![\"\"](\"https:\/\/www.debslunch.com\/blog\/wp-content\/uploads\/2017\/05\/memdayplan.jpg\")
<\/p>\nEven the kitty cat slept in on Memorial Day.<\/p>\n
So here’s the plan.<\/p>\n
<\/p>\n
We had a nice little driveway party on Sunday, and we finally lucked out with the weather. I only took a pic of my beer; Megan got the best shot of one of the neighbor kids running down the driveway to the party<\/a>. Friends and neighbors and our exchange student and a couple of her girl friends, between 15 and 18 people, depending on how you count the three little kids.<\/p>\n I thawed out 2 packs of Costco organic ground beef, what was left of a something like 28-pack of kosher dogs<\/a> that I bought at Christmas, and a carton of vegetarian chili I made sometime in the winter.\u00a0 I made cheese-stuffed sliders, some with cheddar, and some with cheese curds, basically this recipe<\/a> that I had used before. And grilled the dogs and served them with the chili for topping. I also made a really good noodle salad, soba noodles, cubes of pre-cooked teriyaki tofu, radishes from my CSA box, and\u00a0cucumbers, cilantro, scallions, and mint from the Farmers Market.Topped with peanuts and scallions.\u00a0 A recent Bon Appetit had a guide to noodle salads<\/a>, 8 oz. noodles and 8 oz. protein to 4 cups vegetables and dressing of your choice. My dressing was leftovers of this one from the Pioneer Woman<\/a> (that I had used on a not very successful slaw back around the time of John’s birthday<\/a>, but come to think of it, I probably have everything to make a bigger and better batch later this week) mixed with some peanut sauce that I made to go with the satay at Feast Forward<\/a>, gosh just a month ago, seems like forever.<\/p>\n Desserts were what I was originally thinking of as rhubarb trifle, but it turned out more like what I would call rhubarb ice box cake, very solid, and what I am calling Martha’s “Less-slutty Brownies”<\/a>. The components of the trifle\/icebox cake were Victoria sponge for the cake, a pastry cream recipe that I got from King Arthur<\/a> that turned out really thick ( did not fold in the whipped cream), lemon curd, and rhubarb puree. The original slutty brownies<\/a> can be made from all pre-packaged ingredients, for true sluttiness. I never made them that way – but the one time I made them<\/a>, I used a more from-scratch version<\/a>. Martha’s are “Less-slutty” because there’s no layer of Oreos.<\/p>\n For snacks, I put out this Sriracha Gouda<\/a> that I just love, even though I have to buy it from Whole Foods because the co-op doesn’t carry it, and a half log of goat cheese with My version has sauteed spinach & arugula, mushrooms (mixed white and Matt Smith’s shitakes, that I sliced and fried to go on burgers at the party), feta and leftover goat cheese & onion jam, and of course my crust<\/a>, neither Smitten’s<\/a> nor Lauren’s<\/a> (nor Pillsbury’s<\/a>).<\/p>\n Pie dough<\/p><\/div>\n Pie dough designed for rolling into a rectangle<\/p><\/div>\n![\"\"](\"https:\/\/www.debslunch.com\/blog\/wp-content\/uploads\/2017\/05\/mybeer.jpg\")
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<\/p>\n![\"\"](\"https:\/\/www.debslunch.com\/blog\/wp-content\/uploads\/2017\/05\/Sriracha-Gouda-145x150.jpg\")
American Spoon onion jam on top, and crackers. At the last minute I put out a bowl of little heirloom tomatoes from the Farmers Market and the kids devoured them. Originally I planned to make a sheet spinach quiche for another appetizer, since a recipe for that came with my CSA box<\/a>, based on Smitten Kitchen’s<\/a> – but instead the quiche was Monday breakfast.<\/p>\n![\"\"](\"https:\/\/www.debslunch.com\/blog\/wp-content\/uploads\/2017\/05\/piedough.jpg\")
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<\/p>\n
![28-pack of kosher dogs<\/a> that I bought at Christmas, and a carton of vegetarian chili I made sometime in the winter.\u00a0 I made cheese-stuffed sliders, some with cheddar, and some with cheese curds,](\"https:\/\/www.debslunch.com\/blog\/wp-content\/uploads\/2017\/05\/imageService.jpg\"){kind=link}