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Monday Tea Time: Lemon Balm Tea Cake (recipe below)
Monday BBQ: beer bratwurst, swordfish steak, grilled marinated vegetables, grilled balsamic asparagus, and honey balsamic bean salad
Tuesday: los restos
Wednesday: chickpea curry
Thursday: cream of tuna
Friday: JoCo concert! no idea what is going on!

In case you too have a lemon balm plant trying to take over the world, this is something we are trying with it:
Lemon Balm Tea Cake
1 cup almond milk
4 tablespoons fresh lemon balm
2 cups plain flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons butter
1 cup sugar
2 eggs
1 tablespoon grated lemon rind

Place milk in small pan, add the lemon balm, and heat until almost hot. (Do not scald.) Remove from heat and leave until cool. Meanwhile mix the flour, baking powder, and salt together in a bowl. In a separate bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, continuing beating. Blend in the lemon rind. Strain the lemon balm milk, discard the leaves, and add the milk and the flour mixture alternately to the batter. Mix until just blended. Pour the batter into a greased loaf pan. Bake at 350F for 50 minutes or until a toothpick inserted in the centre comes out clean. Remove from pan onto a wire rack placed over a sheet of waxed paper. Pour lemon glaze over while still hot.

Lemon Glaze
juice of 2 lemons
icing sugar

Put the lemon juice into a bowl and blend in icing sugar until a thick, but pourable, paste forms. Pour over the hot bread.