Deschutes Brewery
Hop In The Dark – Cascadian Dark Ale (think black ale meets an IPA)
Twilight – Summer Ale
Green Lakes (Organic) – Amber Ale

Samuel Adams Brewery
Octoberfest – Seasonal Amber Ale
Cherry Wheat – Wheat Ale with tart cherry
Coastal Wheat – Wheat Ale with lemon

Unertl Brewery
Muhldorfer – Weissbier

SanTan Brewery
Epicenter – Amber Ale

Telegraph Brewery
Stock Porter
Reserve Wheat – Wheat ale brewed with sour wild yeasts

Rock Art Brewery
Vermonster – American Barley Wine

Old World Brewery
Dark Ale

Odell Brewing Co
St Lupulin – Extra Pale Ale

Dogfish Head Brewery
World Wide Stout – Limited Release Stout
Raison d’Etre – Belgian-style Brown Ale
Indian Brown Ale
Palo Santo Marron – Aged Brown Ale

Full Sail Brewery
LTD2 – Limited Edition Lager
Double Barrel Pale Ale

Firestone Walker Brewery
Humboldt Brown Hemp Ale

Grand Teton Brewery
Bitch Creek ESB

Coronado Brewery
Mermaid’s Red Ale

Grand Canyon Brewery
Sunset Amber Ale

Widmer
Hefeweizen

Monday – Wildflower Bread Company
So, we’re in the middle of testing at work and one of the other Systems engineers and I are splitting up evening shifts to analyze testing. We just didn’t plan out the week until Monday afternoon. So, after an early yoga class, I grabbed the Grilled Cheese Sandwich from Wildflower Bread Company and brought it back to the office to eat while analyzing data. This sandwich is heavenly. It’s a grilled sandwich with cheddar, swiss and fontina cheeses along with arugula and tomatoes. They serve it up with their chips which are the combination of potato and sweet potato chips. I really only like the sweet potato chips in their mix, so it’s not too bad. I know, I know, not the healthiest meal, but it holds up to not being eaten until I can get back into the office and it’s filling.

Tuesday – Shrimp and Spicy Black Eyed Peas
This is a super simple and wonderfully flavorful meal that Sean found once. I found it again while flipping through our recipe book and had to have it again. The recipe comes from Epicurious.com. The black-eyed peas are from a can, so it’s quick to cook up. The recipe makes enough for 4.

Wednesday – Skirt Steak Dinner Salad
I’m sure you guys really do wonder how we don’t get tired of salads. I don’t understand it either, but it’s such a wonderful healthy staple in our diet. This week I took a skirt steak that we had gotten from our farmers market along with some romaine lettuce, snap peas, red bell pepper and cucumber. The skirt steak was seasoned with Savory’s Mt. Massive Steak Seasoning and seared on my indoor grill pan (I was too lazy to start up the charcoal grill outside). I cut all of my veggies into large chunks and voila! Delicious dinner salad!

Thursday – Whole Foods To Go
So, for anyone in the engineering world, schedules don’t go as planned. This was yet another night of me having to go back into the office. I didn’t want to go back to Wildflower Bread Company. There’s a Whole Foods Market on my way back to the office, so I stopped there since they’ve got a lot of quick options for food that are ready made. I wound up choosing a potstickers and udon noodle salad combo. All I had to do was reheat it in the microwave and it was ready. Not too bad. Obviously not as good as fresh made potstickers, but after an intense yoga class all I cared about was getting some protein into me that didn’t consist of a burger.

Friday – Grilled Cheese Sandwiches
This was an off Friday for me, so Sean and I used it to run errands, which resulted in a big lunch out. I had originally planned on doing the personal pizzas this night, but we had pizza at a great restaurant in downtown Tempe called La Bocca, so we swapped meals around. There wasn’t anything fancy about these sandwiches, just Italian bread from Breadsmith and cheddar cheese from Tillamook.

Saturday – Personal Pizzas
I’ve made homemade pizza dough in the past and it’s usually worth it, but we had a potluck for lunch earlier in the day and after that plus more errands (weekends and off Fridays are the only time for Sean and me to run errands together, so weekends are always busy for us) there wasn’t time for homemade pizza dough. Whole Foods to the rescue again! They make up pizza dough so that all I have to do is let it come up to room temperature and it’s ready to be shaped and baked. We parbake our crust before putting toppings onto it. The crust comes out less soggy as a result, which we’re always for. Saturday’s pizzas consisted of salami, olives, bell peppers, mushrooms and mozzarella cheese. Perfecto!

