Corn and Chorizo Hash

Delayed!

Pasta Frittata with Sausage and Hot Peppers (p21 Cook's Illustrated July & August 2014)

So this didn't work out for me.  The end result was good, but the issue here is the cooking time associated with the preparation.  So in trying to solidifying the top of the frittata they basically want you to slid it out of the pan, then flip it from plate to plate and slide it top side up back into the pan.  Since the eggs on top where not very close to being solid, it sort of...well...it spilled and made quite a bit of a mess.  So maybe my bad for not letting it get solid enough, but it would've been easier (and I thought about doing it) to broil the thing, rather then flip it.  Though I suppose most non-stick pans would not be able to be broiled.

Anyways, after it finally cooked and I cleaned up the mess a bit (more fully the next day), it was pretty good, but just kind of annoying.

Iowa Loose Meat Sandwiches

So I was trying to think of what this was supposed to be like.  A Maid-Rite, I would guess, and then I was trying to think of what that tasted like, and I really couldn't come up with anything.  I know I've been, but it's probably been a half a decade or so since the last time I was in a Maid-Rite.  So I don't really know if it was like one or not, but it was pretty good.  I would've added more mustard to the meat (even though you are supposed to add the mustard and the pickles to the sandwich).  But I'm a huge fan of mustard.

B?T (depending on availability)

Some Crooked Gap Bacon, some Cleverly Farms Arugula, and Butcher Crick Tomatoes (First of the market season) and some multigrain wheat from La Mie.  Just a good truly simple meal.

Spaghetti with lemon and olive oil

Simple, maybe not lemony enough, but good things.