What do you do when the heat index heads into the one-hundred teens? You stay inside and play games. That’s right…just like on a rainy day, which incidentally it will likely become later today as thunderstorms are due to arrive.
The “cool” thing is, as much as I love summer, I also love air conditioned bliss. So, bring on the heat and humidity. We have plenty to do indoors…including our continued steps in the kitchen re-decoration.
In my last post, I was preparing to make the switch from plaid wallpaper ca. 1991 to Mythic Paint’s “Orange Burst”. I am happy to report that the paint is (1) awesome in quality, and (2) really, really good looking. I like a color that goes all chameleon on you (in good ways) depending on the light. Our kitchen and eating area has a ton of natural light, so when the sun is up the room warms to that terracotta orange that Sarah wanted. When night falls, it cools to a reddish hue…much like the “Red Gumball” color that PPG mimics in their Fallingwater collection. That works for me since I love Frank Lloyd Wright’s deep reds (we painted our office Cherokee Red, another color Wright used in many of his projects).
Here is the before:
And here is the after:
Next steps: Lights. There is a giant 3-tube floro panel light above our prep island. It’s days have been numbered since we closed on the house. Depending on its replacement, we may also replace the lights we have in the eating area. New under-cabinet lighting is also in store.
On a final note for the week, I am going to try and do some weekly menus from time to time. I credit this idea to JHS alum and blogger extraordinaire Dani Senske at Little Fists, who is a wife-slash-mother of two-slash-photojournalist-slash-gourmet cook-slash-ninja disguised as a kindergarten teacher. Thanks, Dani!
SATURDAY (yeah, yesterday…this happened)
Grilled Pork Tenderloin in a chile-honey-lime marinade, served with cous cous (known as “goosey-goose” by the kids) and steamed asparagus. Tenderloin recipe by one of my culinary heroes, Alton Brown, here.
SUNDAY
Grilled Lamb Chops (debating between a garlic-herb paste and a red wine vinaigrette for marinade), served with wilted spinach (thanks for the idea @JoyEstelle) and fresh berries (for the kiddos).
MONDAY
It’s my birthday. Going out. Recommendations welcome!
TUESDAY
Salmon filets, perhaps grilled, perhaps pan fried. We’ll see. Served with pan fried potatoes and onions.
WEDNESDAY
Pasta with grilled chicken breasts, basil pesto, and Gorgonzola cheese.
THURSDAY
Bruschetta Bar. All kinds of toppings: basil, mozz, and roma tomato; white bean; kalamata olive tappenade, etc, etc.
FRIDAY
Cheeseburgers. Grilled. Nuff said.
Have fun in the heat this week, y’all!
~ KP
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