Chicken in a tomato and red wine reduction sauce, topped with romano cheese, and served on a bed of bowtie pasta.
Side dishes are honey and ginger glazed carrots and broiled asparagus wrapped in prosciutto.
You know, I think I just figured out why my wife never complains about my whistle playing 
What’s for dessert, and why haven’t I been invited??? 
Thai beef with basil. With real Thai basil we picked today. Mmmm.
Well, I do have some creme fraiche in the fridge waiting to get made into french-style truffles…
Salad of romaine and iceberg lettuces, shredded carrot, a small vine-ripened tomato, and cold sliced smoked chicken and apple sausage, with a scant drizzle of cilantro-lime dressing.
Brunch was coffee with chicory, two slices of toasted Alvarado Street sprouted barley bread with a schmear of olive oil Fleischmann’s and Publix fresh-ground peanuts-only chunky peanut butter, and a Fuji apple saved for a midafternoon snack.
I don’t complain about your whistle playing either… 
you won’t hear any whining from me, either!!!
TONIGHT’S MENU
Grilled hamburgers, a nice bowl of ice cream, and an ice cold glass of coke. BEAT THAT!!! 
P.S. Your whistling is okay in my book 
Chicken thighs, quartered peppers, onion wedges, 6 garlic cloves per person left in skins, diced potatoes with skins on (organic Charlottes), all basted in olive oil, seasoned, spread out on several baking trays, hot oven for 50 minutes. Just shove it all around once half way through to prevent sticking. No mucking about at the last minute, just bung it on plates, sprinkle with chopped parsley and wash down with a bog-standard red. Nirvana.
Steve
We also made chicken legs, but after two burgers, I am stuffed. 
Our community farm runneth over with tomatoes and basil this week. This is an incredibly easy and tasty recipe, and vegan for them as likes vegan:
2-3 tomatoes, diced
2-3 handfuls of basil, chopped fine
2-3 cloves garlic, minced
a tbsp or two of balsamic and/or red wine vinegar
1/2 lb of spaghetti
Mix all the veggies and stuff up while the water is heating
Cook the spag, drain, and then toss everything together
The tomato stuff is gonna sink to the bottom no matter what you do, so serve everybody spaghetti, then let them top up with tomatoes and juice
I like it with plenty of parmesan, possibly a little salt or hot paprika, too.
<clogged_artery>Poutine and a Tim Horton’s XL reg.</clogged_artery>
djm
Whole-grain toast. Handful of Bing cherries. Spring water.
bbq grilled marinated lamb and chicken and aubergine and zucchini. 
Awwwwk! You said that just to upset me!
hahahaaaaa…i am innnnnnnnnnoccccccent. i swear.
Righhhhhht . . . you only ate the aubergine and zucchini . . . pblffft!
I feel woozy just thinking about this . . .
Country style barbecued pork ribs, green salad, long grain and wild rice blend, and local fresh sweet corn. Strawberry shortcake for dessert.
Three Burger King cheesburgers shoved down at 70 mph on the Ohio Turnpike.
Washed down by a medium diet cola – a naive little domestic belly wash, but I was amused by its pretension.
Sunday is not a good day for me.
Hey what a coincidink. Like Amar, I had bbq’ed lamb, brown rice pilaf and Calaforny salad (with all the stuff) with some merlot.
And to all our domestic US shoppers, got a great surprise at Costco today: WILD Sockeye Salmon filets, $6.99 a lb. The other Weekender put the kibosh on the farm stuff ($4.69, but bad for the other fishes and a tad unwholesome with color added and such) and I thought I was going to have to give it up… When I was cutting it up into portions, I smelled it, and it was like fresh trout on the end of your hook…I woulda had it for dinner but I had already marinated the lamb.