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.
Pierre Franey’s Seafood Fricassee PFLCG 56
Tues. AM Chili with Rice
Weds. AM Freezer Soup
Balls in Spicy Sauce with Alsatian Noodles LPK
Country Style Oven Ribs GM
Fri. AM Bacon, Egg, Cheese and Tomato on a Roll
Fri. PM Shabu Shabu Fondue
Rice, Dipping Sauces
Chicken & Vegetables in A Pot with Aioli TFSC
Eggs in Red Wine LPK
Sun. PM Baked Stuffed Clams
Balsamic Roast of Pork OBT