Here we are at the Fourth of July….  Again, Warner’s weekend is Thurs./Fri. thisweek, so we’ll celebrate accordingly.The weather (at last report) promises to be fair and not too warm withthe exception of Monday when it will be hotter than hell, humid, andrainy.  So we certainly don’t want a hotmeal, and I’m guessing Warner will not be really wild about grilling in rainand thunderstorms – ergo a wonderful French shrimp salad from Deborah Ponzakthat I can put together before it gets too hot to cook.

As for last week…one of the top dinners was thetilapia.  And I do love the grilled hotsweet potato fries, although Warner has decided he doesn’t care for sweetpotatoes these days…. They have great flavor and are as healthy as hell.   Alsothe lamb ribletts were easy and tasty – just a bath of honey and Worcestershireon the grill.  I would, however,recommend boiling them first to get rid of some of the fat.

I decided to do something different with the spareribs tonight.  I have also boiled them(on the advice of James Beard) and rather than doing the soy marinade (which isexcellent also) I am doing a MemphisRub for the first time.   I’m servingthese with Stephen Raichlen’s sliced YukonGold’s grilled in foil with Worcestershire, onion and a little bit of catsup.They sound very good.  And I’ll finishthings off with some fresh corn.  Notlocal, but close enough….

They are talking about another tomato blight thisyear. Supposedly the same strain that caused the potato famine way backwhen.  As I go out to water my tomatoesevery night, I keep my fingers crossed that they’ll survive.  There is something truly awful about thethought of fresh, locally grown tomatoes being unavailable and over priced inthe summer that just sends a shiver through me.

“Cookie Of The Week” is nowat #22…

Mon.           Shrimp and White Bean Salad with Artichoke Hearts, BabyArugula and

                      SherryVinaigrette FFAA

                   Sliced Tomatoes

 The sausage is bratwurst and knockwurst, the former to the left of the grill and the bottom of the platter. Both recipes are from Charcuterie and pictures of bratwurst being made are here. Both sausages are home made, that is what I do - ntsc.

Tues.           Grilled Bratwurst with Onion Marmalade WSPT

                   Lydia’sGerman Potato Salad LCFRTH

                   Tossed Salad

[both the salad and the snap peas are home grown, but will be the last until fall from the deck.]

Weds.                   Grilled Flank Steak with Udon, Home Grown SugarSnap Peas, Scallions,

                      and Mint GM 8/07 60

Thurs.         Salmon Tartare SFCB

                   Grilled Lobster & Potatoes over Baby Arugulawith Basil Vinaigrette GM 6/07188

                   Fresh Corn

Fri. AM      Grilled Burgers

A view from the deck.

(for a post about fabrication of the meat check here.)

Fri. PM       Warner’s Wings

                   Marinated Grilled Butterflied Leg of Lamb NNSC 204

                   Anna Pump’s Orange Rice Salad SOP 86

                   Cold Asparagus with Sun Dried Tomato Vinaigrette WSPT 60

Sat.             Oven Fried Chicken Served Room Temp. FW 6/97 128

                   Pasta Salad with Basil, Tomato and Parmesan CP

Cookie of the week #22eanut Butter Cookies with Chocolate and Crushed Peanut Topping