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Post by Liz n Dicksgiving on Jul 3, 2024 13:38:29 GMT -5
Pro tip: do NOT go into the small-farmer butcher shop on July 3 expecting to find any ground beef.
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Baron von Costume
TI Forumite
Like an iron maiden made of pillows... the punishment is decadence!
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Post by Baron von Costume on Jul 3, 2024 13:53:38 GMT -5
my experience whenever I've been in the states around the 4th is probably just "don't go into a butcher shop on July 3rd"
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LazBro
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Post by LazBro on Jul 3, 2024 14:43:05 GMT -5
And here I am still with no plan for the 4th. Honestly think I might just get carry out pizza.
I mean, I've got plans. I'm going to light up the fire pit and do s'mores. But I don't have dinner plans.
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Post by Pedantic Editor Type on Jul 3, 2024 14:53:37 GMT -5
And here I am still with no plan for the 4th. Honestly think I might just get carry out pizza. I mean, I've got plans. I'm going to light up the fire pit and do s'mores. But I don't have dinner plans. We have no plans at all, except for the dinner part - chicken jalapeno sausage sandwiches and fries. |
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Post by 🐍 cahusserole 🐍 on Jul 3, 2024 23:12:56 GMT -5
My food-related random thought for today: Our usual rice, made in the rice cooker, is brown, so it takes forever. I always have to start it well in advance of the rest of dinner prep. And every time I do this -- EVERY TIME! -- I completely forget I set it as soon as I walk away from the kitchen, so eventually when the rice aroma starts wafting around the house I completely freak out. "I'm not cooking anything. WHY DOES IT SMELL LIKE SOMETHING IS COOKING? Is the house on fire?!?" Just once I'd like to immediately remember, "Oh yeah, the rice cooker." this reminds me that I need to make some brown rice. I make it in the oven, it's spectacular. but it does require a 375 oven for an hour. it has been fiendishly hot here, so I will need to wake up very early or just in the middle of the night to make it. our power went out for 9 hours in the heat, so we lost a bunch of fridge stuff. the freezer seemed okay. if I had been in charge of the fridge clean out, we probably would have kept more stuff. oh well. |
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LazBro
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Post by LazBro on Jul 8, 2024 9:03:19 GMT -5
I have no opening thoughts for today.
Monday: Tuscan chicken over orzo with broccoli or sprouts (TBD); bread
Tuesday: Asian chicken salad, so like a vegetable salad in an Asian dressing topped with chicken
Wednesday: Greek chicken salad, so like a meat salad in a lemony dressing with feta and kalamata olives; as sandwiches or something, I dunno, the Mrs. asked for this
Thursday: ? ? ?
Friday: Waffles, bacon, fruit
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Post by Liz n Dicksgiving on Jul 8, 2024 9:50:59 GMT -5
I have no opening thoughts for today.
Monday: Tuscan chicken over orzo with broccoli or sprouts (TBD); bread
Tuesday: Asian chicken salad, so like a vegetable salad in an Asian dressing topped with chicken
Wednesday: Greek chicken salad, so like a meat salad in a lemony dressing with feta and kalamata olives; as sandwiches or something, I dunno, the Mrs. asked for this
Thursday: ? ? ?
Friday: Waffles, bacon, fruit
I love the differentiation between the two chicken salads! |
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Post by Liz n Dicksgiving on Jul 8, 2024 10:02:35 GMT -5
It's ten million billion degrees out and on Mondays Hugs works late, so the garden-watering, which is normally her job while I prep dinner, falls to me. Mondays are also my grocery day. I am a delicate flower, and having to go to the grocery store, water the garden in extreme heat, and then still have to make dinner is TOO MUCH TO BEAR. So I'm going to the store tomorrow, which is MADNESS. And also means that I'm likely to change all of these plans after having an extra day to think about it, but whatever -- I'm putting together my list now!
