Well, I’m about to make my last deliveries for this week and yesterday began thinking about what to offer for next week’s menu. This happens every week. A conversation or something I see in the paper or on TV will inspire my menu for the following week.
Ideas that came to mind were breaded thick cut boneless pork loin chops with fresh sage stuffing. Romaine salad with mixed greens, pears, blue cheese and toasted walnuts, cider vinaigrette…..
Roasted chicken, with skin and bone, maybe homemade pesto under the skin and some kind of potato…..or~chicken pot pie…
I’m thinking of putting my soup pot back on the stove even though we’re not into fall yet. Mostly because I’m missing soup.
I’ve got to come up with a plan for an October wedding as well. Love it!
Cream Cheese Frosting
1 8 ounce softened cream cheese
4 ounces softened butter (one stick)
1 teaspoon vanilla
3 cups powdered sugar
milk as needed
1) With an electric mixer, beat the cream cheese and butter until creamy. Add the vanilla and the powdered sugar. Mix on the lowest speed of the mixer and add milk 1 teaspoon at a time to get a smooth spreading consistency.
2) Ice the cake generously with the frosting. Refrigerate until ready to serve and refrigerate leftovers (if any!)