I'm having a sleepover party with my best friends, and we're indulging! We're making Martha Stewart's incredible-sounding macaroni and cheese and lots of cocktails. Can't wait.

Tonight we're having a fajita salad (roamaine), made with leftover grilled flank steak from the other night, tomatoes & avocado, beans (all marinated in a salsa-doctored mixture) and homemade tortilla chips.

Tomorrow is salmon on the grill along with a salad made with fresh blueberries (on sale this week!), bleu cheese and walnuts.

Sunday I think it will be grilled spatchcocked chicken and that (in)famous 7-layer salad. I still love that stuff. And the kids will eat that, too.

Tonight I am sipping a rose while snacking on some rosemary flatbread "crackers" (August Gourmet magazine) while hubby and I decide what we are doing for dinner tonight (that's why I'm online-for inspiration). Tomorrow my mom and I are attending a hands-on cooking class where we'll be cooking and eating shaved zucchini salad with toasted almonds, lemon and parm, grilled flank steak, a corn and carmelized onion strudel and sauteed halibut with roasted beets and horseradish creme fraiche. I'm salivating thinking of tomorrow that is why I am drawing a blank tonight.

I just bought a Chayote... no idea what to do with it...
Any ideas?

rosebud-
If possible, do please share the recipe for the corn and carmelized onion strudle once your class is over. That sounds amazing, as does the zucchini salad. I think I can improvise the salad just from your description, but the strudle? Not so much! Thanks!

I just made a quick panzanella for supper, because I'm spending the evening making football-shaped gingerbread cookies for my brother's graduation party tomorrow.

I made the best peach cobbler I ever had -- used 2 different kinds of cinnamon (a mild Vietnamese variety for fruit, and a touch of the hottest, spiciest cinnamon) as well as 3 kinds of sugar (regular white, and light muscovado mixed with dark muscavodo). The dough part was soft and puffy, made with White Lilly flour and baking powder. Positively swoonable...

Speaking of White Lilly Flour, I am surprised that AT hasn't done a post on it -- I for one, as a loyal user (can't make a red velvet cake without it), am horrified by the changes wrought by Smucker's... my cakes will never be the same!

http://www.nytimes.com/2008/06/18/dining/18flour.html?scp=1&sq=white%20lilly%20flour&st=cse