Gentle Readers, fall has arrived. It’s a little bit cool, and everything has turned to pumpkin, including beer, which makes me shudder in horror, but I digress. However, it’s also time for persimmon pudding, which I must encourage you to try if you haven’t. The taste is something like a spunky pumpkin bread pudding, and it is the childhood smell of autumn for me.
Let all of this add up to say, I’ve been in the kitchen, and feel inspired for having done so. So inspired that I challenged a professional cook to a sausage gravy battle. That might have been unwise, particularly because he makes biscuits at scale, but go big or go home I say. I’ve got a cast iron skillet and I’m not afraid to use it.
Which means the menus for the week are as follows:
The four-square grocery shopping list:
Which all adds up to:
Sunday: Beans and Rice with Avocado
We tend to like a simple Sunday meal. Though we may top it off with dessert and Wii at our favorite gastropub. The Juniors are popular, and their social schedule often requires creative booking.
Monday: Omelet Bar
Spinach, mushrooms, tomatoes, and good cheese. Some bread from Le Farm, some preserves purchased at the state fair, call it a win.
Tuesday: Pork chops with spatzle
It’s fall, and time to cook some apples and sear some pork chops, that’s what I say.
Wednesday: Polenta, pasta, or dine out?
We’re hosting a very special guest from the West Coast this evening, so we’ll have to do additional recon and agree on this meal. Something simple to accommodate the demands for attention that are surely going to ensue.
Thursday: Frozen Pizza and Salad
I’ve got a business obligation, so it’s time to break out the Punt! dinner.
I’m going to try this for it’s ability to be vegetarian and meat-filled without much hassle. We shall see.
Saturday: Dine out!
Time for some field research. Details pending!
Where do you stand in the Great Pumpkin debate? Do you like it in your coffee? Your beer? Make your voice hear today. The comments section is open for business. Your vote counts. 😉
Send your pre-carved pumpkins, persimmons, and excess Halloween candy to practical cook at gmail dot com. Connect on Facebook: The Practical Cook Blog. (Thanks in advance for spreading The Practical Cook Blog word. Press “like” on Facebook today!)
Coming up Monday: Polenta with Egg, Mushrooms, and Spinach