Sunday – Barbecued Chicken with Veggie Stir Fry
We took chicken leg quarters grilled them with some of Sean’s barbecue rub on them. Nothing fancy. The family barbecue sauce was applied at the table to taste. For the veggie stir fry, I raided the fridge for all of the week old veggies (zucchini, bok choy and scallions) and stir fried them until just done. Sometimes the simplest meals are the best.

Monday – Chicken Quesadillas
So, remember how I was talking last week about how Sean’s on second shift now and how I’ve got to put meals together even on my nights when I get home from yoga at 8pm? Welcome to another one of my super quick meals that I love to fix, quesadillas! There is absolutely nothing fancy about these guys.
I cut up whatever meat I’m putting into them into relatively small chunks and season it with Penzey’s Fajita Seasoning. I then slice up and saute an onion and bell pepper with a little salt and black pepper. Once the veggies are sauteed, I put them aside in a bowl and saute the chicken until well cooked. Setting that aside, I clean out my pan and drop the temperature on the stove down to medium low.
To actually assemble the quesadilla, I put a little olive oil into the bottom of my skillet. After that’s heated up a little bit, I put a burrito-sized tortilla into the skillet and rub it around so that the olive oil gets distributed across the bottom of the tortilla. Cheese goes on to half of the tortilla (it will get folded over later) first as a binder. I like a combination of Tillamook cheddar and pepper jack cheeses, although whatever standard cheese you have on hand will work. Then, a layer of peppers and onions followed by a layer of the chicken go on. Finally, sprinkle a little more cheese on the top to hold the quesadilla together and fold the tortilla in half. Let the quesadilla brown a little bit, flipping once so that both sides get a chance to brown. Remove to a cutting board and cut into thirds. Serve up with a little sour cream and salsa and you’re good to go. This takes me about 20 minutes to prep up and have ready at the table.

Tuesday – Skillet Lasagna
This is a recipe that Sean and I discovered on America’s Test Kitchen several years ago when we still had cable. This is a great TV show on PBS done by the same people who write Cooks Illustrated, which is also a phenomenal cooking magazine. Unfortunately, this recipe is now only available on their website if you have a super-duper premium subscription. I have a subscription and don’t mind paying for it with how often I use their site to find a recipe, but I do mind all of a sudden making some recipes “premium” and even paying customers have to pay more. So, here’s another location that you can find this recipe from. The dish is super simple, takes about 30 minutes to make and easily serves 4 (which for Sean and me means at least 2 leftover meals).

Wednesday – Shrimp and Rosemary Bacon Grits
Mmmm…. Comfort food. Even better, this is quick comfort food. I love grits. I know that everyone from the South doesn’t necessarily like them, but I love them. I always have. I love how my great-aunt would make grits with milk so that they would taste creamier. I take it one step further now and make them with milk and then add cheese to make cheese grits. This meal, though, is an enhancement on one that Sean found a little while back. The recipe is for the Rosemary Bacon Grits. I take it one step further and season up some shrimp with Savory’s Creole Seasoning and then saute them up and put them on top of the grits. Life just doesn’t get better (well, maybe a glass of strong sweet tea could make it better).

Thursday – Omelette
I don’t think I can say this enough, omelettes are not a breakfast item. At least they aren’t in my house. Omelettes are a great way to use up leftover foods in your fridge. I pull out whatever veggies are about to go bad, dice them up and then saute them. Reheat a meat leftover from a previous meal and then toss all of that in an omelette with whatever cheese I have on hand. This week’s was leftover chicken and peppers and onions from Monday’s quesadillas. There was also some spinach that was about to go bad, so that got cooked up. I finished it off with cheddar and cotija (a crumbly Mexican cheese that’s kind of like feta) cheeses.

Friday – Chicken Pot Pie
I love chicken pot pie. I do not, though, love the pot pies of today where the “crust” is a piece of puff pastry placed on the top of the pie. I’m old fashioned. I want a true pie with a nice flaky crust wrapped around the creamy filling. I start off with Joy of Cooking’s flour paste pie crust. Half of this gets rolled out to be my bottom crust and the other half is saved for the top. The bottom crust is blind baked and then allowed to cool while I prep the filling. I use this recipe from Bon Appetit for the filling. Once the filling’s in the crust, I roll out the top of the dough, crimp and seal and the pie’s in the oven until the top is nice and golden.

