Gentle Readers, it’s time to hit the road again. In a bit of excellent planning, the trip will serve dual purposes with a lot of planned eating and working. I’m heading to San Jose, the mothership corporately speaking, and where I get to see a lot of friends personally speaking. So The Practical Cook’s Mom is once more at the helm.
How do you feed meat eaters and vegetarians at the same time? Watch and see.
The weekly menus:
The Four-Square Grocery Shopping List:
Which all means:
Sunday: Veggie Surprise
It will include beans and rice, and everything TPC’s Mom is offloading from her fridge. I’m finally learning . . . essentially, if she cooks it, they’ll eat it.
Monday: Tomato Pie and Salad
Pie crust, tomatoes, cheese, a lot like a Southern Pizza. It’s delicious and veggie friendly.
Make your own, meat or veg. Everyone wins.
Again, I’m learning that when the resident cook portions things in family reunion size, just accept there will be leftovers.
Thursday: Vegetarian Junk Food
I’ll be back, but exhausted. So I’m relying on veggie burgers or fake chicken tenders. Perhaps even some store-bought sweet potato fries (though I was the only one who liked them the first round–the Juniors complained that they weren’t as good as mine. Sigh.)
Friday: Thai Tofu Curry
I’ve been meaning to try my hand at this. Will report on how the experiment goes. Hopefully I won’t burn my face off like I did eating Panang Curry out last week.
Saturday: Dine Out!
What are you eating these days? Send your thoughts to all of us via the comments section below. Free AND fun.
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Coming up Wednesday, Roasted Portobella Mushroom Caps with Warm Bean Filling Recipe.