Another attempt at getting a bit more organized.
Cooking for two adults in Pasadena, CA, where the weather (yes, we do have weather of sorts!) is intermittently overcast and almost cool. To the point where I’m happy to have the oven on and pots burbling on the stove.
We’ve finished the last of the (semi-truncated) Thanksgiving foods and are looking forward to some new flavors.
Thursday (today): grocery shopping, make 2 bread puddings (to use up some of the bread intended for the unmade stuffing) and freeze one, dinner of salad and pierogi, pumpkin bread for dessert.
Friday: make a batch of chicken (Daring) pot pie/tetrazzini filling (onions, mushrooms, celery to use more unused stuffing ingredients plus peas and broccoli), served over … noodles? corn bread? biscuits? brown rice? Plus salad. Dessert is likely ice cream.
Saturday: dinner leftovers, salads, make Chex Mix (if earlier vet visit goes okay - having a sick elderly catto is worrisome).
Sunday: more leftovers!, yet more salads! something sweet for dessert! make some sort of sweet/spicy nuts for holiday gifts.
Monday: freeze what’s left of the tetrazzini mixture, thaw and serve tub of summer veg/squash/beans mix over brown rice. Get serious about list for holiday baking and trim back the aspirational to find the realistic.
Tuesday: probably the rest of the thawed summer veg mix supplemented (if needed) with grilled cheese sandwiches, plus salad. Take revised baking list and figure out order of making, plus shopping list of ingredients.
Wednesday: dinner is TBD but may start a pot of split pea soup, hopefully will get in a grocery run for the baking supplies.
Hoping everyone has a week free of stress and strife, filled with good cooking and eating!
