I’m really bad at catching details this week. 
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My aunt’s easy peasy one is my baseline, but I should expand my repertoire.
I’m still resting my tummy so I can indulge in the Navjote feast tomorrow!
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I’ve done similar many times!
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It’s not crazy early, but it is early. I think this is due to the fact we raised the beds late in the fall. That required digging them up and replanting. We weren’t sure what to expect, just hoped we hadn’t killed them. They started crawling to the surface early. I’m assuming they know what they’re doing, and am trying not to disturb them ahead of the usual harvest time, which for us typically starts in February. Fingers crossed!
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Hi, all! Cooking for 2 in Chattanooga, where we’re awaiting that polar vortex with some dread. I may need to do some extra baking to turn the oven on!
Breakfast: The plum cinnamon muffins I didn’t get to a couple weeks ago
Saturday, January 18: Having a crowd over for potluck dinner; I’m making a pot of beef and a pot of veggie chili and a Claudia Fleming chocolate-caramel tart I found in a back issue of Bon Appétit
Sunday: Rice noodle bowls with ground pork and cucumber
Monday: Leftovers
Tuesday: Baked potatoes with kimchi and/or ginger-scallion sauce from Family
Wednesday-Thursday: TBD
Friday: Potato, spinach, and pea curry; rice
Hope you all stay warm and cozy this week. Happy cooking!
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Hi everyone, I hope you’re warm and cozy and enjoying the weekend. I’m on my own again; LLD has gone to Montreal to see a couple of Canadiens games with friends. It has been a very cold week, and a winter storm is forecast for the coming week. This is fairly unusual for us, and not great timing. I am supposed to be driving to Florida early Thursday for a day on my own in St. Augustine and then further south for a cousin’s wedding. Hoping for the best. I will be ok if I can’t make it (although I’m guessing I won’t get my money back from the place in St. A.). It is looking like this will be another time with LLD away that I don’t get to take myself out to dinner because I don’t want to deal with the cold. That’s ok too - it’s fun to cuddle up with Lady Berkeley and watch tv or read. Here’s what we ate:
Mon: pasta with bacon (turkey) and cabbage (recipetin eats). I liked this, but think I prefer a similar Melissa Clark recipe with Brussels sprouts and a little rosemary.
Tues: leftover Turkish chicken stew over polenta. So fun being able to just heat something up!
Wed: larb, rice, roasted green beans
Thurs: carry out, Mexican
Fri: sardine toasts with tomato and sweet onion (NYT). I really love this easy dinner
Sat: some sort of toast or sandwich. I have mozzarella or havarti; soyrizo, egg, sliced turkey, or anchovy as protein, and arugula, asparagus, cabbage, and tomato as vegetables. Right now melty mozzarella with anchovies and asparagus sounds pretty good. We’ll see.
Sun: baked potato and salad
Hope everyone has a warm, happy, delicious week!
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Comfort food is called for this week, friends. Comfort food.
For two adults in San Diego:
Breakfasts: Didn’t bake scones last week, so I’ll probably do so this week.
S: (tonight) Takeout - Satisfied a craving for fettuccine Alfredo. I make it at home sometimes, but with a much lighter hand. Needed an indulgent version.
Su: Tri-tip, mashed potatoes, and green beans, with garlic bread.
M: White pizza with pepperoni, salad on the side.
T: Sloppy joes (made with ground turkey), fruit on the side.
W: Eggs scrambled with cheese and spinach, hash browns - vegetarian.
Th: Lasagna soup, using up leftover sloppy joes filling - soup
F: Crab cake (purchased) sandwiches , fruit on the side - seafood
Take care of yourselves!
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Trying to thread the needle of cozy yet also not crazy-heavy meals these next few weeks. DH is cutting back, especially on carbs but all over. I have resolved to stop making desserts before my pants stop buttoning. Meanwhile our 7.5 year old is growing like a weed and outgrowing pants what feels like weekly. A balancing act…
Here’s my list for the next couple of weeks in Asheville, with a few carryovers from last time. We’re going to be out of town Monday night (expecting bad takeout or food-court meals while at Great Wold Lodge with friends).
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Good luck at Great Wolf Lodge! We went to the one in MA several years ago and I was pleasantly surprised by the food - it was not gourmet by any stretch of the imagination, but well executed basics.
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Actuals for Jan 13 week, cooking for 2 in icy-cold MN, after a vacation week in mostly cold, rainy and very windy South Padre Island. The SpaceX rocket launch (we’d travelled in hopes of viewing live) was delayed a week so we got to watch it Thursday from comfy, warm, living room chairs. AWESOME parallel parking and “chopsticks” catch of a skyscraper-sized booster.
Mon: Tortellini/sausage/frozen spinach one pot soup, w cream. (Julia Pacheco recipe) Breadsticks
Tues: Salmon, (commercial) rice with sweet potato & cranberries, frozen Normandy vegetables
Wed: luncheon OUT - Italian buffet, dinner - shredded chicken, with bow ties Alfredo (luncheon leftovers), breadsticks, Normandy vegetables, sliced fresh orange.
Thurs: main meal at noon - chicken meatloaf (meat dept prepared, take/bake) , mashed potatoes, shredded apple/carrots/craisin salad on bed of fresh spinach.
Fri: Easy oven beef teriyaki over brown rice, frozen Asian veggies mix. Fresh mango slices.
Sat: lasagna from freezer, green beans almandine, garlic/parm bread knots (commercial frozen).
Sun: (today): reheated Teriyaki beef & rice, tossed salad w tomatoes & French dressing, red grapes.
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Hi, all. Still feeding 3 in the Boston burbs where menu planning feels a little less drudge-y this week, though I can’t put my finger on why.
