It has been a really beautiful day here a little bit of clouds but a lot of blue sky. In the mid 80's. So hubby will be grilling some nice Angus ribeye steaks for dinner and we have fresh roasted corn on the cob and sliced Heirloom tomatoes from the farm.
I also picked up a big sack of huge Vidalia onions, I peel them, wrap in foil twist the top of the foil together but before I do that I cut a X in the top of the onion and put a pat of butter in there, wrap tight and stick in the pit. OMG they are like candy apples they are so sweet and good, like a desert. They can be done the same way in the oven and are excellent.
I shared my vidalia onions and the huge jar of peeled garlic I bought with my 2 friends that went to lunch with me today. They were very happy.

It has been another fun filled day with the girls. Nice and sunny here today and breezy. My supper was just a ham and cheese sandwich and a piece of raisin pie I got out of the freezer.

Sue in Central Indiana

Hi Shirley!
It looked like rain all day, but it hasn't done anything yet.

Raven, I've put onions in foil with butter or oil, and worcestershire sauce. They are good aren't they??

We had pan-fried basa fish filets with rice, and a carrot and pineapple slaw.

Soup n' sammich. Ice cream later, drenched with chocolate.

It's Pizza night for us...no one really felt like cooking. We will finish off the leftovers tomorrow either for breakfast or lunch.

Raven: Make my steak med rare. Your meal sounds very good, but I'll take my vidalia onions raw. Your friends are lucky to get to share in your bounty.

Sue: Glad you had fun today. You must have been sending the breeziness my way. And guess what my sandwich will be for lunch tomorrow??

Jasdip: I'm going to Raven's for my steak, then to your house for my fish. Be looking for me.

Old fixer: You crack me up. I'll be by later for my dessert.

Orchid: Pizza night ..... a great little effort/cleanup meal. And leftovers tomorrow.... good for you. If I could figure out a way to have the leftovers without having to cook first, I would make a fortune.

Shirley

Easing into light, summer fare.

Baked honey-mustard marinated skinless chicken breasts, with sweet potato fries and mixed cantelope and honeydew melon pieces.

Monica: I have been craving melon all week. I almost bought a honeydew melon, but I can never tell if it's ripe or not, same with cantelope. Guess I'll wait till local grower has his for sale as they are always just right. Do you make your own sweet potato fries? If so, care to share how you do it?

Shirley

Tonight, we are having bruschetta. One will be heirloom cherry tomatoes, fresh mozzarella and basil, dressed with balsamic vinegar and olive oil and the other will be tricolor diced sweet peppers and cucumbers, dressed with a little mayonnaise and fresh dill.

Gorgeous day here, but too warm to have the windows open past mid morning.

I didn't feel like fussing much with supper, either, so made some tuna salad. It so totally hit the spot! Robert had his on toasted buns and I made a couple of lettuce wraps. We had fresh fruit with it.

Well that steak is waiting for you gadgets! They were fantastic. My husband loves his Vidalia onions raw too. We enjoyed the meal.
I forgot I have a watermelon in the fridge.

Leftover Mac n cheese and BBQ pork.

Nibblin on little red crispy grapes when I walk by the kitchen...

Shirley, me too, so bought a cantaloupe and honeydew this afternoon..
Probably all still. Mexico produce though..our "local" melons aren't due until late July..

Shirley, if it smells like a cantaloupe, that's the best way. I don't have much luck with honeydew. Watermelons, you want white on the bottom, which means they ripened in the fields.

Jasdip, that's how I judge cantaloupe, too.....it's gotta smell yummy! Tomatoes and pineapples, too.

linguini with clam sauce and a side of asparagus

I made a pot of cream of asparagus soup using asparagus from our garden. I mostly followed the recipe from here: Cream of Asparagus Soup but as I usually do, changed it on the fly, resulting in the following as-made recipe:

Cream of Asparagus Soup

serves 3-4

2 cups of asparagus (cut into 3/4" pieces)
1 cup yellow onion (chopped)
1 1/2 cup water
1 tsp Better than bouillion (chicken)
2 Tbsp butter
2 Tbsp flour
2 pinch black pepper
1/4 tsp salt
1 cup half and half
2 tsp lemon juice
1/4 cup sour cream

In a large saucepan, combine asparagus, chopped onion, 1 pinch of pepper, 1/2 tsp of bouillon and 1 cup water. Cover, and bring to a boil over high heat. Reduce heat, and simmer covered until asparagus is tender, about 10 minutes. Process the mixture using a stick blender to puree the vegetables. Set aside.

In the different saucepan, melt the butter over medium-low heat. Stir in the flour, salt, and the other pinch of pepper. Cook, stirring constantly for 2 minutes. Whisk in the 1/2 cup water and the other 1/2 tsp of bouillon, and increase the heat to medium. Cook, stirring constantly until the mixture boils. Stir in the asparagus puree and the half and half, and heat to a low simmer.

Remove from heat, whisk in sour cream and lemon juice. Serve.

.

I love good asparagus soup. My dad did too. If we were sick mom would make it for us.

For cantaloupe I push my thumb on the "button" at the end where the vine was. Then sniff it, if it smells wonderful buy it if little to no smell put it back not ripe.
One of the other good ways for watermelon is the pigtail, the part of the vine that is still attached. If it's green and not dry and brown the melon was not ripe when picked.

BBQ ribs (on the grill)
Corn on the cob
Slaw
Watermelon