Crispy Fish Sticks (p36 Bon Appetit July 2013) with Dill Sauce

delayed to next week.

Roast Chicken with Rub (p68 Bon Appetit July 2013) with multi-Basil, Tomato and Feta Salad

So this is where I need to write things down. I picked up two types of basil from Jennie at Butcher Crick Farms , which I can't remember what they were. One was very strong and one was very mild, refreshingly so. and then I used some of my own struggling potted Genovese Basil (seriously outside, rain from time to time). So I made the same mixed tomato salad base and feta and just topped each one

Whiskey and Peppercorn Brats (Big Boy Meats)

Pretty good, not enough whiskey flavor that I was hoping for.

Crooked Gap Pork Burgers

Mixed in some salt, pepper and smoked paprika, with a bit of bacon, arugula, tomato and mustard (Mayo for Shannon). Turned out well. I used a new bread style from La Mie, Cañdas de Azùcar, which is nice but a bit of sugar on the top and bottom. This actually blended well in with the flavor of the burgers over all. This is not quite what I intended to do with this, but it did save me a trip to the grocery store, since we were out of other bread.

Jowl Bacon, melted Mozzarella and Tomato sandwiches

So I cooked up the bacon, broiled the bread and mozzarella (thus a little darkness on the bread, then topped them with some sliced tomatoes. Good stuffs.