One thing that I like to do with this recipe is split this recipe across 4 medium sized ramekins that I have. It essentially creates little mini pies that are easier to serve up. These take a bit more time to do, but they also are a nice presentation for chicken pot pie.

Saturday – Metro Brasserie
Sean found a Groupon for a winery up in Scottsdale. It was two wine flights (5 tastings) and an appetizer for some ridiculously good price. We decided to forgot whatever my original plan for this day was (I think it was Polenta Gratin) and instead have a nice evening out. We had some nice wines at Su Vino Winery in the Old Town Scottsdale area and afterward decided to finally try a restaurant that I’d read good reviews on called Metro Brasserie. The restaurant is meant to make you feel like you’re in France at a local little brasserie. Not having been to France, I can’t vouch for that part, but it was a very nice atmosphere. Our waitress was very friendly. We chose a special that they offer. Dinner for Two for $42. What does that entail? 500mL of your choice of their house red or white wine, a choice of beef burgundy or cassoulet as your entree and then 6 beignets for dessert. We chose the house red and the beef burgundy. The wine was pleasant. Not too strong, but nothing weak and worthless to drink either. The beef burgundy was served in a cast iron pot with large chunks of meat that had been braised to perfection and then served with braised onions, carrots, potatoes and turnips. This is twice now that I’ve found a recipe where I will gladly eat a turnip. They were delicious. The whole dish was delicious. I only stopped because I knew I had to save at least a small amount of room in my stomach for dessert. I was glad I did. These beignets were tender rounds of dough fried to perfection, filled with a vanilla cream and rolled in confectioner’s sugar. They were served along with three sauces, Nutella sauce, a creme anglaise and raspberry coulis. Sean and I were both in heaven. Our waitress was kind enough to offer that if we couldn’t finish them ourselves that she would be glad to finish them for us. I think Sean almost growled at her. Definitely a restaurant we will return to.

Sunday – Salsa Verde Braised Pork
Sunday “dinners” for us have become just a late lunch. This way, Sean gets a nice freshly prepared meal before heading off to work for the evening. It also means I’m not preparing anything fancy just to be consumed fresh by me. This recipe is super simple and while it takes about 3 hours to cook, you spend about 5 minutes in the kitchen. The rest of the time, it just sits and braises away on the stove top. We serve this with tortillas, cotijo cheese, freshly chopped cilantro and sour cream. Sean even admits that this competes with his smoked pork shoulder that he prepares.

A note for anyone who wants to try this. The recipe calls for a 3.5 pound pork butt. The smallest I ever see in the grocery is between 7 – 8 pounds. If you ask your grocer, though, they’re usually very nice about cutting a pork butt in half. Take both halves home and freeze the part you don’t need for another use (like trying this recipe again).

I hope you guys are once more inspired to try some new recipes at home!

Monday – Turkey, Brie & Arugula Paninis

Paninis are a great way to jazz up the standard sandwich. Turkey, brie and arugula is a combination that we tried recently with another recipe and fell in love with. Super simple and yet delicious. We served this with some chips and that’s it. Not totally balanced, but it’s a quick, simple and delicious meal.

Tuesday – Chicken Broccoli Ziti Skillet
This is an old standby recipe from America’s Test Kitchen. Everything is cooked in a single skillet which keeps this an easy meal to clean up after. The dish also gives us leftovers for lunches.

Wednesday – Salmon BLTs
Well, we would have had salmon BLTs if our power hadn’t gone out right as Sean was starting to cook the salmon filets. We settled for BLTs with pesto mayo. Still very tasty sandwiches and after the power came back on we still cooked up the salmon for leftovers.

Thursday – Date Night
Every once in a while one of our favorite local microbreweries does a special half-barrel tap. This was one of those nights, so we planned happy hour at Sleepy Dog Brewery. After sampling a tasty beer, we also tried an Indian restaurant called Royal Taj. Sean had to convince me to go in because it was dead when we got there, but the food was quite tasty and the service was quick, so we’ll definitely be trying that place again.

