Last week’s plan to
get everything cooked ahead of time worked really well…except we had to fly
back East, so a lot of it went uneaten. The last few days have been all about
salvaging leftovers and eating what was supposed to be dinner last week for every meal imaginable. This week should be a little bit more
predictable, but with the result that I haven’t cooked much in advance.
Monday
- French Onion Soup
- Using farmer's market onions, and beef broth left over from the beouf bourgignon last week
Tuesday
- BBQ (from a braised pork shoulder), coleslaw, and macaroni and cheese
Wednesday
- Corn pudding
- Using farmer's market onions, and leftover corn from the freezer
Thursday
- Polenta with mushrooms
- With farmer's market peppers and onions
Friday
- Pizza
- Using farmer's market bell peppers
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