The Requested Recipes

I've been promising a bunch of people that I would post up some of my most requested recipes (and some current new faves). In the interest of not pissing too many of them off, today's blog is all about the Request. Ask and you shall...well, you know.

Peach Brandy Sauce (great on pork!)

You Need:

- 3-4 medium sized peaches - skin peeled, pit removed and sliced.

- 1/4 cup sugar

- 1 tbsp cornstarch

- 2 tbsp brandy

- dash nutmeg

- Dried or fresh cilantro

- 1/2 tsp butter

- S&P to taste

To do:

1. Whisk together the sugar and cornstarch.

2. In a small saucepan, toss together the peaches, sugar and nutmeg and cook until peaches are just softened (less than 5 minutes).

3. Add in brandy and reduce the sauce another 5-10 minutes until thickened. Add butter to give sauce a nice gloss and season to taste.

4. Right before serving, add fresh cilantro (if using dried, add in with the brandy).

Best Ever Brownies

You Need:

- 8 tbsp. (1 stick) unsalted butter, cut into pieces (plus h

ave some extra for the pan)

- 1 cup flour (spooned, leveled and sifted)

- 1/4 cup best cocoa powder

- 1/2 tsp. baking powder

- 1/2 tsp. salt

- 8 ounces semisweet chocolate, chopped

- 1 1/4 cups granulated sugar

- 3 eggs (mixed)

To Do:

1. Preheat oven to 350.

2. Pan needed: 9" square baking pan. Brush pan with butter. Line bottom and sides with parchment paper. Be sure to leave an overhang - it will make it easier to remove the brownies. Butter the paper once it's in and all wrinkles removed.

3. Whisk together flour, cocoa, baking powder and salt in a small bowl.

4. Find a glass bowl that sits nicely over one of your pots (make sure it's big enough). Fill the pot halfway with water, bring to a boil. Put the chopped chocolate and butter into the bowl over the gently simmering water and stir occasionally unti

l melted and incorporated. Cool slightly.

5. Add sugar to the chocolate/butter mixture, then temper in the eggs. Combine.

6. Add flour mixture and mix until just moiste

ned. Do not overmix. Transfer to prepared pan and smooth out the top.

7. Bake for approximately 60 minutes, until a toothpick inserted into the center comes out with a few crumbs. Note: You do not want the toothpick to be perfectly clean - you'll end up with dry brownies.

8. Allow to cool for 10-15 minutes. Pull on overhanging parchment to remove the brownies from the pan and allow to cool before cutting. Enjoy!

Blueberry Yogurt Muffins

You need:

- 1 cup rolled oats
- 1 cup yogurt
- 1/2 cup vegetable oil
- 3/4 cup brown sugar
- 1 egg- 1 cup all purpose flour
- 1 tsp salt
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 cup blueberries

To do:
1. Soak the oats in the yogurt.

2. Add oil, sugar and egg and beat well.

3. Sift in flour, salt, baking soda and baking powder.

4. Before stirring, sprinkle blueberries over the flour mixture. Stir to blend (I always keep just a bit of flour back when I do anything with blueberries and roll them in them before adding - this helps stop "bleeding").

5. Fill muffin cups and bake at 400* for 20 minu

tes.
Should make 12 large muffins.

Cranberries can be used instead of blueberries.

Fresh Creamed Corn

You Need:

- 8 ears of fresh corn (husked, obviously)

- 2 tbsp. salted butter

- 1/2 cup of finely chopped onion

- 2/3 cup of heavy cream

- 1 tsp. sugar

- Salt and pepper, to taste

To Do:

1. You have to get the kernels off the cob - no easy feat. Get a SHARP knife. Cut off the pointy end (giving you stability) and place the cob in a shallow bowl. Remove kernels. Turn your knife around and use the back of it, scraping it down the cob again, to get the pulp.

2. In a medium-large saucepan melt the butter. Add onions and cook until softened. Add the corn kernels, pulp and 1 cup of water. Bring to a boil and reduce to a simmer. Cover and cook 20 minutes until the corn is tender (but not too soft). Stir occasionally.

