Summer is just slipping away, and we're less than a week away from August! We continue to grill often and serve simple, cool sides. Here's what we're eating this week:
I didn't get a menu posted last week, and haven't been feeling very creative in the kitchen lately. Here's what we're eating this week:
I changed things around a little last week, and we ended up eating pork chops, burgers, tacos and grilled chicken last week Wednesday through Saturday. For the Fourth we ate ham cooked in the roaster outside so I wouldn't have to turn on the oven,
homemade potato salad,
fruit "sparklers"
and peas and carrots with Poke Cake for dessert. 
Here's what we're eating this week:
1 egg 1 cup sugar
1 cup sour cream
1/4 cup vegetable oil
1 3/4 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 cup fresh or frozen (thawed) blueberries
Mix egg, sugar, sour cream, and oil until blended. Combine flour, baking soda, and salt and add to egg mixture. Stir in blueberries.
Spoon mixture into greased muffin pan or muffin cups.
Bake in pre-heated oven at 400 degrees for 15-20 minutes.
