fungii, roots, bacon and cheese

3 egg microwave poached scramble
6 oz. roast beef hash
hot whole multigrain bread
dessert, 14 oz diced mango mixed with a cup of large curd cottage cheese

A casserole of noodles, roast beef and pepperoni in beef stock with basil, carrots, tomatoes and chili pepper; soda crackers and a salad of cucumber, tomato and avocado on the side.

I expect to sup on some sort of Tuscan stew, complete with sausages, potatoes, cannellini, and the usual garden veggies.

Sunday supper:

- a 2.5 lb pork loin roast, lightly rubbed with seasonings, roasting in a Romertopff with some potatoes, carrots and onions. ( helps build a good stock for gravy )

- simple mashed potatoes, with a little cream and butter worked in

- carrots simmered to al dente

- and of course, the gravy from the stock and a little flour & water slurry as a thickener

- also the mandatory icy cold , which helps to wash down the 6 or 7 medications and supplements that I take with supper.

Tonight's supper was Biryani, augmented with the usual zucchini and green beans from my garden....

My next real cooked meal will be Wednesday. Though we had a fine feast of lobster and filet mignon after a recent wedding - I will still make dinner for our 31st wedding anniversary. Simple but tasty.

- 3 to 3.5 lb chicken, seasoned and roasted in the Romertopff with spuds and carrots as a broth bed, some onion stuffed inside

- cubed potatoes fried in a black iron pan with a little butter, salt, pepper, rosemary and parsley (?) Herbs to be chosen as I go.

- sweet corn from frozen, with a little butter and salt when ready

- my own bread stuffing (dried and chopped bread, onions, celery, garlic, seasoned salt, poultry seasoning blend) baked in a loaf pan

- all preceded by a pre-chopped garden salad of iceberg lettuce, red cabbage, radish and carrots

- dessert unknown yet

Sunday was a very breezy and unseasonably cool day as we await the remnants of 'tropical depression Gordon'. But before our season runs out once more - we did up our usual sirloin steak (26-oz), baked spuds and a couple of pans with mushrooms and onions. All on the propane BBQ

Last night, my supper was loosely based on chicken cacciatore. I used tons of green beans and zucchini from my garden, along with macaroni, chicken, tomatoes, celery, onion, and herbs.

Thursday supper:

We have a seasoned dry crumbing to coat pork or chicken. Two very generous butterfly pork (loin) chops. I cut the fat off with some lean into thick strips. They got coated separately, and sooooo tasty.

Packaged mix of fettuccine alfredo, that call for water and milk and butter. The 'milk' was a mixture of 1/3 cream and 2/3 milk, making the sauce very rich.

And simple kernel corn from frozen, dusted with a little salt.

Butterfly pork chops?

A thick measure of pork loin that is sliced almost all the way through the thickness, and splayed open - roughly resembling a butterfly with spread wings.

Sunday was our common baked Atlantic salmon, with roasted garlic mashed potatoes. A small side measure of mixed veggies from frozen.

Monday supper was our common honey/garlic pork sausages, with a rice pilaf with a little corn (from frozen) mixed in. Buttered bread and a glass of .

Tuesday will be a quiche - I haven't made one in a couple of years. The usual eggs with a blend of milk & cream, some small cut sweet ham, onions and portobello fungus, and a mix of shredded cheeses. With simple buttered toast.

Also during Tuesday, I have to boil some potatoes and some eggs, and as the day progresses - make a fair sized bowl of potato salad for her work-place tomorrow.

Tonight I will have Portagee Soup. Sausages, kidney beans, potatoes, and tomato sauce broth.

Polish sausages, sauerkraut, corn chips, zucchini salad.

Salad assembled. Quiche and stuffed fungii caps were excellent.

I really have to stop being so lucky with the outcomes.