It’s January 22. Almost Spring?

Yesterday at a store the clerk asked me about the weather outside.  We marveled over the 54 degree January day, and then she asked, “Do you think we’ll get hit with more winter weather?”

Yeah.  Probably.

But since it’s warm and muddy today, we’ll pretend it’s early spring.  And next week when it’s winter again I’ll go back to making lentil soup and equally ‘hunker-down-and-stay-warm’ food.


Let’s grill.  Barbecue chicken thighs, succotash, and coleslaw.  (Yeah, it’s sort of a July menu, but so what?)  We put a dry rub with chili powder and garlic and other mostly orange seasonings, and later we’ll grill the bone-in, skin-on thighs low and slow, and then dress with barbecue sauce at the end.  The succotash-ish is my own version, without a recipe — start with frozen corn kernels and incorporate some number of diced veggies, lima beans, and bits of bacon.  Salt, pepper, and a splash of apple cider vinegar at the end.  We’ll add a jalapeno for sure, and probably onion, bell pepper, zucchini, and maybe some basil.  The coleslaw is from the Pioneer Woman Cooks Dinner cookbook.  I had a coleslaw fail last week — loosely based on a recipe I saw on TV — so I’m trying to redeem myself. (I tried hard to follow the recipe, and got pretty close.  Here’s my version: Mayo, milk, white vinegar, hot sauce, sugar, salt, pepper whisked together, then cabbage, carrot, julienne bell pepper and diced jalapeno, then chopped cilantro).


Gonna be a busy week.  We’re taking it easy, food-prep-wise.  sautéed turkey kielbasa with sliced onion, bell pepper and mushrooms.  Fancy mustard for dipping.


Omelet with smoked salmon, cream cheese, capers, and other veggies.  I make omelets like I make burritos — way too much filling — so I’ll cook up a ton of veggies and then make a pan-sized omelet, and try to put all the veggies on one side so I can fold the omelet over and then fail magnificently.  I’ll get maybe a fourth of the omelet folded over the mess of veggies and smoked salmon, but it will be delicious no matter what.


Flat bread pizza — my ultimate quick dinner.  Naan flatbread from Trader Joe’s (we have multiple packs in the freezer at any given moment) with pizza sauce, other toppings from the fridge, and cheese — 12 minutes in the oven at 425 and we’re good to go!


Kale Citrus Salad with grilled salmon — it’s a recipe with oranges and jalapeno, so I have to try it.  The salmon isn’t part of the recipe, but I think it will go nicely over the salad.


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