Versatile grilled chicken

I grilled chicken on Sunday evening:

We grilled enough to make 3 meals of it, each delicious in its own way. Bob’s homemade pasta salad is yummy!

Menus for 03/30/25 – 04/05/25

Day Meal
03/30/25
Sunday
•  Grilled chicken chef salad
•  Rutabaga
03/31/25
Monday
(Run club & Clint’s birthday front-porch happy hour)
•  Chips & salsa
•  Cream cheese sausage balls
•  Carrots & celery
•  Birthday cake cupcakes
04/01/25
Tuesday
•  Ham
•  Butternut squash
•  Mixed vegetables
04/02/25
Wednesday
•  Wings
•  Crinkle-cut fries
•  House salad
04/03/25
Thursday
•  Mile-high salsa pie
•  Cream salad
04/04/25
Friday
•  Gyro pitas
•  Greek salad
04/05/25
Saturday
(John: Shrek @ 7 p.m.)
•  Grilled chicken patties
•  Quinoa salad

Three 50-word stories about our recent trip to Scottsdale.

The Michaelses The birthday boy The Thompsons & Stoimenoffs
We had dinner with our friends Sherry and Fred at Baby Kay’s Cajun Kitchen in Mesa, AZ. John and Sherry met on an ambassadorial trip in October of 2008 to Beijing, Guilin, and Shanghai. We don’t see each other #IRL often, but like this time, it’s always a great visit. My husband’s brother, Tommy, celebrated his 75th birthday, and we flew in to attend a surprise party for him. His brother Jimmy and his wife Cindy hosted the gala, and I met a nephew for the first time who also flew in for the occasion. Bob made the birthday cake. We met grade-school friends of my husband for lunch one day. I was Facebook friends with one of them, so it was great to meet her in person. Bob and I enjoyed a bruschetta board, which was fantastic — second only to the company we enjoyed dining al fresco at Postino’s.

Our menus for the week of 03/23/25 – 03/29/25

Day Meal
03/23/25
Sunday
(Lunch with Thompsons & Stoimenoffs @ Postino Highland, Scottsdale, AZ)
•  Shared a choice-of-4 bruschetta board:

  1. Smoked salmon & pesto
  2. Salami & pesto
  3. Burrata, bacon, arugula, & tomato
  4. Fresh mozzarella, tomato, & basil
03/24/25
Monday
(Return flight to Raleigh, arriving 8:15 p.m.)
•  DiGiorno pepperoni & jalapeños pizza
03/25/25
Tuesday
•  Korean beef
•  Broccoli
•  Quinoa salad
03/26/25
Wednesday
•  Sliced ham
•  Mashed potatoes
•  House salad
03/27/25
Thursday
•  Parmesan-garlic cod
•  Carrots
•  House salad
03/28/25
Friday
(Celebrating David Stratton’s birthday)
•  High Rail
03/29/25
Saturday
•  Relish tray
•  Grilled chicken
•  Pasta salad

Our menus for 3/16/25 – 3/22/25

Whew! That was a big party-food-eating week!

Day Meal
03/16/25
Sunday
(Nicholas Blanchard’s St. Patrick’s Day party, 3 p.m.)
•  Party food
03/17/25
Monday
(Pelagic Run Club cheering front-porch happy hour)
•  Layered taco dip (⅓ corn, ⅔ beans) & chips
•  Veggie tray
•  Cream cheese cookies
03/18/25
Tuesday
•  Pork & vegetable stir-fry
•  Cabbage
03/19/25
Wednesday
(Leigh & Jaleh happy hour)
•  Layered taco dip (⅓ corn, ⅔ beans) & chips
•  Veggie tray
•  Cream cheese cookies
03/20/25
Thursday
(Baby Kay‘s w/ Sherry & Fred in Mesa, AZ)
•  John: Catfish & shrimp basket w/fries
•  Bob: Catfish dinner w/potato salad
•  Shared: Green-olive slaw
03/21/25
Friday
(Take-out from Scottsdale Carlos O’Brien‘s @ Cindy & Jimmy’s)
•  John: Favorite Fajita Quesadilla
•  Bob: Chicken Taco & Chicken Enchilada (“the #4”)
03/22/25
Saturday
(Tommy’s 75th surprise birthday party @ Cindy & Jimmy’s in Scottsdale)
•  Catered sandwich platters (roast beef, turkey, & ham on white bread and tuna on croissants)
•  Cindy-made salads: one curried sweet potatoes & other veggies, one broccoli & other veggies)
•  Bob’s Best. Ever. Banana. Cake. (among other desserts like brownies & lemon bars)

Bob places in our annual neighborhood chili party!

Our neighborhood has an annual chili party that’s been going on for more than 25 years. It has a theme each year, and medals are awarded for 1st, 2nd, & 3rd place in each category of meat and vegetarian. They also added a category for cornbread this year!

