Tuesday, October 23, 2012

October 22, 2012

Mon. AM              Brie Omelet
                             Home cured bacon






Mon. PM              Southern Pork Spare Ribs Hunter Style TFSC
                             Soft Polenta TGSC, Sautéed Carrots



Tues. AM             Pulled Turkey Sandwiches f/i




Tues PM               Curried Lamb with Ginger, Garlic and Chutney FW 1/92 26
                             Steamed Rice, Sautéed Green Beans f/i




Weds. AM            Barbara Kafka’s Split Pea Soup BK –S 9, Croutons




Weds. PM            Jacques Pepin’s Beef Gratin Parmentier ECWJP 123
                             Tossed Salad





Thurs. PM            Eric Ripert’s Pan Roasted Salmon with Red Wine
                                      Lentil Sauce LBCB-R 198





Fri. AM                Julia Child’s Scotch Broth with Barley WTC 215
                            Jacques Pepin’s Beef Gratin Parmentier 




Fri. PM                 Shrimp Wonton Noodle Soup with Chicken, Pork
                                and Pork Stock BBON




Sat. AM               Turkey Chili over Rice f/i
                           Julia Child’s Scotch Broth with Barley WTC 215




Sat. PM                Chinese Dumplings f/i
                                   Bistecca Maremma
                                   Baked Potato
                             Sautéed Veal Breast with Spinach & Sun Dried Tomatoes BA 9/98
                             Risotto Milanese f/i
                             Tossed Salad with Pear









Sun. AM              Biscuits with Sausage Gravy CIA BB




Sun. PM               Baked Clams f/i
                             Pierre Franey’s Pork Cutlets with Lime and Madeira PFLCG
                             Potato Puree
                             Sautéed Green Beans f/i




Saturday, October 20, 2012

October 15, 2012

MENU FOR THE WEEK OF OCTOBER 15, 2012

This week we cleaned out, defrosted and inventoried both of the freezers.  Man, what a job. These things take on a life of their own.  After each inventory we do a “freezer book” and swear  we will keep it up to date.  That lasts about three weeks.

The day of Warner’s big party I asked him to get the Capanata out of the freezer.  After much heaving and hoing he produced a small Ziploc bag of the stuff that was over a year old….No, said I.  I did a batch enough for 30 several weeks ago. He claimed I never made the stuff and on it went.  After much ado, the last item we pulled out of the freezer (this is a big chest freezer) was the Capanata.  So much for inventory control…



 Mon. AM            Meat Loaf Heroes




Mon. P M             Chicken Thighs with Garlic and Figs
                             Winter Squash Gratin with Gruyere
                             Tossed Salad, French Bread


Tues. AM             Pea Soup with Sausage f/i




Tues. PM              Normandy Style Pork Stew With Apples TFSC
                             Wide Noodles, Green Beans




Weds. AM            Pulled Turkey Sandwiches f/i
                                    French Onion Soup






                                     

Weds PM             Shabu Shabu with Sesame Dipping Sauce FONDUE
                             Steamed Rice





Thurs. PM            Southern Pork Spare Ribs Hunter Style TFSC 116
                             Polenta, Sautéed Carrots



Fri. AM                Turkey Vegetable Soup f/i




Fri. PM                 Calamari Nicoise with Black Olives over Pasta TFSC 139
                                   [Note: this is not recommended, 2nd meal in 32 years neither of us liked]
                             Tossed Salad


Sat. AM               Heuvos Rancheros


Sat. PM                Garlic Shrimp TAPAS
Tian of Lamb on a bed of Potatoes Savoyard WFWC 333
                             Sautéed Green Beans




Sun. AM              Cheese Blintzes with Sour Cream FW 11/91 145

Sun. PM               Chinese Dumplings                          
Standing Rib Roast of Beef, Pan Gravy
                             Mashed Potatoes
                             Roasted Asparagus with Parmesan