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
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
Salad
Thurs. PM Saucy
Country Style Oven Ribs GM
12/05
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
Sun. PM Baked
Stuffed Clams
Balsamic
Roast of Pork OBT
Potatoes
au Gratin, Sautéed Green Beans
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