Monday: Things that are already in the house! I'm thinking of a big frittata with spaghetti noodles in it (I love having pasta in a frittata!), with some zucchini and potatoes and perhaps bacon if we have any. This'll give me some lunches for the rest of the week. I might get wild and crazy for a Monday night and also make a salad, but honestly, getting out the salad spinner also seems like a big ask. Time will tell.
Tuesday: I need to generate something leftovery for Hugs now, too, which seems impossible. What does she even eat? I can't think of anything! Maybe I'll end up making a chicken salad (pasta-type, not vegetable-type or meat-type!). Perhaps with einkorn noodles, arugula, and a tahini vinaigrette. I think I'm really ready for tomato season. Some kind of chicken-pasta salad filled with tomatoes and bocconcini is exactly what I want, but we're still a couple of weeks away from that. Gotta walk before we can run, summer-veggie-wise.
Wednesday: Pizza night on the deck with a friend.
Thursday: Excellent question. What are we eating on Thursday? I think I'd love to grill a pork loin and have a potato salad and some grilled summer squash with it, but it's supposed to be stormy on Thursday, so I'm likely not going to be grilling? Maybe the weather will allow it... we'll see.
Friday: We're settling into the summer of Friday frozen pizza dinners, and I love it.
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Post by pantsgoblin on Jul 9, 2024 10:07:00 GMT -5
I live on remnants of an old orchard (2 apples, apricot, pear, chokecherries) and it's shaping up to be the best fruiting year in the almost 15 I've lived here. I've already picked four 3-gallon buckets worth of apricots just with what I can reach on the stepladder; many more will fall in the next windstorm. Chokecherries ripened early and I dehydrated them. Apples aren't ripe yet but it's going to be immense when they are.
I don't even like fruit that much.
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Post by Floyd Dinnertime Barber on Jul 9, 2024 16:00:59 GMT -5
I live on remnants of an old orchard (2 apples, apricot, pear, chokecherries) and it's shaping up to be the best fruiting year in the almost 15 I've lived here. I've already picked four 3-gallon buckets worth of apricots just with what I can reach on the stepladder; many more will fall in the next windstorm. Chokecherries ripened early and I dehydrated them. Apples aren't ripe yet but it's going to be immense when they are. I don't even like fruit that much. Wine is nice. Stores pretty well also. |
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Post by 🐍 cahusserole 🐍 on Jul 9, 2024 20:42:04 GMT -5
I live on remnants of an old orchard (2 apples, apricot, pear, chokecherries) and it's shaping up to be the best fruiting year in the almost 15 I've lived here. I've already picked four 3-gallon buckets worth of apricots just with what I can reach on the stepladder; many more will fall in the next windstorm. Chokecherries ripened early and I dehydrated them. Apples aren't ripe yet but it's going to be immense when they are. I don't even like fruit that much. Wine is nice. Stores pretty well also. fruit wine you say. |
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Post by Floyd Dinnertime Barber on Jul 9, 2024 23:03:18 GMT -5
Wine is nice. Stores pretty well also. fruit wine you say. Fruit wine is fine, but nothing is quite like Mother Goose's Sweet Potato Sparkling Wine |
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Post by Liz n Dicksgiving on Jul 12, 2024 9:45:23 GMT -5
I have taken possession of my half pig! We've got at least a weekend's worth of pork in the house now... (It came to 120 pounds of meatstuffs, the bulk of which I had made into ground pork or Italian sausage, because that's our primary pork usage. But we've got a couple of shoulder roasts, a heap of bacon, ribs, tenderloin, some loin roasts, hocks, a ham, Canadian bacon, I think a sirloin roast was in there...)
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LazBro
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Post by LazBro on Jul 15, 2024 8:39:18 GMT -5
I wrote a whole thing then went to tab over to check something, and I accidentally closed the TIF. So, the quick version this time: Sunday: Smoked and grilled brats, corn on the cob, sauteed red cabbage, homemade parker house rolls.
Monday: Spaghetti with tomato sauce and meatballs out of the freezer, salad, the other half of the rolls.
