Days Twenty-Six and Twenty-Seven

I missed another day - bad, bad blogger. The food wasn't all too exciting: breakfast was a half a muskmelon, yogurt, an apple, and some hickory nuts. Lunch was leftover venison stew, and dinner was grilled chicken from Nami Moon Farms, potatoes wrapped in foil and cooked in the coals, and steamed broccoli and green beans.

After dinner I made these six pretty little custards. The eggs have been piling up in the fridge, and we had lots of half and half on hand, so it seemed a fitting dessert to make. 6 eggs, 3 cups of milk (I used half and half since that's what I had), 1/2 cup maple syrup, and a little salt. I baked them in a large baking pan filled with hot water. I thought they were great - unfortunately I was the only one in the house who liked them. Stanley's comment was that it tasted like scrambled eggs in a cup, not what he was wanting for dessert. More for me!

Breakfast today was another custard cup, and a half of a Wisconsin Pride Melon (more are coming out of the garden!). Lunch was Wisconsin Caprese salad from the deli, a Honeycrisp apple from Future Fruit, and Sassy Cow milk.

Now for dinner.....

I should start off by apologizing to Stanley. Friday nights are a night that he works and I stay home alone. Sorry sweetie that I bought this beautiful Filet Mignon all for myself, I'll cook you one soon!

It wasn't that big of hunk of meat, but I wanted to wrap it in bacon, so I cut it in two and wrapped it in Willow Creek bacon (of course!). I seared it in the cast iron skillet, and then cooked it a 400 degrees along with a sliced eggplant, zucchini, garlic cloves, and Paprika pepper. I also threw in two leftover potatoes from last night.

While I waited for it all to cook, I nibbled on this awesome blue cheese and a pear.... a perfect combination!

Ta-Da! The meat ended up overdone, I guess the fancy new digital thermometer that I bought doesn't work that well.... it was still nice and tender though. I'd never had paprika peppers - they're a really nice sweet peppers with just a hint of spice. I'm sorry sweetie!

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