Pork and Sweet Potato Skewers and the Weekly Menu

Summertime is grilling time here on the farm, and I love trying new recipes.  This recipe uses marinated pork tenderloin, parboiled sweet potatoes, and chunks of fresh pineapple skewered together and grilled to tender, juicy perfection.  

Who Doesn't Love a Bar? #CooktheBooks

Our Cook the Books selection for June/July is Kitchens of the Great Midwest by J Ryan Stradal, chosen by Simona of Briciole.

Happy to be Home and Ready to Resume my Michigan Summer with the Weekly Menu

We had a glorious 12-day stay in Greece.  You can read all about it and see photos in this post.  As always, we are happy to be home. While we were gone, Marissa's sister moved back to Michigan. We are excited to get reacquainted with her.

Greek Wines outside of Santorini #WorldWineTravel

 I just happened to be vacationing in Greece during this World Wine Travel event, in which Camilla of Culinary Cam invited us to explore up-and-coming wine regions.  I  was not too familiar with Greek wines, but I did know that Santorini is the most popular wine region.  I decided to explore Greek Wines outside of Santorini.

A Great Getaway to Greece.

Day 1 and 2- A looooong and tiring flight that lasted from 9 PM ET on 6/1 and ended at 10 PM (Greece Time) on 6/2 that included a 2 1/2 hour delay in CDG as we sat on the plane at the gate awaiting to take the last leg of our flight.  We arrived at the hotel, checked in, ordered room service, showered, and crashed.

Perros Calientes (Venezuelan Hot Dogs) #EattheWorld

A popular street food in Venezuela, these hot dogs are dressed with cabbage, onions, and crunchy potato sticks, then drizzled with a savory sauce.

We are traveling to Venezuela today as we Eat the World.......

L is for Lemon

Marinating these pork chops in lemon, olive oil,  and Mediterranean seasoning before grilling guarantees moist, tasty results.

L is for Lemon........

Greek Yogurt and Blueberry Oat Muffins #BreadBakers

These high-protein, low-processed sugar, and fiber-loaded muffins are very moist and delicious.  Make sure you allow time for them to cool completely before serving.  This is one of those recipes that I enjoyed more the second day.

The Bread Bakers are sharing breakfast breads today.......

Green Goddess Dressing #SundayFunday

Looking for a great summer side dish for your next cookout?  This super-easy veggie tray featuring Green Goddess Dressing is perfect with whatever you are cooking up.

The Sunday Funday Bloggers are sharing Cookout Ideas today......

Grilled Carrots #SundayFunday

 Grilling carrots is a wonderful way to bring out their sweetness while still leaving them tender-crisp.  

The Sunday Funday Bloggers are featuring Carrots today.......

A Frittata for Shadow Friends

 I was recently provided with an early-release copy of Tess Gerritsen's 3rd book in the Martini Club Series, The Shadow Friends.

I wish to thank Tess Gerritsen and NetGalley for this opportunity.  I received this book in return for an honest review on the NetGalley page and on this blog.  I did not receive any monetary compensation, and all writings and opinions are my own.

K is for Kale and a Book Review

Baby Kale Salad with Steak and Citrus Vinaigrette is a delicious, healthy, and enjoyable meal now that the weather is breaking and the grill is fired up.

K is for Kale......

Remembering Memorial Day-Greek Orzo Salad and a Book Review

Let us take a moment before we begin the busyness of our day to offer silent gratitude to those who have made the ultimate sacrifice for the freedoms and benefits we enjoy each day.

photo courtesy of Vecteezy through Google images

Farro Salad with Tomatoes and Charred Peppers #SundayFunday

This delicious salad can be served as a side to whatever summer foods you are grilling and is hearty enough to be a main dish for any vegans at the table.

The Sunday Funday Bloggers are sharing Vegan Recipes today......

Pizza Casserole for Remarkably Bright Creatures and the Weekly Menu

 

Back in 2023, I read the novel Remarkably Bright Creatures.  I enjoyed the novel so much that I suggested it for our Lit Happens Book Club and was inspired to make a Chicken with Mushrooms recipe that I shared along with my Book Review.  

