My food order arrived overnight, much of it (juice, milk, eggs, bacon, bread and rolls) doubled in size because Jim’s brother is flying in tomorrow for the weekend.
I had ordered some grapes but the organic “surprise” box had a huge bag of grapes in it as well so I washed them, cut them into single-serving portions for Jim to take to work.
I’ve a huge bowl on the counter filled with organic onions, potatoes, avocados, tomatoes, nectarines, and beets. I like the fact that the beets and carrots come with the greens attached to show me how fresh they are. Of course I cut them off right away, but it’s nice to see them.
So I’m changing my menus around a bit. Later today, when I’m finished cleaning house, I’ll make big batches of cole slaw and potato salad. I’ll roast the beets and chill them for one of my favorite salads “invented” by the former LA bastion Chasens. Beets, endive, toasted walnuts. I make a dressing using sherry vinegar.
So I’ve lists upon lists and I already know I won’t have time to wash the dog today. Maybe Friday when they’re off fishing. I checked the fishing report and called to make sure their gear is ready to pick up. I’ll pick up a few steaks for Friday night in case they come back with no trout! But the most important thing is that Jim’s long johns arrived by mail yesterday… and they fit! I hear the waters are quite chilly at 10,000 feet above sea level. So we’ll pick up poles and waders and boots and perhaps a few more flies en route home from the airport tomorrow.
If we do have trout Friday, I’ll dredge them in seasoned flour and pan-fry them, save the steaks for Saturday and plan on stuffed roast chicken for Sunday supper. We bought a guide book to be used by guests, and picked up the local weekly paper and glossy magazine for ideas. It’s an arts and music weekend up here in the mountains, there’s a ton of things to do and we’ve no set plans except to tour downtown Saturday rather than Sunday.
Over the weekend we looked at the forecast and it was dismal, seven days of thunderstorms. We got the car washed on Sunday so of course we hit five minutes of drizzle but it’s been sunny ever since! Enough dawdling. It’s time to gear up for “hostess with the mostest” so, to work we go. Cheers, Dee
Cooking with Dee 
It’s too hot here to cook, or eat real food. Fruit and salad please!
It’s not usually that hot in Portland, is it? Do you have A/C? Even I’m using it here when it’s in the 90’s. The endive/beet salad is great. Buy canned beets, rinse and marinate them in your vinaigrette for a while so they have some flavor before tossing with the endive last-minute. Toss gently or they’ll turn everything red and wilt the nuts as well. Dee
These are not normal temps for us. We do have a/c, thank goodness! We just got it about 3 years ago, and it makes me much less crabby when it’s hot. I told DH that it’s an investment!
Beet endive salad sounds great. Next trip to the grocery!