David will be out of town through Thursday and then I leave Friday for a blogging conference. Looks like a rather skimpy cooking week!
Monday:
I bought lots of salad ingredients on my big shopping trip this past Thursday.
- salad with strawberries, blueberries, grapes, dried cranberries and poppyseed dressing
Tuesday:
- fresh corn on the cob
- steamed red potatoes
- salad
Wednesday:
I have a piano lesson at 4:45 and choir at 7. I’ll pack a sandwich and fruit for my supper and just stay in town between the two.
Thursday:
David will be back in time for dinner. I think I’ll cook a roast so he’ll have leftovers for the weekend.
- roast
- mashed potatoes
- glazed carrots
- salad
Friday/Saturday:
I’ll be in Dallas for a blogging conference so David will be on his own. I suspect roast beef sandwiches will be on his menu.
Sunday:
I hope to be back in town to catch part of the final “Music in the Park “. There will be free food that night so we’ll eat there.
~~~~~
So, what’s on your menu this week?
Really looking forward to this weekend! I plan on pre-making some food for Justin to have over the weekend. I know tonight I want to make some gnocchi because I have ricotta that needs to be used.
One of these days I’ve got to try making gnocchi. Sounds so good!
I believe Debi has plans for the shrimp that I peeled last week and is in the freezer now. Last week, I prepared a pork roast in our pressure cooker. I added onion, celery, green bell pepper, and a big ol’ garlic toe. This roast became left-over pulled pork sammiches when we added barbecue sauce the next day. I think there’s still some left. Hmm…
Anyway, I must say the pressure cooker has been a blessing since we got it. I’ve used it three or four times. It’s quick, and it keeps the house cool. But I must say, the slow cooker has its charms for that simmer-all-day goodness.
Cheerio-
I thought of y’all last night when I ate some shrimp at a church reception. Nothing like as good as I’ve had at your house.
I’ve been considering getting a pressure cooker, too.
I made shrimp dip on Saturday, so I grazed on that and a BLT yesterday. I’m making spaghetti sauce today, which I’ll have with spaghetti, garlic bread, and some marinated fresh tomatoes and onions for a salad. I’ll eat on that all week long, in a few incarnations. With spaghetti a time or two, with some meatballs I have in the freezer, probably on some French bread with cheese as a sandwich. With an added cut up pepper and onion on top of a piece of spicy Italian sausage. With some cole slaw as a cooling side dish. I’m sure one night or two, I’ll just do another BLT (while the tomatoes are still here) , I have the other half of the cabbage I will make cole slaw out of, so I may just have roasted cabbage one night, in fact, that might happen tomorrow, to eat with the very last of some carrots and onions that were cooked with last weeks roast and frozen in a couple of one serving portions!!
If you lived closer I just might show up at your house. Ha!
Monday: salad (consisting of lettuce, tomatoes, onions, cucumber, sweetcorn, and potato salad, with a garlic mayo dressing).
Tuesday: eggs with mini potato waffles and baked beans.
Wednesday: veggie burger with sweet potato fries and peas.
Thursday: pineapple fried rice with cashew nuts and sweet & sour sauce.
Friday: broccoli cheese with a baked potato.
Saturday: minted potatoes with fresh veggies (which ones will depend on what I pick up at the end of the week).
Sunday: veggie bake (with the contents to be determined when fetching the veg at the end of the week).
Wow! That all sounds amazing. Do you make the garlic mayo dressing yourself?
No. It was a pot we got with our take-out recently. It didn’t get used at the time, so I put it on my salad to use it up. Tasted pretty good, actually.
I did make the mint sauce for the minted potatoes though.