For two adults in San Diego:
Breakfasts: A weekend of donuts, followed by weekdays of granola and fruit.
S: Takeout
Su: (tonight) Potstickers and veggies in broth - soup
M: TJs chicken tamale with salad
T: Eggs scrambled with Boursin and spinach, with hash browns - vegetarian
W: Italian sausage, onions, and peppers on garlic rolls
Th: Shrimp tacos - seafood
F: Pasta with red sauce, Italian sausage, and spinach
Take care of yourselves!
Hi everyone
The cold seems to have stuck, so it’s time to adjust wardrobe and mealplan both 
Challenging myself with some new ingredients to keep things interesting: pork sirloin, chrysanthemum leaves, and fresh bamboo shoots.
Making a soup or two for the week – curried carrot is in the pressure cooker now, and I have a craving for barley, so perhaps scotch broth. Though I realized that I am lacking beans in general in my planning of late, so maybe a simple Turkish lentil soup or dal to weave in through the week.
I baked a tiger cake for a dinner yesterday, and another small square pullman loaf, for toast and sandwiches. Have some baking for next weekend, maybe another tiger cake or the chocolate whiskey cake @LulusMom1 had posted about ages ago or another hot milk sponge cake sandwiched with jam or lemon curd.
Some ideas for the week:
– Thai grilled (roasted) pork sirloin + yu choy + quinoa / rice
– Lamb Rendang (using ready paste) + sauteed chrysanthemum leaves + quinoa / rice
– Fish pie (salmon, scallops, shrimp) + green beans or salad
– Roasted salmon with mustard and green chilli sauce + Turkish stewed green beans / fasulye + rice
– Roast chicken + (mini) Hasselback potato gratin + chrysanthemum Caesar salad
Wish you all a good week ahead!
Hi everybody, I hope you’re having a good weekend.
Sunday, I ended up treating myself to take-out kale salad and squash agnolotti tonight.
Monday, my DCs and I will have fresh linguine (sauce to be determined ) and cauliflower cheese.
Tuesday, well, Tuesday is often our Tuna day. I think it’ll be tuna cakes. Roasted squash and parsnips as sides. Hopefully, a soup.
Wednesday, roast chicken and roast potatoes. Maroulosalata .
Thursday, lamb souvlaki. Sides to be determined.
Friday, a chowder with cod and scallops, both from the freezer. I will tweak this corn and scallop chowder recipe.
Has your husband fully recovered? I hope so!
Almost! Thanks for checking in.
Greetings, people.
Ramping up for the big gobble-gobble. Turkey Day will be followed by an annual 2-day fundraiser for our local arts community and food bank. Between the kick-off of the holiday season and the fundraiser, it’s a weekend I look forward to all year long. There will be bonus points for having all our Christmas lights, trees, and decorations up (and functioning) by Turkey Day.
Making space in the freezer while cooking for two adults in the PNW:
FRI: Steak with scallion cous cous. Roasted carrots.
SAT: Halibut and shrimp chowder. Ciabatta rolls.
SUN: Grilled cheese and tomato-basil soup.
MON: Shrimp bisque and ciabatta sandwiches.
TUE: Fondue! This time with a homemade dip, with ham, apples, pickles, and something starchy (probably bread).
WED: Pan-pizza. Green salad.
THUR: Turkey-breast-and-Swiss-cheese sandwiches on cranberry-pecan bread. Convection-oven fries. Cider gravy for dunking. Carrot salad. Pickled green beans. Pickled blueberries. For dessert: pumpkin pots du crème (and most likely a chocolate cookie).
Wishing all who celebrate this week a Happy Thanksgiving, and to all the HO community a week of joyful and delicious eating! 
Hello friends from a soggy day in Ottawa. We had freezing rain in Ottawa last night so I woke up to a city covered in ice. It warmed up throughout the morning and it all melted so downtown Ottawa looks like one big puddle right now 
It even feels warm (to me) with the temperature hovering around 6 degrees Celsius/43 Fahrenheit. This morning I got the results of last month’s sleep test and apparently I slept a lot worse than I thought so I am going to have to wear a CPAP machine for a month and we will take it from there. Other than that I continue to keep myself busy. My menu plan for this week is as follows:
Today: My take out lunch is a salade nicoise from the gourmet food shop. I have no idea what they put in their salad dressings but they are very addictive. I really think they should bottle their dressings and sell them. I think an email suggestion to the store is in order. I will have another salad for dinner.
Saturday: I hope to take in a documentary film about Lillith Fair. I had planned on seeing a film last Saturday afternoon but freezing rain was predicted so I decided to stay at home. Hopefully the freezing rain is finished for now. I will have a cabbage noodle stirfry for dinner when I get home.
Sunday: I have a drawing class in the morning then over to the farmers market for lunch. I haven’t visited the Korean vendor yet and they have bibimbap. That vendor used to have a food truck near my office and I would often buy my Friday lunches from them but then the pandemic happened and most of our food trucks closed. They have a stall at the farmers market though so I can still get my bibimbap fix. I will have another salad for dinner.
