Where does the time go? The heat indicates August around the bend, but The Practical Cook is still shocked. Lots going on here, including a major reorganization of TPC’s kitchen, details on that one to come. For now, let’s roll up our sleeves and prepare for the week ahead, which includes camp and swim lessons here. Camp means packing a lunch, and the lists reflect the need for simplicity, leftovers, and portable food.
Here are the Weekly Menus:
Four-Square Grocery List:
CSA List from Brinkley Farms:
1 bag regular basil
4 poblano peppers
1lb bag shelled butterbeans
2 lbs cucumbers
And here’s what it means (sidenote, this blog is being punctuated by near-constant adjudication of disputes between the Juniors, I suppose it IS summertime, sigh):
Sunday: Rotisserie Chicken and Veg
Punt! This needs to be easy, because we’re going to be in motion all day. Probably fried okra and something involving a squash.
Monday: Breakfast for Dinner
Brinkley Farms bacon awaits.
Tuesday: Dine Out!
What does one eat before watching Dolly Parton perform live and in person?
Wednesday: Farmer’s Market Surprise
I like a challenge, and this will be a good one. Will report in on the results.
Thursday: Pasta Toss
Not original, but pasta tossed with whatever is left. Probably zukes and tomatoes.
Easy and efficient!
Saturday: Dine Out
What are you cooking this week? Post a comment or Tweet away!
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Up next, The Brown Bag Lunch Upgrade.