Last week we had something of a cold spell –temperatures only in the 60’s for the most part. It put us in somewhat of anautumnal mood – far too hastily  as weare back up in the 90’s all week now.

Given this frame of mind, we started thinking ofputting things up for the winter.Figuring, as we generally do, what we would need for just the two of usto get by.  Towards that end we put upalmost 50 pounds of tomatoes (French Tomato Sauce and Ragu), 20 pounds of localapples (Sage Apple Sauce, Julia Child’s Apple Sauce) here  and Warner did 20 pints ofhis fruit salad.  Given the fact that Ibought the 20 ton bag of Costco carrots and only used twelve tons, I had a fairnumber of carrots – soon to go bad.  Sothese I peeled, sliced, blanched and froze as well.  They will come in handy when I want a nobrainer veggie dish or a fast addition to sauces or stocks. We’ve alsopurchased a mess of “almost perfect” (i.e. – blemished and they can’t sell themat full price)red peppers and are burning the skins of these, tossing them in oiland freezing them as well.

 When it coolsdown a bit, I will freeze a mess of local corn.Right from the field to the pot to the freezer.  Great for February! We’ll do more peppers andat least one large vat our our own version of V8 – and heaven knows what elsewe’ll decide to work with.  It’s hardwork, but it gives one a very good feeling.And it all does come in terribly handy much later in the year.

And as with Warner’s pickles and preserves, we cansend a mess of this home along with the cookies for the nieces and nephews atThanksgiving.  Figure these busy workingmothers will find some home made sauces etc rather handy. And the small fryseem to love all the pickle varieties and the preserves. To say nothing of thecookies!

Mon.           MemphisDry Rub Ribs with Mustard Mop BB

                   Blue Cheese Potato Salad BA 6/90

                   Fresh Corn

Tues.           Grilled Honey Lamb Ribletts TNB 468

                   North African Lentil Salad with Celery, Cukes,Tomatoes, Black Olives,

                      Parsleyand Lemon TGC Sal 124

Weds.         AM  Cold Cuts

Weds. PM   Fried Haddock with Tartare Sauce

                   Blue Cheese Potato Salad

                   Fresh Corn

Thurs. AM  Grilled Burgers

Thurs. PM  Leslie Revson’s Grilled Lime Shrimp  GFQ258

                   OrzoSalad with Feta, Tomatoes, Cherry Tomatoes and Marjoram

                   Vinaigrette BA 11/03 60

Fri. AM      Cold Cuts

Fri. PM       Herb Rubbed  Beef Fillets with Black Olives Provencale B 10/83 125

                   Spaghetti with Arugula Vinaigrette BA 6/84 52

                   Sliced Tomatoes with Fresh Mozzarella and BasilVinaigrette

   Wine: Penfolds Bin 28: Kalimna Shiraz 2005 South Australia

Sat. AM      Grilled Bratwurst with Sauerkraut

Sat. PM      Gyoza

Grilled Lobster Hobo Packs with Steamers, Corn,

   Kielbasa, New Potatoes, Lemon and White Wine VLD

 Tossed Salad

Wine: Penfold's Thomas Hyland Chardonnay 2006, South Australia

Sun. AM     Seafood Scrambled Eggs

                   English Muffins

When I got the fillet out for Friday I got out to much, so Sunday went from what was originally published (at the very bottom) to:

Grilled Shrimp

Bobby Flay's Garlic Mustard BBQ Fillet Skewers VB

Pasta Salad with Arugula and Balsamic Vinaigrette

Roast Cauliflower with red pepper and capers.

Wine: Penfolds Bin 28: Kalimna Shiraz 2005 South Australia

The Tuscan Style Chicken became Monday's entrée.

Sun. PM     Tuscan Style Chicken Grilled Under a Brick PB

                   Tuscan White Bean Salad GWC