Gentle Readers, it is hard to believe that summer is drawing to a close. I will fully admit that I’m reaching the end of my tomato consuming capacity, I’m done with humidity, and I look forward even to the structure the school year will bring. Perhaps that’s because this was a summer like any other for Team Practical Cook: we embraced it with both arms and squeezed.
Mango dessert at ONE Restaurant. “I’m going to eat this until it’s gone.” –The Youngest
I haven’t been in the kitchen as much it seems, but when I am, there has been great joy and relative simplicity. It has been about cooking with and for more people, new adventures, new places, new tastes. There’s an incredible backlog of things to try, and I look forward to working through that list this fall. Please keep your challenges and questions coming, they will be addressed as the seasons turn.
Summer adventures in the Guggenheim.
Enough waxing poetic, we still all have to eat. Here’s what’s on the menu this week:
Weekly Menus: 8/12/2012
And the Four-Square Grocery Shopping List:
The Four-Square Grocery Shopping List: 8/13/2012
The above is still so lean because we continue to get vegetable drive-bys from the family. Not complaining, just explaining how I can feed the family without ever apparently shopping for food.
Which all translates into:
Sunday: Eggplant Parm or Dine Out
I know, I know, we are dining out a lot. But the Juniors have a much richer social calendar than I do, and I have to accommodate the requests for their time. Field research has been fantastic, more on this upcoming. Otherwise, we’re making Italian food at home.
Monday: Nachos!
A family favorite. We’re taste testing different chips, and this is a good way to use them up. Our version is with black beans and sweet potatoes, cheesy without being gloppy, and no meat.
Tuesday: Salad Surprise
The other trick of this summer has been lots of salad. Great way to use up leftovers. Always evolving, and make it according to your own personal style.
Wednesday: Pancake Courses
We’ve been challenged to create a 3-course pancake meal. This will either be the test run or the live edition, if the guest of honor (aka, the challenger) is available. It will be appetizer pancakes (small cornmeal ones), savory crepes, then a dessert pancake (like an apple fritter).
Thursday: Beef and Veg
We really have to use up the cow in the freezer. It’s becoming a friend at this point.
Friday: Soup and Sammie
The heat has broken enough that soup (not just gazpacho) is on my mind again.
What is your summer food memory for this year? Share your comment below! It’s wide open there, like the beach first thing in the morning.
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Coming up Wednesday: Simply Herb Pasta Recipe.
The Practical Cook 