Since the Swiss Chard plants in our garden are going crazy, I needed to find another recipe – other than my usual one. I found this recipe and decided to give it a try.
I figured I would do something simple to go with the Gratin, so I just grilled my usual Honey Roasted Pork Tenderloin.
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I went with a bottle of the Special Rouge from De Garde.
With Bastille Day right around the corner, I decided to revisit the Shrimp with Garlic and Basil Oil recipe and served it with some Haricots Verts with Herb Butter.
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To drink, I went with a bottle of the Jeux D’eau from Upright Brewing.
My sister-in-law and her boyfriend picked up some frankfurters and various sausages from Edelwiess Sausage & Delicatessen and Otto’s Sausage Kitchen – as well as pretzel buns and regular buns from little t baker. Since it was way too hot to run the oven and/or stove, I just made some coleslaw with blue cheese and picked up some Kettle chips.
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I decided that since we were having sausages, we needed some German beer. I went out to Occidental Brewing and got my growler filled with their Dunkel lager.
Jouer avec le feu. 