[Mike Nolan]

Good looking pizza, Len.

[Mike Nolan]

We had sandwiches today. It may have hit 100 again here.

[Mike Nolan]

Since I don't put pickle relish in potato salad, that doesn't help here. I suppose I could try it in Thousand Island dressing, but I may have to chop it up a bit. I might try some on a hotdog.

[Mike Nolan]

Oh, I think they know, even though we don't send in baked goods very often these days due to new UNL guidelines on bringing in food from outside. But my wife's lunch leftovers are sometimes gourmet treats.

[Mike Nolan]

For supper we had sandwiches and corn on the cob.

I made the zucchini dill relish today and am canning it this evening. It is interesting but I'm not sure what we'll have it with. I'm reminded of the line from the 1942 movie Holiday Inn, where Fred Astaire is given a jar of peach preserves and says:

[talking about peach preserves]
Ted Hanover: Oh boy, do I go for those! Why they're great on... on...
[pause]
Ted Hanover: ... or even plain!

[Mike Nolan]

We had one of Diane's colleagues over for lunch today (it's a work-from-home day at UNL because 90,000+ volleyball fans will be on campus later this afternoon for a volleyball match in the football stadium, and they'll use up all the parking.)

So I made a zucchini tomato casserole and some epis using the extra dough I made the last time I made semolina bread. We had some of the chocolate buttermilk cake with the frosting from Texas chocolate sheet cake for dessert.

[Mike Nolan]

We had sandwiches tonight.

[Mike Nolan]

I shredded two big zucchini today and am using it to make another chocolate zucchini cake and a batch of zucchini dill relish.

[Mike Nolan]

I made my peanut butter cookies this afternoon and will be making a chocolate zucchini cake this evening, covering it with the pecan frosting from the Texas Chocolate Sheet Cake recipe.

[Mike Nolan]

We had macaroni and cheese.

[Mike Nolan]

I was thinking of using the one at Rural Sprout (zucchini dill relish), but I might add some sweet peppers (and leave out the garlic).

I'm tempted to try one batch with dill and one batch with caraway. If they work well together, I could always just combine them afterwards.

Years ago, a family friend gave us her tomato relish recipe, a version of which I have posted here. The main ingredients are tomatoes, onions and sweet peppers. It is great on hot dogs.

[Mike Nolan]

Supper tonight was some local sweet corn and a roast beef sandwich.

[Mike Nolan]

We had sandwiches on fresh bread. I had a tomato sandwich, Diane had peanut butter and blackberries.

Attachments:

You must be logged in to view attached files.

[Mike Nolan]

I am making semolina bread today, with enough extra dough to make some epis de bles on another day, after the dough has sat in the fridge for a while.

[Mike Nolan]

I may have to try the zucchini relish, but without the garlic. I've got a monster I picked the other day, nearly 5 pounds. Tomorrow may be a good baking/cooking day, the high is supposed to be in the mid 80's with rain possible. Today it hit 102, about 4 degrees above the forecasted high. (I also need to make more semolina bread tomorrow.)

Tonight we had burgers on the grill, with some 4 bean salad and some potato chips.

[Author]

Posts