January 16, 2017

MENU FOR THE WEEK OF JANUARY 16, 2017

Life is too short to be bored by dinner….

Over the years that we’ve posted our menus I have deliberately avoided any comment of a political nature.  My focus has been the food, not the political outlooks of the various people reading this.

Sadly, I have felt it necessary to say what I believe as loudly and as often as I am able. Despite the good food, there is a pit at the bottom of my stomach that simply will not go away.  I guess too many of us said too little for too long.  No longer.

At my age, I am no longer able to March on Washington (I have), but I strongly support these women – and anyone else standing up for decency, human rights and the United States Constitution.

When Virginia moved in with me, late summer of 1980, her mail of course started coming to my house and she of course saw what came to me. 

She was supporting The Gay Men's Health Crisis, I was supporting NARAL.  As it was in the beginning ...   wwj

Mon. AM    Hearty Barley Soup with Lentils and Red Swiss Chard revisited

Mon. PM     Sriracha Glazed Chicken Legs MS/VB

                   Steamed Rice

                   Glazed Carrots

Tues. AM    Lemon Chicken Orzo Soup revisited

Tues. PM    Pan Seared Tilapia with Chili Lime Butter GM 7/03

                   Sautéed Potatoes IHC

                   Roasted Acorn Squash

Weds. AM   Ditalini with Lentils and Shrimp revisited

Weds. PM   New England Boiled Dinner Revisited

                   Fresh Biscuits, Salad

Thurs. PM   Surprise Me From The Freezer

Fri. AM       Hot and Sour Soup MS/VB

Fri. PM       Roasted Chicken with Figs and Rosemary NYT/VB

                   Steamed Green Beans, Baguette, Salad

Sat. AM      Roast Beef Sandwiches with Tomato and Horseradish Mayo

Sat. PM       Pan Roasted Spare Ribs Treviso Style CIC I 301

                   Pasta with French Tomato Sauce

                   Braised Swiss Chard with Bacon and Hot Sauce BA11/16

Sun. AM     Challah French Toast

Sun. PM      Joyce Goldstein’s German Dinner

                   Classic Sauerbraten OHC

                   Potato Pancakes OHC

                   Braised Red Cabbage with Apple OHC

January 9, 2017

MENU FOR THE WEEK OF JANUARY 9, 2017

It’s been a cold and rainy type week.  Not too awful for January – except for the photos I keep seeing on Facebook from a dear friend luxuriating in the Yucatan. Thanks Joan!

We just purchased a stationary bike.  We belong to a gym, but it is a 25 minute drive and we both can find unusual and creative reasons not to go.  We did Tai Chi this fall, but it is over until March and even then it is only 1 ½ hours a week.  Killer hours, I might add.

The hope is that we’ll be able to get into a schedule.  Recommended exercise I am told is 30 – 60 minutes most days.  Ugh.  The only sport I’ve every excelled in was horseback riding/competition.  However, I’ve been out of training since 1962 and doubt that this is the time to start up again.

So, it is the stationary bike.  At least I can watch my reruns of Downtown Abby and my PBS Cooking Shows while I pedal away…

Mon. PM     Beef and Sugar Snap Pea Stir Fry revisited

                   Salad        


 

Tues. AM    Chicken in Vinegar Butter Sauce Revisited

                   Steamed Rice

Tues. PM    Sara Moulton’s Salmon Baked in a Bag with Citrus,

                           Orange and Olives VB

                   Brown Rice Pilaf with Saffron, Ginger & Dried Cranberries BA 2/13

                   Tossed Salad

Weds. AM   Corned Beef Hash f/I D-4

                   Poached Eggs, Tomato Juice

Weds. PM   Quick Marinated Skirt Steak with Siracha Potatoes and Spinach VB

                   Shredded Zucchini

                   Tossed Salad

Thurs. PM   Surprise Me From the Freezer

Fri. AM       Hearty Barley and Lentil Soup with Swiss Chard BA 2/05

Fri. PM       Mozzarella Stuffed Pork Chops with Tomato Pan Sauce VB

                   Steamed Orzo

                   Sautéed Radishes with Honey

                   Tossed Salad, Baguette

Sat. AM      Blueberry / Corn Pancakes with Maple Syrup

Sat. PM       Lidia’s Ditalini with Lentils and Shrimp VB

                   Tossed Salad, Baguette

Sun AM      Greek Lemon Chicken Soup with Orzo MS.VB

Sun. PM      New England Boiled Dinner with Horseradish Sauce and Mustards

                   Fresh Biscuits, Tossed Salad

January 2, 2017

MENU FOR THE WEEK OF JANUARY 2, 2017

The holidays are over.  Now it is back to real life and real eating.  For us and for the cats too. (They enjoyed a bit of the Prime Rib, a bit of the Lobster and a bit of the Shrimp and they have indicated that they would enjoy these on a regular basis). Yuppie cats….

The one good thing about our endless winters in the Northeast is the food. Wonderful braises, stews etc. that would be repulsive on the Fourth of July are so welcome now.  Hardy dishes like Chicken with Forty Cloves of Garlic (not for the faint of heart), soon an Irish Beef Stew, a Coq au Vin, and perhaps a Sauerbraten.  So, real life in these parts need not be dull, but can be delicious and fulfilling.

Mon. AM    Turkey Potato Soup f/I D-1

Mon. PM     Chicken With 40 Cloves of Garlic BC-PW

                   Sautéed Potatoes IHC

                   Salad, French Bread

Tues. AM    Pea Soup with Croutons and Sour Cream

Tues. PM    Garlicky Linguini with Crab, Red Peppers, and Pine Nuts BA 1/00

                   Salad

Weds. AM   Pizza with Cherry Tomatoes,  Homemade Sausage, and Basil V/B

Weds. PM   Chicken with 40 Cloves of Garlic revisited

Thurs. AM  Turkey Meatball Soup f/I (D-2)

Thurs PM    Surprise Me From the Freezer

Fri. AM       Roast Beef Sandwiches on Kaiser Rolls with Horseradish Mayo

Fri. PM       Beef And Snap Pea Stir Fry  MS-VB

                   Brown Rice

Sat. PM       Bistro d’a’ Cotes Chicken in Wine Vinegar BC-PW 177

                   Julia Child’s Potatoes Sauvignon

                   Sautéed Green Beans

Sun. AM     Beef Stir Fry Revisited

Sun. PM      Pork Tenderloin with Plum Chutney BA 8/12

                   Wild Rice Pilaf with Dried Fruits f/I D-3

                   Lemon Spinach