Our tradition is that on Friday nights, if we're home, we cook boudin on the grill. That's what we have for dinner: sliced, grilled boudin, squares of sharp Cheddar sprinkled with our creole seasoning, and saltine crackers. It's good eating!
Saturday nights Jeffrey cooks on the grill again but this time it's more of an actual meal. This past weekend, he grilled chicken breasts in a sun-dried tomato pesto marinade, new potatoes, and fresh green beans.
I chopped up the leftover chicken and added it, along with a handful of home-grown romaine, to my favorite Greek pasta salad.