Gentle Readers, forgive the delayed posting, The Practical Cook is working on her taxes, and used the time-honored strategy of oversleeping as a means of addressing that odious task. She has determined that her next career will be as the person who names nail polishes, though, as there is a wonderful overlap between food and marketing in that field.
I am currently wearing “Gouda Gouda Two Shoes” on my fingers and “Vodka and Caviar” on my toes. That was the reward for housecleaning. As I’m out of paintable surfaces, alas, I must do the taxes. But I digress. This week will involve a fairly good amount of field research, and some forward planning. I am awaiting spring and the return of my CSA with great anticipation. Until then, I’m in a tasting frenzy. Last night I had some cremeux, a cheese that reminded me why food is my passion. It was as creamy as butter, salty and pure, such a clean taste on exquisite bread.
So I am entering this week with the simplest of meal plans, stripped down to taste the components, manageable to fit a busy week, and interesting enough to engage the food lovers I am raising. They are urban farmers now, having planted some lettuce. I look forward to becoming a farm-to-fork family.
So for our weekly menus we have:
And the Four-Square Grocery Shopping List:
Which translates into:
Sunday: Beans and Rice
I’m thinking this will be black beans. Great to eat straight up or as a side.
Monday: Pizza and Salad
Because, just because.
Tuesday: Leftover Surprise
I can’t express how much I enjoy having reclaimed my fridge to some extent. Building in a time to eat what’s on hand will be a staple henceforth.
Wednesday: Chicken pie and green veg
This is the planned outcome for the rotisserie chicken on the grocery list. I don’t know if I’ll go with a pie dough based one, or more a savory crumble. TBD.
Thursday: Hamburgers and sweet potato fries
Every cook needs a good burger in their arsenal. I was reminded of this last week.
Leaving my options open here, could be burritos, juevos rancheros, or nachos. Possibly even quesadillas. There will be a soundtrack.
Saturday: Dine Out!
The Juniors have been vocal lately, we shall see where their cravings lie.
This comes courtesy of The Eldest Practical Cook Junior, who makes a mean sandwich. It is a BLT with avocado on rye. The secret? A thin, evenly spread layer of mayo on one side, and on the avocado side, a thin, evenly spread layer of Dijon mustard. Trust us on this. Enjoy.
What do you serve when you are cleaning out your fridge or freezer? What’s your leftover surprise? Post a comment today, and share this blog with a friend. (Is my mind control working?)
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Coming up Wednesday, it is Kitchen Tool Talk!