Thin-Crust, Whole-Wheat Pizza with thickened tomato sauce and Lamb Sausage (p24 Cook's Illustrated May & June 2013) (Modified)

Delayed, forgot about going out to eat with my parents for Joseph's graduation.

Cuban-Style Picadillo (p19 Cook's Illustrated May & June 2013)

This took a while, had lots of pieces (requested to be on a bed of rice and a side of beans), but ended up being right up my alley. However, with the addition of the olives and capers, it removed it from Shannon's alley. I suppose it was a good thing that I like it, because I'll end up being the one eating all the leftovers.

Macaroni and Blue Cheese with Chives

So I used the Shropshire Blue and Vermillion River Blue in combination with some Prairie Breeze. This turned out really well, it wasn't a completely smooth sauce, but it had a strong, but not to strong, blue cheese flavor, which was quite good. It didn't last that long. Good stuffs.

Blue cheese and Bacon Meatloaf

So instead of using bison, I ended up using a combination of beef and Graziano sausage. I mixed in some of the remaining Rouge River Blue in and covering it with some thick cut bacon. This was a mistake. The thinner bacon would've probably got crispier. But even so, it still worked out well and tasted good. And you have, leftover meatloaf for...meat loaf sandwiches.

I also picked up my Cedar Ridge Single Malt Whiskey order. It was nice to trek by myself and come back, just to have a little alone time. Though for 30 minutes or so of the drive I spent it on a conference call. I also picked up two extra bottles for friends.