Gentle Readers, the end of the year is nigh, and pork is in the air. Well, I am Southern, and that is a capital “S.” It just can’t be New Year’s Day without pork, greens, and black-eyed peas. This year we are going to experience this at scale, more on that later in the week.
This past week has been an eating bonanza, but it’s time to buckle down and get back in the kitchen. Here’s what that looks like, with weekly menus:
The Four-Square Grocery List:
Which all translates into:
Sunday: Pasta and Salad
Feeding kids, will probably be cheese tortellini with sauce. Side of protein. Extra salad.
Monday: Salmon and Green Veg
Simple and complete. Side of quinoa or couscous for a quick meal before the partying begins.
Tuesday: Pork, Black-eyed Peas, Collard Greens
Potentially I’ll do Hoppin’ John for the Jrs, as I can easily make that vegetarian friendly.
Wednesday: Breakfast for Dinner
Pumpkin-Apple Pancakes with Fauxsage or Grits and Eggs. To be determined.
Nacho, nacho time!
Friday: Polenta Surprise
This time, major mushroom edition. The Jrs just discovered how many mushroom types there were in the world. Game on.
Saturday: Dine Out!
We’re going to conquer another cuisine of the world. Not sure which one. All suggestions welcome.
What’s on your holiday recovery menu? Post a comment below, or Tweet it out for the world to see.
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Coming up Wednesday: Three Salad Ideas for the New Year