This is the most pitiful weekly menu I’ve ever produced, gentle readers. Apologies. There is so much punting going on that it’s hard to keep track of what the original intent actually was. However, we’re continuing to eat down the reserves in the freezer, loving the plentiful farm-fresh eggs from the farmer’s market, and spending a lot of time outside. A week of chaos is but a drop in the bucket of a food life.
For anyone raising a junior foodie, you know you’ve created a monster when you ask them if they’d prefer a flat cake, or one that’s square and stacked or round and stacked, and they answer, I’d like a tiered one like my piñata. Great. Let’s see how that turns out.
Here’s what’s on tap:
Which translates into:
Sunday: Birthday Party Pizza, Cake and Ice Cream
Risk of getting anyone to eat a vegetable that not inside a cake: slim
Monday: Breakfast for Dinner, featuring leftover Irish Brown Bread Toast
Shout-out to Brinkley Farms for the grits and eggs!
Tuesday: Smoked Polish Sausage (CSA) with Kale and Perogies
The Practical Cook and her junior sous chefs fell for the marketing ploy of free samples. This Sausage, also from Brinkley, was transcendent.
Wednesday: Frozen pizza and salad
Purple rain, purple rain. That’s right, the Practical Cook is going to see Prince, so it’s every diner for themselves on this night.
Either a sopa seca/layered dish or black bean and sweet potato burritos
Friday: Family Dine Out/Girls Night?
Will it be Indian, Italian, Thai, or Mexican? Tune in to find out.
Saturday: Spring Break!
For anyone out there cooking the bounty of spring, what are you making these days?
Time to hang a piñata from a tree and whip up a batch of cream cheese frosting. Look for the Irish Brown Bread recipe this week, along with an ode to cereal and much much more. (Still deciding what tomorrow’s post will be, so you’ll have to tune in to find out.)
Send in your weekly menus to practicalcook at gmail dot com.