Day | Meal |
---|---|
03/23/25 Sunday |
(Lunch with Thompsons & Stoimenoffs @ Postino Highland, Scottsdale, AZ) • Shared a choice-of-4 bruschetta board: |
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 |
Food
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:
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.
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.
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 |
A killer lunch
I grilled the burgers to make our Olive Burgers (a Michigan favorite) with pepper jack cheese on Dave’s Killer Bread whole grains and seeds buns.
Bob’s quinoa salad comprised quinoa, cucumbers, black olives, celery, carrots, & onions.
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:
the scalloped potatoes are heart-shaped
(bonus for my mother)
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!
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.

Here is the first page of the questionnaire:

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:

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:

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.
