August 2- 8

Sunday
Hamburgers and Chips
Ice Cream

Monday
Chicken Cheesesteaks w/ Cucumber Wedges
Strawberries with Vanilla Sauce

Tuesday
Sweet Beany Burritos and Salad
Creamy Cherry Sorbet

Wednesday
Japanese Beef Stew
Orange Cream Smoothies

Thursday
Great Greek Salad
Bananas with PB Sauce

Friday
Pineapple Teriyaki Pork Chops with Veggie Packets
Watermelon

Saturday (Gaetan's Birthday Supper!!)
Crusted Salmon with Parslied Potatoes and Brussel Sprouts
Cheesecake

July 26 - August 1

No menus!! We are on vacation, repainting my kitchen cabinets! HA! Here come the before pics...

When we are done we are hoping to have a white country kitchen. I'll show you pictures.

July 19-25

Sunday
Omlettes
Strawberry Shortcake Leftovers

Monday
Hoisin Pork Chops with Chimchurri Couscous
Ice Cream Sundaes

Tuesday
Meatballs in CocaCola BBQ sauce with Rice and Cut Veggies
Grapes

Wednesday (Girls night dinner)
Chicken Cordon Bleu with Rissotto and Creamed Asparagus
Pot au Chocolat?? with Fruit??

Thursday
Tacos and Ceasar Salad
Bananas and Caramel Sauce

Friday
Chicken Pot Pie
Mini Treatzza Pizzas a la Belley

Saturday (BIG 1950's bash for DAD!!)
Hamburgers and Onion Rings with Veggies and Dip
Cheesecake OR Rootbeer Float OR Malted Milkshake

Treatzza Pizza a la Belley...

We were driving home, past Dairy Queen, and of course the boys checked out the sign to see what was on special. "MOM!! The Treatzza Pizzas are on sale! Only 6.97! Can we get one?" I calmly explained that we do not spend $7 on a dessert we can make at home much cheaper. Skeptics that they are, they did not believe me. I took this as a challenge and prepared the following:

Should you want to amaze your family with your culinary skills (or MAYBE get a simple "thank you") here's how I made it:

Prepare peanut butter cookie dough, and make half of it into a giant cookie. I baked it at the regular temperature, but for a few minutes longer. Once cooled spread some vanilla ice cream on top, sprinkle with chopped up brownies and drizzle caramel and chocolate over top.

July 12 - 18

Now that everyone is home again and THIS vacation is over, it's back to menu planning.

Sunday
Hamburgers and Coleslaw
PB Fudge Treatzza Pizza

Monday
Szechuan Beef and Broccoli, Salad
Pineapple Strawberry Rhubarb Pie

Tuesday
Fish Tacos
Mixed Melon Salad

Wednesday
Pasta with Marinara Sauce and Ceasar Salad
Banana Parfaits

Thursday
Pork Chops with Chimichurri Couscous and Candied Carrots
Watermelon Slush

Friday
BBQ Chicken Salad
Roasted Peaches

Saturday
Spaghetti
Butter Tarts

Put up...

I really don't get why one would say "I put up 16 jars of strawberry jam yesterday". And yet I have heard and read that phrase often. This year, being free from the daily grind of camp life, I have decided to return to canning, or "putting up". This week-end it was strawberries. From 5.6 kilos worth (about 12.3lbs for you empirical types) I "put up"12 jars of jam, 3 dozen muffins, and 2 pies.

All tucked into the freezer and ready to be plucked out when the cold hits us again, for a nice reminder of summer!

This picture shows my 5.6 kilos as well as Judi's batch.

Question:

What do two cooks eat when no one is around?

Answer: ANYTHING WE WANT!!

I had the privilege of visiting with Judi, who taught me almost everything I know about cooking for a camp full of hungry kids. We ate VERY well. Unfortunately I didn't think of taking pictures until after breakfast, our second meal together.

In this picture you will see: 5 different fresh fruit, crepes, homemade blueberry and spiced peach jam, coffee, tea, yoghurt. Also in attendance but not photographed were: whipped cream and HOMEMADE maple syrup. YUM!

Before we ate our next meal dessert I thought to take a picture:

YES!! Homemade strawberry ice cream with fresh picked strawberries. Mmmmm...

And yes, because I know you are dying to know, we did field questions from a certain camp kitchen. :0) Don't worry we are charging a consultant's fee...