Monday: I have a couple of basa fillets in the freezer so I will probably make a basa fillet en papillotte.
Tuesday: My watercolour class is tonight so I will be getting home late. I found one serving of peanut soupleft in the freezer recently so I will heat it up when I get home.
Wednesday: Peanut butter noodles with cucumber.
Thursday: spaghetti with marinara sauce, tomatoes and green beans in a vinaigrette.
Have a nice week everyone.
Hello fellow menu planners.
I’m continuing on with my soup kick over the next 9 days. I am also trying to use up various things in the fridge and freezer to make space in time for Xmas, and to have a fresh start in 2026.
Friday night:
Kapusniak / sauerkraut soup, using up some sauerkraut that is taking up space
Scottish salmon with maple and ginger (a change of plans from the Nova Scotian chowder I had planned to make. The salmon looked really good)
lettuce and tomato salad
roast parsnips
This Saturday:
leg of lamb with Ottlenghi’s shawarma seasoning
Armenian pilaf
This Sunday:
Dill pickle soup
Monday:
Roast chicken
Tuesday:
Tuna Casserole (or maybe this Tuna Mornay with miso)
Wednesday
takeout pizza with a Caesar Salad
Thursday
Turkey Schnitzel, lingonberry sauce, stuffing, corn pudding
Friday
cod or haddock
Next Saturday
Take-out to be determined
I hope everyone has a good week!
I forgot I was going to add the Cheesy Miso Tuna Mornay recipe link.
Hi, all! Cooking for 2 in Chattanooga (and for 16 in Sacramento when T-day rolls around :-))
Breakfast: Challah
Saturday, November 22: Loaded hash browns from Cook’s Country, potentially with hot dogs on the side. Maybe this kohlrabi dish on the side since they had kohlrabi at the farmer’s market and I’m a fan.
Sunday: Pork roast with marmalade-sherry glaze (from my ancient archives), mashed potato cakes from My French Table, cranberry-almond tart
Monday: TBD, maybe Chinese food near my Monday appointment
Tuesday: Blackened salmon, rice, cucumber salad for us and our cat sitters arriving from out of town.
Wednesday: Crossing fingers for smooth travel; probably pizza or something
Thursday: Spiced turkey, sourdough dressing, mashed potatoes, vegetarian and turkey gravy, cranberry sauce, roasted sweet potatoes, Brussels sprouts, rolls, my dad’s famous salad and pumpkin, sweet potato, pecan, and key lime pies. Lots of extended family packing into a small apartment, but it should be fun!
Friday: Leftovers-fest, which we always look forward to as much or more than the big day itself 
Have a good week and a lovely Turkey day if you’re celebrating. Happy cooking!
It all sounds great, and I love the T-day pie selection. The more the merrier. Lucky guests!
What a Thanksgiving feast!
What goes into your dad’s famous salad?
Happy Thanksgiving! I hope your travels on Wednesday go smoothly.
He takes a maximalist approach to a tossed green salad, adding all manner of fruits and vegetables (and plenty of avocados!). He’s been on salad duty for as long as I can remember
Still cooking for two w̶i̶l̶d̶ ̶&̶ ̶c̶r̶a̶z̶y̶ mildly annoyed middle-aged folks in the Pennsyltucky boonz.
As I’d rather brilliantly predicted in my last weekly planning post, we are indeed hosting a poker game tonight before most of our gang is leaving town to visit their parental units. Kinda glad we’re not going anywhere & can enjoy a quiet break without travel 
Today is the final home game (halle-f’n-lujah), which can make delivery tricky — but it’s an evening game, and the team has been pretty sucky, as evidenced by the sparsely populated tailgate lots. We’ll get fed somehow, no doubt.
Tomorrow is… well, you know what 
, BUT given how many spicy meals I made over the course of this last week, I might be up for something completely different (unless we feel like finishing last night’s stir-fry). Maybe mushroom pasta & a big-ass salad? Maybe the BISO chickie boobz that have been sitting in the freezer, desperately waiting to be roasted à la grecque? With those tender & delish green beans?
Monday could be an easy cheeborger & fries night with those fab brisket burgers from Wegner’s. Easy-peasy.
Tuesday we might have my recluse friend over for that fat halibut filet, likely simply roasted and served with a beurre blanc, garlicky spinach & extra-crispy kronchy potatoes.
Wednesday is Townie night at various bars downtown & we may just be lazy and go out.
Thursday — The Biggest Day In US Cooking Households. The good news for me is that I delegated most of the cooking to my wonderful PIC, who will not only make his fabulous youvetsi, but also Biscoff ice cream for dessert 
I’ll likely contribute my shaved fennel / pomegranate / Gorgonzola salad with walnut vinaigrette & possibly fasoulakia, and our two widowed friends are bringing apps — Greek-style deviled eggs & crab dip, respectively. So happy they’ll be spending Thanksgiving with us & won’t be all alone on what can be a difficult day! 
