we had:

BBQ beans done in the smoker with cherry wood about 3 hours ( thank
you all for your ideas on how you make your BBQ beans)
pork tenderloin in the smoker at 250F with cherry wood for about 30
minutes to temp of 145F
tomato salad with basil, onions, garlic, olive oil and balsamic
vinegar
Coleslaw made with shredded carrots, diced red bell pepper, grated
onion, apple cider vinegar, sugar, Dijon mustard, mayonnaise, s&p
zucchini chocolate cake

See the theme. Use a lot of garden produce
It was a triumph Everything turned out as it should and got
m-m-m-m- sounds from the other side of the table
The coleslaw and tomato salads were a good counterpoint to the
richness of the beans and tenderloin. The tenderloin was pink and
juicy. The zucchini chocolate cake was fudgy. It had dried cherries
inside and melted chocolate chips for frosting.
Janet US

"U.S. Janet B." > wrote in message
...
>
> we had:
>
> BBQ beans done in the smoker with cherry wood about 3 hours ( thank
> you all for your ideas on how you make your BBQ beans)
> pork tenderloin in the smoker at 250F with cherry wood for about 30
> minutes to temp of 145F
> tomato salad with basil, onions, garlic, olive oil and balsamic
> vinegar
> Coleslaw made with shredded carrots, diced red bell pepper, grated
> onion, apple cider vinegar, sugar, Dijon mustard, mayonnaise, s&p
> zucchini chocolate cake
>
> See the theme. Use a lot of garden produce
> It was a triumph Everything turned out as it should and got
> m-m-m-m- sounds from the other side of the table
> The coleslaw and tomato salads were a good counterpoint to the
> richness of the beans and tenderloin. The tenderloin was pink and
> juicy. The zucchini chocolate cake was fudgy. It had dried cherries
> inside and melted chocolate chips for frosting.
> Janet US


It all sounds really good.

Cheri

On Mon, 6 Aug 2018 11:53:56 GMT, "l not -l" > wrote:

>
>On 5-Aug-2018, U.S. Janet B. > wrote:
>
>> . The zucchini chocolate cake was fudgy. It had dried cherries
>> inside and melted chocolate chips for frosting.
><sigh> that sounds like the most delicious fruit and vegetable delivery
>system ever.
>
>Dinner here was Salmon with Sesame and Herbs, a recipe that recently was in
>the NY Times Cooking email newsletter. We all enjoyed it.
>https://cooking.nytimes.com/recipes/...same-and-herbs
>
>I served it with sugar snap peas and carrot "ribbons" sauteed in olive oil
>and butter. The ribbons were shaved from a carrot using a peeler to create
>pieces about the same size as the pea pods. A warm baguette and Kerry Gold
>butter were also served.

thanks, I copied and saved that recipe, I like the sweetness added to
the soy sauce
Janet US

"U.S. Janet B." > wrote in message
...
>
> we had:
>
> BBQ beans done in the smoker with cherry wood about 3 hours ( thank
> you all for your ideas on how you make your BBQ beans)
> pork tenderloin in the smoker at 250F with cherry wood for about 30
> minutes to temp of 145F
> tomato salad with basil, onions, garlic, olive oil and balsamic
> vinegar
> Coleslaw made with shredded carrots, diced red bell pepper, grated
> onion, apple cider vinegar, sugar, Dijon mustard, mayonnaise, s&p
> zucchini chocolate cake
>
> See the theme. Use a lot of garden produce
> It was a triumph Everything turned out as it should and got
> m-m-m-m- sounds from the other side of the table
> The coleslaw and tomato salads were a good counterpoint to the
> richness of the beans and tenderloin. The tenderloin was pink and
> juicy. The zucchini chocolate cake was fudgy. It had dried cherries
> inside and melted chocolate chips for frosting.
> Janet US

I did chicken fried rice and a dessert that I often made in my childhood but
poor Ed will have to pass it by as his store doesn't sell frozen OJ.

It is very attractive to serve this in a clear glass bowl. You can make a
large one or individual ones. Simply layer fresh strawberries and sliced
bananas with a layer of frozen OJ concentrate as sauce. Normally you would
thaw the juice out a bit. I did not as it is so blasted hot here. In fact I
put the whole thing back in the freezer. Top with shredded coconut.

Supposed to be even hotter tomorrow. I'll make a green salad, chicken and
apple salad with almonds, and a pasta salad with beans, olives and other
veggies.