Meal Plan Problems Solved!
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When I cook, I’m about 94 percent doing it for the person at the other end of the fork, plate, or whatever. I do love the act of cooking, but for me the act of cooking and preparing food means nothing without someone to eat it at the end of the process. It might be my family, it might be my friends, it might be people I don’t knowand maybe will never meetbut for me cooking is for someone. I never cook for myself, other than scrambled eggs or popcorn, which I understand could be perceived as odd or a pity. But that’s just the way it’s always been.

And so how fortunate that my blog and my newsletter and other recipes and writings also get to land in the inboxes and mailboxes of other folks. The back-and-forth I have had with many of you is truly the best part of what I do.

Clearly I’m not someone who does well in a vacuum.

The other day I got an email that was extra special. It was from a man I’ve never met, named Richard (last name and name of club withheld so as not to invade his privacy). It said:

“Katie. I’m a past member of the [So-and-So] club, a very close friend of your Grandfather Bernie
we talked for hours about everything daily. He was brilliant. Not just a hat guy.”

My grandfather had been a milliner, and truly a pretty smart cookie. Richard wrote a bit more; he also had met my dad, he lived in Florida, he had collected over 1,000 cookbooks in his life. And the night before, at 83, he had just made Wagu beef cheeks for his kids. How cool is all of that?

Richard is my kind of people. Anyway, I love to hear from you all, so keep those emails coming.

On to the week’s menu.
Crunchy fish meets creamy sauceI like this kind of meeting. Pair it up with a fresh green salad, and you are good to go.

Click here for the recipe.
These skewers have flavors inspired by the West Indies, but no claims to authenticity (said the girl from Manhattan). You might add peppers, onions, and/or pineapple to the kebabs for a festive late-summer dinner. Serve them up with the dipping sauce in the recipe, sautéed Swiss chard, and some rice or couscous

Click here for the recipe.
It’s not new news that my family simply cannot tire of Greek salads, and adding some protein turns it into an instant one-dish main course salad. Grilled steak and grilled chicken are the two favorite additions.

Click here for the recipe.
Pink salmon (use wild Alaskan salmon if you can find it), bright tomatoes (maybe more than one color), bits of purple-y onion, pale chunks of toasty bread, and a drizzle of bright green basil oil. A rainbow of a dish. In the most perfect of all worlds the salmon might still be a little warm when you toss this togetherthis is my idea of summer nirvana food.

Click here for the recipe.
Burgers and Salads
I’m thinking burgers and an assortment of salads. This way those who want to scoop up some of the salads on the side can do that, and those who want to skip the burgers and make a full meal out of the salads have that as a good option. For the burgers, I think the Grilled Cheeseburgers with Herb Sauce, because I haven’t made those in a while, and then for the sides, Tomato, Zucchini, and Bulgur Salad, Zucchini Ribbon Salad, and Perfect End of Summer Pasta Salad.
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