Aloha, bon jour, salute, was geht, fellow HOs?
Cooking for two wild & crazy souls in the Penna boonz as ever, and still mostly finding inspiration at the local FMs, the contents of our freezer, fridge & pantry, and of course everyone’s fabulous meals here 
The temps have dropped quite a bit this week, which is wonderful cuz I’m about ready for shweater weather, but the weekend may yet see more summery temps! Yay for Labor Day weekend!!!
TODAY my band has a gig: Jazz Thursday at the venue we play bi-monthly. Rumor has it we no longer get 50% off on food — just drinks. That’s a-ok by me, since I’ve not ordered food there in eons, and we have enough left of that wonderful shrimp & corn chowdah I made yesterday to have a bowl before or after. Maybe even enough to feed my sax player, who’s asked to crash with us (he lives out of town) 
MAÑANA: my PIC thawed and marinated lamb loin and shoulder chops yesterday & plans on grilling these. Sides TBD. If I hadn’t blanked on snatching up some of those fantastic green beans at the Tue FM those would’ve been the perfect candidate. Maybe I can find equally good beans at the Friday market 
SATURDAY: possibly something with the shrimp stock I made.
SUNDAY: Labor Day potluck with a hungry horde. MOAR lamb courtesy of my PIC who will be trimming, cutting, marinating & skewering 2 legs of lamb for kebabs, melitsanosalata & tzatziki by yours truly — plus whatever our friends are bringing. Thankfully, a lot of very talented cooks among them 
MONDAY: possibly leftovers from the potluck.
TUESDAY: smoked chicken tacos
WEDNESDAY: time for another gathering with my chile heads at a Sichuan restaurant. It’s either Wednesday or Thursday, depending on what works best for the majority.
Happy cooking, y’all!
