FRY BREAD

Pay no attention to the monkey. These were pretty good. I got the recipe from another blog this morning, and decided to try them for our usual late lunch/really late breakfast/afternoon snack. The blog, Day to Day Cook by Dawn Spice has a lot of good recipes and interesting kitchen related tips and tidbits. I just ate mine with butter, and so did Zach when he got home from school and came over.

I COOKED LUNCH!

Not that I don't cook somewhat often, these days, but I used an actual recipe this time.

This is New England Steak Milanese which I got from Cookbook Junkie's blog a few days ago. http://cookbookjunkie.blogspot.com/ I read her blog daily despite not really being into cooking so much. I enjoy reading cookbooks and cooking blogs more than actually cooking. She gave the Steak Milanese a 'Just Okay' rating, but it looked so good, I had to try it anyway.
I did make a few changes, since I don't use store-bought sauces, and I already had seasoned Italian crumbs instead of plain ones. I made just a regular red sauce (crushed tomatoes, minced garlic, basil and oregano. I liked it fairly well, although I doubt I'll make it much, unless I just have the crumbs and sauce already on hand. Chuck said it was good, although he drenched his in A-I sauce, which to me, tastes close to kerosene.
But I used a family size package of steaks, so the best news is that there is enough left over for dinner tonight, too.

RAINBOW CHARD

I asked Zach to go out and cut some of the rainbow chard for dinner tonight. He came back with six leaves. I told him he sure was chinchy about it, but went ahead with just those, since I was already doing several things at once, including being in the midst of preparing dinner.
I cut up and sauted bacon about halfway, then added pressed garlic and the sturdier stems cut across into small pieces. When that cooked a little, I added the chiffonade... (chiffonade-d?) leaves, stirred to wilt them, then put the lid on and lowered the heat for 4 minutes.
Meager, but absolutely delicious! We divided the chard three ways. Next time, I will cut down on the percentage of bacon, so the chard stands out more. We also had an Amish tomato, cut into wedges and sprinkled with my fresh basil leaves (chiffonade, again!) and parmesan cheese.

Although I didn't get a photo, we had very small new potatoes, which I also bought from the Amish, when two friends and I went out to their farm on Friday. These were cut in half, sauteed and steamed with onions. The main dish was Chuck's pick - floured and fried cube steaks.