Tuesday: Smoked and roasted chicken legs, mashed potatoes, salad. Using the "crispy oven wings" method that became all the rage a few years back, only I prefer to do it with chicken legs, because 1) legs are meatier, 2) handling 6-8 legs is ways less annoying than 15-20 wings, and 3) legs are way, WAY cheaper.
Wednesday: Homemade gyro out of the freezer, with homemade hummus, rice, and a TBD vegetable. Maybe like a zippy tomato salad or something, if I can find some good ones. Might make flat bread.
Thursday: Nachos, by request.
Friday: We're going to a wedding so I don't have to cook.
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Post by Liz n Dicksgiving on Jul 15, 2024 9:58:54 GMT -5
My plans for the week!
Monday: Sort of a hodgepodge. I think we'll have scrambled eggs and bacon, and maybe some roasted cauliflower because I have a few that need to be used up.
Tuesday: There's a pack of boneless pork chops taking up space in my freezer, and now that I've got my new pig I kind of want to use the old stuff up (and make more room). We'll have breaded pork cutlets and some potato salad. And I would do something with peaches to garnish said cutlets (Hugs always wants a "sauce" of some kind with meat dishes), but we went to a new-to-us farmers market this weekend and got what turned out to be a really odd salsa. It seems to be more a sauce than a "dip your chips in it" thing, having a lot of oil in it (??!??), so perhaps we'll use that salsa up with this pork.
Wednesday: The reason we tried out this farmers market was because one vendor was giving away free peaches and another was offering free samosas. The samosa vendor has a restaurant that's inconveniently far from our house, but they had frozen sauces at their market stand, so we grabbed their "paneer tikka masala" pack. Which turned out to be a container of shredded paneer and a frozen tub of "Butter Chicken Sauce". We have a Zoom meeting with our financial advisor on Wednesday night (OMG ADULTING; I'm hoping to be told I'm on track for a young-ish retirement, and will either be deliriously happy or inconsolable with rage and grief after this meeting), so this seems like the perfect night for so simple a dinner.
Thursday: Stop asking me questions I can't answer.
Friday: Summer Fridays are frozen pizza night! WOO HOO!!!!
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Post by The Stuffingtacular She-Hulk on Jul 16, 2024 12:28:27 GMT -5
Too effing hot. I haven't cooked in a week. I'm not cooking again until my air conditioning isn't already running 45 minutes out of every hour.
I've been eating a lot of leftovers that I can microwave or eat cold. Tonight is just going to be cheese, fruit, nuts, and crackers because that's basically what I have in my fridge at the moment, and I would rather die than go out to the store or make some poor delivery person bring me dinner. Tomorrow I'll probably thaw out some crab soup from last summer, microwave it, and call it good.
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Post by Liz n Dicksgiving on Jul 17, 2024 8:41:44 GMT -5
My grocery store didn't have burrata yesterday, which I'd decided I wanted to pair with peaches as a side with last night's pork cutlets. So I got fresh mozzarella instead. It was so refreshing and delightful! One of the "legendary" toys of Hugs and my shared childhood is a Peaches 'n' Cream Barbie of mine; we both thought it was the most beautiful and elegant thing we'd ever seen (the ruffly boa thing was actually two lengths of that material with snaps on them, so you could modify it -- wrap it around the skirt as cascading ruffle, drape it like a capelet, just straight boa... it was so fun), and I have fond memories of playing with and admiring it, while Hugs has fond memories of being bitterly jealous of my extremely sophisticated taste in toys. So we were cracking ourselves up all through dinner last night about how my meal plan for the day had been heavily influenced by memories of my Peaches 'n' Cheese Barbie. |
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Post by pantsgoblin on Jul 17, 2024 10:55:55 GMT -5
My grocery store didn't have burrata yesterday, which I'd decided I wanted to pair with peaches as a side with last night's pork cutlets. So I got fresh mozzarella instead. It was so refreshing and delightful! One of the "legendary" toys of Hugs and my shared childhood is a Peaches 'n' Cream Barbie of mine; we both thought it was the most beautiful and elegant thing we'd ever seen (the ruffly boa thing was actually two lengths of that material with snaps on them, so you could modify it -- wrap it around the skirt as cascading ruffle, drape it like a capelet, just straight boa... it was so fun), and I have fond memories of playing with and admiring it, while Hugs has fond memories of being bitterly jealous of my extremely sophisticated taste in toys. So we were cracking ourselves up all through dinner last night about how my meal plan for the day had been heavily influenced by memories of my Peaches 'n' Cheese Barbie. *waves hand dismissively* Back in my day our dolls were made from dried onion meal and we liked it!  |
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Post by Pedantic Editor Type on Jul 18, 2024 8:55:29 GMT -5
I am back from eating lots of local ahi and ono fish, kahlua pork, lots of fruit, and multiple mai tais and pina coladas.
