Is it wrong to drink the leftover wine in the bottom of the glass from the night before?

I mean really...
I can't just throw it out because I forgot there was still 2 oz in that glass!
Anyway....
Last night I ended up making luscious little salmon patties for dinner with a nice salad and fresh corn on the cob.  Tonight I am grilling the steaks that were still frozen last night when it was time to make dinner.  Since I have not been keeping up with my blog, I got out of the habit of taking pictures of food.  Not to worry, that problem will be solved so that I don't get so far behind.  I really want to work on my recipes, so I need to take pictures, write the recipes down, and share the work with my friends and family.

We have this big cabbage I've been cooking with the past week or so, so I felt like cold slaw would be a nice change.  I usually make it with mayonaise, mustard, onions, celery, cabbage and seasonings.  Today I didn't have the right ingredients, so I changed it up a little.   I rough diced about half the cabbage and added other diced ingredients of spring onion (3) and a persian cucumber.  I seasoned with a little salt and fresh ground pepper and a little dill weed.  I added about 2 Tblsp of  drained capers.  I mixed a drizzle of good olive oil with some white wine vinegar and mixed that in, then added a squirt of dijon mustard and 2 Tblsp of mayonaise and mixed it all together well.  It is sitting in the fridge a couple of hours before dinner so that the flavors meld.  I think it will be good.  I thought it was when I taste tested the finished product.

*addendum* 
Not only did this slaw turn out to be a nice fresh and crisp salad, Dad ate 3 helpings and then finished it off.  I always take this as a good sign... cause although he (Dad) says he likes everything, he tends to be highly critical of the way food is prepared. I thought it was a nice addition to dinner, and without the mayonaise might be a good picnic type slaw.  Summer is here... picnic often!

Nothing to see here...

No pictures.. just a wonderful dinner of Pork Chops saltimbocca made with bacon and brie stuffed into the middle of the chop, then smothered in a sauce made with garlic, red and yellow peppers, onions, lemon juice and butter.  The cheese melted just right, but I think Brie is a little too salty for this dish.  I made fresh corn on the cob which went with the dish so nicely, and lightly steamed brocolli.  I served it with a fresh salad and bleu cheese dressing, and then a dessert made from pound cake, fresh berries, and whipped cream.  Everything turned out beautiful and tasty.  Even Dad commented that the chops were good!
mmmmmmmmmmmm.. bacon

ohhhhhhhhhhhhh baby

One of my favorite dinners is one with baby back ribs cooked on the grill.  I like to use a dry rub with Jane's Crazy Mixed up salt and then cook them over a low to medium heat.  I love them this way.... Dad, however, likes them to be moist and falling off the bone.  So in order to make something Dad would like this time, I tried a new way.  I lined the pan with 3 layers of foil and put the ribs on the foil in the pan.  I then sliced 1/2 a small onion and several cloves of garlic, and cooked them over a medium heat with a pinch of salt to make them sweat, until they were tender and somewhat transluscent.  I then poured some white wine vinegar into the pan and let it cook down some, then added a big squeeze of dijon mustard.  I might have added some white wine, I can't remember exactly, but I think so.  I stirred the ingredients and cooked them till the sauce was thick, yet still wet.  I poured the cooked sauce over the ribs, wrapped the foil around the ribs, and put the pan into a preheated 325 degree oven.  I cooked the ribs for 2 hours in the oven and then removed them, taking them out of the foil and sprinkled some spice called BBQ spices. 

This spice has brown sugar and paprika in it, and I felt that it would balance out the tartness of the mustard, plus give it a nice color.  I preheated the grill to 600 degrees and then put the ribs over the hot side of the grill.  I cooked them till they looked like they were grilled, with a char on the edges.  I served them with a salad with my bleu cheese dressing, baby peas, and rice-a-roni whole grains rice and orzo.  It turned out to be a nice meal, although I thought they were cooked too long in the oven to where I thought they had lost the bulk of rib flavor.  I prefer smoked, but we didn't really have the gas to slow cook them on the grill with smoke.  Dad said, "they are better than I expected"!  A compliment of sorts from him... haha. 

Good food... good fun.