a general recounting of meals prepared over the duration of our stay.
The last Friday Night:
We entertain Emily and Matt, Matt's first meal at Shag, with BBQ Chicken, corn, peas, tomatoes, rice, and Larry's Italian french bread for our shabbos loaf. Noah the bull mastiff and Gryf the britany pup met and made great friends. We used two scented tea candles for our Friday night prayers.
Thursday night:
We return from Little Camp with two freshly caught 10 inch brook trout. It is essential that young brains occasionally get the special nutrients only available from brook trout caught and cooked within hours of being in the stream. The rest are some whitefish filets in the pan with the trout hoping to gain a little nobility by sharing the same grease.Wednesday night:
Beef summer vegetable soup with Kris and Mike. This was the second of two soup pots we had that we ate on for several days.
Tuesday Afternoon
Bluegill filets from the lake
Sunday Night:
An Italian thing, pasta with marinara/or sausage and peppers if you prefered and the last of the orange home grown tomatoes from Chicago.
Friday night dinner with Matt Taylor:
Grilled leg of lamb. potatoes, salad, peas, rice pilaf, very nice bread from Chicago for our Shabbos loaf, and a couple of kinds of oh so delicious stinky cheese all provided by our purveyor up for a short trip to the U.P.
An atypical lunch:
usually it was nutella/banana snadwiches or hot dogs, but this was the alternative lunch, pasta or pasty, up to you to pick the last vowel, with tomatoes and cucumbers.
Our first soup pot:
Roast chicken and corn chowder
And Sunday Night - our first full day
Roasted whole chicken on the grill, potates roties, mashed potatoes, corn and home grown tomato salad from Leroy Avenue.
I am really hungry now.
ReplyDeleteThis menu roundup is an excellent addition to the Shag Lake update narrative.