Gentle Readers, what a whirlwind it has been. Hard to believe that it’s time to carve pumpkins, plan costumes, and eat a lot of deep-fried food. Well, the latter may be a unique Team Practical Cook tradition, but still. Full write-up of our visit is coming on Wednesday, but here’s a preview.
As we also weighed in at the standards and measures center, you may notice that this is a bit of a detox week on the menu. The last few weeks of travel and the upcoming cholesterol check necessitate some communing with carrots.
Enough chatter, here are this week’s weekly menus:
The Four-Square Grocery Shopping List:
Which all adds up to:
Sunday: Salad and pasta
This will probably be a walnut/tomato/goat cheese fest. I’ll imitate the salad in the pasta.
Monday: Breakfast for dinner
Served with a big fruit salad, this is a guaranteed winner. Good opportunity to push eggs and feed the Youngest grits, her favorite. Trying to balance her favorites with a need for vegetarian meals (which she does not always love).
It’s turned a little cold, so I may thaw some stock, add the leftovers, and call it soup.
Wednesday: Polenta with mushrooms and spinach
One of my new favorite quick meals from Trader Joe’s, the sliced polenta serves as an interesting based for a lot of nutritious toppings.
Thursday: Salmon cakes
This is a vegetarian compromise. The Eldest probably won’t eat them, but I can serve her a faux chicken patty instead.
Friday: Beans and rice
A family favorite, I plan on making Cuban-style black beans and rice, freezing the leftovers.
Saturday: Dine out!
Perhaps it is tapas time?
What is your favorite fall meal? Pumpkin based? Post a comment below! The crickets won’t mind.
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On Wednesday: The Deep-Fried Review of the N.C. State Fair or I Can’t Believe I Ate That.