I'm going to make zuchini pasta carbonara from Jamie Oliver's cookbook, and a zuchini fritatta. Gotta use what's here (and what's here is zuchini).

I took the day off from work because I'm working all weekend (unless the electricity goes out) and I made 8 meals worth of homemade bolognese sauce. Had so much fun!

Here in DC, I'm cooking (and processing) before the storm! Pesto, Bulgur and Lentils, Summer Squash with Eggs, Bulgur Burgers. Trying to make foods that are good at room temp or that can be grilled if we lose electricity.

In no particular order, zucchini fritters (got the urge after reading Smitten Kitchen the other day), pork butt low and slow for carnitas and PB&J french toast for breakfast one morning.

grilling some lobsters tonight and settling in for the storm tomorrow. Anyone know anything about that range in the photo? Looking for a new one.

zucchini cupcakes for a friend's bday party tomorrow and hoping for a plethora of heirloom tomatoes at the farmers market tomorrow for gazpacho.

There is a peach stand in Utah Valley the sells the most coveted, delicious peaches and I have entire box of them on my counter. I am going to spend this weekend drunk off of juicy, sweet, perfect peaches.

Huckleberries!!! Just picked a gallon today. Making a galette with them tomorrow for friends. Also doing grilled leg of lamb, tomato salad, and homemade flatbread.

Steak fajitas with homemade flour tortillas, black beans, and fresh homemade salsa!

I do think an "eating well when the power is out" post is in order!

We will be grilling, pork and chicken. I have a bag of yellow squash that will be grilled with the meat and lots of salads. It's very hot and I plan to have things done in the kitchen early and do a quick reheat of the food as needed. I made lots of sugar syrup for drinks and sorbets.

I'm w/u @rosebud . . . that Smitten Kitchen zuke fritter post had me drooling! Gotta make them!!!

Black bean chili and sweet moist cornbread.

Cupcakes,:) capuchino and chocolate cupcakes

I have my monthy dinner party with this girls, and the theme this time is "Heels, Hoops, Sticks & Suits" a product of "Caliente" July gone completely loco!!! Since the requirement is that the food be on a stick (wear your heels, biggest hoop earrings and bring your bathing suit) I was at a bit of a loss... the hostes was doing kabobs, all of the obvious things we're boring until I embraced the season - Caprese Salad on a stick!!! Sweet cherry tomatoes from the farmers market, basil from my balcony and fresh mozzarella all threaded on skewers and drizzled lightly with reduced balsamic vinagear and olive oil - I wish I had remembered to take a picture.

I am making allergy friendly donuts and banana cupcakes for my kids and hubby, along with some tomato/onion/pepper chutney, and jam!

After the hubby finished tearing down/putting up drywall in the kitchen I'm getting in there to can applesauce and apple pie filling!

Just heard the power may be cut preemptively in Lower Manhattan---AUGH! Which means I better drastically step up production. I was planning Spanish tortilla, sedano e riso soup, black beans and rice, and a simple pasta with homemade tomato sauce, which I've already got in the fridge. The tortilla and beans will be happy served at room temp. The rest? So-so. Better get the carafe full of hot coffee

I am visiting my daughter in Vancouver. She started our day off with omelets with fresh vegies from the market. Dinner tonight will be lasagna with zucchini, onion, fresh spinach, homemade ricotta cheese and hot Italian sausage! Everything will be ready to pop in the oven after our day of hiking!

I made curried celery soup (a little weird and doesn't need to be repeated), Chinese eggplant (yum), tofu, and double chocolate peanut butter ice cream (holy crap yum) last night. Tonight will be caprese. Maybe peach pie soon?

I'm up in Boston, and the hurricane is making its way here. Tonight I enjoyed the dry, cozy kitchen while making a batch of marinara. Tomorrow I'm thinking Quinoa and Chickpea salad since it could be good at room temp (in case we lose power).

Saturday started with a hunker down breakfast of skillet peppers, onions, mushrooms, tomatoes topped with eggs and cheese, hash browned white and sweet potaotes, then later celebrated the power back on Negronis and smoked almonds, french bread pizzas. Sunday:take out and microwaved fresh corn.

Yesterday, I roasted some carrots for gnocchi later this week. For dinner tonight, made whole wheat pizza with pesto, roasted eggplant, zuke, onion, green pepper, and tomato. Now for some granola bars for snacks during the week . . . .

AuntieLenie, was wondering the same thing about the range. I can't make out a brand.