Lol - yes!
Fortunately, DH enjoys smoking fish. When I find that Columbia River Steelhead on sale, I’ll typically buy several filets and he’ll trim, brine and cold smoke them. He likes the belly flap best, and squirrels those parts away for himself. The rest I vac-pack and freeze, giving us a steady supply. 
Impressive! As Lulu would say: Queen!
@MunchkinRedux I may have asked this before, but would you be willing to share your scallion crepes recipe? TIA!
Happy to!
2 eggs
1 1/4 c. of milk (any kind, including non-dairy)
1 c. AP flour (120 g.)
2 T. unsalted butter, melted
1/4 t. Morton’s kosher salt (or equiv.)
1/4 to 1/3 c. chopped scallions
Whisk together the first 5 ingredients until smooth (I use a blender, but a hand mixer also works). Rest, chilled, one hour up to overnight. Just before making the crepes, give the batter a stir (it will have separated slightly), and fold in the chopped scallions.
Using a 1/4 c. measure to ladle out the batter, I’ll typically get 8 crepes per batch (10 if I skimp during portioning). Recipe can be multiplied ad infinum.
Thank you! Bookmarking.
You are welcome!
It’s finally the end of a very hot week and today the temperature has finally cooled down. I love walking but have been limiting my walks to and from work during the two days I’m in the office and a short 20 minute walk at lunch on the days that I’m home. If I were smart I would go for my walk before my work day when it is cool out but I can never get going fast enough in the morning to do so! 
I had intended to go to a symphony on Wednesday (it was a free event and no tickets were required) but I was on day 2 of a heat headache and a bit of an upset tummy due to the heat so I opted to stay at home in front of the air conditioner instead. I will try to take in the next one. Tomorrow I plan on going to a lecture at the library then brunch on Sunday with one of my meetup groups. My menus for a singleton in Ottawa, Canada this week look like this:
Today: Butter chicken prepared by a local catering company. I haven’t had any of their prepared meals lately and since I felt like something warm to eat today I decided to buy their butter chicken. It’s as tasty as ever but there were only two small pieces of chicken included in the dish and an awful lot of rice. I realize the cost of food is going up but I would rather spend a little more and get a decent sized portion of chicken. I will have a Greek salad for dinner.
Saturday: Chicken gyro salad.
Sunday: Brunch out. Corn, tomato, avocado salad for dinner.
Monday: Leftover neelagiri mushroom from a recent Indian dinner with my dinner club. There were tons of leftovers so I managed to score one serving of my favourite dish to take home. I will make rice to have on the side, veggies tbd.
Tuesday: Eatfest. Our company’s annual charitable campaign kicks off today and one of my colleagues is retiring today as well so we are having an afternoon get together for him. I will have a light lunch (small salad or veggies and dip) then we are invited to the lobby for tea and cake for the charitable campaign kickoff. Our retirement party starts an hour later and snacks will be provided. Assuming I am hungry by dinnertime I will have a salad of some sort or veggies and dip - whatever I don’t have at lunch.
Wednesday: pork fried rice with green beans. I think @MunchkinRedux posted this recipe recently and it looks good. Time to give it a try!
Thursday: spaghetti with marinara sauce, panzanella on the side.
Have a nice week everyone. I hope it’s not too hot where you are.
Cooking for 3 in southwestern Ontario.
This week:
last Saturday: takeout paella and tapas
last Sun: eggplant parm, leftovers
last Mon: roast beef and new potatoes
This past Tue: quail, chicken thighs , tomato pie sans crust
This past Wed: fast fry pork chops, one pot oyster mushroom spaetzle with gruyere and emmenthal, braised leeks, custard tarts
This past Thu: lamb souvlaki , tzatziki , stuffed vegetables, Swiss chard, roasted sweet potatoes. I make a ton of vegetables once or twice a week lately, to eat over the next 3 days at lunch and dinner. Purchased Jamocha Almond Fudge Cake
Fri: fish to be determined, probably halibut
Sat: steak for some, potato salad. I’m going out for dinner and I’m not sure where we are going yet.
Sun: probably take-out, to be determined
Mon: salmon cakes
Hi, all! Cooking for 2 in Chattanooga, where we are escaping the brutal heat for now, fingers crossed!
Breakfast: Milk bread
Saturday, September 9: Cachapas (corn fritters with cheese); sautéed zucchini
Sunday: Chicken fricassee, rice, grilled peach and mozzarella salad from Family (5 family members are going to try a cook-through of this Hetty McKinnon book), chocolate chiffon cake
Monday: Fridge clean out curry of some sort
Tuesday: Pizza and trivia
Wednesday: Pasta with ricotta and herbs (I may get ambitious and make my own ricotta)
Thursday: TBD
Friday: Sausage and peppers over a campfire; very excited to get back out camping!
Have a great week, and I hope things cool down soon for you East Coast people! Happy cooking!
After a summer with a dinner salad each week, we have amended the goal to salad or soup.
For two adults in San Diego:
Breakfasts: Purchased a loaf of challah at a good bakery to have as toasted with raspberry jam or Nutella. Looking forward to wanting to turn the oven on again!
S: (tonight) takeout - Red chile and bean burrito with guacamole
Su: Chicken and veggies curry over rice
M: Cheese pizzas on Boboli with salad - vegetarian
T: Chicken and (leftover) rice soup with carrots and peas - soup/salad
W: TJs lobster ravioli with garlicky buttery spinach - seafood
Th: TJs beef tamale with guacamole and beans
F: Probably churros at Disneyland or some similar indulgence. Spending Friday and Saturday there, just to get away from the world for awhile.
