i'm working on my company's 2012 budget, so i threw a big ol' rib eye on the grill and i've been gnawing away on it for over an hour.  still some left.  nom nom nom

I cooked many days in a row so tonight we're ordering in Chinese food.

Whole grain (no wheat) bread, pan toasted with a plethora of butter on both sides. Then lots of lacy baby swiss cheese lovingly melted ever so slightly; the addition of warm homemade pesto on the melted cheese.

Grilled cheese sammich!

Hugs,
Ratkity

 We had grilled pork steaks, steamed cauliflower and roasted red potatoes. 

Tomorrow is brisket night.... mmmm mmmm mmmmmm. 

mmmm all sounds so good..the ribeye is on my mind though noreen..mmm..I had beef broth.. on my liquid diet (boy this is harder than I thought)gearing uo for surgery on Thurs...any angel takers out there?

DD's turn to cook for the family dinner and fixed a wonderful stew with garlic rolls.

I made Broks pizza for the 1st time.  It was so good.  My daughter really liked it too. 

I made a bacon wrapped pork roast w/maple sage glaze, pan roasted brussels sprouts and fresh thyme, along with some scallion mashed taters with the skins on.

Because I hadn't had brussels in almost a year, I was thrilled to eat them at last. Sadly 45 minutes later I found out that brussels sprouts and my new stomach don't get along and I was puking my guts up.

ummmm......recipe please!!! That bacon wrapped pork roast with maple sage glaze is going to be in my dreams until I make it. Yumbola!!

I got the recipe from epicurious, enjoy! I skipped making the sauce at the end because I don't like things too sweet, but I did glaze the roast with a little bit of maple and it went nicely with the smokey bacon.

http://www.epicurious.com/recipes/food/views/Bacon-Wrapped-M aple-Pork-Loin-233983

Bacon-Wrapped Maple Pork Loin

Maple syrup brings out the subtle sweetness of the bacon. If you like, you can substitute molasses (not blackstrap).
For brining pork

• 8 cups water
• 1/3 cup kosher salt
• 2 tablespoons maple syrup (Grade B or amber)
• 1/2 teaspoon crushed black peppercorns
• 2 sprigs fresh sage
• 1 large garlic clove, smashed
• 1 Turkish or 1/2 California bay leaf
• 1 (4- to 4 1/2-lb) boneless pork loin roast, trimmed

For roasting pork

• 3 garlic cloves, finely chopped
• 2 tablespoons finely chopped fresh sage
• 3 tablespoons maple syrup (Grade B or amber)
• 16 bacon slices (about 1 lb)
• 1 tablespoon cider vinegar
• 1/2 teaspoon cornstarch
• 1 teaspoon water

• Special equipment: an instant-read thermometer

Brine pork:
Combine all brining ingredients except pork loin in a 3- to 4-quart saucepan and heat over high heat, stirring, until salt is dissolved. Pour brine into a deep 4- to 5-quart pot; cool to room temperature, uncovered, about 2 hours.

Add pork to brine, making sure it is completely covered by brine, and marinate, covered and chilled, 8 to 24 hours.

Roast pork:
Put oven rack in middle position and preheat oven to 350°F.

Pat pork dry (discard brine) and remove any strings, then transfer to a roasting pan. Stir together garlic, sage, and 1 tablespoon syrup in a small bowl and rub all over pork. Lay bacon slices crosswise over loin, overlapping slightly, and tuck ends of bacon underneath loin.

Roast por****il thermometer registers 140°F, about 1 1/4 hours. Stir together 1 tablespoon syrup and vinegar until combined. Brush vinegar mixture over bacon slices and continue to roast por****il thermometer registers 150°F, about 10 minutes more. Remove from oven and let stand in pan 15 minutes. Transfer roast to a cutting board with a lip, reserving juices in pan, and let roast stand, uncovered, while making sauce.

Skim fat from pan juices and discard, then transfer jus to a small saucepan and bring to a simmer. Stir together cornstarch and water and whisk into jus. Simmer, stirring, until slightly thickened, about 1 minute. Remove from heat and stir in remaining tablespoon syrup. Serve pork with sauce.