Gentle Readers, The Practical Cook wishes you a wonderful Memorial Day weekend. Here’s hoping you’re getting to take some time off and be outside somewhere. Preferably with watermelon. Without it, I don’t think one can fully celebrate. But I am deeply Southern that way.
I digress, as usual. This week, I’m actually in my own kitchen, cooking. Wow, what a concept! However, I have several upcoming guest blog posts. I have been out eating other people’s food, and talking to anyone and everyone about food. I know, it’s not an easy task, but someone must do it. I am here for you.
Worry not, at least one guest post will be dedicated to bacon. Bacon on bacon. I shall say no more for now, but I hope that guest poster is reading this and making a bacon lattice as we speak.
On to the Weekly Menus for this week:
And the Four-Square Grocery List:
My CSA from Brinkley Farms:
1 dozen eggs
1 pk pork chops
1 bundle rainbow carrots
1 lb cucumbers
1 qt. yukon gold potatoes
2 lbs zucchini
Which all translates into:
Sunday: Chicken, veggie, TJ’s brown rice medley, and fruit
We’re having guests, I’m craving comfort food, and half the people present could eat their weight in fruit. Thus the detailed listing.
Monday: Dine Out!
We’re eating out a couple of times in order to cover requests made by each of the Juniors. This is what compromise looks like in a foodie family.
Because I will die under the weight of them if I don’t serve them regularly.
Wednesday: Ham and Cheese Sammies with Sweet Potato Chips
This is a recipe TPC’s Mom made growing up, and she fed it to my kids last week. Now they’re hooked, and we’re blogging it.
Thursday: Beans and Rice, Mexican Style
I’m overrun with tortillas, and I am pro any reason to eat avocado.
Friday: Beef and Bok Choy
I just like the sounds of it. This will be experimental in an attempt to convince the Jrs to eat both.
Saturday: Dine Out!
Though I may advocate for staying home and eating leftovers, or a salad. Road food is killing me softly.
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Coming up Wednesday, Peach Blueberry Crisp Bars Recipe. It’s like a crisp, in bar form.