More food. Not nearly enough grandbaby.

 

I mean, seriously. Can you get any cuter? No, you cannot.

OK. I admit it. I’m whipped.

If this child could speak, and asked me to go to the moon, I’d be looking for a space capsule.

See this curve in my spine? It’s where I’m curled around her finger.

The kid rules.

But her mama ain’t bad, either, which is why I fixed us cool munchy girl stuff for lunch, and salmon with peas in sage cream sauce for dinner. Well, that, and because I could.

I went to the local Publix (I do love me some Publix; wish we had ‘em!) to get the makings for dinner, which I wanted to try because Lynne Rosetto Kasper had e-mailed me the recipe for salmon with peas in sage cream sauce. Well, me and the rest of the world that subscribes to the Splendid Table newsletter, but let us not quibble. But I got that recipe, and recalled how much Child B loved salmon, and I thought, well, why not?

Grocery store lunch. Compiling beats preparing, some days.

But I went there hungry, at lunchtime (OK, late lunch, but the pancakes from  Pfunky Griddle were wearing thin). And I thought, well, we need something betwixt now and dinner. And so, I picked up hummus with Kalamata olives (all FoPro’d up in it, and it was GOOD, let me tell you!), and fruit salad, and carrot sticks, and cheese, and crackers to go with the sheep’s milk ricotta we got at the Farmers Market last night, and it was a most excellent lunch. And then my best-friend-from-when-I-was-a-kid, who was in town to get her roots done, called to come by, and did, and we had a wonderful time talking about back-in-the-day, and we drank wine, and then I cooked.

Two (or more) meals in one

Or at least, on one grill.

I’m cooking for tonight, and for tomorrow, and for most likely several tomorrows after that.

Pork tenderloin for the lake. Burgers left over after the thundering herd got through.

On the grill (or already off the grill): burgers, pork tenderloin, barbecued bologna (which I got sidetracked and burnt, but that’s OK because I was really cooking it just to get it out of the fridge. And two or three pieces, which are all I want, are salvageable. I like it just before burnt.

On the stove are squash and onions, and purple hulled peas. I’m going to slice the kernels off the left-over corn on the cob from last weekend, mix it with some black beans, roasted red peppers if I have any left, and if not I may saute the half one I do have left, and douse it with a lime viniagrette with a tad of cumin and some pico de gallo seasoning.