Miller Time

It is Miller time when you eat Prudhomme's cajun meatloaf w/ his spicy cajun meat sauce. It is a meatloaf w/ plenty of onions, celery, and sweet and hot peppers, which are sauteed first into sweetness before adding to the meat mixture. And it does cry for beer rather than the Burgundy or Pinot of my previous more traditional meatloaf. Check out the big guys first cookbook, Chef Paul Prudhomme's Louisiana Kitchen. Nobody talks about him these days, but it was/is an authentic regional cuisine based on what is all the current rage - local and sustainable ingredients. That's all they had back then. It is not a new thing.
Use the last of the season's zucchini to make zucchini bread. Recipes abound - use last wks Startrib recipe or get one from a local church lady( LakeView Community Church in Hillman), do a third or a half wholewheat flour instead of all white, add some pumpkin pulp, and ground hazelnuts or walnuts, to make it as good for you as it tastes.
If you use pancake mix at home, do your body and mind a favor by adding whole wheat flour by a third or half, and some dry oatmeal( 1/3 cup). They taste like the buckwheat cakes of your childhood and are really good for you.