3. Add the cream and sugar and simmer, uncovered, until the sauce has reduces (5 mins or so). Season with S&P.

Crockpot Chili

You Need:

- 1 pound ground beef

- 1/2 large onion (red, yellow, vidalia, whatever), chopped fine

- 1 large tomato, finely chopped

- 1 red pepper and 1 green pepper, finely chopped

- 1 package mushrooms (or 10-12 good sized), roughly chopped - use a variety for interest (cremini, white button, oyster, etc)

- 2 cobs of corn - shear the kernels off. Alternatively, use around a cup and a half of frozen corn.

- 1 can of pork & beans

- 1 can of red kidney beans (or bean mixture, I've used white kidney too)

- 1 large can of stewed tomatoes

- Chili powder, cumin, Tex Mex spice (Clubhouse mix), ancho chile powder or, alternatively, red pepper flakes

- Salt and pepper, to taste

- Dash of Worcestershire sauce and a dash of hot sauce (if so inclined)

- 1 can of tomato paste - reserved

To do:

1. Brown ground beef.

2. Chop all ingredients

3. Toss everything - except tomato paste - into your slow cooker. Cook on low for 5 hours, stirring occasionally.

4. Season - I don't really measure, I just toss it all in and taste along the way.

5. At the 5 hour mark, it will be watery. I add in 1/2 can of tomato paste to thicken. Re-season as needed. Recover and cook another hour.

6. After that hour, I add the last 1/2 can of tomato paste and re-season. I leave it, uncovered, to cook another 20-30 minutes.

A New England-ish Dinner

With Jim not there, Mina and I have the chance to eat some of our favourite food. Specificallly seafood. Of course, Lucy often joins us, but Cody ends up eating more of Lucy's food than Lucy does.

Last night, I decided to do a boiled-type dinner. Easy and delicious, I combined baby red potatoes, fresh Ontario sweet corn with some spicy chipotle smoked sausage and some pretty pink shrimp. Overall status of the meal: success. The buttery broth was a perfect compliment to the dish, which was lapped up lavishly with some fresh, crusty bread. Recipe follows:

Chipotle Sausage and Shrimp Boil with Butter Broth

You Need:

• 1 medium onion, quartered
  
• 4 garlic cloves, smashed
• 1 tablespoon black pepper*
• 1 tablespoon dry mustard*
• 2 tablespoons celery salt*
• 1 1/2 tablespoons ground bay leaves*
• 1 1/2 tablespoons nutmeg*
• 1 teaspoon cloves*
• 1 teaspoon ground ginger*
• 1 teaspoon paprika*
• 1 teaspoon Cayenne pepper*
  
• 1 pound red new potatoes
• 2 ears corn, husks and silks removed, quartered
• 1 pound smoked chipotle sausage, cut into 1-inch pieces
• 1 pound large shell-on shrimp
• 2 tablespoons melted butter
• 1 teaspoon hot-pepper sauce

*Combine to make your own seafood spice

To Do:

1. In a large pot, combine onion, garlic, 1 tablespoon combined seasonings (marked with *), and 10 cups water; bring to a boil. Season with sea salt. Add potatoes and reduce to a rapid simmer. Cook until potatoes are almost tender, about 10 minutes.
2. Add corn and sausage to pot. Cook until potatoes and corn are cooked through, 5 to 7 minutes. Remove pot from heat. Stir in shrimp and let stand until shrimp are opaque throughout, about 1 1/2 minutes. Reserve cup cooking liquid; drain shrimp mixture and return to pot. Add butter, 1 tablespoon seafood seasoning, hot sauce, and reserved cooking liquid and toss to combine. Serve with more seafood seasoning.

A weekend less frenetic

As it happens in a frenetic, crazy kind of completely normal life, one often forgets to take a few moments to just... breathe. Thanks to my good friend Deb, I was reminded that I've been holding my breath for months. An invitation from her to go see a show at Shaw opened up a weekend of indulgence and calm. One greatly needed and much appreciated. With that said, this blog is dedicated to Deb - a wonderful travel companion that made my less-frenetic weekend anything but dull. Who knew relaxing could be so much fun? Of course, my indulgences were in great food and superb wine (who goes to Niagara-on-the-Lake and not indulge in great, local wines?!).

Our day started with meeting up at the Artisano Cafe in Oakville. Splendid pastries, great coffee. I had a latte (nice layered presentation, very cute) with a cheese croissant. The smart eating and usual reverence for a low-carb lifestyle immediately was disregarded.