Have a good week!
Hi everyone, back from Switzerland which was beautiful but rained almost the whole time. Still had a great trip, just a wet one. Had a wonderful welcome back last Saturday, homemade pico de gallo with chips, guacamole, salsa. LLD knows I always come home wanting spicy food. But I also came home with a cold, which I have finally shaken off. Here is what we ate aside from the chip party:
Sun: too sick to go to our last Bulls game of the season, LLD went and brought home middle eastern food for me.
Mon: old school tacos, side of roasted sweet potatoes with cumin and lime
Tues: roasted sausages and cabbage with caraway over polenta. So homey, really hit the spot.
Wed: Asian salad with roasted chicken, rolls
Thurs: Mexican carry out
Friday: open faced egg salad sandwiches (bit of a fail, I’m sorry to say), sliced tomatoes
Sat: carry out pizza and salad
Sun: I’ll be making Vietnamese caramel salmon, rice, salad
I also baked my first no-knead bread in ages, and made pecan oat bars with berry jam. Family zoomed through the bread so I’ll likely make another this week.
Hope everyone is having a wonderful fall weekend!
Hi everyone. Cooking for two adults and a teen in the Boston burbs, where this week’s food-related win was a Saturday night grocery shop (instead of Sunday morning) - much quicker. Unfortunately the menu plan feels uninspired, and I suspect I’ll be tweaking it as we go. There aren’t enough vegetables featured.
Sun: leftover chicken enchiladas from last week, corn pancakes on the side
Mon: I’ll be at the Red Sox-Yankees game with some coworkers - a vendor invited us so we’re in the fancy box seats! Guys are making nachos and sulking that they weren’t invited.
Tues: chicken fried rice, egg rolls - I found frozen GF egg rolls at Wegmans last week, hope they crisp up in the oven!
Weds: fish tacos (breaded cod for them, unbreaded whatever I find in the freezer for me), baked sweet potatoes
Thurs: I have a late meeting (fortunately remote) so guys are cooking: I’ll marinate some chicken breasts and they’ll bake, cornbread, green beans.
Fri: was supposed to be pasta and meatballs but I just got invited to dinner with a friend, so… maybe pizza for them and I’ll push the pasta to next week?
Your week sounds really good to me! And I’m excited for you about the box seats!
I recall that during bread-shortages of COVID lockdowns you made a loaf or few weekly for LLD and Lulu. Good to read that you’re once again willing to bake those and that the family still appreciates it!
I did make it that often then, you have a great memory! I’m finally ready to do it again, and have more dough waiting for me today.
Actuals for the first week of September, cooking for 2 in MN and making freezer-breakfasts for 4 in WI as my niece & family get ready to welcome twins sometime in the next 3 weeks. Between weekend meals we sorted by size, washed and stored a ton of gifted baby clothes, size 0 - 24 months.
Mon - Thu lunches: Chicken Pasta salad w feta, tomato, spinach and bacon. Actual prep time 1 hour, actual servings at least 12 for a full recipe. sides – crackers, red grapes. Dinner - Crispy breaded pollock fish strips (Schwan’s/Yelloh) and sweet potato puffs (Amy’s), heated in the counter top oven. Salad (assembled by me). I appreciate all the commercial help with the meal
Tue: Pork tenderloin roast, Corn on the Cob, mashed potatoes, sliced apples
Wed: Truckadero beef stew with mushrooms and artichokes.. I topped mine with homemade biscuits using Toronto Jo’s Southern Buttermilk Biscuit recipe.
Thu: Repeats/reheats
Fri - Mon - I was in WI. We ate well, enjoying salads with veggies from their large garden and a pasta/meatballs/sauce meal gifted from friends, chicken added for a repeat of pasta & sauce and a shrimp stir-fry using Aldi’s stir fry veggies. On Sunday we made 22 egg/sausage/ English muffin breakfast sandwiches for the freezer. The 6-year-old was in charge of toasting the first dozen muffins, and my niece is making plans to get a 4-slice toaster for the expanded family. The eggs, some plain, some with diced orange/green bell peppers, baked as rounds in my “muffin tops” pans - just the right size for sandwiching with either turkey or pork fully-cooked frozen sausage patties.
Congratulations and what a great aunt you are.
Ideas for the past week worked out pretty well.
Appetites and interest in food are generally back (for mom that is) so sprinkling some new things in with favorites for them to try before I head home.
Ideas for the coming week:
Baking plan for the week:
Pizza bases (Roberta’s dough / Bittman method)
Citrus cake of some sort
Banana bread (or freeze the overripe bananas)
What we ate over the past week (most from the list, few things off plan)
Greetings, People.
Our house guests have departed after a surprisingly pleasant visit, and I’m on track for an easy week in the cooking department. Heavy on the tomatoes over here, as so many are literally falling off the vine in the garden.
Feeding two adults in the PNW.
FRI: Pan pizza. Chopped garden salad.
SAT: BEO making smash burgers on the grill. Something salad-ish.
SUN: Caprese BLT’s on baguette.
MON: Leftover 15 Bean Soup from the freezer.
TUE: Fish burgers (salmon or halibut). Slaw.
WED: ATK Baked Ziti (with thanks to @mts for the link). Roasted sausages.
THUR: Would-you-call-this-sopa-de-fideos-or-tortilla-soup? (Hybrid).
