Hi folks
Happy Memorial Day!
It’s been an oddly quiet weekend because I canceled my plans to visit friends, to protect my travel plans for the next 2 weekends (didn’t want to be on closed buses and trains for hours with unmasked people and jeopardize two weekends I really don’t want to miss…).
Last week’s plan saved me on several days! Then there were a couple when I just couldn’t bring myself to cook. Slowly, slowly.
Here are actuals for this weekend and plan for the week ahead:
Fri - Was going to go to the grocery . Then had the brainwave to go see Top Gun Maverick in a day show when the theatre would be empty. Had promised a friend I’d tell her when I planned to go, so we ended up with a last-minute visit for a 2pm show (4 other people in the entire theatre). Wine bar for a glass of bubbly and snacks after constituted dinner. (Also - if you are a Top Gun era person - go see it!)
Sat - Was supposed to meet a friend for dinner but she pushed that back to drinks at the last minute. Leftovers to the rescue - chicken curry and turkish green beans, chapatis from the freezer, and the last bit of rice+quinoa to sop up the delicious gravy.
Sun - Met the same friend for dim sum, and then spent the day shopping for… reunion clothing, sigh. Got home pretty late, and very hungry. Not in the mood for leftovers, and I had picked up fish fingers with Nigella’s riff on Bengali fish bharta in mind. My riff on Nigella’s riff described here - I think I’ll stick with this version, because the broccoli slaw worked great with the flavors and also added bulk and texture.
Mon - Tonight - Plan was to do some real cooking, but I whiled away the evening on the phone with a friend, so dinner was a use-up-the-produce warm salad of shaved Brussels sprouts and butternut squash that ended up being quite delicious!
Tues - More use-up-the-produce - Crispy roasted Maitake mushroom with Boursin and leftovers of the warm salad from the other night. This is a recreation of one my favorite restaurant dishes.
Wed - On Mon night I had thought I’d make the larb recipe from COTM Simple Thai Cooking, but then mom told me that they ate Kaccha Kabab (our basic home kabab that’s very similar to the parsi burger from My Bombay Kitchen, which is less a parsi recipe than a ubiquitous Bombay recipe). So now I’m craving that. Let’s see. With Vietnamese broccoli slaw from prior COTM Vietnamese Food Any Day.
Thurs - Sat - away for my college reunion, very excited to see old friends and new.
Sun - Back home. Dinner will be leftovers of larb or kababs.
Enjoy the short work week!
