 |
| Thursday's dinner |
I know it isn't fall yet, but in our house, we're already eating fall foods. For dinner tonight I served open-faced smoked brisket sandwiches (yes, I did get the smoker out again this week), shredded Brussel sprout leaves and onions (sautéed in bacon fat), fresh apple, plum, and celery salad in a sweet vinaigrette, and tomato salad in 1000 Island dressing. Dinner was delicious!
It's turned chilly in my area. I pulled out my one and only flannel shirt and fleece vest yesterday. I've added an extra blanket to each bed. And the thought of hot drinks is very appealing once again.
How about you? Is it cool enough to want some fall foods in your meals? Is it too early for pumpkin flavored foods?
Have a great weekend, friends!
Your meal does sound delicious. We have had a break from the extreme summer weather and are having what I call perfect weather. 50s and 60s at night and 70s and 80s during the day. We haven't really changed into fall-type foods. We eat soup all year round, so not change there.
ReplyDeleteHi Live and Learn,
Deletemy goodness how different the weather can be from one side of the continent to the other! We're in the low 50s at night and 60s by day here this week. I'm glad that the extreme heat has left for the time being there. I guess in the back of my mind I realize that much of the rest of the country is still feeling summer.
Have a great weekend and enjoy that lovely weather.
We are in an unusually hot and dry stretch--probably similar weather to L&L, but I'm ready for sweater weather. I haven't moved into a fall menu yet--partly because I'm still figuring out meals for just 2 of us, and partly because it isn't appealing to me. We're getting a lot of tomatoes, so I think BLTs are in my near future. :)
ReplyDeleteHi Kris,
DeleteBLTs sound delicious! And I suppose they'd work well cooking for two. How's that going?
Quite warm where we are in the mid to upper 80s. Very dry here and not into fall foods at all yet. We don't really distinguish seasonal foods but just opt for small meals that will give us leftovers for the following day. 87 today and had chicken rice soup with grilled cheese just to use up a cooked chicken breast and diced carrots, celery and onion. Grilled cheese to use up a square of white cheddar cheese. Oh, and we travelled all day from having a weekend visit with our adorable grandson who smiled and cooed at us a good part of the weekend.
ReplyDeleteHi Alice,
DeleteWhat a wonderful weekend you must have had! I'm glad your daughter and her little family live close enough that you can drive there for a weekend.
It's still quite warm here in the Midwest, though the humidity has tempered considerably (meaning that even though it may get up to nearly 90 degrees and be very hot in the sun, it can still feel pretty comfortable in the shade -- plus cooling down lots after sundown). But I had gobs of garden produce to use up (tomatoes, peppers, onion, oregano, summer squash) so I made a thick and hearty veggie chili this weekend (along with kidney beans I'd cooked up from dried). Maybe just a little warm and summery yet for chili, seasonally speaking (?) -- nevertheless it hit the spot! (not to mention super cheap because it was mostly just harvested garden fare)
ReplyDeleteHi there,
DeleteYour veggie chili sounds tasty and thrifty! I love it when I have enough in the garden to throw together something like that at little cost.