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David and I leave for New Orleans Thursday morning and I couldn’t be more excited about that! I’m going to be very busy getting ready so meals will be easy and focus on using up perishables.
I have leftover roast beef which needs to be used, as well as some bell peppers, onions, and celery. That sounds like a recipe for a gumbo-type soup, right? This will be one of those “make it up as I go” dishes but I feel certain I can make something tasty. I also have leftover potato salad to go with it.
- roast beef gumbo
- potato salad
- sliced apples for “dessert”
I have several eggs to use before we go so I think I’ll make “breakfast for dinner”.
- pancakes (or waffles)
- scrambled eggs
- bacon or sausage (need to see what I have in the freezer)
- orange slices
One of our musicians will be performing at a local restaurant from 6-9 p.m. This is her first performance for us so we really want to be there. We will eat dinner there which means no dirty dishes for me at home. Yay!
There won’t be a menu the next two weeks because we will be in New Orleans until the 22nd. I’ll just wing it that week we return. I also don’t have any guest posts lined up while I’m away. I will try to post a picture or two of some of the wonderful food we are sure to have in New Orleans and as soon as I return I’ll give you the details about how to enter my giveaway. That’s right. The Dee’s Kitchen Facebook page broke 500 “likes” so I’ll be doing the promised giveaway. Stay tuned for more details!