I’ve got a short tour of duty at the lodge this week, supper on Monday night, and brunch and supper on Tuesday.
Monday, I started the day out cooking for Dot. In addition to her bacon cheese hot dogs with sweet potato fries for lunch, I made shrimp salad for later in the week. And I had defrosted too much pork, so part of it I cut in medallions, smeared with dijon and honey, then coated in panko and parmesan, and fried them. But I had a lot of pork left, so I made a pork and hominy stew, using the basic steps for Chicken Hominy Chili. It turned out yummy.
Then it was on to the lodge. Luckily, Nina came to help me. I mixed some Gooey Butter Cookies the night before, and she baked them off. Then she made some pico de gallo, sliced the tomatoes, pickles, and onions. I got busy getting the mushrooms, french fries, coleslaw, and hamburgers ready. Let’s just say these were manly burgers, and there wasn’t a bite left on anyone’s plate.