We hit Niagara On the Lake and went to our hotel - The Anchorage. The reservation was made weeks before after struggling to find a somewhat frugal hotel with vacancy. Alas, this one was it. While in need of some maintenance, it was, nonetheless, clean and tidy. Honestly, it was a place to lay our (fuzzy) heads at the end of the night. The price was right, it was fairly well appointed and would suffice. If I had to choose between luxurious accommodations and luxurious food... I choose food.

Lunch was at the Anchorage for convenience. Shrimp with a mixed green salad with goat cheese and a blue cheese dressing. Interesting. The produce was fresh. Not a usual mix of flavours, but nothing offensive. The shrimp, sadly, was overcooked, but the cheese was a delight, if not a bit overwhelming. The service was good though, the beer crisp and perfect for a warm afternoon, sitting on the patio watching the sailboats. Amazing how atmosphere can make adequate food seem a bit more palatable.

Once lunch was finished and we changed, we headed up to the theatre. Our show of choice was "Born Yesterday". In a word (and the interest of keeping this somewhat shorter): fabulous. Great cast, great energy, great show.

For the highlight of the weekend, it had to be our dinner at Tiara at Queen's Landing (clickety click). As it often goes with higher end restaurants, the expectation is extraordinarily high. You're paying what is, for this somewhat frugal foodie, a premium for excellent food and service to match.

I'm happy to report that everything at Tiara exceeded my expectations. I've often found myself in the "frou-frou" eateries only to be disappointed by snobbish staff and underwhelmed by overly fussy try-too-hard food. Chef James Olberg and Restaurant Chef Marc Lyons are doing things the way they should - quality and simplicity combined to create the extraordinary.

The decor was decadently opulent in a way that was not overdone, but rather, just enough to impress without intimidating. It is elegant without being fussy and each course was well-presented. Simplicity at it's finest. Our fare held unique flavour combinations, but didn't cross that thin line into indulgent and didn't stray too far from classic cuisine.

Of course, the food is only half the battle. It was made that much better by the staff, who excel at starting your experience with warmth and grace.

Now. Enough of the fawning all over the restaurant and let's get to the details. The nosh (mine is indicated in red).


Starters:
- Summer Field Greens with Vanilla Poached Pears, White Asparagus, Honey Toasted Walnuts and Blood Orange Vinaigrette

- P.E.I. Lobster Poutine with Peppercorn Béarnaise

Before getting into my order - a small mention of what seems like the simplest part of your meal: the bread basket. As I'm a bit of a carb-a-phobe on a regular day, this was a girl's weekend and I was indulgent and threw out all my usual restraint. Although, they could have put white Wonder Bread and I would have glazed over with longing. So, imagine my delight when I was met with a beautiful array of artisan style bread with butter that was scented with orange and ginger. Which makes me wonder... why doesn't my butter at home taste like this?! It's amazing. Delicious and a bit of a surprise. I love when restaurants turn something so routine like the bread basket and make it something a bit more special.

Although I felt it somewhat trite to order a "side" dish as an appetizer instead of taking advantage of the amazing appetizer selections, I couldn't help but need to try a lobster poutine. Honestly - how could this not be fabulous? Creamy sauce peppered (ha) with a hint of spice, PEI lobster so succulent it practically melted, combined with perfectly seasoned, crispy frites. I wasn't disappointed. It took a lot of willpower to not lick the bowl clean.

Mains:
- Grilled Alberta Beef Tenderloin Fillet Smoked Corn Potatoes, Foie Gras Torchon and Apple Jus

- P.E.I. Lobster with Hand Cut Tagliatelle Pasta with summer tomatoes, spinach, pine nuts and brandy butter

I have to confess it here.. and I may lose my membership to the Food Fan Club (it's okay, the club only exists in my head). But here it goes. I have never before tried Foie Gras. I know, I know. A travesty. But, when you come from a small town and lived in Northern Ontario for years, Foie Gras isn't always in the budget, or even readily accessible. So, I had to try it here. And what better time to do that than with an amazing cut of beef? Overall, the jus was nothing short of perfection. The tenderloin was perfectly cooked and supple. The Haricots verts (added bonus points to the staff for not butchering the pronunciation a la that Iron Chef episode when Joe Bastianich kept saying "Harry cots vairts") and asparagus were tender without venturing into mush. The foie gras defied expectations and brought a smokey richness to the dish. Of course, the potatoes were delightful as well. My only critique would be the cinnamon on the apples included on top of the beef - a tiny bit heavy handed on the seasoning that often detracted from the wonderful taste of the aged beef. A small thing, easily overlooked when I consider the dish as a whole.

