A Week At A Time – Meal Ideas!

I’ve been busy the last few days making my granddaughter’s birthday cake. There’s nothing like buttercream on a hot humid day in the summer, but I’m not complaining. Last year I vowed to get an ice cream truck instead, yet that never happened because the theme is mermaids, so I built a strawberry buttercream cake with pink, turquoise and white chocolate sea creatures. It’s a little busy, in my opinion, but will fit right into the party decor. Baking is something I truly adore — it’s probably because it’s more precise than cooking, and there are certain rules you can’t ignore to create a baked good. It’s much more time consuming, yet with the windows open and a light summertime breeze in the air, the kitchen is my special place to create in the house.

This week’s meals are some tasty treasures that have a true summer vibe. August is usually one of the hottest months of the summer, so Monday I thought we’d kick it off with a sweet Tomato & Corn Salad with Basil Vinaigrette. It’s definitely farmer’s market fresh and easy to put together in a couple of minutes. Tuesday’s are for tacos, but this week I’m making my Chicken, Cheddar and Sauteed Zucchini Quesadillas to take advantage of the summer zucchini harvest. Hump Day should be celebrated with something simple, like my Open-Faced BLT sandwiches. Thursday is a good night for pasta and my easy Creamy Tomato Shrimp and Sweet Pepper Penne is a real treat. TGIF and it’s time for a cocktail – a Grilled Pineapple Mojito to be exact with sweet and refreshing tropical flavors. Saturday’s are usually for baking, but I thought ice cream would be more appropriate this week because of the heat, so my Mocha Double-Chocolate Chunk will surely please. Have another tasty week and stay cool.

Monday – Summer corn with juicy ripe tomatoes, piled on top of crunchy greens with a herbaceous vinaigrette.