November 16, 2019

WEEKLY MENU 11.17.19

Weekly Menu 11.17.19 No Questions Asked, Rave Reviews Follow

HOLY COW! Fall is speeding by. The Weekly Menu 11.17.19 is practically right in the middle of the season. Thanksgiving isn’t far off, and winter is right beyond. Isn’t the post pic quintessentially fall? And completely gorgeous? It’s Going-to-the-Sun Road in Glacier National Park in Montana. If you check out the site, make sure to look at the pictures of the plowing from last season. It’ll make you feel better about any snow where you live.

Speaking of snow, we’re keeping fingers crossed that the weather will ease off long enough to get our people back home for Thanksgiving. Baby Boy chose a college (Penn State University: We are!) that is both closer to home than our middle son and very well populated with Erieites. It makes getting him home much easier on his parents. Middle son? Not so much. He’s in Baltimore (Loyola University of Maryland: Go Hounds!), which is about 6 hours away by car. “Running” down to pick him up is not a day trip.

He usually flies.

Which can have problems of it’s own. Erie is not a huge airline hub, which I’m sure surprises you all. We often fly out of Buffalo, Cleveland or Pittsburgh, which are about equidistant from Erie. Occasionally, though, the Lake Effect Snow machine makes getting back from one of those airports a little… white knuckly.

Okay, not a little. It’s terrifying.

I remember a trip like that back from Cleveland one year with DOLD, picking up my Baby Sister. By the time we headed back, the bottom of the car was skimming the snow on the highway. And DOLD did NOT like slowing down. The ruts did a good job of keeping us on the road though.

Weekly Menu 11.17.19 Review:

We’re starting out our Weekly Menu 11.17.19 with a classic pork tenderloin for Sunday Dinner. They are super easy to cook and fast to boot. We might have to start the potatoes in the microwave so they can be ready at the same time as the pork. We’re using a super simple, mayo based topping. More on that later.

Bert and I were lucky enough to spend some time in New Orleans a few weeks ago for a conference. I pretty much bought out the hot pepper sauce store appropriately called The Pepper Palace. It was shaped like a big oval bar, and had taste testing! Of course I bought out the store. One of our favorites from that trip is a Pineapple Serrano Sauce that we’re going to doctor up a bit to go with the fish.

It’s officially soup season, and Bert likes a nice hearty chowder. I love how it works into our Friday night. We sit in front of the fire and let the soup bubble away. In another lifetime, Bert was a DJ – so he works the tunes for Happy Hour. I love cold weather!