Friday – Arrive Derci
We had made plans to introduce friends to our favorite local Italian restaurant. Arrive Derci is this small Italian restaurant where all of the waiters are awesome and the food is always delicious. If you’re ever in Phoenix it’s definitely on our top 5 list of places to try.

Saturday – Prosciutto Arugula Risotto
One of our wedding gifts was a set of Williams-Sonoma cookbooks. One of those cookbooks is for risotto and has a collection of rather good recipes. This was one we hadn’t tried yet. The risotto is really just a basic recipe cooked with chicken stock. The serving bowl is lined with prosciutto and then arugula and parmesan shavings are added to the top of the risotto once it’s served. The heat from the risotto cooks the prosciutto just a bit and also wilts the arugula. Nice flavor combination although the prosciutto was a little hard to cut through. Another option would be to fry up bits of prosciutto and sprinkle on top of the risotto with the arugula.

Sunday – Ribeye Steak Dinner Salad
You didn’t really think that we would get through a whole week without a dinner salad did you? Sean grilled a couple of ribeye steaks that were just seasoned with Butcher’s Rub from Savory Spice Shop. These topped a salad of arugula, spinach and Bibb lettuce with tomatoes, bell pepper, cucumbers and croutons. It was a nicely well rounded salad with a bit of a splurge topping it with thinly sliced ribeye steak.

Hope this inspires you to cook one more meal at home this week!

The car started off with 49,000 miles from a previous owner who had also owned the car for the other 7 years of its life. Last night, when I signed the title over to the new owners, the mileage was 114,900. The car had been well loved over the 7 years that I had owned it. Sean and I drove off as a new couple in that car. It drove countless miles along back roads in both Alabama and Arizona in the constant search for the newest fun road to drive. We went on drive outs with the Rocket City Miata Club. It spent countless hours being raced around cones in autocrossing. We replaced the clutch and flywheel in that car (our first clutch that we ever replaced!). We learned a lot of our car know-how on that car.

Somewhere along the way, my Miata earned a name. I called him Marvin the Miata (Marvin the Martian was green with a tan Roman-ish top to him). It stuck pretty quickly and I always referred to him as Marvin after that.

Unfortunately, along the way, Marvin quit being a really good daily driver. When I was in Alabama and only drove 3 miles to work it wasn’t a bit deal. When I moved to Arizona and had a 40 mile commute each way, it became a bigger deal. I finally bought the Fit to become my new daily driver but I was insistent on keeping Marvin around so that I still had a sporty car to drive on occasion. Then, Sean needed the Fit for his daily driver and I got the Mini Cooper S. It’s kind of hard to justify keeping a Miata around when you’ve got another sporty car again. We haven’t autocrossed in a while due to Sean’s rather busy school schedule. Marvin just sat in our garage for the most part and for a car to just sit in a garage is a travesty to me. Cars are meant to be driven and enjoyed.

So, late last week Sean posted an ad on Craigslist for the car. We got a response pretty quickly from a family that was looking for a small 2-seater that didn’t have a lot of power but was still fun to drive. It was primarily for the husband, but their 16 year old would be able to drive it every once in a while. It’s nice because with only two seats, teenagers can’t get into too much trouble with it. Last night, we met at a bank. Money was exchanged, a bill of sale was signed and the title was signed over to the new owners. It was so simple. You’d think for something that you love as much as that car that it would be harder, but that’s not always the way it is. So now I don’t own a Miata anymore. I have finally passed him along to a new family that will hopefully love him in time as much as I did.

Since it’s been getting hotter lately, we decided to increase our watering schedule for our plants. When Sean went outside to do that I decided it would be a great time to make sure all of our drip heads were still working on said irrigation system. Turns out that half of our front yard drip irrigation wasn’t working. This meant that Sean and I got to spend the next two hours in the muggy evening air digging up irrigation line. Apparently the builders decided that there was no issue running an irrigation line 3 inches from a young mesquite tree. Six years later, that mesquite tree has quadrupled in size and the root system has grown around the irrigation line and finally broken it.

Thankfully, my husband in his constant wisdom keeps extra irrigation line and connectors around so we were able to get the problem fixed, but not until late evening and afterwards we were mud covered and tired. I’m sure you’ll understand if it takes me an extra day or two to get that weekly menu posted.

