WHOO! Sunday we're hosting the second annual Champagne Jam for my birthday; it's an all-day brunch with mimosa bar. I've prepped as much as possible in advance, so today and Saturday I just need to bake some quiches and frost the cakes. I had to tweak the menu a bit based on what the market had in stock, so we're having:

- biscuits (traditional and vegan) with savory jams and fixin's (bacon jam, onion-garlic jam, and tomato jam, tapenade, red pepper spread, cream cheese, arugula, red onion, cucumbers)
- cranberry-lemon scones and vegan almond scones with sweet jams: blueberry, guava, strawberry-champagne
- chilled quiches: mushroom-scallion, broccoli-cheddar, spinach-parmesan, and maybe an asparagus-parmesan quiche (if I feel like rolling out that last crust)
- BIRTHDAY CAKE! orange cake with dark chocolate ganache, pink champagne cupcakes, vegan chocolate cake with raspberry filling

Our tiny little fridge, freezer, and kitchen are PACKED with food. And I haven't even bought the beer yet.

A nappa cabbage slaw (using mayo, sriracha, lime juice, rice vinegar, and freshly cracked black pepper), your recipe for roasted chicken rubbed with za'atar, carrot and fennel soup, and for the carb-happy in my family, rice.

Easy food! Chicken casserole, crusty bread, salads, and lots of cups of tea to sustain us through packing the house up :)

Given the temperatures across Southern Ontario this weekend, I'd say that *we're* cooking! :P

Despite the heat though, a good friend and I are going to be pickling tomorrow, and then I'm making grilled coconut chicken with stir-fried bok choy for dinner. It's a long weekend here, and dry-rubbed ribs with slaw is on the menu for Monday.

left overs ! I've been out all day walking for a photographic project no energy left to go to the shops but tomorrow I'm checking out a new to me farmers market

well...so nice post...and looks delicious

I really wish I was going to Elsa's Champagne Bash!

It's been fair week and marching band camp week at our house so I've not done a lot of cooking. Today most everyone is home so I'm doing chicken on the grill, garden tomatoes, fruit salad, and biscuits. We may catch one more pork chop sandwich at the fair this evening.

I'm going to marinade some chicken to use in salads this week.

I just finished a busy working weekend, so now I can rest and nest a bit and think about food rather than grabbing whatever on the go.
Panzanella with bits of leftover fried chicken, pickled garlic,black olives, and mozzarella was great for lunch.
Also making open faced sandwiches with salmon and yogurt spread (like a smooth tuna salad) and avocado topped with sriracha. Yum.
Oh, and a white bean, artichoke heart, and garden tomato salad for a barbecue tonight.

I am listening to the satisfying ping sound of watermelon pickle jars sealing and yesterday I made peach/apricot chutney. For company, fried catfish, corn, tomatoes, potatoes green beans with almonds. About to make some peach salsa for black bean tacos tonight.

vintage pudding cake the other day, calzones for dinner tonight, okra roasting in the oven, eggplant going in next, and fig preserves waiting to be started. seems like sunday night is my best and favorite cooking time.

My boyfriend has been alllll the way across the country for 2 months, so I've made some things to fill his belly when his flight lands.

4 different paninis to be served cold, turkey and apple, prosciutto and arugula, plain arugula, and mushroom, all with havariti and fresh Italian bread; an arugula and radish salad with a lemon chive vinaigrette; and dark chocolate brownies with butterscotch chips.

Hmm... Beef lasagna and tomato salad. That will brighten my days!

<a>http://www.mycookbook.com

Maybe it's a little late, but having not had any preconceived plans, I ended up making:

Seared stew beef with roasted broccoli, balsamic sauteed leeks and mushrooms, and fried "battered" onion slices.

My "savory sausage trio with sauerkraut" which is just kielbasa, bratwursts, and mild italian sausage in a crockpot with sauerkraut, with some brown sugar, stout beer, and extra garlic for kick. Brown the sausage, partly pre-heat the kraut, add sugar and beer, crock pot on high for 3 hours.

As far as the stew beef, I coated it in a flour mixture (dill, white pepper, fresh ground black pepper) then pan seared. I used the same mixture (added paprika) for the onion slices. The roasted broccoli wasn't spiced at all, just olive oil. I roasted it for about 25 minutes (I missed the timer, oops) at 425, then another 10 at 350. It came out almost candy-like, it was fantastic.