My main was complemented by a wonderful Henry of Pelham Baco Noir that I was so impressed with, we pit-stopped at the Estate on the way home to snag a few bottles.

Desserts:
- Belgium Dark Chocolate Fudge Cake with homemade Chocolate Peanut Butter Ice Cream

- Vanilla Lavender Crème Brulée with Honey Almond Biscotti

Dessert. Often an indulgence I don't partake in. Most restaurants disappoint with brought-in pies and cakes without the benefit of realizing that most people can taste the difference. I tire easily of "turtle" cakes and dry cheesecake. It's not often that I'm impressed with dessert. Maybe I've just been partaking at the wrong kinds of restaurants. Of course, lately, with 2 kids in tow and a picky eater husband, I'm often lamenting about my lack of good cuisine experiences and making up for what I miss in eating out by making it myself. But I digress. We're talking desserts.

Nothing beats a good creme brulee. Add in some fresh seasonal fruit and slight hints of vanilla and lavender and this was a good one. The biscotti was unnecessary, although I did enjoy dunking it in my spanish coffee. And while not needed with the amazing brulee, it was, nonetheless, delicious. I am, however, embarrassed to admit.. I couldn't finish it. The sugar cracked perfectly, the custard was light and smooth.. but my indulgences eventually caught up to me. And I will mention my friend Deb's dessert that included a homemade chocolate peanut butter ice cream. As a non-ice cream person (who knew that kind of person existed?!), she said that she would buy this ice cream by the carton.

Overall, the meal exceeded my expectations in both flavours and vibe. We were extremely well attended to, felt most welcome and enjoyed our meals immensely. From our initial impression while making our reservations earlier in the day to receiving a single red rose at the meal's completion (resigning my husband to have to hear "why don't YOU ever do that?!" for months to come), everything was perfection.

Tiara at Queen's Landing is truly a restaurant that seems to appreciate Anthony Bourdain's belief that context and memory play powerful roles in the truly great meals in one's life. And this was just that - a truly great meal.

Meals for the week - it was a morning of super-fast meal planning. Too much wine on the way home, I suppose.

Tonight: Whole wheat spaghetti with bolognese sauce and homemade garlic knots.

Tomorrow: Soccer night, but no homemade pizza. Mina requested smoked ham and fresh mozzarella quesadillas with side spinach salads.

Wednesday: Shrimp and sausage boil with baby red potatoes and fresh sweet corn.

Thursday: Pasta with fresh tomatoes and basil.

Friday: I'll be working, so the nanny will take care of dinner. Lucy loves grilled cheese as a treat, so I bought some nice cheddar for her and I'll pick up some fresh country bread for them to have their treat. Probably soup with it.

Berry Bonanza!

A solid week after the food fight and I'm just recovered. A pretty quiet week for the Foodie Family and it continued through the onset of the long weekend. It was nice for us to just do things at our own pace, no obligations and a chance for me to get some good cooking in.

The plan was to go berry picking on Sunday. But we woke up and it was overcast with the threat of rain. Instead, we decided to trek out to find where Mina will be going to camp (Singing Brook Farms - clicky click) and then hit Turner's on Hwy 2. I've been going to Turner's forever - great local produce. And they carry London Ice Cream Co. ice cream. Which, in my opinion, is one of the best ice cream makers in the region.

Of course, after finding Singing Brook, Lucy passed out in the car. Leaving me and Mina to fend for ourselves in Turner's while Jim and Lucy hung out in the car. Inside we found a buffet of local produce: tomatoes, peas, beans, corn, cucumbers and a wonderful variety of local berries and fruit. The raspberries and blueberries were just what I was looking for and Mina insisted on a bucket of sweet yellow plums (and of course, I indulged her). It took a lot of willpower to not walk out with a few tubs of ice cream and a fresh pie... maybe we'll have to wait for next time.

