Because we have to eat for life, why not enjoy it? This is only the beginning of the weekend. Lovely Summer Start barbecue this afternoon filled with delicious pulled pork, beans, cole slaw, quinoa salads, basil-tomato-mozzarella finger treats, cake, cake, cookies, and delightful conversation. And, all on such a picture perfect day.
Dinner was pork chops cooked in a skillet with sparkling peach juice (gifted years ago), a little olive oil, salt and garlic, served with roasted potatoes and carrots and baked asparagus (also in the sparkling peach with butter, salt and pepper).
Tomorrow, we’ll make a lemon cake for home, cook up the last of the frozen fruit for one last jam batch before berry season starts, and maybe make some bread. Monday’s plans include FOUR lasagnas, three of which will go to the just-had-baby friends and soon-to-have baby friend. The last lasagna will stay home, hopefully served with some delightful red wines my husband has been picking out and recently made bread. We’ll probably finish off the last of our salad greens, and go to bed with stuffed tummies. Stay tuned for Memorial Day Weekend food happenings.