May 11, 2011

Wow I can’t believe that it’s Wednesday already. How does the week go so fast? This morning went down to my desk to put in a couple of hours of bookwork before breakfast. Then my tummy said that it was not happy with this arrangement and it was time to set things straight. So upstairs to the kitchen and see what I can scare up for breakfast. We did have some leftover asparagus in the fridge so I thought I could combine that with some cheese and avocado for a rockin’ omelet. I also found a small container with some refried beans so I warmed that up and added a little extra salsa and chopped onions. Melissa made us a fruit salad and we heated up some Canadian Bacon. What a feast.

The next job on the list was to shave Roxy. If her fur gets too full it gets all matted up and she collects stickers from our walk. After the job was done and I swept it up in a pile there was so much fur that it almost looked like she was actually laying there. While I was working in the “Fur Salon” Randy was outside doing a little weed eating. I think if we just eat this elephant one bite at a time (weed eat a little every day) we will eventually have success.

Randy had an appointment to go to so we waited on lunch until after his appointment. When we shopped at Whole Foods, they had just put out some Lamb from a local Maui Rancher. I took one look at them and decided I want to have this lamb, this week. Whenever we shop for the week, I choose several choices of meat (not previously frozen) to serve within the next 3 or 4 days. This way, not all the meat has to be frozen and we get to experience some that is “fresh off the chopping block”. We have tested the difference and it really does matter whether it has been frozen or not. When purchasing your meat please pay attention to the term “previously frozen”. That pretty much means that it is not “fresh”. Anyway, a little Italian seasoning and Worcestershire sauce on the lamb, a really hot grill, and a sliver of one of those spent cedar planks made for some good smokey grilled lamb. At 500 degrees you only need about 2 minutes on each side then done deal. To compliment our perfectly grilled lamb was some steamed cauliflower with grated cheese. I remember when I used to think that you had to make cheese sauce to put on broccoli or cauliflower, but now that I am reformed…just some plain old grated cheese works wonders.

Once again we have finished up lunch much too late to be concerned about what to fix for the next meal. Ended up with just a little cheese and crackers plus a handful of pistachio nuts. Costco has these really awesome pistachio nuts that are flavored with salt and pepper as well as a slew of other spices. Once I tried them I didn’t want to buy the plain ones again.