Food was delicious, in other words. But also Hawaii is expensive. No shock there.
And now we are home and trying to get over the jet lag. We had pizza last night and then I made a grocery store trip in a bit of a daze so hopefully didn't buy anything too weird. Eating at home for the weekend to save money and our tummies.
Thursday: taco flatbread
Friday: street cart chicken and rice
Saturday: Empanadas, beans
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LazBro
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Post by LazBro on Jul 22, 2024 8:22:27 GMT -5
I feel like there was a stretch of time on Saturday afternoon when I had this whole week planned out. At least sketched out. But now those ideas are gone. Darn you, 15-pack of Founders All Day IPA. Anyway, here are some new ideas instead.
Sunday: Chicken fajitas with fixin's, refried beans, and corn. No one in my family will eat the refried beans, so I knowingly make them for just myself. I've never been much of a fan of refried beans at restaurants, but my god when I make them at home. Truly, it's one of my favorite things that I make. And so simple.
Monday: Chickpea tikka masala, rice, homemade flatbread. Plenty of leftover chickpeas from the pound I cooked last week to make hummus. This is my usual approach to tikka masala. I love it with chicken of course, but I like it that much more with veggies.
Tuesday: Baked potatoes and salad, BYO
Wednesday: I saw a recipe for dirty rice that I want to try, so it's going to be dirty rice for the meal, plus some sides. Think I might make hushpuppies.
Thursday: The kids will be gone on Friday, so I might make it easy on myself and sub in one of my normal Friday meals here. Waffle night, or pizza. TBD.
Friday: Nothing!
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Post by Murray the Demonic Skull on Jul 22, 2024 8:39:12 GMT -5
hem for just myself. I've never been much of a fan of refried beans at restaurants, but my god when I make them at home. Truly, it's one of my favorite things that I make. And so simple.
Monday: Chickpea tikka masala, rice, homemade flatbread. Plenty of leftover chickpeas from the pound I cooked last week to make hummus. This is my usual approach to tikka masala. I love it with chicken of course, but I like it that much more with veggies.
Do you have a recipe for the chicken / chickpea masala ? Skullette likes indian food and since we do now 1 vegetarian meal a day I need ideas ! |
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LazBro
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Post by LazBro on Jul 22, 2024 9:10:02 GMT -5
Murray the Demonic Skull
A few notes: - Canned chickpeas are fine of course, but I tend to make this dish around the same time I make hummus, which I start by slow cooking a pound of beans. I always pull an entree's worth from the cooker when they're tender firm, perfect for tikka but still too firm for hummus. Hence, "3-4 hr. cooked chickpeas" (this same post also had my hummus recipe) - You can obviously go way harder and toast and grind all your own spices. I do that sometimes, but not very often. - Sorry for no measurements, I just kind of eyeball the whole thing except when specifically listed below. Go heavy on the spices. - A couple good substitutes: full fat coconut milk for the cream; lime juice instead of lemon - I feel like there's probably a different naming convention for a canned "tomato sauce" in your neck of the globe, so the product I mean is a relatively loose but finely pureed tomato product. Not the paste, and also not chunky or flavored like a jarred pasta sauce.
