Hi, friends!
What’s on the menu this week? I’ve been working through leftover taco salad, but next on the docket is some brats that need to get cooked off. In standard fashion, I also need to use up some acorn squash, so I’m probably just going to roast it in chunks for a side since I don’t feel like stuffing it. Because I’m lazy.
Anyways, hope the week is going well!
Alternating between…
Oven cooked tandoori chicken with rice and red lentil curry.
Leftover roast beef with Spatzele and gravy.
Either of those sounds good, hope you got it figured out. Also great leftovers for lunch tomorrow sounds like.
The roast beef is leftovers given to me by mom post family dinner.
The chicken and curry is what I made on Sat.
To keep from being too bored, I’ll eat one then have the other next day.
I made beet salad from new arrivals at the farmers market, not holdovers from cold storage. Little guys. I’m not even a huge beet fan, but these were really good.
Ooh sounds good! I’m hit or miss on beets, but I can imagine how good fresh ones would make all the difference!
I made beef stock in the Instant Pot this afternoon, still waiting for it to release before I can get it ready for the freezer. I also cooked up a big batch of mushrooms and onions for strudel. I’ll have it tomorrow with some fried apples for my Mabon dinner.
OK, what else is there for a Mabon feast?
This page talks about burritos, which I’m guessing isn’t ancient Celtic by a long shot, but still would be pretty great.
https://weaversoftheweb.org/product/mabon-feast-tickets/
I wouldn’t have thought of burritos. Apples are pretty traditional. I’ve got some blackberries in the freezer, if I have time I’d like to make some tarts too. But we’ll see. At least the weather will be beautiful for the morning walk.
Those QDOBA lunch boxes are really convenient for accomodating carnivores/omnivores/vegetarians/vegans, so I can understand why that would be the catered option.
I got a good deal on some good looking bone in chicken thighs & couldn’t figure out what I wanted to do with them. Then I found this & going to make it with rice & cauliflower on the side. Maybe a few modifications?
https://www.thecookierookie.com/wprm_print/39371
Stuffed acorn squash, yum. I’ve been craving carrots, I don’t know why. I think I’m going to hobble over to the veg man tomorrow and see what he has. I usually make carrots with a honey-mustard glaze, but sometimes that feels a little too Thanksgiving-ish, so I also make them in a simple mustard sauce that’s two parts butter, one part mustard (the spicier the better), and two parts brown sugar.
Speaking of scraping the bottom of the pan to deglaze, it must be an awfully slow news day over at Page Six:
Tom Brady, Gisele Bündchen took their kids to the Hamptons before marriage spat
Page Six, of all outlets, should know full well that gossip needn’t be accurate, but it does need to be timely and/or at least insinuate some kind of friction or drama.
I’m late to the party, as usual, but I like to use a maple syrup glaze for carrots, with a shake or 2 of cayenne and a dash of nutmeg. It sounds a little odd, but it’s delicious!
no idea…some kind of pasta tonight probably as im figuring i’ll probably come home to find out no ones left the house to do shopping or figure out dinner again
missus gets a pass on that one as she seems to be dying of flu (guessing not covid as i still tested negative yesterday but fuck knows)
daughter tho….shes been whining about a headache since getting hit in the face by a football at school on monday…..absolute oh woes me the pain the pain whines when you can see her
then she locks herself in her room and dances around to tiktok videos….makes it a little hard to believe her….
but yeah…figure ill come home to find out im on the hook for dinner again