Gentle Readers, wow, what a week. I managed to sit down to eat 3 or 4 actual meals in the span of a week–the rest were food grabbed on the run. Not to downplay the awesome that is Barcelona, but work travel is not the same as leisure travel. Being immersed in a different food culture always makes one think about their own.
Barcelona is driven by local, fresh, and reasonable portions. It’s a great concept, and one to which I subscribe. One of the best things I ate all week was this humble croqueta, which was akin to a mildly cheesy chicken pot pie in croquette form. We found it by turning down a side street in a non-touristy neighborhood famed for its cakes. (Guess what in that sentence prompted me to hop off the tour bus.)
In a random chance, I also had a rather interesting conversation about sustainable food with someone high up in one of the major international food corporations. We talked about Michael Pollan and the tension between profit and sustainable, especially as pertains to meat. I don’t envy him his job.
But I digress. Look for inspiration from Barcelona appearing in posts for the next few weeks. I respect a culture that is not fussed about diet crazes and every new trend. Barcelona has strong foodways that are built to be flexible and incorporate new traditions. I love that. Visiting always makes me want to go back again.
Which means my menus for the week are:
Sunday: Leftover surprise
I’ll be eating whatever TPC’s Mom left in my fridge. Surprise! Sometimes, even oatmeal or cereal is enough after traveling.
Figs and cheese? Tomato bread? Prosciutto and melon? I’m not sure what I’ll combine, but it will be small bites of whatever is in the store.
Tuesday: Spinach Quesadillas and Beans
Simple and direct, one of our favorite easy meals. We’ve got a lot going on this day.
Wednesday: Bratwurst and Pierogie
Just add Brussels sprouts.
Thursday: Pumpkin Ravioli with Sage in Brown Butter Sauce
One of my favorite easy meals courtesy of Trader Joe’s. Served with a green salad, and you’ve got a multi-colored delight for dinner. It’s worth browning some sage in butter–it’s just fun.
Using up the last of our leftover veggie chili, I’m pouring it over chips, topping it with cheese, and serving it up with a side of guacamole.
Saturday: Deep Fried Everything
This might be our N.C. State Fair Day, and we have a long list of things to eat. Apple fritters, corn, fried okra, and whatever the “it” thing is in deep-fried. We are so ready.
Have you been to your state fair already? What should we find and consume? No deep-fried goodness too strange. We’ll try it on video even. Post your challenge below!
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