What to have for Dinner?

Making menus, writing grocery lists, shopping and preparing. These are activities that I have taken up since we moved. Very rarely did we have a whole week with no campers at Palomar hence, meals most of the time.

I enjoy cooking and even the shopping, but lately I have been running into what most of you have always had to deal with, "What to have for dinner?"

Several years ago, I bought Ken a cook book, not because he cooks, but because I thought he would enjoy reading all the extras. It is the Mayberry Cookbook. It has lots of fun little stories and pictures from the Andy Griffith Show that are very entertaining and cause lots of smiles.

I thought it would be fun to use this cook book this week. We have had "Sheriff's Shepherd Pie" (A tempting dish for Mayberry's crooks), "Pounded Steak a' la Morrelli", and later this week we will have "Howard Sprague's Spinach-stuffed Pork Roast".

I have a wonderful collection of cook books that I am anxious to delve into. Katie is taking "Food and Nutrition" this semester so we will see what she comes up with as well. We are also open to tips and suggestions!

Barney Fife, big spender:

Barney: I remember when I went overboard with Thelma Lou on her last birthday.

Andy: You got her something nice?

Barney: Nicest present I ever gave her. Know what I did?

Andy: Uh-uh

Barney: Took her out to dinner.

Andy: Took her out to dinner?

Barney: Well, yeah, you know we usually go dutch. Took her to Morrelli's!

Andy: Oh, Morrelli's!

Barney: Yeah, huh?

Andy: Yeah.

Barney: Yeah. Now there's a place to take a girl. Out on the highway like that, nice and secluded. Red-checkered tablecloths.

Andy: Oh yeah, fancy. Fancy!

Barney: You know they'll let you take a bottle in there.

Andy: You didn't did you?

Barney: Na-ah.

Andy: What'd you have to eat?

Barney: They had their Deluxe Special. You know you can hold it down to $1.85 out there if you don't have the shrimp cocktail.

Andy: Did you have the shrimp cocktail?

Barney: Well, no. I told Thelma Lou lets not fill up. Minestrone was delicious, though.

Andy: Oh yeah, when that's made right, that's really something.

Barney: Then for the main dish - Pounded Steak a' la Morrelli!

Andy: Oh.

Barney: It's really pounded too. No question about it. They got one of these open kitchen, and you can look right in there and watch 'em pound it right with your own eyes.

Andy: Oh, yeah. Kinda see what you're getting.

Barney: I tell you, Andy, when that meal was finished, I did something I rarely do,

Andy: What?

Barney: I sent my compliments back to the chef. They appreciate them things. He kinda looked up from his pounding, sort of waved at me.

Andy: Yeah, I'm gonna have to take Helen over there one of these days.

Barney: Oh, She'd love it, lo-ove it! It's not only the food either, its the atmosphere. You know they got the candles on the table and the music. They got a gypsy violinist out there. He must have played six or eight songs standing over our table. Course, you gotta slip him a quarter.

Andy: Yeah, those fellas work on tips.

Barney: One thing about gypsies, though. They're moody.

They sure don't make 'em like they used to. Hope it brought a smile!