Long weekends for me are a time for indulgence. Saturday night we had beautiful T-bones on the grill (I still can't live without that Clubhouse Montreal Steak Spice rub marinade.. perfect) with a tarragon/garlic compound butter (otherwise known as "Robbie O Sauce" - a later blog on that). We paired those with a potato salad with peppery and crunchy radish and lots of egg and mayo. For dessert we kept things simple with maple walnut ice cream. Add in several huge homemade Caesars and a few beers poolside at Donnie and Melissa's (ahhh.. perfect pool day) and it all made for a great day.

After our Turner's trip, we made it home where I prepped all the food for Sunday Dinner: Grilled ribs with Roasted Fingerling and Tomato Salad with Green Beans and Arugula. Dessert was a Frozen Strawberry Pie. Since it was a near perfect meal, I've included recipes below with gratitude for the original makers (I have, however, included my changes).

Breakfast this morning was fresh berry turnovers. The perfect end to a fabulous food weekend.

Coffee BBQ Sauce

You Need:

• 1 tablespoon butter
• 1 large, chopped
• 4 cloves garlic, minced
• 2 teaspoons chili powder
• 2 tablespoons ground coriander
• 1 cup prepared strong coffee
• 1/4 cup Worcestershire sauce
• 2 tablespoons soy sauce
• 1 cup homemade tomato sauce or canned
• 1/4 cup cider vinegar
• 1/4 cup freshly squeezed lime juice
• 1 cup packed light-brown sugar
• 1/3 cup molasses

To Do:

1. Melt butter in a large saucepan over medium heat. Add onions, and saute until translucent, 3 to 5 minutes. Add garlic, chili powder, and coriander. Saute stirring occasionally to prevent sticking, until fragrant and vegetables are softened, about 2 minutes more.
2. Add coffee, Worcestershire sauce, soy sauce, tomato sauce, vinegar, lime juice, brown sugar, and molasses. Reduce heat, and simmer mixture gently for 45-60 minutes to infuse flavors and reduce.
3. Remove from heat, and let cool slightly. Puree in batches in a blender or food processor until smooth.

Roasted Fingerling and Tomato Salad with Green Beans and Arugula

You Need:

• FOR THE SALAD
• 5 garlic cloves
• 1/2 cup extra-virgin olive oil
• 1 1/2 pounds Russian banana fingerling potatoes, halved lengthwise
• 1 pint cherry tomatoes
• 4 stems fresh thyme
• Coarse salt and freshly ground pepper
• 3 ounces green beans
• 2 cups baby arugula
• FOR THE DRESSING
• 2 tablespoons red-wine vinegar
• 1 tablespoon Dijon mustard
• 1/2 teaspoon minced fresh thyme
• 1/2 shallot, minced
• 1/3 cup extra-virgin olive oil

To Do:

1. Make the salad: Preheat oven to 375 degrees. Puree garlic and oil in a blender until smooth. Toss with potatoes, tomatoes, and thyme on a rimmed baking sheet. Season with salt and pepper. Bake until potatoes are golden and tender, about 30 minutes. Let cool slightly.
2. Prepare an ice-water bath. Cook green beans in a large pot of boiling salted water until bright green and just tender. Transfer to ice-water bath. When cool, drain beans in a colander.
3. Make the dressing: Combine vinegar, mustard, thyme, and shallot in a small bowl. Add oil in a slow, steady stream, whisking until emulsified.
4. Toss potato mixture, beans, and arugula with dressing. Season with salt and pepper. Serve immediately or at room temperature.
   

Frozen Strawberry Pie

You Need:

• 12-15 Chocolate Chip Cookies
• 1 pkg. (250 g) Brick Cream Cheese, softened
• 1/2 cup sugar
• 1 can (355 mL) frozen berry punch concentrate, thawed
• 3 cups thawed Whipped Topping, or 3 cups homemade whipped cream
• 1 cup crushed strawberries

To Do:

ARRANGE cookies in single layer on bottom of 9-inch springform pan; set aside.

BEAT cream cheese and sugar in large bowl with mixer until well blended. Gradually beat in punch concentrate. Whisk in Cool Whip and berries until well blended. Pour over cookies.

FREEZE several hours or until firm. Remove from freezer 15 min. before serving. Let stand at room temperature to soften slightly.