Easy Tikka Masala
3-4 hr. cooked chickpeas Green peas (fresh or frozen) One can tomato sauce One cup heavy cream (crème liquide?) Yellow onion Garlic Fresh ginger Garam masala seasoning Cumin, paprika, cinnamon, dry mustard, cayenne pepper Lemon juice Oil (or ghee if you're fancy) Salt and pepper Tikka masala is one of the easiest "Indian" dishes you can make, and this recipe is possibly the easiest version there is. Surisingly, it still packs a wallop of spice and a depth of flavor you might not expect from using so many frozen/pantry/dried ingredients. And because the actual star of the dish - the protein, veg, or whatever - can be almost anything, it's remarkable refrigerator velcro. Dice the onion and caramelize in oil (or ghee). Yes, caramelize. I know browning onions that are forming the base of a sauce is usually crazy talk, but it's the only way to go with this dish. Once they're good and browned, add fresh minced garlic and fresh grated ginger, each to your taste. After a minute or so, bomb the pan with you spices to give them a toasty cooked flavor. Here's the deal with the spices: you can use pre-fabricated garam masala powder alone and this dish will be great. I get mine from the bulk spices section of a Central Market in Plano, TX (it's like the Whole Foods of Texas). BUT, it's also fun to augment the base garam masala to your taste. I love the cumin and cinnamon flavors in GM, so I add a little more to my mix. I also like the red color that paprika adds, the tang of dry mustard, and the heat of cayenne pepper, so those go into my mix as well. Make it your own. That's the whole point of masala. ONE IMPORTANT TIP: Use more of the spice mixture than you think you need. Those spices have to battle a cup of heavy cream, so you need to be assertive with it. After cooking the spice/onion/garlic/ginger mixture for a minute or so (it will look just awful at this point), add the can of tomato sauce. I actually like to do this off the heat, because the water in the tomato sauce will boil quickly if you're not careful, and that means little red specs all over your counter/floor/cloths. Mix everything well and return to the heat. Add the cup of cream and stir until you have a homogenous orange gravy. Add salt, pepper and lemon juice. It will need to cook down to thicken, but you can definitely start tasting at this point to see where you're at. Do you need more salt, pepper or lemon juice? Being a little forward with the lemon will bring out that savory, mouthwatering quality in the dish, so don't be afraid of it. As the gravy tightens (medium heat, don't rush it), add your mixers. In this case, I've recommended those chickpeas we made earlier and some frozen peas (fresh if you have'em). But really the point is that you can use ANYTHING that goes well with tomato sauce. Try to pick at least two if going vegetarian, or stick to one if adding meat. Some of my favorites: roasted cauliflower (OMG!), sauteed potatos, corn, zuchinni, chunks of good quality tomato, eggplant, baby bokchoy, asparagus, firm tofu, paneer, grilled or sauteed haloumi, white beans, chicken, turkey, lamb. Serve with basmati rice and naan.
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Post by Pedantic Editor Type on Jul 22, 2024 9:19:28 GMT -5
Back to the grind, back to feeding ourselves again:
Sunday: Chicken pizza subs
Monday: Ground chicken crunchy tacos
Tuesday: Potato flatbread
Wednesday: Tamales, rice
Thursday: Baked ziti, garlic bread
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Post by The Stuffingtacular She-Hulk on Jul 22, 2024 9:21:49 GMT -5
- I feel like there's probably a different naming convention for a canned "tomato sauce" in your neck of the globe, so the product I mean is a relatively loose but finely pureed tomato product. Not the paste, and also not chunky or flavored like a jarred pasta sauce.
It's sold as "tomato passata" in other parts of the world, I believe.  |
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Post by Liz n Dicksgiving on Jul 22, 2024 9:25:24 GMT -5
I managed to put together sufficient dinner last night (a sort of fajita-adjacent version of taco bowls) to feed Hugs lunches through the week (I already had leftovers she wouldn't be interested in), so I feel light as a feather going into this week. We can have all pasta, all the time! Lazy cooking ho!