RV Life-2026 Edition-Holland State Park

Day 1- We left Sunday morning after Mass for our first RV adventure of the season.  We headed west to Holland, on the shores of Lake Michigan, where we set up camp at the Holland State Park.  As soon as we were set up, we headed back an hour to Kalamazoo to see our friend Sister MaryAnn.  We picked up pizza on the way and had a short but lovely visit.  We got back in time for the sunset.

Grilled Chicken Breasts with Strawberry Butter #SundayFunday

Delicious, tender chicken breasts grilled to perfection and topped with a wonderful, fresh strawberry butter.

The Sunday Funday Bloggers are featuring Strawberries today......

The Quail and Olive Citrus Beet Salad, A Book Review, and the Weekly Menu

 I took the Angel Face to California in March.  We had a great time visiting with my brother and his family, going to the beaches, and traveling the Pacific Coast Highway.  On our way back to the San Francisco Airport, we stopped in Monterey for a night to visit with my friend, Camilla.

We met at The Quail and Olive, owned by Cam's friend, Analeise.  It is a lovely store, and I excitedly picked out some products to ship home.  

J is for Jalapenos

These spicy-sweet little candied jalapenos are called Cowboy Candy.  They are quick to make, fun to serve, and delicious to eat.  I like adding them to grazing boards, sprinkling them over burrito bowls, and combining them with cream cheese to spread on crackers or my morning bagel.

J is for Jalapenos.......

Sourdough Oat Waffles #BreadBakers

These light, fluffy waffles start with a 100% hydrated sourdough starter, mixed with oats and flour to provide extra structure, protein, and fiber.  A great way to start the day.

The Bread Bakers are sharing sourdough recipes today.......

Truite de Carreroles #EattheWorld

 This Andorran Mushroom Omelet is made with ingredients common to the area and makes a wonderful breakfast or Meatless Monday night meal.

Join us as we travel to Andorra to Eat the World......

An Easy One Skillet Dinner and the Weekly Menu

Tender Pork Tenderloin, Caramelized Sweet Potatoes, and Roasted Apples cooked together in one skillet for an easy, weeknight meal.

Celebrating our Anniversary with a Hugo Spritz #ItalianFWT

This past Saturday was our 34th Wedding Anniversary.  We were busy celebrating Frank's 75th Birthday with a Cinco de Mayo party, so Margaritas and Cervezas were the pours for the night.  The following day, we visited our niece, who is nearly 2 hours away.  We finally had a quiet night alone on the 4th, which is Frank's actual birthday.  We celebrated with a refreshing Italian Cocktail, the Hugo Spritz.

Feliz Cinco de Mayo and a Book Review

We combined my husband, Frank's, 75th birthday on Saturday with Cinco de Mayo for a wonderful Fiesta.  We had about 30 guests, and I wanted to keep things simple.  Life doesn't get much easier than a sheet pan Shrimp Fajita platter. 

Blini with Sour Cream and Caviar #SundayFunday

This elegant appetizer is incredibly easy to make and impressive to serve.  A great way to show the special person in your life just how much you appreciate them.

The Sunday Funday Bloggers are sharing Elegant Appetizers for Mom...

Spiced Salmon and Sweet Potatoes and the Weekly Menu

Flaky, tender salmon fillet served atop spiced, roasted sweet potatoes for a fabulous Fish Friday dinner.

I is for Ice Cream

Smooth, Creamy, Delicious Ice Cream flavored with Nutella is a perfect finish to a Springtime Dinner.

I is for Ice Cream........

Crispy Roasted Potatoes because This Is Not About Us #LitHappens

This Is Not About Us was chosen by Debra of Eliot's Eats as our April Lit Happens selection.  Lit Happens is an online book club where each month one of the members chooses a book and posts discussion questions on our Facebook Page.  We read the book at our leisure and answer the questions when we finish.  It is a fun, no-stress book club to belong to.

Cottage Cheese Muffins and a Book Review #SundayFunday

Sneak some protein into those morning muffins you hand to the family as they run out the door.  These muffins are light, fluffy, and delicious using cottage cheese and applesauce for the liquid ingredients.

