Where did February go? Every year, the Practical Cook asks the same question, but this February seemed especially brief. As I type this out with windows wide open and birds chirping, spring is in the air. Now, let’s get down to business. Another busy week ahead for team Practical Cook, and very open-ended in terms of specifics. (Blame the lateness of the hour for that, Gentle Readers, because on the rare occasions when the Practical Cook can sleep in, she does.)
Here’s what’s on the menu:
And it translates to:
Sunday: Refrigerator Surprise
Which means the Practical Cook has plans and won’t be making dinner, but will leave plans for the serving of the leftovers. Ideas include egg sandwiches, salad with leftovers (fried rice, in this case), or frozen pizza in a pinch.
Monday: One-Skillet Meal featuring Sausage, Tomatoes, Greens, and Gnocchi (recipe forthcoming)
Tuesday: Breakfast for Dinner
The Practical Cook has local Grits (CSA) that are burning a proverbial hole in her freezer)
Wednesday: Pasta Bake or Homemade Pizza
Thursday: Steak and Potatoes and Green Veg
Friday: Salmon Cakes with Vegetable (Cook’s Choice)
Saturday: Dine Out
There is an art to dining out, too. Just this week, the Practical Cook managed to try almost everything on a menu with the help of a friend. More on making meals out work for you in upcoming posts.
Clearly, the Practical Cook is doing more spring cleaning. You can see from the limited grocery lists that the current focus is on eating down the inventory.
Tomorrow, the conclusion of One Ingredient, Three Ways with the Pork Noodle Soup recipe (with a bonus vegetarian Punt! option).
As always, keep the questions rolling in. Just this week, the Practical Cook fielded her first ever text message “Can this supper be saved?” while shopping. Details and the happy results coming soon.