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David left last night and will be in Houston this week for his annual managers meeting. I’ll be flying down to meet him on Thursday evening and then we’ll drive from there to New Orleans on Friday for 10 days. Yay! Since I don’t have anyone else to cook for my plan for the next few days involves using up perishables. Instead of listing a daily menu here are some of the items I need to use:
- 4 jars of homemade yogurt (well, 3 since I just had one for breakfast)
- leftover roasted red potatoes with peppers and onions
- about 2 cups of milk – plenty for my tea for the next four days
- 1/2 head of iceberg lettuce and some heirloom lettuces from whole foods
- 2 bananas
- a handful of grapes
- enough homemade bread for a sandwich or two (several loaves in freezer, too)
- some tuna I mixed up yesterday
- 1/2 head cabbage
- some eggs
- a couple of glasses worth of Pinot Noir
Of course, I have plenty of other items on hand in the pantry and freezer but my goal is focus on what needs to be used. Looks like yogurt and fruit for breakfasts, a tuna sandwich, salads, eggs and veggies will be what my meals consist of the next few days. I also have plenty of cartons of coconut milk and frozen fruit for smoothies. The only thing I’m not sure about in this list of perishables is the cabbage. I do have onions so perhaps I will make smothered cabbage. Do you suppose cooked cabbage can be frozen?
So that’s what’s cookin’ around here this week. Next week we will be enjoying the delicious food of New Orleans so there won’t be a menu. However, I’ll try to remember to post pictures of some of our meals.
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