Friday is either leftovers or takeout sushi, since our favorite sushi place gets its deliveries on Thursdays.
Saturday could be another poker game hosted by NOT us 
Thazz all I got for now. Wishing my HOs a super-duper week with happy cooking, happy eatings, and happy, conflict-free gatherings with your loved ones!
Hi, all. As per usual, feeding three in the Boston burbs. Today was Big Cooking Day, and Today Me is tired, but Later Me will be very appreciative. (It’s looking like a busy week at work, trying to get things done before the holiday.) I’m also trying two new recipes this week - from the same new source - which is always a bit risky.
Sun: dinner is chicken enchiladas (homemade sauce) and refried black beans. Big Cooking included prepping 15 lbs of chicken breasts for the freezer (or immediate use), making the beef/vegetable filling for shepherd’s pie, and making shredded chicken for tonight and for the fancy nachos.
Mon: last week’s boneless buffalo wings were a hit, so I’m making them again (much less salt this time). Celery/carrots and chips on the side.
Tues: either shepherd’s pie (which I guess is cottage pie since it’s beef not lamb) or fancy chicken nachos
Weds: whichever we don’t have on Tues
Thurs: Thanksgiving! Lunch will be heavy appetizers, our new(ish) standard. Dinner, however, is brisket, pulled pork, and all the standard bbq sides. (I’m picking up takeout on Weds AM.) I think I’m going to make mac and cheese to go with, and we might make a pie, but… no turkey. We just did that 2 weeks ago when my family visited and none of us want turkey again.
Fri: all the leftovers
For two adults in San Diego:
Breakfasts: Starting off with pastries from a local bakery. Will I go back to granola? Will I bake? Will I hit up another bakery? TBD
S: Takeout: burritos
Su: (tonight) Feeling tired, so I didn’t go grocery shopping as planned. Throwing together blue box mac-n-cheese, with some deli turkey and peas.
M: Grilled cheese, tomato soup - vegetarian
T: Takeout: turkey pot pies from the place we’re picking up slices (caramel apple and chocolate pecan) for Thanksgiving dessert
W: Crab cakes on creamed spinach, garlic bread - seafood
Th: Laidback Thanksgiving meal for two (with lotsa leftovers): Honeybaked ham, creamed peas, dressing, gravy, cranberry sauce, rolls.
F: Leftovers!
Take care of yourselves! And for those cooking a big holiday meal this week, I wish you success!
Hello Everyone from the still mild Twin Cities of MN where we finally got all the Christmas lights up on the house (one strand was dead, couldn’t find matching, finally did then ran out of hookers to get them on the gutters) Getting ready for Thanksgiving and trying to have a plan so I can manage fridge space and all that jazz.
Most people call them hangers. When little one was born, big kiddo was upset when one aunt didn’t bring her a little gift. Aunt panicked and gave her the hangers from the baby outfits. Big kiddo (who was almost 4 at the time) said “Aunty M gave me hookers for my closet!”
Back to the foods. . . Actuals and plans for 2 adults and 2 growing girls and maybe weather pending 2 visiting grandparents in holiday prep mode and dealing with a nagging hip which makes sitting uncomforatable but thankfully standing is okay
Thurs 20: Big kiddo’s band concert and I had a skate board meeting. Cuban style pot roast with meat in the crock pot and rice in the rice cooker to eat in shifts when people were home and hungry.
Fri 21: Take out pizzas. I was having “a day” but I bought the bird. And rearranged the fridge enough to fit it in there
Sat 22: Breakfast for dinner after a 3 store run around looking to match the Christmas lights we have. Sheet pan French toast, sausage links, fruit
Sun 23L Tonight! Ravioli with store pesto, salads. Going to start thanksgiving prep with cranberry sauce
Mon 24: Big kiddo skates. We (finally) got a carpool to/from skating worked out with a neighborhood skater. Leftover cuban pot roast
Tues 25: Big kiddo has her drama class performance mid day (theater as an english elective) so I will watch that and then go pick up the rest of the foods and get serious prep going. Stock making, turkey prep, dressing prep. Maybe get the pies started. Thinking omelets and odds and ends for dinner
Weds 26: Not sure on this one. Thankfully no skating for the girls. Volunteered to do some evals at work if we get last minute admits (hospitals tend to discharge a lot of folks before holiday weekends) so I might be working late. See what happens as I won’t know if I’m working or not till that morning
Thurs 27: Turkey, gravy, dressing, mashed, green beans, cranberry sauce, pies. Wearing stretchy pants
Fri 28: Thinking a red sauce pasta type meal. Probably old school ground beef tacos for lunch if my parents are here
Sat 29: Turkey noodle soup for using up leftovers. Looks like it will be cold enough that the garage can double up as bonus fridge space!
Sun/Mon: Who knows!
Take care everyone! Happy cooking and eating and Thankful for this community!
