I vote for both. Where I live, root vegetables, squash, sweet corn and tomatoes are coming on strong. The sun still sets after 8 pm, and the days (and most nights) are shirt-sleeve. King salmon season has openings.
When I raised cattle, this was the time I had to start thinking of fodder, and the grapes were not going to put themselves in bottles.
I consider September and October here to be the best months of the year for food and soul.
I use the NYT version of Mississippi Roast, so no packets of anything and don’t find it too salty. Those packets scare me!
My September 1st dinner is in August’s thread also. 
Another gorgeous meal! What is the pink glass bubble on the bottle on the left? To aerate? I’m a wine idiot.
I went to a new farmers market Saturday morning and picked up some garlic parmesan sausages. Last night, 9/1, dinner was those puppies, grilled. I roasted white sweet potatoes and regular potatoes with lots of garlic and rosemary. Cucumber tomato onion and feta salad.
Is that the same thing as rib-eye? New term to me.
Yes, it’s the center cut of the ribeye.
If you add the cap with the Spenser you get a full ribeye cut.
I did use the Ranch and beef gravy packets. I’ve looked at 3 recipes for MS Pot Roast, all calling for the packets, but haven’t yet reviewed the NYT version - maybe that will be my next go.
I was concerned the packets alone would be too little salt (and the recipe I followed didn’t say anything about adding more), given 5 pounds of meat and a bit over 2 pounds of veggies.
So I back calculated the amount of salt in both packets and the peppers (from listed sodium), and just guessed the pepper brine as the same amount of sodium in an equal weight of the peppers. Close enough for gummint work, I figure.
I ended up adding another 5 grams of salt going up front, then another 2 as it finished.
I am going to have to look for the NYT version. I haven’t made my Italian Beef since I had to start watching my sodium intake and would love to have one without the packets. Hope it is not behind their pay wall.
I had just opened it a few minutes ago.
It opened for me and I no longer have a NYT sub, but I’ve also seen things be goofy there re access one day, not the other.
Inspired by a couple of recent posts by some of our esteemed members, I had a hankering for some fried bird and mac and cheese 
, and after having salad two days in a row I figured Popeyes would scratch that itch.
4 piece dinner with one side and a soda pop came out to $16.00 all in. I’ve never ordered their mac and cheese before, I won’t order it again, under seasoned and bland, but the bird was tasty as usual.
That’s my fried chicken fix for the month 
Grilled out for Labor Day. Denver steak on the gas grill, oil and salt-roasted Anuschka gold potatoes, sugar snap peas with roasted mushrooms. Tasty!
Country-style pork ribs, seasoned with Spicewalla’s Honey and Herb seasoning blend, augmented with additional garlic powder, onion powder, paprika and s/p. Baked for 90 minutes in a foil-covered baking dish at 275°. Then uncovered, pork juice poured out, and slathered with a maple BBQ sauce I had in the fridge. Continued cooking for 30 minutes uncovered at 350°.
Sides were my standard coleslaw, to which I added a large shredded radish, dried on several layers of paper towels after shredding, and baby potato salad, which also had a thinly sliced and quartered radish, with a mustard-tarragon vinaigrette. Both salads could have used more salt.
Wine.
I STILL have never tried Popeye’s chicken. My son has been egging us on for years, especially after (maybe 3 years ago???) they introduced a sandwich to compete with CFA.
I keep promising him we’ll check it out, but although there are some here, they’re just no where that we happen to go.
Curious, do you think you could have fixed their underwhelming M&C with just some salt and pepper, or would you have had to tear it down to the ground and re-do entirely?
I still haven’t made it yet… All this talk was making me think I should go but some ranch and au jus packets. LOL
Hoah, hoah, hoah (I am not sure how to spell the feeling that I’m feeling, looking at your pic); I’m seriously in lust for that Denver steak!
They don’t sell those steaks around here, and the one and only time that I had it was after someone (here, I do believe) told me that I was wasting the chuck. (Edit - wasting the chuck by not pulling out the Denver steaks. I’m certain it was someone here; I just can’t remember who)
Whooptie Whooptie Goo, that stuff was great.
Can I ask what your local selling price per pound is for Denvers? I was told (I think) 5 years ago that it was at least $5 higher/lb than boneless ribeye. Our boneless ribeye is $20/lb here, in the SouthEast, for reference.
But my family in the Midweast tell me they get beef a lot cheaper than I do.
The chicken sandwich is good, I’ve had it a few times and would order it again. I did add S&P + Frank’s Hot sauce to try and fix the M & C, but it only made it slightly better. I like my Mac thick, this was on the soupy side. Won’t bother ordering it again 