Monday: It's about 15 degrees cooler this Monday than last, so I might actually roast that cauliflower I opted not to last week. We'll also have scrambled eggs with bacon and tomatoes.
Tuesday: PASTA! Something really easy and lazy! Maybe Smitten's zucchini butter.
Wednesday: PASTA! We've got some nice beefsteak tomatoes now, so we'll probably do raw tomato sauce treatment (with garlic, basil, and ricotta).
Thursday: Chinese takeout with friends.
Friday: YOU GUESSED IT: PASTA! Possibly something pesto-y, possibly something sausage-and-peppers-y to use up some of the frying peppers starting to pile up in the garden.
I'm so excited for pasta week!
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Post by Murray the Demonic Skull on Jul 22, 2024 9:37:18 GMT -5
Murray the Demonic Skull
A few notes: - Canned chickpeas are fine of course, but I tend to make this dish around the same time I make hummus, which I start by slow cooking a pound of beans. I always pull an entree's worth from the cooker when they're tender firm, perfect for tikka but still too firm for hummus. Hence, "3-4 hr. cooked chickpeas" (this same post also had my hummus recipe) - You can obviously go way harder and toast and grind all your own spices. I do that sometimes, but not very often. - Sorry for no measurements, I just kind of eyeball the whole thing except when specifically listed below. Go heavy on the spices. - A couple good substitutes: full fat coconut milk for the cream; lime juice instead of lemon - I feel like there's probably a different naming convention for a canned "tomato sauce" in your neck of the globe, so the product I mean is a relatively loose but finely pureed tomato product. Not the paste, and also not chunky or flavored like a jarred pasta sauce.
Easy Tikka Masala
3-4 hr. cooked chickpeas Green peas (fresh or frozen) One can tomato sauce One cup heavy cream (crème liquide?) Yellow onion Garlic Fresh ginger Garam masala seasoning Cumin, paprika, cinnamon, dry mustard, cayenne pepper Lemon juice Oil (or ghee if you're fancy) Salt and pepper Tikka masala is one of the easiest "Indian" dishes you can make, and this recipe is possibly the easiest version there is. Surisingly, it still packs a wallop of spice and a depth of flavor you might not expect from using so many frozen/pantry/dried ingredients. And because the actual star of the dish - the protein, veg, or whatever - can be almost anything, it's remarkable refrigerator velcro. Dice the onion and caramelize in oil (or ghee). Yes, caramelize. I know browning onions that are forming the base of a sauce is usually crazy talk, but it's the only way to go with this dish. Once they're good and browned, add fresh minced garlic and fresh grated ginger, each to your taste. After a minute or so, bomb the pan with you spices to give them a toasty cooked flavor. Here's the deal with the spices: you can use pre-fabricated garam masala powder alone and this dish will be great. I get mine from the bulk spices section of a Central Market in Plano, TX (it's like the Whole Foods of Texas). BUT, it's also fun to augment the base garam masala to your taste. I love the cumin and cinnamon flavors in GM, so I add a little more to my mix. I also like the red color that paprika adds, the tang of dry mustard, and the heat of cayenne pepper, so those go into my mix as well. Make it your own. That's the whole point of masala. ONE IMPORTANT TIP: Use more of the spice mixture than you think you need. Those spices have to battle a cup of heavy cream, so you need to be assertive with it. After cooking the spice/onion/garlic/ginger mixture for a minute or so (it will look just awful at this point), add the can of tomato sauce. I actually like to do this off the heat, because the water in the tomato sauce will boil quickly if you're not careful, and that means little red specs all over your counter/floor/cloths. Mix everything well and return to the heat. Add the cup of cream and stir until you have a homogenous orange gravy. Add salt, pepper and lemon juice. It will need to cook down to thicken, but you can definitely start tasting at this point to see where you're at. Do you need more salt, pepper or lemon juice? Being a little forward with the lemon will bring out that savory, mouthwatering quality in the dish, so don't be afraid of it. As the gravy tightens (medium heat, don't rush it), add your mixers. In this case, I've recommended those chickpeas we made earlier and some frozen peas (fresh if you have'em). But really the point is that you can use ANYTHING that goes well with tomato sauce. Try to pick at least two if going vegetarian, or stick to one if adding meat. Some of my favorites: roasted cauliflower (OMG!), sauteed potatos, corn, zuchinni, chunks of good quality tomato, eggplant, baby bokchoy, asparagus, firm tofu, paneer, grilled or sauteed haloumi, white beans, chicken, turkey, lamb. Serve with basmati rice and naan.