Fresh Berry Turnovers

You Need:

• 1 package frozen puff pastry (2 rolls), thawed
• 2 cups of mixed berries (I used blueberries/raspberries, but any combo would work)
• 1/2 cup sugar
• 1 tbsp cinnamon
• 2 tbsp flour
• 1/2 tsp ground cloves
• 2-3 tbsp raw brown sugar
• 1 egg + 1 tbsp water, beaten together for egg wash
• 2 tbsp icing sugar, for dusting (optional)
  

To Do:

1. Preheat oven to 375. Cut each puff pastry sheet into 4 squares

2. Combine berries, sugar, spices, flower in bowl. Spoon into centre of each square.

3. Egg wash around edges, fold and pinch to seal. Place turnovers on rimmed baking sheet.

4 . Egg wash the tops and sprinkle with raw brown sugar.

5. Bake in oven for 25-30 minutes until pastry is brown and crisp. Remove, allow to cool and serve with mixed berries with icing sugar dusted on top.

Jim is back on afternoons this week, so another week of Mina-and-Mommy dinners. Tonight we're keeping things pretty simple. Meal plan is below.

Monday: Baked chicken wings and french fries with a side garden salad.

Tuesday: Soccer night. Pizza, as always.

Wednesday: Ham and mozzarella quesadillas with melon on the side.

Thursday: Grilled peameal burgers with salad.

Friday: It's Sidewalk Days! We'll be downtown Woodstock to have dinner and see the sights (and score some deals).

Frenetically Fantastic Foodie Fight

Yeah.. I like alliteration.

Several months ago, I sat down with Mina to discuss what she wanted to do for her 8th birthday party. We've done a Splash Pad party, pool parties and, last year, was a Princess-themed sleepover. I tend to leave planning to the last minute and since Mina has a summer birthday our guest list is somewhat limited.

This year, I was determined to be proactive. Lori at work designed us some amazing invitations.
The invitations went out early. I had 12 RSVP's. And Mina's chosen theme? A FOOD FIGHT.

Everyone presumed us crazy. More than one person wasn't all that polite about our perceived insanity. But, in the end, 12 kids showed up and flung food at each other. And, I have to say, I am now the coolest Mom on the block.

Today's blog is dedicated to the Food Fight party. Mina had an amazing birthday party. The only thing I cooked was potatoes and spaghetti to fling at each other. We brought in the pizza and cake for the kids to eat, which made my life far less stressful. It turns out that I've discovered children don't really appreciate my "fancy" food. They just want the easy and good stuff thankyouverymuch.

Without further ado... the FOOD FIGHT:

Loot bags (inside: placemats, food-themed magnets, cookie cutters and a giant bag of GREAT candy - pop rocks, fun dip, tootsie pops...).














The ammunition (whole plum tomatoes, flour, coloured mashed potatoes, coloured spaghetti, Jell-O and whipped cream pies).

The Cake (was NOT thrown) - Cake was purchased at Sobey's in Woodstock. I have to admit - for a grocery store cake, it was delicious. The icing wasn't too sweet, the cake was moist and it tasted great. A very pleasant surprise. Plus, the Sobey's here has a far larger selection of character cakes. This means Mina won't be getting the same cake 2 years in a row (like last year).









Who is ready to fight?!










The fight ensues:









Part of Mina's birthday gift? A whipped cream pie and my face.

Overall, the party was a huge success. And it was incredibly easy to run. The weather cooperated wonderfully (rain just before and just after everyone left). I do think the adults had more fun chucking food at one another than the kids... they had "deer in the headlights" looks on their faces. I don't think they REALLY believed we were going to let them have at it with the food. I would totally recommend a Food Fight party for anyone looking to do something unique. Just prepare yourself for the inevitable claims on your sanity level. And for the clean up after. I'm still picking spaghetti out of the grass, despite heavy rainfall today that I was kind of hoping would wash things up for us. It's a good thing it's all brightly coloured - easy to spot the little bits I've missed.

No Foodie on the Hunt this week. I hunted down all the stuff for the loot bags and prepped all the food. I think I'm still good for raspberries or blueberries, so I think I know what we're getting next weekend.

Meal plan for the week:

Tonight: Moulton Meatloaf (look for the recipe tomorrow!), mashed potatoes and sweet glazed carrots.

Monday: Chicken and spinach three cheese pasta bake.

Tuesday: Mushroom pork chops, refried potatoes and peas.

Wednesday: Jim's "special ham" with broccoli.

Thursday: Chicken stir fry.

Friday: Grilled bangers with coleslaw.