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As many of you know here in AZ summer is one constant of well over 105 degrees with intermittent and varying levels of heat, wind, thunder, lightning and rain.  Otherwise known as Monsoon Season.

In the last 3 days we’ve endured a haboob, 2 monsoons and just a general downpour.

Nothing says discomfort as much as being sticky 5 minutes after getting out of your shower.

In this season I throw out the need/want to do a lot of prepping and “dolling” up of foods.

Take last night, the older grandsons were eating dinner with me (at least that was the plan)but dh was working.  I needed to make enough to feed the 3 of us and have enough left for dh’s lunch today.

I offered:  salmon, pork chops, chicken thighs, chicken apple sausage and breakfast.

The boys screwed up their faces at me as if I had offered to heat up week old leftovers.

About 2 p.m., I tried again.  This time Aidan, my budding chef, asked if we could make pasta with “that green sauce I helped make last time grandma.”

He meant spinach/pecan pesto.

I said yes.  I’m the one in the family who’s always up for a meatless meal.

However, Dyl said, “I’m not eating that.  You know I won’t grandma.”

Well, honestly I got a bit perturbed at this declaration.  So I sternly (yet gently) told DGS#1 that I was actually tired of making separate breakfasts, lunches and now dinners to please everyone.  “I’m not a short order cook, from now on, it’s one meal and it’s either you sit down and enjoy it or go hungry.”

Dyl went hungry.

But Aidan helped me make the pesto by pulsing the processor with:

a small bag of spinach, 1 heaping tsp. of minced garlic, 1/2 C toasted pecan pieces, 1/4 C grated sheep’s milk romano, a bit of salt and pepper, 1/4 C EVOO and 1/4C chicken stock.

He even poured and stirred in the bowtie pasta.  I reserved 1/4 C of the water before draining (I did weigh out 9 oz of pasta).

Once drained I stirred in the pesto with some of the reserved liquid.  Dinner was served and enjoyed by 2 of 3 and DH was actually looking forward to his lunch.

Oh-I did clean and slice up some mini-portabellos to add to both mine and dh’s portion.

Tonight’s July 4th meal?

If there’s no inclement weather-grilled salmon simply brushed with some lemon, salt and pepper and served over a pasta salad with loads of veggies:  onions, carrots, celery, zucchini, mini-portabellos and white beans and dressed with some balsamic vinaigrette.

The leftovers will more than serve for a hearty portion of lunch for dh tomorrow.

Salad’s chilling, salmon’s still defrosting and I’m just keeping things cool and simple.

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