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Home › Forums › Cooking — (other than baking) › What are you Cooking the Week of September 20, 2026?
RiversideLen.I made two jars of refrigerator dill pickles on Thursday afternoon. I have enough of the pickling cucumbers to make one more jar in a few days, then that will be it for the season, as there are no more in the garden other than the variety that goes yellow too fast. I may do some more salsa to use some of them.
For dinner, we had more of the apple butter chicken thighs and bulgur, along with a nice big salad.
Hamburger vegetable soup with pimento cheese sandwich.
Mike your pizza looks so good!
I had the last 2 pieces reheated tonight, they were still pretty good.
We had tomato soup with fried cheese sandwiches on honey wheat bread, a satisfying fare on a cool damp fall evening.
We went to a town hall on Friday from 5:30-7 for a candidate for our congressional district, so we had a late dinner of leftover pecan coated pork slices as sandwiches. I had meant to make a pasta salad earlier in the day, but I got caught up in other activities.
I made 4 quarts of tomato sauce for the freezer. And have plenty more tomatoes to process in the garden.
We had the rest of the chicken and bulgur for dinner on Saturday, and I caramelized yellow zucchini chunks in olive oil to go with it.
I took some rotisserie chicken out of the freezer and had it with boiled potatoes and broccoli. I put the frozen chicken in a pot with about a cup of water and a little dab of Better than Bullion chicken stock, some small potatoes and cooked it for about 10 minutes and then put the broccoli in the pot and continued cooking until the potatoes and broccoli was done. An easy one pot meal.