A very very late dinner ... !

Extra Crispy Fried Chicken
Corn Bread (that I am addicted to)
Waldorf Salad (I'm as surprised as you!)

Chicken put in buttermilk last night, then into egg, into paper bag w/flour/cornstarch/seasonings...fried. I used my small Griswold cast iron pan, so this took forever. Chicken was finished off in the oven.

Corn bread is now made here just about every other week. Sauteed broccoli, shallot, garlic and fresh corn if I have it, a handful of shredded sharp cheese (Mexican blend does well in this), a few good dashes of cayenne to the mix, let it sit for a bit before baking. If the batter is too thick, rather than add more milk, I like to add a dollop of yogurt.
The first time I did all this, I made the corn bread from scratch, the batter poured right on top of sauteed vegies in cast iron pan. It TOO was delicious, but I badly burned myself and had more than I could eat in a week.
I broke down and tried the tiny box of mix. You still have to add ingredients, but it's a tad faster, just as delicious, moist and warms up again nicely.

A note on the salad...while frying the chicken, I started thinking about my work lunch. I have enough chicken to take a piece...a perfect opportunity to enjoy cold chicken, perhaps and wanting something cold, really fresh and good,, this came to mind. Apples/celery/walnuts/mayo...may still add chopped dates (try it). ...what a smattering of textures!

Summer Vegetarian

Corn on the Cob
Sliced Tomato w/sliced Sweet Onion
Fresh Basil Garnish

(must go shuck corn !)

Shaved Brussels Sprouts and...

Last night...

the last of the Roasted Lemon & Ribs
Eggplant French Fries
Shaved Brussel Sprout Salad*
Wine

(a handful of M&M Choc. covered peanuts...what can I say!)

*Bobby Flay, as judge on of the competitive cooking shows, commented that brussel sprouts are really NEVER good raw. I beg to differ and wrote him about the recipe that came to me via email from Gourmet Magazine. After writing him, I had such a taste for them! Such a fresh dish, a wonderful side to grilled foods...you would be amazed at their tender sweet flavor!

I like this salad on the tart side and also include the lemon zest. My rule...if you're going to use the juice, use the zest too!

For the last couple of days...

Roasted Lemons & Baby Back Ribs
Small Bruschetta Rounds
Vegetable side - Broccoli Rabe

These meaty ribs are cut apart and placed in a bag to marinate with olive oil, herbs from the garden, as much garlic as I have the patience to chop (I am very patient), and lemon -- the zest, the juice and what's left cut into slices including some slices of whole lemon.
I've taken to roasting these indoors where I can keep an eye on them so they don't get overdone...30 mins. or so seems good. I only reheat what I'm going to eat that night so I don't over cook EVERYthing. These do quite well in that process...although I am just as happy to eat them cold.

Hot, warm, cold...I eat them slowly to savor.

Rosemary/Ginger/Orange Glazed Roasted Pork Tenderloin
Mix of Snow Pods/Sugar Pea Pods Steamed just until brilliant green
Jasmine Rice

Raspberries & Cream

This is the second pork tenderloin in the last couple of weeks. The last (first) one was marinated for a few days in my asian marinade which is put together on the whim and this one was heavy with Chinese Five Spice.
My favorite sauteed baby bok choy and nutty jasmine rice accompanied. The tenderloins are two meals for one person or one meal for two persons!!

...I didn't write about those perfect spareribs I made last Sunday. I shared that meal...the next batch is for...moi!