Green salad with blue cheese dressing

Brussel sprouts with garlic and lemon

Bierocks (Cook’s Country Jun/July 2012) with black garlic mayo

Strawberry pretzel salad Strawberry pretzel salad (Cook’s Country, Aug/Sept 2013)

Margaritas (https://www.patrontequila.com/cocktails/patron-silver/patron-perfect-margarita.html). It was Cinco de Mayo after all.

Green salad with blue cheese dressing

Onion rings (https://www.seriouseats.com/foolproof-onion-rings-food-lab-recipe)

Nightshade free chicken tenders (this time I salted the chunks overnight ahead of time (about 1/2 tablespoon of salt for three pounds of chicken, then continued with the regular recipe. Did not notice much of a difference)

Lots of sauces (creamy pesto, blue cheese, lemon sweet and sour, regular sweet and sour, smoky special sauce, and probably a few others I am forgetting).

Angelfood cake (The Complete America’s Test Kitchen TV Show Cookbook) with cherry sauce and fresh mango and whipped cream

Margaritas (https://www.patrontequila.com/cocktails/patron-silver/patron-perfect-margarita.html)

Green salad with coleslaw on top

Superbroth rice pilaf (https://www.seriouseats.com/rice-pilaf-recipe-5509610 with Superbroth as the liquid)

Superbroth beans (winged it)

Flank steak tacos with all the fixin’s

Latin American-Style Flan (almond version, The Complete America’s Test Kitchen TV Show Cookbook) DO NOT ADD BANANAS to this recipe. I tried, they floated to the top (bottom when serving and turned grey and tough.

Green salad with blue cheese dressing

Caroliina style pulled pork sandwiches (half of pork shoulder braised in 1/2 apple cider vinegar and 1/2 broth, Classic Coleslaw (https://www.seriouseats.com/creamy-cole-slaw), black garlic mayo, fat cap roasted for cracklins, on store bought buns)

Baked mac and cheese (winged it, not Modernist Cuisine style for once)

Cherry (and banana) clafoutis (https://www.seriouseats.com/cherry-clafoutis-french-dessert-recipe) with whipped cream

Green salad with blue cheese dressing

French did sandwiches (https://www.seriouseats.com/french-dip-sandwich-recipe-8605324,with bottom round instead of top round)

Onion rings (https://www.seriouseats.com/foolproof-onion-rings-food-lab-recipe)

Lone Star Kolaches (Cook’s Country Dec/Jan 2013). I did half with the usual cheese filling (2/3 recipe) and half with the blueberry (1/2 recipe). Next time, I would suggest we make just as much filling, but have each pastry with mixed filling.

Green salad with blue cheese dressing

Beer can chicken (winged it)

Steamed brocolli with garlic and butter

Baked potatao with sour cream and shredded cheese

Butterscotch pudding (https://www.seriouseats.com/stovetop-butterscotch-pudding-recipe) with whipped cream, bananas, and crushed nilla wafers.

Green salad with blue cheese dressing

Pork and cabbage stew with cheddar dumplings (Cook’s Country Oct/Nov 2021)

Butterscotch pudding (https://www.seriouseats.com/stovetop-butterscotch-pudding-recipe) with banana slices, nilla wafers, maraschino cherries, and whipped cream

Green salad with blue cheese dressing

Broiled asparagus with lemon, garlic, and parmesean

Blackened chicken

Wild morel quiche (America’s Test Kitchen Family Cookbook but added 1/2 pound of morels that were cooked until crispy)

Lime meringue cookies

Green salad with blue cheese dressing

Broiled asparagus with lemon, garlic, and parmesean

Lasagna (2 pounds of hot italian sausage in the meat sauce, homemade noodles, bechamel, mozzarella, parmesan, pepperoni)

Green beer

Grasshopper pie (Cook’s Country, April/May 2006)

Green salad with blue cheese dressing

Broiled asparagus with lemon, garlic, and parmesean

Asian cabbage rolls with spicy pork (https://www.seriouseats.com/asian-cabbage-rolls-with-spicy-pork-recipe)

Deconstructed coladas (from Jiggle! a Cookbook) (for next time, this was way too much cream and coconut part to fruit part, maybe change the ratios)