I am only at home for one full week each month (due to work), so on those weeks, I’m super psyched to cook for my family and relieve them from the takeout my poor overworked husband relies on. This week dinners (no pix sorry!):
Grilled! beef burgers with grilled garden asparagus (first crop of year) and watermelon/mint/chive salad (s,p, & evoo). Herbs also from the garden.
Kielbasa sliced and warmed with sauteed onions and sauerkraut, roasted potatoes, mustards on the side.
Couscous made w/very flavorful homemade chicken stock, topped with various veg (potato, carrot, celery, zukes, garbanzos) cooked in same stock, topped with chopped mint/chives/parsley from garden and evoo.
Lamb “gyro” meat w/pitas and greek salad.
Savory claufouti w/onions, mushrooms, and potatoes.
Fried chicken sort of cobb salad (we add roast beets and sweet pickle chips).
We try and mix up the meat dinners with the veg dinners, to be a little planet friendly.
Last night was leftover soup since it was still cold and rainy…
simple salad thing tonight with the last orange I’m going to buy, they’re not good lately and only half of this cara cara was worth eating as is (the rest went in my juicer). A few handfuls of crunchy black edamame and pretzel fish a la carte not pictured
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Followed by half a loaded pastrami sandwich (slightly toasted), kir royales from the other half of the champagne bottle, and the black & white cookie that came with the sandwich for dessert.
A job is a job
I actually love to cook, but not for one. So I go a little nuts when I’m home, and when I’m by myself at the apartment, it’s almost always some kind of pasta or ravioli that’s bought at the store. Just boil water. Lest you think the schedule is awful, I am home every Fri, Sat, and Sun also…
I love quiche, but really don’t know how to make it. And unless the crust is exceptional (very few places imo), for me I just sort of ignore it and eat the egg middle. So clafoutis seemed like a natural vehicle to go savory, since I already was frequently making it sweet and with fruit for weekend breakfasts.
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Harters
(John Hartley - a culinary patriot eating & cooking in Northwest England)
334
We’re getting the tram into the city centre for dinner this evening.
By the by, I’ve just ordered Slater’s new book “Greenfeast - spring, summer”. There will be another volume later in the year for the other two seasons. As suggested by the title, recipes are seasonal and entirely vegetarian.
Ah, that’s good you’re home a few days a week too. I actually had a similar schedule for a few months, home fri-sun, but no week off. Somehow i got used to it…
Mrs. P made a deconstructed chicken taco with pulled chicken, fresh garlic, hoisin sauce, red and green onions, homemade guacamole, jalapeño cream cheese with chipotle powder, chopped mini peppers, arugula, English cucumbers, radishes, smoked beets, and blue corn tortilla chips
Someone put a bag of pears on the kitchen counter at work, so I grabbed one to use with dinner tonight.
A b/s chickie boobie seasoned with s/p and dried thyme, and pan-seared in butter and olive oil. Chopped shallots added for all of about 15 seconds before pouring in some wine. Covered and let simmer until mostly reduced, adding peeled slices of pear near the end, finishing with a Tbsp of heavy cream.