August 16 – August 22, 2021
Monday: Strip Steak Hash with Eggs / Salad with Watermelon
Tuesday: Creamed Corn Pasta
Wednesday: Caramelized Pork and Cucumber Stir Fry (ba, Sept, 71)
Friday: Dinner at Slavishes
Saturday: Dinner at The Hartwood – spectacular meal
Sunday: Brats, Tomato Salad with Blue Cheese and Crispy Shallots, Boiled Corn
Why you should do it Hilda’s Way:
The ever-inventive Hilda took my appetizer of watermelon, feta, and basil, eliminated the basil and substituted goat cheese for the feta and improved the whole shebang by a factor of 10. Late summer basil is too strong and fibrous and the tang of creamy goat cheese with the sweet crunch of watermelon is spectacular. So there – you have a recipe with the fewest ingredients or lines of instruction we’ve ever recommended.
Some of you will have noticed that, once again, I am late with the blog. It is true that our good friends, Dick and Hilly were in town the week before last and that last week we were on the road, but these are precisely the things we should be writing about. Here’s an attempt to catch up:
Dick and Hilly came in for two days of steamy but interesting golf at the PFC, a glorious night of dining under the stars at Tim and Hilda’s and another glorious night of dining at the Hartwood (We’ll tell about our road trip next week.)
The wonderful dinner at Hilda and Tim’s also featured Tim’s perfectly grilled steaks, delicious wine imported by Hilly and Dick without ss much as a by-your-leave to the Liquor Control Board, and a lively night on the patio. Oh – and it was followed the next day by a round of golf which had all three of us (Tim, Dick and me) on the green at 18 with our tee shots. Sorry to bore those of you who don’t play – but this was a big thing for those of us who do.
Finally, I want to recommend the food at our local Hartwood Restaurant. The Hartwood is a nice place, the kind you go to when you want a night off from cooking or to meet friends in the neighborhood. In fact, we had wanted to introduce Hilly and Dick to Alta Via which is a kind of destination restaurant – but couldn’t get reservations in these days of the maybe-Covid’s-not-over-but-we’ve-got-to-get-out-of-the-house resurgence in restaurant-going.
But the Hartwood has learned a thing or two since it temporarily closed during lockdown– try the chicken, or the crispy halibut, or the salmon, or the pork – or, really, anything.
We’ll get back on track next week with recipes from our kitchen – but do yourself a favor and make Hilda’s appetizer while the watermelon is still sweet and local and not imported from Santiago.