Actuals for the first week of May, cooking for 2 in MN. Where it’s finally warm enough to take walks without our parkas, garden chives are plentiful and my husbands daily hunt /dig for dandelions ensures our yard will never be the source of those for greens or wine. We joke that our “lawn” is actually a perfect example of urban plants biodiversity, but dandelions aren’t allowed.
Friday’s planned Cinco de Mayo sheet-pan fajitas got moved to Saturday; my husband’s friend needed an early morning medical-procedure driver & evening close help. Saturday, having prepped a double batch of veggies and both beef & chicken, I found the oven wasn’t heating so pivoted to use the countertop electric oven for the meat and a cast iron skillet for the veggies. Looking forward to lunches with the leftovers. A replacement igniter for the oven should arrive Monday. When we pulled out the manual to get the part number, we found we’d done this quite recently - in December 2020 - and made notes. A good thing since neither of us had any memory of it.
Mon: Turkey chili w sweet potato thickener, French bread. Linda Whit’s recipe from the April What’s for Dinner discussion
Tues: Mahi mahi, green beans, mac & cheese w/ cubed sweet potato
Wed: Turkey Chili over macaroni noodles, tossed salad
Thu: Crusted Cod (Costco), coconut rice (from freezer), peas, fruit salad
Fri: Solo dinners. Me - Schwans frozen beef tamales, salad, He- OUT Burger & fries
Sat: Sheet pan /skillet fajitas with toppings, guac. Dessert later – orange creamcicle ice cream, bakery lemon cookies
Sun (today): Salmon, mashed potatoes, vegetables Normandy