This year’s theme was Dune: The Spice Must Flow, and Bob made an Irish chili, and named it “Howya Dune?” And he won 3rd place in the meat category!


This is his third 3rd place medal in 15 years:


And noticing that they’re in 5-year intervals, he wrote this haiku about the feat:

Third place chili thrice
They were each 5 years apart
Twenty-thirty next


Capturing for posterity:

  • The 2015 theme was “Eat Local Chili” and Bob’s chili was named: “Bob’s Beanless Batch.” (Context: I don’t like beans, so Bob made the bold choice to make his entry this year without them.)
  • The 2020 theme was “Passport to Chili” and Bob’s chili was named: “PORCH-uguese Chile.” (Context: The chili entries in crockpots are set up on tables on the Watkins’ wraparound porch, and John is half Portuguese.)
  • The 2025 theme was “Dune: The Spice Must Flow” and Bob’s chili was named “Howya Dune?” (Context: Bob is part Irish and “Howya?” is how Irish people say “How are you?” and “Dune” of course is intimating “doing.”)

I’m proud of what a great and dedicated cook Bob is, and I’m thrilled when he’s recognized by others for his efforts. Congratulations, Bob!

Our menus for 03/09/25 – 03/15/25

Day Meal
03/09/25
Sunday
•  Loaded baked potatoes
•  Broccoli
03/10/25
Monday
(John @ NCSU work alum meet-up)
•  Free night
03/11/25
Tuesday
•  Korean beef c̅ riced cauliflower
•  House salad
03/12/25
Wednesday
•  Angus meatballs c̅ rigatoni
•  Broccoli
03/13/25
Thursday
•  Grilled jalapeño & cheddar sausages
•  Quinoa salad
03/14/25
Friday
•  Cordon bleu
•  Mashed potatoes
•  Green beans
03/15/25
Saturday
(Josey St. Pádraig’s Day party)
•  Party food

It’s what’s for lunch

We got one of Costco’s 10-lb spiral ham when it was on sale for $10 off — marked down from $25 to $15.

Kirkland spiral sliced ham

Bob made some delicious ham salad from some of it, and for lunch today, he prepared some romaine lettuce to make ham salad lettuce wraps with. So good.

Lettuce wraps made with romaine lettuce leaves and homemade ham salad

Our menus for 03/02/25 – 03/08/25

Day Meal
03/02/25
Sunday
•  Shrimp cocktail
•  Hot & sour soup
03/03/25
Monday
•  Turkey breast c̅ cranberry
•  Mashed potatoes
•  Green beans
03/04/25
Tuesday
•  Ham
•  Potatoes
•  Broccoli
03/05/25
Wednesday
(Leigh & Jaleh happy hour)
•  Rotel cream cheese sausage balls
•  Vegetable tray
03/06/25
Thursday
•  Chicken & vegetable stir-fry
•  Riced cauliflower
03/07/25
Friday
(Beth Putz’s birthday party)
•  Party food
03/08/25
Saturday
(Watkins’ Chili Party)
•  Chili, chili, & more chili
•  Cornbread, cornbread, & more cornbread

Our menus for 02/23/25 – 03/01/25

Day Meal
02/23/25
Sunday
(Mafia party)
•  Take antipasto tray
02/24/25
Monday
(Runners’ happy hour with Guy Lampe et al.)
•  A “simple” smörgåsbord
02/25/25
Tuesday
•  Scallop & corn soup
•  House salad
02/26/25
Wednesday
•  Milton’s pepperoni-sausage-onion Stromboli
•  House salad
02/27/25
Thursday
•  Spaghetti squash c̅ meat sauce
•  House salad
02/28/25
Friday
•  Baked cod
•  Acorn squash
•  Green beans
03/01/25
Saturday
MordeGras party, taking:
•  Chocolate chip cookies
•  Vegetable tray
•  Deviled eggs

John & Bob’s menus for 02/16/25 – 02/22/25

This is a snapshot of the current “freezers inventory,” which Bob uses to inform our menus for the upcoming week. We have a standalone upright freezer (denoted as ↓) and the regular freezer that’s part of our refrigerator (denoted as ↑).

Day Meal
02/16/25
Sunday
•  African peanut soup
•  Rustic bread
•  Mixed greens salad
02/17/25
Monday
•  Ham
•  Rutabagas & jicama
•  House salad
02/18/25
Tuesday
•  Pork loin
•  Mashed potatoes
•  Broccoli
02/19/25
Wednesday
•  Stir-fry pork c̅ vegetables
•  Hot & sour soup
02/20/25
Thursday
•  “Chouriço & chips”
•  Portuguese salad
02/21/25
Friday
•  Grilled Angus burgers
•  Quinoa salad
02/22/25
Saturday
•  Grilled chicken thighs
•  Potato salad
•  Green beans

A Valentine’s Day tradition: heart-shaped cuisine made with love

It’s the 10-year anniversary of Bob making some kind of heart-shaped food on Valentine’s Day each year. He might have done it before 2015, but that’s the year I came into the picture and started documenting them.

