Hi everyone! Rounding into the end of week 2 of summer break from school. BF is back from his Texas business trip and the contractors still have not quite managed to finish everything in the scope of work for the master bathroom On the upside, I have managed to get some house tidying done and took a two hour video conference with my building principal today about odds and ends. I also got some financial stuff (bill payments and health care stuff) sorted out for my mom, so all and all it’s been a pretty productive week. I even managed to use the exercise bike a few times!
Here are the actuals for 2 adults and 1 cat located just outside of Boston:
Fri. (7/1) - Platter of munchies in front of the TV to celebrate BF’s return: burrata, tomato, basil, hot pickled cherry peppers, salami, rosemary bread
Sat. (7/2) - Acapulco style shrimp cocktail with tortilla chips (more grazing in front of the TV)
Sun. (7/3) - Pimiento cheese and crackers (we’re developing a theme here)
Mon. (7/4) - Nueske’s cheddar bratwursts on rolls with onions and hot cherry peppers
Tues. (7/5) - Wed. (7/6) - The brats came in a package of 5 so the leftover one got cut up and added to a quarter batch of Chrissy Teigen’s mac and cheese with garlic cheese breadcrumbs. Oh how I love this recipe! Despite it being a quarter batch, there were definitely more than 2 servings, so the meal was repeated Wednesday. I also made a batch of collard greens that I braised with confit duck legs from the freezer and a couple toasted morita chiles. For an improvised dish, I was really pleased with it and will make it again at some point (after I confit some more duck!).
Thurs. (7/7) - Tried another recipe from At Home In The Kitchen by David Kinch, Trout with Fennel and Grapefruit. BF was dubious but was trusting based on the savory success of the previously made strawberry chutney. This one pan meal was a success as well, the grapefruit, fennel, and thyme turning into a kind of relish that complimented the fish nicely. We had it with angel hair pasta that I tossed with grapefruit zest, Calabrian chiles, and fennel fronds (and olive oil!).
Fri. (7/8) - Here is where the week begins to run into a kink. The contractor said that his staff would be coming by on Saturday to finish up. Well, one of them just showed up to deal with some repairs that were on the punch list. It involves kitchen access. No idea how long he will be here. Sigh. So, what is planned is Twice-Cooked Pork With Leeks And Peppers from The Woks of Life. Whether it will actually happen or become a delivery night remains to be seen.
I wish you all a week of happy cooking!