August 9, 2025

WEEKLY MENU 08.10.25

The Weekly Menu 08.10.25 is your secret weapon for eating well when the dog days are barking loud.

Weekly Menu 08.10.25 will keep you cool, full, and far from hangry in the dog days of summer: it falls smack at the end of the “Dog Days of Summer”. That phrase always evokes heavily breathing dogs, laying in the shade trying to cool down, but it actually has an astronomical basis:

The dog days or dog days of summer are the hot, sultry days of summer. They were historically the period following the heliacal rising of the star system Sirius, which Greek and Roman astrology connected with heat, drought, sudden thunderstorms, lethargy, fever, mad dogs, and bad luck. They are now taken to be the hottest, most uncomfortable part of summer in the Northern Hemisphere.
Wikipedia

Weirdly, the period is much earlier than when we typically experience the hottest weather in Erieland:

The Old Farmer’s Almanac lists the traditional timing of the Dog Days: the 40 days beginning July 3 and ending August 11, coinciding with the heliacal (at sunrise) rising of the Dog Star, Sirius.
Old Farmer’s Almanac

As a complete aside, why would you brand an internet radio station as “Sirius”? It’s not really connected to anything, um… good. Sirius is the brightest star in the night sky and it figures very prominently in Greek and Egyptian history.

Weekly Menu 08.10.25

We’re celebrating D on Sunday with his favorite meal, Chicken Fra Diavolo. Of course, we’ll go with the theme, starting with some saucy meatballs, smothered in mozzarella, and ending with an Italian Ricotta Pie for dessert.

Bert is coming to the rescue on Monday with some smash burgers, which we’re pairing with Criss-Cross Potatoes (because we have a bunch of little spuds in the cupboard) and some green beans.

Taco Tuesday is Chicken Fajita Sheet Pan Salad – the salad isn’t on the sheet pan, but the chicken, peppers and onion are. Summer screams salad season, and this one is a classic.

Keeping the kitchen cool during the summer means quick frying, which we’re doing on Wednesday with Pork Milanese on Dressed Greens. The pork is pounded thin, then goes to the dredging “station” for flour-egg-panko breading before being shallow fried. Everyone loves pork prepared this way. The cutlets make a great sandwich, too.