Yup, the one time I got thrush was years ago when I had a somewhat severe infection and had to take heavy-duty antibiotics. Between infection and antibiotics (and not enough probiotics), my immune system was definitely overwhelmed. But I sure was annoyed that treating one thing gave me another to be treated.
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The latkes on Thursday were awesome (the best I’ve ever made), the mac and cheese yesterday (meant to serve 8, it looks more like 4) also great and today’s sketti and meatballs did the trick for cleaning out some of the leftover makings. To finish off the rest of the purging, I’ll make pizza from last week’s family pizza party leftover makings (this time I have provolone) tomorrow and then, I hope, there will be enough room for all of the doughs that need refrigerating.
Monday, Tuesday & Wednesday main meals will be: garage freezer gleaning potstickers, shrimp scampi and probably turkey soup with quesadillas or something along that line. I’d like to make room in the freezer for some pre-holiday roast sales.
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@GretchenS I don’t believe in gender roles, but I’m curious if the convalescing kid is a girl or guy. From observing teenagers in the wild (or in my family), there seems to be a difference in what girls and guys eat.
That said, how about beef stew, which can be eaten for several days? Accompanied by a big hearty kale salad, which can also keep for a couple of days if not dressed too heavily.
White chicken chili?
A vegan West African peanut stew served with rice?
A big lasagna-sized pot pie, which is easy to make but feels a little bit special somehow. This veggie chickpea version from Food52 is a favorite of mine. You could even dispense with the pie component and serve it as a stew over rice/quinoa/whatever tickles the raccoon family’s fancy.
ETA: Basically, I think one-pot meals is the way to go. But anything you bring over will be appreciated and apparently devoured. 
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19YO young man who, when healthy, fulfills stereotypes around young male appetites, so I’m planning for that. He is also very competent in the kitchen and has cooked and served me excellent meals in the past (and no doubt will again) so I’m feeling a bit of pressure. 
Thanks for your ideas!
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Sounds like the kind of kid that I hope Spring Onion will one day become. Wishing him a speedy recovery.
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If he likes soup, maybe lasagna soup or fully loaded potato soup would appeal.
Also, perhaps fully loaded twice-baked potatoes .
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Actuals for Dec 4 week, cooking for two in MN. And cookie-baking for 6 mailed family boxes, plus several local friends gift plates. Delighted that my frozen stash of main dishes fed us reasonably well while concurrently freeing space for temporary storage of freshly baked cookies. And so pleased that my own stamina and diminished chronic aches matched my enthusiasm for holiday cookie-baking this year.
Other Christmas holiday preparations - putting up / decorating our small tree, writing cards, taking cookie plates to friends and deciding the menu for Christmas Eve and Day - will be handled (to greater or lesser degree) over the next couple of weeks.
Mon: BAKED Apricot foldovers, Cranberry Pinwheels , made dough for Lemony Stripes. Dinner (from freezer) Meatballs, mashed potatoes, jar mushroom gravy, Red grapes.
Tues: BAKED Cardamom Biscotti, Lemony Stripes. lunches OUT Dinner - Clean out fridge leftovers.
Wed: BAKED from One-Dough cookbook Graham washboards, Crispy Rice shortbread. Dinner (from freezer) Chicken stuffing casserole, green beans, cranberry sauce, spinach salad
Thurs: BAKED – Oatmeal Raisin cookies. Dinner- (from freezer) Fish strips, sweet potato puffs, green beans, red grapes
Fri: Filled boxes and MAILED COOKIES! Dinner - Tortellini from freezer, Mornay sauce. Broccoli. Red grapes.
Sat: Taco-seasoned chicken, rice, corn and black bean hotdish. Tortilla chips, avocado slices.
Sun (today): dinner / supper (may swap) - Shrimp and grits / Mushroom Swiss burger, tater tots
BAKE for us – Dorie’s egg white cookies, One Dough cookies, Chex mix
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I’m SO impressed.
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Some of the worst pain of my life was a canker sore from thrush. Deeply painful (and ya gotta eat). I hope your recovery is speedy. The mouthwash works wonders. Plain yogurt may also be helpful (try to hold it in your mouth if not too tart).
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Whew! I’m starting today, a day late.
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One of my favorite meals to bring is lemon chicken “Caesar” wraps. They can be eaten one-handed if necessary and the components store well separately. Just marinate and grill or pan-sear chicken breasts (olive oil, garlic, maybe a little lemon juice and zest and oregano). Let cool and slice into strips to be folded into shelf-stable warmed naan with chopped Romaine lettuce, cucumber, and grape tomatoes.