The Sunday Funday Bloggers are serving up foods that are protein-rich, containing cottage cheese, paneer or tofu.

Orange Turkey Meatballs and the Weekly Menu

Tender turkey meatballs seasoned with Asian flavors, covered with a delicious orange sauce, served over rice for an easy, delicious dinner.

Chopped Salad with Bacon and Blue Cheese #BrunchWeek

This delicious chopped salad with homemade creamy herb dressing is the perfect start to a meal or addition to a brunch buffet.  You can serve the bacon and blue cheese separately so people can add them according to their tastes.

Today is the final day of Brunch Week, 2026 edition......

Grilled Potato Wedges #Movies&Munchies

Our Movies and Munchies film this month, chosen by Debra of Eliot's Eats is the 2011 Rom/Com, I Don't Know How She Does It.

Caprese Asparagus #BrunchWeek

This delicious recipe makes a perfect side dish for a Brunch Buffet.  Roasted Asparagus smothered in Mozzarella Cheese before being topped with Roasted Cherry Tomatoes.  Caprese has never tasted so good!

Welcome to the second installation of Brunch Week 2026......

Lavender Bee's Knees Martini #BrunchWeek

The perfect spring cocktail to start off a brunch celebrating all the important women in your life this Mother's Day.  Bee's Knees is an iconic cocktail that is lightened up and made special with the addition of a lavender-infused sparkling wine.

This gorgeous color is perfect for Easter, Mother's Day, or a Kentucky Derby gathering.  Anywhere you are celebrating with a brunch, whether it's just you or a whole gang.

Pizza Beans #SundayFunday

This is a wonderful Meatless Monday meal with tons of protein from the beans and cheese, with all the pizza flavors you love.

The Sunday Funday Bloggers are cooking up Lima Beans today.......

Ground Pork Fried Rice and the Weekly Menu

This colorful, delicious, semi-homemade dinner comes together quickly, starting with ground pork.  It is flavorful, tasty, and nutritious.  It is a great way to use up leftover rice, but you can also use precooked rice from those microwaveable cups or pouches with great results.  If you have leftover or fresh veggies, feel free to add them to this stir-fry. A package of frozen stir-fry vegetables makes this meal quick and easy.

H is for Haluski

This traditional Polish Dish is fantastic as a Meatless meal or as part of a buffet.  It can be used as a side dish, but is hearty enough to be the main course for non-meat-eaters.

H is for Haluski......

Overnight Focaccia #BreadBakers

This delicious bread is the perfect make-ahead recipe.  It needs to rest in the refrigerator for at least 18 hrs before being formed, and then another 2 hrs. before being baked, so you need to plan ahead, but it takes very little hands-on time.

The Bread Bakers are baking up Italian Breads this month.......

California Recap and the Weekly Menu

The Angel Face and I had a great trip to the central coastal area of California to visit my brother and his family.  We landed in San Francisco and drove down Highway 1 to my brother's house.  It adds a few hours to the drive, but it is well worth it just for the views.

We made a lot of stops along the way to enjoy the beauty of the area and explore the beaches.  Melody especially loved the Elephant Seal Vista Point.  We got to Santa Margarita around 7:30 and visited with my brother, Larry, his wife, Mary, their second son, Chad, and Chad's daughter, Molly, before falling into bed with the Angel Face, remarking that we had traveled for 17 hrs.

Day 2, I awoke early and went for a walk with Chad's wife, Natasha.  The Angel face hung out with Molly while Mary and I ran some errands.  After lunch, I took the Angel Face and Molly to Avila Beach where they explored the tide pools. 

I took a quick nap when we returned home, before preparing a pot pie for dinner.  My eldest nephew, Scott, came by for a visit and invited Melody to hang out at their pool while she's here.

Day 3 was another beautiful sunshiney day, perfect for a trip to Morro Bay.  We enjoyed the beach, the view of Morro Rock, watching the sea otters frolic, and exploring the strand.  

When we got home, we headed over to Scott and Julie's for a family dinner.  We were missing Scott's eldest, Quinn, who is off to college.  Julie coaxed the tortoises, Wilma and Willie, out of hiding with some Romaine, their favorite treat.  The girls enjoyed the hot tub, creek, and pool, while the adults caught up.

