Decided if I was firing up the grill, it damned well better be for more than just hot dogs. That thing's been a pig to light this year, so I'm gonna make sure every use is worth it.

Which meant enormo-shrimp - seriously, the things were bigger than my thumb and weighed something like an ounce each - and sausages. Would've grabbed some steak, but there was nothing I was willing to buy. I'm not paying filet mignon prices for stuff that looks that scraggly.

So I'm full of meat and seafood, and VERY satisfied.

Faces.

Homemade Maque Choux w/ Chicken.

First time I've ever made Cajun food from scratch, and I think it turned out quite well, though I have figured out some ways to improve on the recipe.

Always good to find ways to improve recipes, so long as you remember what you were going to do to improve it.

Hotdogs with spicy mustard and Sriracha.

An orange, hazel nut coffee out of a French press.

Thinking of a light lunch today.

Took a tortilla and sauced it with some pasta sauce, herbs and red pepper last night. Layered on some mozzarella, chicken and portabella mushrooms and threw it in the oven. Pretty tasty. I wish I had a little bit of bacon and baby spinach though.

That sounds absolutely delicious. What kind of "pasta sauce"? This recipe may be used at some point in my house.

I don't make my own, I just use the jar stuff.

http://stage.villabertolli.com/products ... hroom.aspx

Jar pasta sauce has gotten pretty good since the katsup tasting Prago days.

Well, I had been wondering if it was a white sauce or a red sauce. I'm assuming red?