Ta-da! The 2025 masterpieces: a Ghirardelli Caramel Walnut Turtle brownie cake and some Cherry Jell-O!

Creations over the years:

Happy Valentine’s Day to my thoughtful and talented husband!

John & Bob’s menus for 02/09/25 – 02/15/25

Day Meal
02/09/25
Sunday
•  Scallop & corn soup
•  Green beans
02/10/25
Monday
•  Lobster ravioli
•  Broccoli
•  House salad
02/11/25
Tuesday
•  Chicken & vegetable stir-fry over shredded cabbage
02/12/25
Wednesday
•  Pork chops
•  Mashed potatoes
•  Applesauce
02/13/25
Thursday
•  Tortellini c̅ meatballs
•  Zucchini
02/14/25
Friday
•  Pepperoni pizza
02/15/25
Saturday
•  Chicken cordon bleu
•  House salad

Coffee taste test…

~Friday~  On Tuesday, I qualified for today’s taste test at the NC State Sensory Service Center, and after indicating my top 3 choices for time and date, I was assigned today at 10:40.

If you want to get on their list to qualify for future taste tests—and get paid for them!—register at Become a Taster.

This is not my first time at the taste-testing rodeo by any stretch of the imagination. I’ve blogged about several of them in the past: bread, bacon, milk, hamburger patties, oven-roasted turkey, and a 3-part (over 3 days) sour cream taste test.

Ha. Just looked back at that sour cream one, and I’d forgotten about having to wear a mask and nose clip for one part of it!

Me with the blindfold and the nose clip on

Back to today’s coffee-tasting test…

As has been the case in the past, I over-think these things with too much consideration of the language used in the question, worrying that’s it not clear and concise enough to guarantee responses that will lead to reliable data from which to draw conclusions. I know, “Not my circus. Not my monkeys. Not my circus. Not my monkeys. Not my circus. Not my monkeys.”


When I checked in, the proctor said to me, “In the survey you filled out to qualify for today’s test, you indicated that you drink your coffee black, so please do that today.”

I took a seat and logged in on the iPad, brought up the first screen, and asked for coffee sample 382, the first of 3 coffees I’d taste in the next 20 minutes, before collecting my $20 Target gift card.


Here’s what the first one looked like when it arrived.

Sample sample


Here is the first page of the questionnaire:

Ready for sample

The problem I have (and you know I have at least one) with these two questions is that having only read the first question, I based my answer solely on the color, since that’s what came to mind when I read “appearance.”

So, of course I’m taken aback when I get to the second question and it asks me what I think of the color. After answering it the same way I orginally answered the first question, I go back to the first one, and I think, “Hmmm. What else could they mean by ‘appearance’ other than the color? Do they mean the choice of a Styrofoam cup to serve it in? Or the amount they’ve poured in said cup? Or maybe I’m supposed to indicate how I feel about those little bubbles around the edge of the coffee against said cup?”

Why not define what they mean by appearance so that everyone is using the same criteria to answer the question? Just a thought.


After tapping “Next,” this screen comes up, which immediately elicits questions for me:

Add-ins

Of course, I’m totally not expecting this screen because of what the proctor said to me when she checked me in. My first thought is, “Oh, is it okay to put in additives now that I’ve answered those first two questions? Or am I supposed to ignore this screen (i.e., check “None”), because I said I drink it black?”

This seems like an easy thing to fix to preclude the “noise” that just went through my head, and probably will go through many of the testers’ heads during the course of this testing. Change the question to something like, “If you didn’t indicate you drink your coffee black, from the provided additives, What if any, did you add to your coffee?” Just a thought.


I have a couple of problems with these questions:

Mouthfeel

First of all, I’m pretty sure “mouthfeel” isn’t a real word. And although I get that it’s easy to deduce what it means, I would argue that the test administrators should provide a definition of the word to ensure that everyone is interpreting it the same way.

As for the bitterness questions, I find it unnerving that both questions are the exact same, with only the choices of answers differing between them.

That aside, this is what goes through my mind trying to answer that first one:

  • “Okay, I don’t think it’s bitter, so how should I answer this?”
  • “If I like bitter coffee, and this tastes bitter, then do I select one of the ‘Like..’ options? Does that make sense?”
  • “Or if I don’t like bitter coffee, and this tastes bitter, then do I select one of the ‘Dislike..’ options? Does that make sense?”
  • “Okay, I don’t like bitter coffee, and this doesn’t taste bitter, so how do I indicate that? Do I ‘Like’ it?
  • “I’m going to select, ‘Neither like nor dislike,’ but I’m not sure that that indicates how I actually feel about the nonexistent bitterness.”

There were only a few other questions, about which I don’t have any complaints. I know, right??? One of them was, “Did you notice any aftertaste after drinking this coffee?”


You get 30 seconds between samples to “clear your palate,” for which water and a saltine cracker is provided, along with a timer.

Timer