Send along a jar of homemade faux or real Caesar dressing. You can include croutons for those who might want to skip the flatbread.
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Thank you! Yogurt hadn’t occurred to me, but great idea.
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I don’t have Six Seasons - I borrowed the ebook from the library to see if it was worth buying, but I didn’t find a lot in there that I/we would make. 
but - is this reasonably accurate? http://www.pepperplate.com/sharedrecipe.aspx?id=354b7b34-c662-400b-89a2-8ee2b027b74d
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My friend uses leftover roast turkey for DIY shawarma-type wraps for her family. Could do the same kind of thing with your approach.
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Yes, absolutely! The only difference is that he uses a sub recipe for his farro. You toast it lightly in a little olive oil for a few minutes with a crushed clove of garlic and a bay leaf, then cook. I added too much water, so it probably watered down the extra flavor that this step gave the farro. And I skipped the ricotta. I think pretty much any nut would do here.
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Hi everyone, cooking for two adults and a teen in Boston - where it is unseasonably warm (mid-50s) but pouring. Win some, lose some. At least I know where my rain boots are; I tripped over them last night.
DS’s school musical was this weekend - he did great, and we survived all four shows. His kindergarten teacher happened to be sitting in the row in front of us for yesterday afternoon’s show, so we caught up for a few minutes. She went out on maternity leave near the end of that school year, and that little girl is now 7.5yo. We have a few days of no theater, but auditions for the winter show are this week. Bring it on!
Sun: Cornish pasties (carrots instead of rutabaga), baked sweet potatoes, salad
Mon: one-pot mac and cheese (on the Jovial elbows box - hope it works!), breaded chicken breasts, green beans
Tues: the pork tacos and refried beans I didn’t make last week because I forgot I’d planned them for my late FIL’s birthday, aka annual Olive Garden dinner. So the pork stayed in the freezer, we got takeout, and I ate leftovers (yay! Legit reason not to eat OG ‘food’!)
Weds: work holiday outing - apparently it’s a cooking challenge thingy, where we prepare our meal in some sort of contest format. I’m excited to cook but nervous about eating even though “dietary restrictions will be accommodated” - not sure that covers gluten well enough. Worst case scenario, I help cook and then drink wine.
Thurs: vegetable/bean enchiladas (NYT)
Fri: tbd as always but I might finally get to make some latkes.
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Thanks! I’ve used buckwheat in place of farro for other salads (including the SK Keepers recipe with roasted/dried tomatoes) and I think it’s reasonably close - brown rice might work too.
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I think as long as it has that slight chew, you’ll be golden!
Also, great weekly post. I laughed.
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Finals week! TJs and my freezer to the rescue. 
For two adults in San Diego:
Breakfasts: I picked up a loaf of chocolate bread from a favorite bakery to make toast for a few days. Also having a donut craving, so who knows?!?
S: takeout
Su: (tonight) TJ’s turkey meatballs in red sauce, scooped up with garlic bread.
M: Breakfast croissants - purchased croissants with egg, spinach, sausage, and cheese
T: TJ’s pumpkin gnocchi tossed with TJ’s chicken Italian sausage and peas in a light cream sauce
W: Shrimp stir-fry (cabbage, carrots, onions, peppers) with TJ’s squiggly noodles - seafood
Th: Lentil soup - vegetarian/soup
F: Tostadas with leftover taco filling from freezer, beans, cheese, guacamole and salsa
Have a good week!
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Because life, none of the planned meals happened. (I got hit by the crud again and partner was battling it, too.) What I kind of remember is dinners of Cream of Wheat, scrambled eggs, applesauce … . Then partner ordered Chinese and had that while I had … other things?
Started to get back on track middle of last week. Decided to begin some holiday baking, starting with spiced nuts. Was munching on a few and felt a sharp pain in a molar. That subsided.
Went on to make a pot of split pea soup and some cornbread, mixed up a couple batches of cookie dough with the intent of baking on Saturday.
But woke with a massively swollen jaw and nasty ache around the molar. Got into an emergency dentist and left that appointment minus a molar, plus a bone graft, and a drained abscess packed with antibiotics.
Oh well, new week in a few hours and I’ll be cooking in a day or two. 
(As a bonus, I still have a lot of the ingredients from the earlier weekly meal plan, so can cook from that!)
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