Great thank you !
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Post by Pedantic Editor Type on Jul 24, 2024 12:07:34 GMT -5
I ordered a "salad" from Penn Station (a sub/cheesesteak chain) for lunch. I put salad in quotes because it was more literally just the contents of a sub, dumped in a bowl, with a small tub of dressing and two mayo packets (??) on the side. Not even chopped up nicely - just slices of grilled pepperoni, ham and capicola + iceberg lettuce, tomato, onion and banana pepper. Not the easiest thing to eat. Very odd looking.
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Post by Pedantic Editor Type on Jul 29, 2024 7:44:29 GMT -5
Food for the week, well, part of it:
Sunday: Chicken bacon ranch sub. I poached and shredded chicken breast, chopped and cooked bacon, tossed the chicken with a lemony-ranch powder mix (thanks, Hidden Valley), added the bacon and a little garlic mayo to bind it a bit and keep it moist. Stuffed that into sub rolls with a bit more bacon on top and mozzarella cheese. Turned out pretty well!
Monday: chicken enchiladas
Tuesday: mini calzones
And then TWBE is off for Gen Con till Sunday eve, so I am on my own. I have a few frozen veggie-pasta meals on hand if I'm feeling lazy, and will order copious Thai food at some point and probably pizza.
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Post by Liz n Dicksgiving on Jul 29, 2024 8:44:40 GMT -5
It's a bit of an oddball week at stately Dick n Hisses Manor, with some travel at the end of the week (which always throws me off)...
Monday: Making a succotash-adjacent bean salad with some corn and Rancho Gordo Baby Lima beans. I discovered at the bottom of our deli-goods drawer in the fridge that we have a pile-up of salamis from our cured-meats-of-the-month club, so Boomer and I will enjoy some of that too.
Tuesday: An old-skool big-box-store errands night, avec burrito takeout!
Wednesday: I've been sitting on a recipe* for a saltine-crust, sheet-pan cherry tomato pie for ages, and I think it's finally time to try it out! We'll have some kind of chicken to go with it, possibly grilled but more likely just sauteed as cutlets.
Thursday: Either we'll have an easy pasta or we'll have a frozen pizza, because it's my Friday night.
Weekend: Lots of fabulous carryout down in Fairfax (Non-Hugs lives near a fantastic Mexican-Asian fusion place, and a great Indian place, so that has us covered for the weekend) and then something that'll be easy and generate leftovers when we get home on Sunday. I don't know what that thing will be, though. Maybe I'll make a chili, which will require cooking the beans sometime this week before we go. Hmm... not a bad idea!
*Almost literally! Although it's the cats who've been sitting on it; I tore it out of a Bon Appetit last winter, just after cherry tomato season ended, and it's been out on the end of the kitchen island all this time. The cats all sit on it when they get up there.
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LazBro
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Posts: 10,281
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Post by LazBro on Jul 29, 2024 10:06:45 GMT -5
Weird week, because camps have all concluded, but school doesn't start until next week, meaning I've got the kids hanging around more than usual.
Monday: Pasta night. Sausage and peppers or buttered noodles, salad, homemade bread.
Tuesday: Finally tackling another popular griddle craze, the smash burger taco. Smash a tortilla into the patty, flip it, crisp it up, top it like a burger, eat it. With fries.
Wednesday: I'll probably take the kids out for lunch, meaning I won't be interested in dinner. So, for them, breakfast night with oatmeal, bacon, and fruit.
Thursday: ? ? ?
Friday: Pizza
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