Cantaloupe before bedtime.

Good Evening

We're on the Hudson River about ten miles north of the Tappan Zee Bridge. It's hot, muggy and humid and the clouds are threatening a thunderstorm. Still, it's peaceful and beautiful in its own way and a swim was most refreshing.

We're going to use our little propane grill to cook shish kabobs. We have cubes of beef and chicken as well as green & red peppers, onions and mushrooms to put on the skewers. The meats are marinating in a spicy concoction. The kabobs will be served on toasted pita bread with lettuce, tomato and a sauce made with plain Greek yogurt, chopped cucumber a bit of cumin and several sprinkles of dill weed. Hot sauce to taste.

It's simple, healthy and tasty. Now, I hope it doesn't start lightning!

Imma gonna stare into the cupboard & wait for Annapurna ( goddess of food) to tell me what is up.

So I suspect it will be Indian, maybe

Fresh corn on the cob from the farm stand.
Cole slaw
Lemon cake for dessert.

Walleye and lake perch are my favorite fresh water fish. Mmmmm. I don’t fish, but my brother gives me some of his Lake Erie walleye a couple times a season. I’m still waiting for this year’s gift. Lol

Hope your brother comes through this year! lol.

corn on the cob, and green beans.

If anyone has any room after that, there's leftover mojito fruit salad from today's potluck: https://iowagirleats.com/mojito-fruit-salad-non-alcoholic/

Yum! Now if I can just find organic strawberries.

Moe’s? We’ve been disappointed in changes made at our old fave, Tijuana Flats. Got a brown rice bowl with barely-heated (let alone browned as in the photo) tofu, pinto beans, corn, and jalapeños, and a pile of greasy chips, and was able to eat about a fourth of it so I’m hoping he can help me eat the leftovers for dinner. Otherwise, this is going to take me days to finish!

T. Flats, you’re safe from replacement for now.

Steam-fried in evoo and veggie broth: chopped onion, red bell pepper, scallions, shallots, sliced carrots, broccoli florets, mushrooms and minced garlic. When done I added cannellini beans and cooked organic brown rice. I seasoned the dish with fresh chopped parsley and Penzy’s Foxy Point herb blend. Homemade vegan parmesan ( made from raw cashews, nutritional yeast and garlic powder) sprinkled on top. Cheers!🥂

Sides were bacon wrapped asparagus & mushroom risotto.
I marinated the tenderloin in a mix of soy sauce, garlic, lemon juice, Worcestershire, and bourbon. About 2 hours.
Used my Big Green Egg knock-off.
Took about 40 minutes to get to 145° internal.
Came out super juicy & flavorful.
Don't think I'd do the asparagus thing again. By the time the bacon got crispy, the asparagus got stringy.
Tasted good but odd texture.