Full-on summer in our neck of the woods. Things are moving at a leisurely pace this year (not always the case), and life is good with plenty of time to enjoy it.
MON: Panko-crusted halibut – either tacos or fish-wich. Veg TBD.
TUE: Chicken-zucchini patties – either meatballs or burgers. Veg TBD.
WED: Leftover Kiymali Ispanak with lamb. Yogurt sauce. Green beans. Pita.
THUR: Pizza. Salad.
10 Likes
Harters
(John Hartley - a culinary patriot eating & cooking in Northwest England)
10
Yes, it should be summer in northwest England. Which, of course, means we should be having weather as warm as it gets on this small, cold damp island. And last month was the overall hottest June ever recorded. But, for the last couple of mornings, the heating system has clicked on and it’s been very wet. So, no steer from the weather as to what to cook. So, I’m going with what I find easy as I am in charge of the kitchen until chef is fully recovered from her surgery yesterday
Thursday - gammon steaks with a mustard/honey/orange sauce, croquette spuds, steamed cabbage. Cheese for “afters”.
Friday - savoury ducks (moved from last list), spuds, veg, onion gravy. Note to foreigners - savoury ducks do not have duck in them. Made from pork offal, these are known as faggots elsewhere in the country (stop giggling at the back).
Saturday - Lemon sole goujons & tartare sauce. Chicken & butternut squash pie (not an actual pie - more a stew with slices of crisped ciabatta as a topping). Green veg. Soft fruit and ice cream
Sunday - Roast tomato tart. Salad
Monday - Pork meatballs & pasta
Tuesday - Courgette, broad bean and mint pilaf (Nigel Slater recipe)
Actuals for July 3 week, cooking for 2 in MN. Where we’re having chilly 60 F mornings and moderate (for summer…) daytime temps while headlines blare about “warmest worldwide days ever”. YMMV. I baked muffins 2 days in a row and oven-roasted main dishes twice. Not shown are lunches using up previously frozen commercial and homemade mains.
Mon: Tossed (bag) salad with added cherry tomatoes & cucumber, Greek-seasoned skillet chicken, naan bread
Tues: Mushroom Swiss burgers, deli Potato salad, coleslaw, tossed salad
BAKED Morning Glory muffins
Wed lunch/Thurs dinner: Pork chop with Margaritaville burger seasoning, zucchini/feta baked bundtlet, sliced orange. Wed side - Farro/haloumi/zucchini/apricot casserole, Thurs side - mashed potatoes
BAKED Rhubarb orange pecan muffins
Thurs lunch/Fri Dinner: Oven beef stew w carrots, potatoes, green beans. Breads.
Sat & reheat Sun: Oven BBQ Country style ribs w onion, Corn on the cob, Fresh peaches w/ vanilla ice cream
Hi everyone! I took Lulu to the airport early this morning, and LLD is visiting his mother, so I’m ready for a week of fun with the dog as company. I’m almost finished with The Bear, considering Queen Charlotte as my next “I get to watch whatever I want” series, but open to suggestions if you’ve got them. Here’s what we ate this week:
Sun: LLD made tuna tacos with guacamole and homemade pico. Delicious.
Mon: sausage vindaloo with potatoes and greens, basmati
Tues: chicken fricassee with mushrooms and leeks, French rolls
Wed: Canadian-born LLD decided I hadn’t done the holiday right (he was correct) so he made burgers (mine Impossible), tater tots, and salad
Thurs: LLD flew out, so we started Beanapalooza with black bean tacos with feta and cabbage. Lulu had a friend to dinner, which was fun
Fri: burrito bowl for me, burrito for Lulu
Sat: rice and chickpeas with tahini sauce and dill
Hi, everyone. Feeding three in the Boston burbs. The big event this week is that as of Tuesday, I will be the mom of a teenager! Yikes! I am NOT emotionally ready for this…
Sun: fried grouper, corn on the cob, green beans
Mon: chicken burgers - I was thinking of Buffalo-ing them but haven’t really thought through this (hot sauce and Jack cheese?), carrots/celery, chips. I have GF burger buns proofing as we speak - fingers crossed they turn out okay!
Tues: out for the big 1-3 (probably for barbecue)
Weds: Greek-ish chicken, tomato/feta salad (basically, chicken souvlaki minus the pita and tzatziki…)
Thurs: IP mac and cheese, peas for them / zucchini for me
Still cooking for 3 to 4, including one recuperating, vegetarian senior.
Actuals still varied quite a bit from plan based on interest / appetite:
Pizza using Roberta’s dough recipe (but only AP) and the pan-fried technique
Quesadillas with leftover roast chicken, cabbage and carrot slaw dressed with chipotle mayo, and pico, plus a side of Mexi-rice
Yakisoba-ish, Taco bell delivery (yep), plus homemade chapati quesadillas for mom stuffed with potato, paneer, and a bit of melty cheese, with a side of guac
Cooking in foggy mid-coast Maine, usually for one but have sister, BIL and nephew staying for a few days.
Sunday: they had a long travel day. I had chef’s salads more or less ready: romaine, radishes, salad turnips, red and gold cherry tomatoes, sugar snap peas, ham, salami, cheese. Homemade buttermilk dill ranch dressing. Bakery baguette. Farm-bought strawberry rhubarb pie.
Monday: nephew and I made a double batch of SK Everyday Meatballs, making our own fresh breadcrumbs and using a 50-50 mix of bison and butcher-made Italian sausage. Excellent meatballs! We also made SK Perfect Garlic Bread, which I didn’t think was perfect but very good. Planned salad didn’t happen because meatballs + sauce + garlic bread took all afternoon. But we had fun!!
Tuesday and Wednesday: fish store opens for the week today so the next couple of days will be based on what looks best. If haddock, quick fish Vera Cruz style or NYT crispy fillets with tartar sauce, if swordfish, grilled or pan-roasted with tapenade butter, if halibut, Ina’s mustard roasted fish. Gorgeous farm green beans, baby carrots, baby cukes, new potatoes both red and yellow, and baby broccoli available for sides. Maybe tzatziki potato salad….
Thursday back to solo, either leftovers or something from the FM that morning.
This thread tends to get conversational beyond the topic — like WFD — because it’s frequented by largely the same group over time (with some additions and subtractions) so there is continuity / familiarity, so it often doesn’t make sense to carry the conversation elsewhere because the same people you’re trying to ask or chat with aren’t on the other thread.
(Which is why I shared a link to the other thread but still answered LLM’s question here.)
4 Likes
Harters
(John Hartley - a culinary patriot eating & cooking in Northwest England)
41
Yes, I appreciate that and enjoy that. Which is why I’d rather my comments were deleted rather than being hived off to, say, the “what have you been watching” thread which I have marked never to appear updated for me.
Same for me, Harters. I don’t participate in WMP with posting menu plans because of my particular family cooking situation. However, I do love participating with comments and questions about the menus and recipes, and being part of building and maintaining a community. So I, too, would prefer for my watching comments be deleted than transferred to another thread that I will most likely not even notice.
And same for me, LLM, I “kind of know” so many of the people who post on WMP that their comments about meals, recipes, and … what to watch when you are cooking for one…are part of cooking community building and have a particular resonance when suggestions are made.
