Another school year starts tomorrow- where did the summer go? Now we get to gear up for all the craziness of meetings, youth groups and homework. I get to go back to work, too (teaching preschoolers) so our house will definitely feel the loss of the "lazy days of summer."
The garden is still producing like crazy and I actually love this time of year when the harvest is really coming in and I'm storing up food for the winter. I think it's the ritual and the feeling of taking care of my family by making sure we have good food to eat during the cold days to come. It sorta connects me to all the women who've come before me throughout history who've done the same thing.
Or maybe it's just me being weird and not embracing the future. Your call.
It's another short week for menu planning, as we have a weekend trip planned:
Monday: Grilled pork ribs with a sweet/hot glaze, smashed potatoes, broiled beet slices, garden salad
Tuesday: *Summer Corn and Sausage Tart, artisan bread, tomatoes & feta, green beans with vinaigrette
Wednesday: I'm out to a dinner at a friend's so kids are cooking: tacos? spaghetti?
Thursday: Caesar salad with grilled chicken thighs, artisan bread with *tomato bruschetta topping
Friday: trip
Saturday: trip
Sunday: probably tomato-cheese melts when we get home...
*Recipes to come
Oh, and one last thing. The corn is really coming in and I was looking for another way to eat it besides off the cob. I tried Pioneer Woman's Fresh Corn Casserole- just corn cut off the cob mixed with a little cream and butter and baked- and I have to say it's the best corn casserole I've ever eaten. The corn is so crisp, it's like it you're eating it off the cob, only without the hassle and the butter already added.
I could not eat just one serving.
I made it twice last week.
Help.
-Jami
I hope you will consider joining me at Diningwithdebbie.blogspot for Crock Pot Wedenesday. It's easy and economical:) Just post a favorite slow cooker recipe with Mister Linky, and you are all set to share with others. I will look forward to hosting you.
ReplyDeleteHi Jami,
ReplyDeleteI sent you an email a couple of days ago asking for your salsa recipe. Did you get my email? If not, would you mind sharing it: jasonand rebekah @ yahoo dot com (no spaces, please). Thanks so much; I love your blog!
Jami,
ReplyDeleteWith all that corn you could make a corn and tomato salad. We BBQ the corn and cut it off the cob, add some diced tomates maybe a little feta if we have it, and maybe some cilantro or green ontions and toss with a vinegrette. Also, depending on the type of tomato and our mood sometimes we roast them or sometimes leave them raw.
Good luck using it all up!
Jenelle