Day 4 started off quietly. Natasha and I went for a walk-and-talk while the Angel Face and Molly hung out.  Then the Angel Face went to Molly's house, watched Ice Age, and helped garden while Mary and I ran some errands.  

After lunch, I took a nap, and then we went to Avila Valley Farms, where we fed the animals, did some shopping, and got some ice cream.  On the way home, we stopped at Bubble Gum Alley in San Luis Obispo, and the Angel Face made her mark in history.

For dinner, the whole family went to Toshi 1.0,  and the Angel Face bought herself a cool t-shirt as a souvenir of the visit.  Early to bed tonight....it's been a busy few days.

Day 5 dawned cloudy and colder.  Natasha and I enjoyed our walk, and then we rested up until lunch time. The Angel Face took a 2-1/2-hour nap, and then we went to In-N-Out for burgers.  After lunch, we went to an Escape Room and finished with 13 seconds to spare.

  

Woke up to drizzling rain on Day 6.  Natasha and I took our last walk and talk, then Larry, Mary, and the girls joined us for breakfast.  The Angel Face and Uncle Larry started with a huge cup of hot chocolate.

We said our goodbyes and headed north, meeting up with my friend, Cam, at Quail and Olive in Carmel Valley Village, a specialty food store owned by Cam's friend, Anni.  Cam collaborates with Anni and her husband to create menus featuring their products.  I had been wanting to check it out, and I was not disappointed.  We then walked over to the Big Sur tasting room, owned by her friend, Lenora.  We tasted some lovely wines.  I ordered products from both stores, so stay tuned for them to be featured in future posts.

We enjoyed dinner with Cam, her husband, Jake, and their eldest son, Riley, at Tarpy's in Monterey.  Cam ordered ceviche that came topped with an edible flower that the Angel Face enjoyed trying.  Back to the room early enough to enjoy a movie before bedtime.  

We stayed at the Olympia Lodge in Pacific Grove on our final night of the trip. This is the view from our room when we returned after dinner and when we left in the morning.

We had a wonderful breakfast at the Red House Cafe, and then we set off to explore the area via the PG Recreational Trail.  Angel Face explored down low and up high.  It was a beautiful walk with terrain as varied as you chose.  You can see the weather moving in on us in the last two photos. God is good. We stayed dry the entire hike.

It was an amazing trip, and the Angel Face suggests that it become an annual tradition.  It is so good to be home, settling back into our routine, starting with the Weekly Menu.

On Wednesday, we are attending a wine-pairing dinner at J. Baldwin's with the Luths, and Thursday evening, we are headed downtown for the Broadway in Detroit showing of Suffs.  We will have dinner out before the show.

Here is what we are eating the rest of the week.....

Monday

Pork Tenderloin

Sweet Potato Planks

Tuesday

Hamburgers

Wednesday

Wine Pairing Dinner

Thursday

Out before the Theater

Fish Friday

Salmon Packets

Egg Foo Young #SundayFunday

This popular carryout dish is a Chinese/American version of an omelet.  Chock-full of flavorful pork and vegetables, it is cooked much longer and browned much more than a French omelet, then smothered in a flavorful, savory gravy. 

The Sunday Funday Bloggers are serving up sprouts today.....

An Algerian Chicken paired with Organic Wines from South Africa #EattheWorld #WinePW

When I was visiting my friend Linda in Tucson last month,  she gifted me a packet of Ras el Hanout that she had picked up during a cruise to northern Africa.  I decided to use it to make this Algerian Chicken dish.

Then, since I am hosting our Eat the World event this month, I invited the others to visit Algeria with me.

Bocata de atún #CooktheBooks

This traditional Spanish Bocadillo (Sandwich) is stuffed with canned tuna, roasted piquillo peppers, hard-boiled egg, olives, and tomatoes with a schmear of mayonnaise, all wrapped up in parchment to keep it together as you eat.

I was inspired to make this sandwich after reading Call of the Camino by Suzanne Redfearn.  I was inspired to use tuna as I made this sandwich on a Lenten Fish Friday...