This was the first time I made S.O.S.

I had leftover homemade biscuits from last night, so I decided to make this delicious diner classic.

It's 90 degrees on the porch.

At least that was the plan when I woke up. Today begins a week-long heat wave (110F), so this might be the last time I cook on the stove for a while (the outdoor grill - ok).

It's wicke't hawt!



Edit: In fact, I think I'll make the chowder now (while it is still relatively cooler), then eat it later.

Tuna, cheese, broccoli, and pasta casserole. Puréed for me.
Followed by shredded canned peaches with cottage cheese or yogurt.

Warm tea (Constant Comment) and NO cookies.

I'll hook onto a Friday one. Saturday is usually my big cooking day. Tonight we're having fish tacos with pico de gallo, cabbage and cilantro-lime crema, rum-mango lassi, and key lime pie.

Living in the midwest, it's not easy or cheap to get great fish. I got some reasonably priced pollock, and it tastes fine, but it's soft enough that it's pretty hard to work with. What do you all use for fish tacos?

but I live in SoCal, so it's easy to get. Another I use is cod, but that's a carryover from my New England days. I used halibut once, but found that to be too darn expensive for tacos!

Any white fillets should work fine. However, it's the thickness of the fillet that matters. I'm wondering if your pollock is too thin?