Queen Creek Olive Mill
We found a local olive mill that sells everything from olive oil to fancy stuffed olives and other locally produced goods. You can even buy olive oil soap from here. On cooler days, they’ve got a large lawn amidst some of of their olive trees with picnic tables to dine at. There’s a delicious restaurant on site that makes really terrific locally produced food. If you have time, they even do tours so that you can see how olive oil is produced. Yes, you really can grow olives in Arizona.

The Pork Shop
The name is rather self-explanatory on what they sell. Pork. The pigs are locally raised and butchered at the shop. They make they’re own sausages and bacon in house and the sausages range everywhere from mild Italian sausage to bratwurst through salami. We usually go here every few months and just stock up on various types of pork, including all of the bacon that’s consumed in this household. Prices are very reasonable and the staff is incredibly knowledgeable. If you’re not entirely sure how to prepare a cut of meat they will be more than glad to give you a few ideas. They also make they’re own green-chile pork which they sell in burritos. Out of this world is the only phrase I can think of for these burritos.

Ahwatukee Farmers Market
This is the true treasure of local food buying. Many local farmers and food producers gather every Sunday at the corner of 48th and Warner in Ahwatukee to sell their goods. This ranges everywhere from fresh fruits and vegetables to fresh baked bread to cheeses, flowers and locally raised meats. This is where Sean and I drop the majority of our weekly grocery budget at. Every Sunday morning we wake up and head down to the market.
We start at two of the vegetable stands and pick up everything from lettuces to fresh peaches. We even get our eggs from one of two stands here. We move on down the rows, past the tamale maker, the silversmith, on to What’s Your Grind coffee. Iced coffees (and perhaps a pound or so of coffee) in hand, we move on to Breadsmith to pick up whatever breads we need for the week. The bread is usually still warm from coming out of the oven that morning. Most of our bread is for toast in the morning, so we usually pick up a loaf of cinnamon raisin bread. If we have paninis on the weekly menu, though, we’ll pick up a loaf of ciabatta. We might vary up our morning toast with sourdough or country buttertop or the rustic Italian loaf. We have about 10 varieties to choose from, so we never get tired of our options. As we keep moving, we pass by the local honey producers, Made By Bees that also make great pickles. There’s another bread baker and then the kettle corn and onwards to Siam Gardens where we can pick up more exotic Asian vegetables if we’re making a stir fry or any other Asian meals that week. This is where we make our one stop that we look forward to all week. Good friends of ours have a food truck called Truckin’ Good Food where Jeff makes crepes, panisse, frites and awesome frozen custard. We even occasionally get treated to baked goods of macarons or eclairs. The crepes, though, are the star. Savory or sweet. There’s so many choices and I’ve never been disappointed with any of the options. Each crepe is freshly made and then filled with delicious ingredients. Jeff and Erin are truly a blessing the Phoenix with those crepes. After munching down on a crepe for breakfast, we finish wandering the market, past the goat dairy, Crow’s Dairy and the Arizona Cheese Company with their fresh cheese curds. Past the couple of stands selling grass-fed beef raised just up in Wickenburg or other local areas. We’ve finally made our full round of the market and we usually have two grocery bags full of goodies to get home and stored away in anticipation of our weekly dinners.

There’s lots of other local shops that we’ve either read about or friends have told us about. One of these days, we’ll make it down to The Meat Shop. The magazine Edible Phoenix is devoted to promoting local foods in the area. Arizona Farmers Markets is dedicated to promoting farmers markets in the area.

I’m not going to say that this way of shopping is easy. It takes planning. I don’t think we’d be able to do it if we didn’t plan our meals on a weekly basis. It’s also not the cheapest option. I know that I can go down to Fry’s (also known as Kroger’s for our southern readers) and pick up a head of lettuce for $1.50 rather than spending $2.50 on a bag of spring mix at Big Happy Farms at the Farmers Market. There is some special connection, though, that Sean and I’ve gotten from talking to the farmers and hearing them speak so proudly of they’re foods. Each week, there’s recognition at each of the stands as they remember what we buy and they point out new produce that wasn’t there last week. It’s worth it to us, though for all of the reasons I’ve given above to shop locally for the foods that we eat. It also means that we make that much more of an effort to consume all of the food in our fridge instead of letting any of it go to waste.

If you’re interested in trying to eat more locally produced foods in your area, it’s as simple as starting by searching online for farmers markets in the area. It’s a good place to start and you’ll be amazed at how many other places you soon discover by talking to the other people at the farmers markets. Enjoy!

