Gentle Readers, it is a reminder of another time, typing the date out for this week’s post. My thoughts are in NYC today, where I was living 10 years ago. Back to topic, here’s the plan for this week. The food is heavier, my vegetable supply is still outpacing my ability to shovel it into people (thinking “dinner party” here, raise your hand if you’re hungry and like veggies), and I really and truly want fall to be here.
Weekly Menus for This Week:
Four-Square Grocery List:
CSA from Brinkley Farms:
2 delicata squash
1 bunch baby sweet white turnips
2 lbs red tomatoes
1 butternut squash
Which Translates To:
Sunday: Pizza and Salad
Let’s just call this pre-Punting shall we? I have a brutal Monday, and work I should be doing right now.
Monday: Sausage Burger
This is coming out of the test kitchen, part of Fig Week. I shall say no more.
Tuesday: Field Research
My list of places to review is growing at such a pace that this is necessary. (I’m in marketing, people, that’s called a “business case for eating out.”)
Wednesday: Steak and Greens
Arugula salad with goat cheese and a steak, probably some sweet potato fries. If you agree to eat fried okra with it, I’ll invite you over.
Thursday: Salmon Cakes
With TPC Jrs back in school, we must focus on brain growth.
Friday: Chicken Surprise/Leftovers
Let’s just see how the week goes.
Saturday: Dine Out!
If you’re not on Twitter following Food Trucks, I challenge you to do so in an effort to support one this coming Saturday. It’s like tailgating, with no effort on your part. If you’re not sure where to look, check out Yelp.com’s Food Truck/Food Stand category for your town.
Do you have a recipe/dish you make every week? Post a comment below. Tabula rasa people, open space, just waiting. I hear you lurking.
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Up tomorrow, it’s a virtual dinner party with a Surprise Cookbook Review and Pecan Rum Cake with Figs Recipe!