Sun (today): I was supposed to meet a friend for dinner, but the weather forecast looks icky so we’ll reschedule for the next time she’s in town. Guys already ordered takeout so I will either eat some of the French onion noodle soup I’m making (supposedly for lunches) or scrounge (so much cheese in the fridge!) or both. I also made another batch of the NYT sesame ginger granola.
Mon: football day. Otherwise, the TV will stay off. Buffalo wings, fries, carrots/celery/ranch. Go Buckeyes!
Tues: crazy long day at work but at least I get sushi for lunch! Dinner will be Santa Fe chicken and something green on the side.
Weds: spaghetti pie, something green
Thurs: pork/black bean chili - a recipe I clipped from the newspaper so long ago that I don’t remember which paper (where we lived)! It’s supposed to have masa dumplings but I’ll skip that for my anti-dumpling teen and serve with tortilla chips.
Fri: tbd. It’s the last day of the quarter and DS seems to think the scheduled “make-up day” means attendance is optional. I call BS on that so his plans to try to go skiing with friends may or may not happen.
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Tonight.(Wed) , I’m making Prime rib and Yorkshire pudding, spinach, Waldorf salad
Thu: leftovers
Friday: probably salmon
Saturday: it’s Burns Night. I started cooking Scottish food for Burns Night in 2020. I won’t be home, so I might do a Scottish prep of salmon Friday.
Some new ideas for Burns Night
https://www.scotsman.com/lifestyle/food-and-drink/6-delicious-burns-night-recipes-with-a-modern-twist-including-cranachan-souffle-4951421
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What a feast!
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Greetings, People.
Cooking for two adults in the PNW.
FRI: Patty melt on rye (with a nod to @PedroPero). Iberian ham potato chips. Salad greens.
SAT: Soup of some sort (trying to eat soup once a week for the near term). Focaccia.
SUN: Tuna melt on rye. Salad.
MON: Pan pizza from the freezer. Caesar salad.
TUE: Mexican-style baked chicken breasts. Sides TBD.
WED: Beef stew (special request) with veg. Egg noodles.
THUR: Mark Bittman’s butter-roasted salmon. Caesar salad.
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Hello from another chilly day in Ottawa but the sun is out. I hope to get a little walking in while I am out and about on Sunday. Our winter festival Winterlude starts next week and I always enjoy taking in some events. I will have to check out their social media pages to see what activities are on and take it from there. The ice sculptures are always a hit and one of the local skating clubs puts on a show at the skating rink at city hall so I hope to take those in. In the meantime, this is my menu for this week:
Today: Leftover Korean fried chicken from last week. I bought an awful lot of chicken so I packaged up the leftovers and put them in the freezer. I just had my first serving of leftovers with the daikon radish they included in my order but I didn’t see it until I was putting up the chicken for the freezer. Tonight I will have a Greek salad.
Saturday: Fridge and freezer clean out day. I have been adding leftovers to the freezer and taking things out and not updating my list so I don’t remember what I have in there… Although I do know I have one serving of smoked salmon left from NYE 
so I will have it for dinner with a bagel and ricotta cheese. I will have some sliced tomato and cucumber on the side.
Sunday: I will be going out for brunch with one of my meetup groups so I will have a salad for dinner.
Monday: Leek and sundried tomato risotto.
Tuesday: Pork and green bean stirfry. I don’t have any ground pork left but I have ground turkey to finish up so I will use that.
Wednesday: Fried cabbage and noodles.
Thursday: Pasta with brussels sprouts and blue cheese. Sliced tomato and cucumber on the side.
Have a nice week everyone and I hope the folks in California are doing well. I think of you every day.
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Hi, all! Cooking for 2 in Chattanooga, where temperatures are finally coming above freezing, where they belong. January just got worse with layoffs in my company. I’m being asked to come back as a contractor, so it could be worse? More time for cooking, I suppose…
Breakfasts: Sweetened potato rolls from Jubilee
Saturday, January 25: Meatballs with lentils, broccoli slaw
Sunday: Black beans and rice with chicken, Brussels sprouts, clafoutis with frozen cherries and/or peaches
Monday: scrounge
Tuesday: Soba and shiitake, probably with added tofu (It’s a very Nigel Slater week). DH will probably not be pleased.
Wednesday-Thursday: scrounge
Friday: Potato and green bean gratin from Milk Street.
Hope everyone is keeping warm and safe. Happy cooking!
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Congrats re: (sort of…) keeping your job. 15 years ago I did that, accepting a temporary contract role. Just remember to increase your hourly rates to cover self-employed soc security taxes, health care, vacation, life insurance, etc. AND set your own hours… e.g., leave on-time so you can easily cook meals when you want to.
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I’m craving a patty melt, made by somebody else. 
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Cooking for 3 in southwestern Ontario.
It’s still cold here. It’s been between -6⁰ C (21 ⁰F) and -25⁰C ( -13⁰F) since Monday. It’s currently -8 ⁰C/ 17 ⁰F.
Tonight (Friday) , we will be having the 3rd and 4th of four Crabcakes that arrived via Goldbelly yesterday.
I think I’ll make cheese grits as the side.
Green salad
Cooked curly endive with olive oil and lemon juice
Fruit salad, enough for a few days
Brown sugar baked beans from scratch, omitting the bacon
https://www.foodnetwork.com/recipes/brown-sugar-baked-beans-3373383
Bread pudding made from last Sunday’s sourdough load
Saturday
Roast leg of lamb
Sides to be decided
Sunday
Roast chicken quarters and potatoes
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I’m sorry about the layoff and hope things work out OK in the new arrangement.
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