Tuesday, April 30, 2013

April 29, 2013


Spring is a real bitch this  year.  She tempts us with a glorious sunny day then returns to weather – cold, damp and perhaps in the 50s. I fear that after a bit more, she will bail out and turn the weather over to the  gods of Air Conditioning leaving us with very little time to luxuriate in a great Springtime....

Taking advantage of a day that was too chilly to work outside we bit the bullet and defrosted both freezers.  We have come to the conclusion that we have too much food in there and will be trying to pull stuff out more than once a week.  Eating leftover here is not a chore…Last night’s Pot Roast (perfect for the weather) and this  afternoon’s Gumbo as examples.

Mon. AM    Julia’s Shrimp Quiche, Avocado Salad

Mon. PM    Warner’s Yankee Pot Roast with Vegetables f/i
                   Smashed Potatoes, Sautéed Carrots

Tues. AM   Classic Gumbo with Rice f/i

Tues. PM    Roast Pork with Sherry Red Onion Sauce
                   Spaetzle with Fresh New Chives
                   Tossed Salad

Weds. AM  Grilled Swiss Burgers

Weds. PM   Chicken and Sausage Bouillabaisse \TFSC
                   Tossed Salad.  Peasant Bread

Thurs PM    Roasted Salmon with Bacon and Horseradish Cream Lentils CCF 77
                   Tossed Salad, Peasant Bread

Fri. AM      Pork Lo Mein AP

Fri. PM       Warner’s Night in the Kitchen
                   Grilled Chicken with Old Fashioned High Cholesterol Great Tasting
                   Southern Sauce S&S 351(bacon fat, butter, vinegar, lemon,
                    Worcestershire and mustard)
                   Sautéed Garlic Potatoes IHC, Sautéed Corn

Sat. AM      Eggs Poached in Red Wine LPK

Sat  PM      Cheese and Sausage Platter
Steak  Marema  LI
                   Baked Potatoes, Salad
                   Grilled Portobello Mushrooms
                   Balsamic Grilled Onions

Sun AM      Pulled Pork Sandwiches with Cole Slaw f/i

Sun PM      Savory Rosemary Madelines  TPC
                   Madeline Kamman’s Tian of Leg of Lamb on A Bed of Potatoes
                      Garnished with Tomatoes and Fresh Herbs. WFWC 338
                   Roasted Asparagus with Parmesan
                   Tossed Salad

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