Monday’s menu:: Supper at Grandpa’s: BBQd chicken; mashed potatoes; corn; green salad; strawberry rhubarb crisp.
Dessert contribution:: Since I didn’t have to cook a meal, I offered to bring salad and dessert. It was a treat to have time to bake something. And nothing beats a strawberry rhubarb crisp. (My dad provided the ice cream.)
Tuesday’s menu:: Beans and rice; tortillas; cucumber and tomato salad.
Because:: The beans were easy to cook on an afternoon when I was home with small children anyway. But Kevin and I hardly had a chance to fit a bite in before we were racing off in different directions with various children to different soccer games. We both had big bowls of beans and rice as a bedtime snack instead. Sigh.
Wednesday’s menu:: Sausages on the grill; buns; green salad with radish, avocado, and tomato.
Because:: The prolonged heatwave was starting to catch up with our un-air-conditioned house, and I couldn’t bear the thought of turning on the stove.
Convenience:: I’ve gotten in the habit of texting Kevin, late afternoon, to request pickup of some supper item or another. Tonight it was buns. His office is a short walk from the grocery store, or from Vincenzo’s (a local store that has a bakery, butcher, and fishmonger), both of which are basically on the way home.
Thursday’s menu:: BLTs. Vegetarian option: goat cheese instead of bacon.
Because:: We had bacon in the freezer. And home-baked bread. And it was easy enough to ask Kevin to pick up tomatoes on the way home. And because I was running out of menu-planning steam. A popular supper.
Friday’s menu:: Gallo pinto (beans and rice) fried in bacon fat. Salsas; tortilla chips; asparagus; cherry tomatoes; vegetable empanadas.
Because:: We were picking up empanadas and salsas from Bailey’s, and I knew they’d go perfectly with leftover beans and rice.
Weekend kitchen accomplishments: Cleaning the kitchen (does that count?). Four loaves of bread. A second strawberry rhubarb crisp. (Confession time: I ate leftover strawberry rhubarb crisp at least twice for lunch during the week, and I’m still not sick of it.)
Saturday’s menu:: Taco salad. We compromised and left it deconstructed. We also ate at a ridiculously late hour, so this was essentially a supper-themed bed-time snack. After which, I went to poetry book club and ate several pieces of a rhubarb custard pie.
Sunday’s menu:: BBQd chicken; steamed rice; sweet and sour sauce; roasted asparagus; plus the aforementioned crisp for dessert.
Because:: Grandma offered to pick chicken up for us at the market. The sweet and sour sauce was a hit, though I found the recipe a bit bland. Next time, more ginger and vinegar, and less water (who needs water in their sweet and sour sauce??).
Prelude:: To a soccer game (mine), and therefore I couldn’t eat much. I was nervous. We were playing the team that had whupped us last Sunday. Turns out, I had cause to be nervous. We were missing two of our best players and had almost no subs; I played 90 minutes straight (so did a bunch of others). Despite our best efforts, they killed us. On the bright side, I was able to run hard the whole game, and suffered no injuries! Came home and soothed myself with leftovers, plus a gigantic helping of crisp.