Dyson's Delectables

Tuesday, December 13, 2011

December 12, 2011

MENU FOR THE WEEK OF DECEMBER 12, 2011

Somehow it is hard to believe we are two weeks from Christmas. Somehow, I haven’t caught the spirit. A combination of warm weather and Thanksgiving fatigue, I guess. So it’s hard to grab on to the Ho Ho mojo for the Christmas cards and stuff. But I guess I’ll get there….I am starting to think about the Christmas and New Year’s menus however. Gotta have a prime rib in there. Maybe a duck. Leg of lamb? Roast Goose? Crab???

Somehow, it’s gotta be rich and it always ends up expensive. But it is all part of the holidays themselves and their celebration. Southern fried chicken – as good as it is – won’t do!

And then we have the rest of the year (and the gym) to work it all off. And to think of the fact that as a much younger (and thinner woman) I could eat whatever I wanted and never gain weight….it ain’t fair….

Mon. AM White Bean, Escarole and Sausage Soup

Mon. PM Cod in Black Olive & ~~Sun Dried Tomato Sauce~~ ~~JPFFMW 82~~ in Tapanade

Pasta with Fresh Tomato Sauce

Baby Peas
Rosemount Chardonnay

Tues. AM Pasta with Blue Cheese Sauce

Tues. PM Normandy Chicken Fricassee

Steamed Rice

Sautéed Apples
Rosemount Chardonnay

Weds. AM Panini

Thurs .AM Mu Shu Shrimp

Thurs. PM Pork Roast with Mustard and Current Sauce

Potatoes Savoyard

Steamed Broccoli
Penfold Shiraz

Fri. AM Beef Barley Soup BWS 177

Fri. PM Broiled Tilapia with Orange Butter Sauce PFLCG 53

Steamed Rice

Sautéed Zucchini
Rosemount Chardonnay

Sat. AM Panini
smoked turkey, muenster and pear

Sat. PM Blue Cheese and Crackers

Patricia Wells’ Daube of Breast of Veal with White Wine and

Green Olives AH IP 250

Creamy Semolina with Bay Leaves and Parmesan AHIP 243

Tossed Salad
Wolf Blass Yellow Label Merlot

Sun. AM Gumbo

Sun. PM Chinese Chicken Wings CCII

Navaran of Lamb ECWJP 117

Peasant Bread

Tossed Salad
Wolf Blass Yellow Label Shiraz

Monday, December 5, 2011

December 5, 2011

MENU FOR THE WEEK OF DECEMBER 5, 2011

After Thanksgiving weekend and the week following, it is good now to get back to more rustic cooking. Shop Rite, who has decent meat, had a very good special this week on whole loin of pork. We bought four. So, I’m guessing you’ll see a lot of pork in the near future. Which is hardly a hardship – it’s reasonably healthy and so many ways to prepare it….

And we are getting back into our routine again, having caught up on our rest. I’ve again started with the French. It is not easy, I’m not very good at foreign languages, but I really want to get the basics down so I have some idea what people are saying when we hit Paris next year. Or, perhaps, just as important….what I am eating. You might say I want to sink my teeth into the entire experience.

Warner has extended our food BLOGing recently. It is difficult to pick up a spatula without facing a camera. But, hopefully, this will prove worth while.

Now, it’s back to the ironing, the gym, the French, and of course, dinner.