Happy Father's day to all the fathers.

I made pork loin roast on the BBQ. Had it with potatoes and carrot, green beans and broccoli. Have enough pork left for the next few days.

Yesterday was a big celebration here - not only Father's Day, but also our daughter's 50th birthday - and it was also Father's Day the day she was born. I made the meal simple -- baked beans, potato salad, cowboy salad, fresh rolls with deli meats and cheeses, topped off with a trifle made with lemon cake, lemon pudding, strawberries, peaches, blueberries and whipped cream.

Dinner on Monday was broccoli salad using fresh broccoli I bought from the farmers market on Saturday. I last made this salad back in October, so it was so good to have it again. I also made pecan meal encrusted pork chops which I baked in the oven. That pecan meal that I bought at Ellis Brothers pecans on our way back from Florida in December continues to get used! I'm so glad that the cashier there told me about using it to coat pork chops.

Ah, such lovely colors in your dinner, Joan. You are truly eating the rainbow.

We re-ran last night's dinner on this day with temperatures in the upper 80s.

Tonight I made an asparagus frittata - the last of our asparagus crop I think.

Lovely and tasty food, Joan and Len!

I roasted two large bone-in chicken breasts on Wednesday, as storms came through and cooled down temperatures. I had some chicken with a large spinach salad with three different colors of mini-bell peppers, some carrots, mushrooms, green onions, and cherry tomatoes. I used some "salad topping" (a mix of dried cranberries, dried cherries, sunflower seeds, and pecans on top. Scott also had chicken, but he had his with the rest of the broccoli salad. The spinach and the green onions came from last Saturday's farmers market.