Gentle Readers, The Practical Cook is once more heading out and about, but not before some serious kitchen strategery. You see, this week is the most special of weeks, when the youngest of The Practical Cooks Junior dons the mantle of snack leadership for her class. It is sponsored by the letter “B,” adding to the challenge.
Never fear, the team met and has a gameplan. Because my business travel spans a longer time than usual, I will be leveraging the mad kitchen skills of The Practical Cook’s Mom. Be looking for words of wisdom from her in next week’s weekly menu.
Down to business. This week’s menu:
Four-Square Grocery List (with Bonus Snack Menu):
CSA from Brinkley Farms (the last of the Summer/Fall Session, check out their Winter CSA!):
2 pks ground pork (the test kitchen is busy with soup and some Chinese dishes!)
2 delicata squash
2 white baby boos (the Juniors refer to this as “the pumpkin project”)
Which translates into:
Sunday: Fish and Veg
Monday: Chinese Eggplant with Filet Beans
Tuesday: Breakfast for Supper
Wednesday: Sausage, Greens, and Pierogies
Thursday: Soup and Sammies
Friday: Freezer Surprise
Saturday: Dine Out (in San Francisco)
Snack Menu Bonus:
Monday: Blueberry Parfaits (with the letter “B” written in blueberries on the top, for the win)
Tuesday: Bagels and Cream Cheese (with grapes, probably)
Wednesday: TBD, the idea of alternative burritos was tabled (who wouldn’t like a snack burrito?)
Thursday: Bananas and Goldfish (I am not a Goldfish fan, but this isn’t my gig, outvoted by the youngest)
Friday: Blueberry Muffins or Banana Bread (with raisins on the side)
Any suggestions for B-Themed snacks? Now’s the time to share them. Post a comment or Tweet!
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Up next, Campaign Kick-Off: Vote for Me As Your Deep Fried Ambassador for the N.C. State Fair.