The guys are spraying the weeds on the fence rows at the lodge this week, and I’m there to cook for them. Well, they have to eat! And, I had to have a session with my consultant (Don) on “guys seriously chowing down,” to develop the menu for this group of 12.
Thursday was a marathon day of cooking. For lunch, they had a mega taco bar, including refried beans, fried potatoes, guacamole, chicken and beef taco fillings, and all the “stuff” to pile on the tacos. For dinner, I fixed my, much talked about, Stuffed Pizza Meatloaf. Apparently, it’s been quite a hit with the guys, and if they hadn’t had before, they knew about it! With the meatloaf, there were baked potatoes with all the fixings, Italian sauteed green beans, yeast rolls, and peach cobbler as the grand finale. I’m pretty sure they were happy men. In between all of that cooking, I did a lot of prep for the next day. And I don’t think I’ve talked about the Italian green beans before, but it’s a simple recipe that I’ll have to post for you soon. The biggest problem with them is that I like them best with Italian flat green beans, and the only place I’ve been able to find the green beans, locally, is frozen at Brookshire Brothers.
It was a pretty long day, so it was nice to be greeted by this scene, as I pulled into the front gate of the ranch.