For the first few days on our trip, other than sitting on a plane and standing in line at customs, we spent the time in London. We tried to do everything from the British Museum
to the Tower of London
to St. Paul’s Cathedral.

It was a lot to do and we knew we wouldn’t get everything in, but we certainly gave it a good try.
I even managed to get some yoga in while I was in London.

Next, we started to head north, going through Wakefield to visit a school that Stephen spent a semester at in college.

We even got to cross a Haha bridge while were there.

Hadrian’s Wall was conquered on our way up to Edinburgh.

Castles were conquered and views were enjoyed while we were in Edinburgh.

We even managed to visit the Castle Aaarrgghhhhhhh…. on our way back south.

We managed to make it to Anne Hathaway’s Cottage.

And Stephen got to pretend to be a nutcracker.

Cool British cars were seen at the British Motoring Museum.

And great feats of scientific and mathematic innovation were appreciated at Bletchley Park.

We waved goodbye to Misty and Stephen at this point and continued on to Brighton to see the Royal Pavilions.

On our way to Bath, we had a last minute change of plans and got to see Goodwood Motoring Circuit

and lots of very beautiful, powerful cars.

Bath and its architecture were breaktakingly amazing.

We even managed to cram in a last minute side trip to Stonehenge
before finally getting on an airplane and waving goodbye to the wonderful Brits.

Several months ago, Sean came to the very difficult decision that his Subaru Legacy GT was not helping his back out, so he sold it. The Miata is no longer a great daily driver, so we needed to get another car to replace the Legacy. Sean took the Fit as his daily driver and suggested that perhaps we look at a Mini Cooper as the new car since he knew I had drooled over them for several years now.

After a bit of looking around (mostly done by Sean since he actually knows how to hunt a car down online), we found what we were looking for over in Oakland, CA. Good record, good mileage and it was a beautiful color combo I couldn’t resist. A few days, many trips to several banks to work out the details of the loan, and some inquiring online, my new car was loaded onto a transport truck to be delivered to our house.

This is where it gets a bit tragic. While the transport truck driver was signing the paperwork at the dealership to take possession of my car, a driver came down the road and drove up the ramp of the truck into the back of my beautiful car. Long story short, a couple of days later, my car was delivered to me broken, but we had an insurance claim open against it already and I just had to take it in and get it fixed. Two weeks later and the day before we left for England on our vacation, I finally got my car back looking brand new and beautiful again.

Thus the reason for this taking so long to post about. Hammond has already been on a camping trip with us. We went up to the Mogollan Rim for the weekend of the 4th to avoid the heat for a couple of days. He performed quite admirably on very bumpy forest roads in the depths of Arizona and it’s amazing how much camping gear you can actually fit into the back of that car.

I’m sure before long we’ll have more fun stories to post about the adventures with the newest member of the family.

Monday- Eat Out night. I had to work on Monday then go to school, and since Kat hits up Yoga we just decided to take it easy and fend for ourselves.

Tuesday- Taco Soup. This is a recipe that I got from my mom. Basically a meat and bean soup with taco seasonings.
1 lb ground beef (we did stew meat)
2 cans diced tomatoes
1 can tomato sauce
2 cans kidney (or other) beans
1/2 cup onion
1 package taco powder
3 cups water

Saute up the onion, add in the beef. after things look good add in the seasoning and then all the canned goods. Add the water as well and then simmer until ready to serve.

Wednesday- Homemade Pizza. We pick up already made dough from one of our local grocery stores. We add on what ingredients that we want and cook them up. This week we did a clone of toppings that we had at Pizzeria Bianco that had Parmesano reggiano, ricotta cheese, and arugula. Very tasty, made a second with mozzarella cheese, tomato, garlic.

Thursday- Chicken Lettuce Wraps- Cloned from Pf Changs, very nice and tasty.

Friday- Spicy Chicken and Rice- Link right here to the recipe, we have had this one before, very tasty.

Saturday- Eggplant Rollatini- another good one, this time courtesy of Mario Batali- Link again right here

Sunday- Our Valentine’s Night Dinner- Grilled Ribeyes with sauteed mushrooms, whipped potatoes and sauteed green beans. Kat was thinking of some sort of raspberry mousse for dessert. Any way you look at it, tasty.