Monday, February 25, 2013

February 25, 2013


We are finally inching along towards Spring…less than a month to go.  Still not ready for lighter food, however.  It’s cold and damp and I still crave stick to your ribs type of food. I think this week we have a reasonable balance of hearty fare and be kind to your waistline type of dishes.  I’ve got a large inventory of soups in the freezer and now is the time to start using them. All of them.  Generally when I ask Warner to pull out a soup, he returns with a gumbo. Period.

Hopefully we are about out of stock and can begin to use the others.  I’ll do another batch later in the Spring so we have some available over the summer. 

This week I was out for lunch one day and suggested that Warner just grab a can of soup.  He went out and got a sandwich.  Says he’s too spoiled by my cooking to bother with the canned stuff anymore. 

Mon.  AM            Steak and Eggs with Sautéed Garlic Potatoes

Mon.           PM              Pierre Franey’s Seafood Fricassee PFLCG 56
                             (With Cod, Scallops and Shrimp)
                             Salad and Peasant Bread

Tues. AM             Chili with Rice

Tues. PM              Chicken and Dumplings, Tossed Salad

Weds. AM            Freezer Soup

Weds. PM            Meat Balls in Spicy Sauce with Alsatian Noodles LPK 66

Thurs. PM            Saucy Country Style Oven Ribs GM 12/05
                             Creamed Potatoes
                             Sautéed Corn

Fri. AM                Bacon, Egg, Cheese and Tomato on a Roll

Fri. PM                 Shabu Shabu Fondue
                             Rice, Dipping Sauces

Sat. AM               Freezer Soup

Sat. PM                Shrimp Pancakes FWS
                             Chicken & Vegetables in A Pot with Aioli TFSC
                             Baby Peas, Peasant Bread

Sun. AM              Poached Eggs in Red Wine LPK 26
                             Challah Toast

Sun. PM               Baked Stuffed Clams
                             Balsamic Roast of Pork OBT
                             Potatoes au Gratin, Sautéed Green Beans

Monday, February 18, 2013

February 18, 2013

Ginny took a bad fall at the end of this week, and I've been doing the cooking since. I am not an a la minute chef, I've some dishes which are mine, and I do the grilling, but mostly I work on things like my bi-annual marmalade-a-thon (so far 4 types with at least that many go go).

Pictures may not match description, the pictures are correct.

Mon. AM   Classic Pancakes with Chicken Gravy

Mon. PM    Sauerbraten f/i
                   Potato Pancakes, Red Cabbage

Tues. AM   Jacques Pepin’s Garbure (a rustic French white bean soup
                            with a ham bone, carrots, parsnips and Emmemtaler Cheese)
                   with Peasant Bread EP 33

Tues. PM    Roasted Red Pepper, Poblano and Chicken Tacos  FCA 158
                   Moro y Cristianos (Moors and Christians – or black beans and rice with
                             Lime) Epicurus 2011

Weds. AM  David Lebowitz’ Shakshuka (Eggs poached in a spicy mélange of vegetables
                             With peasant bread for dipping.

Weds. PM   Pork Milanese
                   Pasta with French Tomato Sauce
                   Tossed Salad

Thurs  PM  Whole Branzino Roasted with Salt Crust and Served with Salsa Verda BA 1/06
                   Risotto Milanese f/i

Fri. AM      Garbure revisited

Fri. PM       Lydia’s Steak Maremma  LI                                                     
                   Sautéed Potatoes with Garlic IHC
                   Broccoli Velvet Puree BOTB Vol 15 182

Sat. AM      Bacon, Egg, Tomato and Cheese Sandwich

Sat. PM      Chinese Chicken Wings CCI
                   Bangers and Mash with Devils Gravy LPK 69

Sun. AM     Chili f/I

Sun PM      Garlic Shrimp Tapas
                   Chanterelle’s Chicken and Dumplings BOTB Vol 6
                   Tossed Salad