Today I am going to make potato soup for a potluck dinner at our senior center.

Pork chops topped with Stovetop in the crockpot. Also will make chicken vegetable soup.

requested lemon cake, for a 13 year olds birthday. and a new breakfast muffin for the grands on school days that they can eat in the car on their way (hour drive) to school.

Making Beef Bourguignon for tomorrow. DH wants lemon bars...will try to fit them in, too.

90º F. I will not be cooking until the weather cools down.

Matzo ball soup and home made pretzel rolls. I already baked the rolls and the soup is currently simmering.

Tonight we are going out to Chinese and tomorrow night we have the granddaughters so they get to call dinner. Usually it is McDonalds or Burger King. Yuck, but they love it. Sunday we are celebrating my daughter's and my birthday and we are having our favorites. Taco salad, steak, Pittsburgh potatoes, asparagus, bread in the shape of a spider, cupcakes, pistachio pudding dessert with pistachio ice cream. No appetizers. We all are going to a kids Halloween party in the afternoon and will be eating enough junk there.

It's cold and wet and icky weather right now. I think my shrimp chowder will be a good choice.

I cooked a whole chicken in the oven yesterday and have quite a bit of meat left over so I can use it for something in the instant pot. Hubby mentioned fettuccine Alfredo so maybe that.

Last night I made homemade cream of asparagus soup. No cooking plans yet for the weekend.

Nothing, it's going to be a work weekend for me. Next week, on Halloween, we're having white bean chicken chili, though.

Not sure. A can of pumpkin and a can of crushed pineapple have been sitting on the kitchen island all week; I have been hoping to bake something with it. My mind is not on cooking because I am preparing for an upcoming trip.

Ahhh just had a bowl of my shrimp chowder. It sure hit the spot. Watching the Astros game. GO ASTROS! Take it back!

I might start prepping for Thanksgiving. Certain items freeze very well and make the day much easier.

Its been soup weather here. I made beef stew last week and tonight I made taco soup. It was quick to make for a rainy day. The house is still not quite finished from the painting, although the kitchen and breakfast room are done. I still have a lot of work to do getting art work rehung.

It's cold and wet out, thus no cycling. Invited friends over for pecan pie. Anyone want to join us?

Had a friend over for dinner and I made an orzo risotto with shrimp. She brought baked pears with walnuts for dessert. Good meal. Good conversation.

Making Mac and Cheese, several crumb cakes and bretzel rolls for freezer this weekend.

Yesterday: Crock pot, beef stew

Moni, we love pecan pie! Save us a piece.

It will be a trial run of persimmon pudding. I've not made it before and want to have it for my Illinois contribution to Thanksgiving in Texas. Thanks to a cousin in South Carolina, I have my husband's grandmother's recipe. But I figure I'd better test myself by baking one here first!

I'm looking for glazes with a fall twist for baked salmon. I also have golden beets, turnips and brussel sprouts to roast. Also have some squashes to roast for soup, but since I've made butternut squash soup twice already this month, I may postpone that until next weekend.

Norar, persimmon pudding sounds wonderful! Please share how it turns out.

Cheesy, meaty lasagna! Mmm. I've wanted it for weeks. I'm going to try and keep the servings small, around 185 calories. Wish me luck!

I made the Toaster Corn Cakes recipe from the King Arthur website. Turned out great! now we need chili or soup to enjoy with them.

On our way home from Canada we stopped at Tony Packo's in Toledo. Haven't been there in ages!

We shared a few items. Fried pickles, chicken chili, and roast beef sandwich with mashed potatoes. Fresh baked strudel for the remaining 90 minute drive.

We picked up some wonderful BBQ earlier. I have leftovers for later.

My husband spent nearly twelve hours smoking/cooking a large pork butt in the Weber yesterday. It's quite an ordeal (in my measly opinion, lol) but he has a system of loading the coals in a long snake that burns along slowly over that whole time. He used apple, cherry, and a bit of hickory wood chips at the beginning for that flavor.

The basting sauce starts out thin and very vinegary at first, then more complex as the meat gets closer to reaching temperature. I'm in charge of that part.

He has a gadget that keeps track of the meat temperature as well as the temp on the inside of the Weber and sends it to a little unit that he can keep near him inside. It informs him of when he might need to close down the vents in order to reduce the temp. It's the epitome of "low and slow" cooking, that's for sure.

We're having it tonite.....friends are coming over for some poker in a bit. The pulled pork is better the second day, I think. I've got slider buns, a great slaw recipe with a bit of jalapeno pepper, sweet pickles, chips, and a good green salad. Friends are bringing appetizers and a dessert of some kind.

It's been pouring rain here and is unseasonably warm. I've had to run the AC today!

Making 3 dozen stuffed cabbages to share with family.

A couple of days ago, I baked chocolate chip cookies and gingersnaps. I added these to a cinnamon pecan loaf and banana bread I had made earlier and donated them to a fire hall where the firefighters help in our fundraising book sale for the Children's Hospital. On the same day, I made a delicious sheet pan dinner and today made corn chowder. We will eat it tomorrow for dinner with biscuits.

Old fashioned meat loaf and mashed potatoes, just right for the cool weather.

Potatoes au gratin

pesto salsa chicken

Roasted eggplant in olive oil and garlic.

We used the same pesto sauce for noodles for lunch today. That was a big hit too.

I made tons of the of all the food and there's none left already. Sigh. Three men eat a ton! I will be cooking again tomorrow... Maybe some chowder or something.

Spicy Tuna Pasta, Chicken wings and Cheese sticks :)

Update on the persimmon pudding. It was a hit. I remember it being served in pieces, but this one was like a pudding. Of course whipped cream didn't hurt! Anyway, I'm not afraid to bake it for Thanksgiving.

I made squash and wild rice stuffed peppers and had to take a bunch to a neighbor and the gentleman who runs our little store "in town" because otherwise I might eat ever last bit. The neighbor in turn gave me some incredible beef stew she had made today. I have food for a couple days and I love having lunch prepacked for work. No excuses for buying out.