It sounds scrumptious. I'm stayin' away from the stove here in the sweltering South. It's salad and sandwiches time. It's too hot even to grill.

So, I made pulled BBQ chicken in the crockpot, and pulled BBQ pork too. The chicken is slow cooked with onion and bell pepper, then frozen in meal sized batches I can thaw and zap in the microwave. It's served on brioche buns with lettuce and tomato.

The pork is slow cooked with bell pepper, onions, carrots, and celery. It's served on Kaiser buns with fresh coleslaw.

Salads tend to be Greek salad with feta, served with white Balsamic instead of oil and vinegar dressing.

Tonight is a minute steak. That's a thin small ribeye that cooks just a minute or so on each side in the iron skillet. A mixed greens salad is the best side with that.

Tomorrow will probably be Mortadella sandwiches. That'll be Mortadella with shaved Prosciutto and Baby Swiss, plus lettuce, tomato, and pickle or pickled Hungarian peppers, on a soft wheat Italian loaf.