I made this lamb in a hotel room in Birmingham, Alabama. The lamb was purchased at Fresh Market and was from a local farmer. It was AMAZING. As I type this it’s 8:00 in the morning and I’m wishing I had another plate of it.
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Tag: Hospitality/Recreation
We are currently out of town visiting Birmingham, Alabama, so that my husband can fulfill his military obligations with the Alabama National Guard. We’re in a 2-bedroom hotel suite with a full kitchen, but there is no oven so I’m a little handicapped there. I also didn’t pack pots and pans, because a phone call to the hotel assured me that they had them there. What I have is one frying pan and one large pot. There is also 2 microwave “pots”, but I don’t know how to cook with those. Wandering the hotel grounds, I did find two gas grills out behind the pool. I’m going to inquire today to see if I can use those – which will aid tremendously in the quality of the meals.
Gregg judges a Mexican restaurant by their tamales. If they aren’t hand made, steamed in a corn husk, with the right favors he simply won’t go back to that restaurant. Consequently, it took me several years to even attempt a recipe for tamales. I was so excited to find one that he loves.
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Here’s the menu for my family for the week of July 26, 2010. As far as desserts go, we still have leftover birthday cake, so I’ll probably not make much this week. If I do anything, it will be some homemade strawberry ice cream and some cookies to load up the cookie jar. We are going out of town Wednesday morning and will be home Saturday, so I’m not going to post those days.
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Here’s the menu for my family for the week of July 19th. Gregg comes home Saturday morning (YAY!) and Scott’s birthday party is Sunday afternoon (FUN!) As far as desserts for the week go, I’m going to attempt to get the cookie jar filled, as it is very low, and I’m going to make a Heavenly Red Velvet Cake, which is Gregg’s favorite. But that may or may not happen because I also have to make Scott’s birthday cake (aka the Lightning McQueen birthday cake).
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I am at our family’s youth camp, Glen Eden Youth Center, this week. I will be cooking, but I am not in charge of the menu.
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My dad came up with this recipe one time. My mom was somewhere doing something and Daddy had to make dinner. He browned hamburger then started dumping things into the pan. He used home canned tomatoes and home canned green beans, which made his version amazing. I’ve not enjoyed Sloppy Joes without the green veggie since.
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I derived this recipe from Food Network’s Ina Garten. It tastes just like summertime to me. It is also beautiful when it’s sliced. It has become a summer staple in our house.
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Meatloaf is one of my favorite dishes, if I prepare it or if my mother prepares it. I’ve learned not to order it in restaurants or get it off of buffets, because a lot of people do something to it that I just don’t do – but I’m not sure what that is. I’ve always used green peppers when I make it, but I didn’t have any the day I made it for these pictures, so I used yellow peppers. I LOVED the difference. I will from now on use yellow peppers to make my meatloaf.
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Here’s the menu for my family for the week of July 5th. As far as desserts go, I’m going to teach Kaylee and my niece (who is in town visiting) how to do a lattice-top pie, so we’re making a cherry pie!
