out of cans. LOL!

From this month's Food Network magazine

Tossed salad plus spinach, shredded spicy fried chicken, hard boiled egg, goat cheese crumbles.

I'm still looking for things to add, like walnuts, olives and such.

I think I'm going to arrange this like a chef's salad and put some potato salad and coleslaw dollops on the plate as well as some bread and butter pickles.

Afterwards, some hot tea - Constant Comment decaf and apple pie a la mode.

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FLFC is snoozing with TJ. He'll be up in an hour or so. We will taste check several options, egg, cheese, spicy chicken, and the proverbial cheese burger.

steamed broccoli

corn

cooked in the Instant Pot. For a starter, spicy quick-pickled cucumbers that my son made, his second batch (first batch was quickly scarfed down a couple days ago): https://www.bonappetit.com/recipe/spicy-lightly-pickled-cucumbers

A friend of mine recommends this particular brand--done just like this--at the supermarket. Problem is they are about $8 for a pint. They are good, though. Now I can make my own.

I could have asked the RG about it, but he doesn't like pickled things so I wouldn't have gotten much of an answer.

It was pretty good. I like that restaurant.

In which I put on a pot of rice and then investigate the vegetable drawer for something to stir fry with random protein from the freezer. Turned out to be mainly beef and carrots.

we started with cocktails, I had a mojito, one had a dirty martini and another had a ginger martini

then we split an entree salad 4 ways:

Arizona Grown Vegan Salad Bowl
Spring greens with threads of Tuscan kale, red and white quinoa, white Tepary beans, green beans, beets, carrots and jicama. Sliced avocado, topped with crispy roasted, spiced garbanzo beans, air dried sweet corn, and sundried cranberries. Dressing Options: Lemon Tahini dressing, Balsamic vinaigrette or our Grape juice fresh herb vinaigrette with hazelnut oil. All dressings served on the side

two of us had prime rib with horseradish cream, fresh vegetables and a potato side - one had baked, I had "caboose mashed" another selected:

Free Range Braised Bison Short Ribs
Braised in a blackberry barbeque sauce with red chile and agave. Served on a crispy Native polenta mesa. Finished with pan roasted organic multicolor carrots, white turnips, Watermelon radish, kale, and peas.

I had a taste, it was delicious.

my sister had:

Grilled Chicken Breast with Tomatillo Sauce and Tamale
Grilled breast of chicken with a green chile, tomatillo sauce, our famous sweet corn tamale, black beans, and fresh vegetables. We serve a 7 oz. all-natural breast. Colorado raised, Red Bird.

3 of us had a bottle of Omen – Cabernet Sauvignon – Sierra Foothills – California – 2016

for desert we split an order of Chocolate Tort with Blood Orange Topped with chocolate mousse, splashes of blood orange coulis and whipped cream and an order of Blood Orange Sorbet (I liked the sorbet best, not into rich deserts)

http://www.theturquoiseroom.net/menus-wine-list/


It was a great finish to a day spent visiting Hopi and the highlight of a much-needed girls' weekend.