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Home › Forums › Cooking — (other than baking) › What are you Cooking the Week of July 19, 2026?
Joan Simpson.Mike your pork loin sounds delicious. I had a BLT and chips.
I picked 3 small tomatoes from the garden today and used one for a tomato and salami sandwich.
We had much cooler weather on Sunday, so I picked three quarts of blackberries in our woodlands this morning. Scott was doing some work, but he then picked another half quart, as well as cutting some pathways through dead canes. I will be making jam this week.
For Sunday dinner, I coated some thin slices of boneless pork with egg, pecan meal, paprika, and Dijon mustard and roasted at 350 for 15 minutes, which was plenty of time and could even have been a bit less, but with this recipe, the pork does not dry out. We each had a slice on flax buns that I defrosted earlier, along with an ear of sweet corn from the farmers market and more coleslaw.
Corn on the cob and a salad.
We repeated last night's dinner, which allowed me time for the baking I did today.
On Sunday I made scalloped potatoes and had it with a burger. Same thing yesterday.
I had a salad and yogurt.Trying to clean out the fridge little bit of this and that.
Sounds good, Joan. I had a salad yesterday and corn. Hamburger today.
I made pork tenderloin on the BBQ grill. Had it with cauliflower and carrot, and one pot mac and cheese.
I had a small sandwich and some fruit.
On Tuesday, I improvised a macaroni salad at lunchtime. I used whole wheat elbow pasta. I cleaned out a bottle of Newman's Honey Mustard Dressing, using a bit of water to clean it completely, then added a jar of the zucchini relish I made last autumn. I added chopped celery, sliced green onion, chopped red bell pepper, and sliced cucumber cut into quarter pieces. I let it chill slightly before having some for lunch, and it is pretty good. I will have it for lunch over the rest of the week.
In the afternoon, I made broth using bones from chicken breasts, a turkey breast, and a whole chicken that I had stashed in the freezer. I decided to try making it in the large crock pot that I found at the local thrift store and use for apple butter. I started it on low but soon discovered that it really needed to be on high if I were to get to bed at a decent hour. It worked out well.
For dinner, we finished the coleslaw and had the last of the pork as half sandwiches on the Grape Nuts bread I baked yesterday.
My cousin and I went thrifting today and when we got back home got in her pool rest of the day so I had a tomato sandwich and pickles and yogurt for later. It is hot here 93* today but I am not complaining my son said it was 106* in Texas.Ya'll stay cool!
We had corn on the cob and I had a sandwich.
We went blueberry picking again on Wednesday morning, as it was a lovely cooler day. We were particularly careful with the berries we picked because there were a lot of overripe ones. I think it is partly the weather. We only got six pounds, and that was with three hours of picking. I am washing them this evening and will dry them on paper towels before freezing them tomorrow.
I made and canned four half-pint jars of blackberry jam this afternoon. I have enough berries to do another batch tomorrow.
For dinner on Wednesday, I made Turkey-Zucchini Loaf with Peach Dijon Mustard Glaze. I roasted potato chunks in the countertop oven. I also made Green Bean, Cherry Tomato, and Goat Cheese Salad for the first time this season. It used our first harvest of green beans and of red and purple cherry tomatoes.