As long-time readers may recall, I used to post every Thursday what we were going to eat the following week. I knew what we were going to eat the following week because every Thursday I sit down with the grocery store sales circular, a pad of paper, a pen, some Post-Its and whatever recipe resource grabs me that day (foodie magazines, cookbooks, the computer, recipes I’ve clipped, etc.) and plan what we’re going to eat for dinner every night starting with the following Saturday. (Saturday is grocery day). I still do the menu planning routine, but I had stopped posting menus because it occurred to me that probably no one cared what we were eating for dinner.
I ran into a friend and regular reader at a community event, and she told me she really missed the weekly menu. I asked her if she missed it because she was using it to help her plan menus, and she said no; it was just because she likes to know what other people are doing. And that, friends, is why I love her. I like to know everything about everybody, all the time, and I always have. On the plus side, it makes me an attentive listener; on the negative side I may sometimes appear to be a stalker. I am nibby like that (first definition, please), and while everyone does not have to be quite as nosy as I am, I think that a strong curiosity about other people, what they think, what they cook, what they read, if they get on with their parents, and what they named their dolls is deeply connected to living passionately and joyously in the world.
Now that I have concluded my sermonette, on to the menu for the week. I guess I’ll do this again for a while…let me know what you think about whether it’s useful or not, interesting or dull. You KNOW that I want to know what you think.
Turkey and Cheese Panini, Potato Chips, Fresh Canteloupe
Saturday is a busy day; grocery shopping, haircuts, errands…dinner needs to be easy and both deli turkey and deli cheese are on sale.
Sunday is strange and complicated this week. There is a neighborhood potluck, oddly scheduled from 3-5 PM so as to be not really dinner, but more like high tea. Additionally, I am scheduled to take dinner to a friend whose daughter was hit by a car last week. My current plan is to make double batches of macaroni and cheese and no-bake cookies, and take macaroni and cookies to the potluck, macaroni, cookies and a salad to the family, and have bean soup on the stove, making use of the Easter ham bone. That way, since Rob and Sam will be starving mid-evening after eating dinner before 5:00 I can whip up some biscuits and give them soup and biscuits. There is something about this whole plan that makes me want to dress either in a shirtwaist, pearls and heels, or in an ankle-length dress with a calico apron and a bonnet. Coming right after the post about gardening and canning, this all makes me feel that my inherent, black-wearing cynical self is being weakened in the night by wholesome aliens carrying jars of Ovaltine and copies of “Woman’s Day.”
Grilled Cheese Sandwiches & Cream of Tomato Soup
Rob will be out of town, and Sam and I would probably eat this every night, if we could get away with it. It’s also Vegetarian Meal I for the week.
Broccoli Cheese Potatoes and Fresh Fruit
Rob will be gone again, so there will be another low-key, vegetarian nursery dinner. My version of the potatoes does not, you will be relieved to know, involve canned soup. I steam broccoli, bake potatoes, make white sauce and add sharp cheddar, then stir steamed broccoli florets into the cheese sauce and pour over the potatoes. Plus, it’s Vegetarian Meal II.
Something Scampi-esque with a Green Salad
On Wednesday night Rob will be back, but Sam will be gone for dinner, which is the signal for seafood. I kind of know how to make scampi, kind of; I’ll have shrimp and garlic and butter and pasta, and I’ll figure it out. I guess I could look in a cookbook….
Shredded Mexican Beef, Tortillas, Refried Beans, and Fresh Pineapple
We loved this last time, the meat is on sale, it’s incredibly easy, and it’s a busy day. That’s all I’ve got.
Braised Pork Tenderloin with Mushroom Sauce, Asparagus Risotto, and Salad
This is the Dinner Deluxe. Pork tenderloin and mushrooms were both on sale, which is a sign from the Kitchen Gods, asparagus is in season, and risotto is my second favorite food. Sam will pick the mushrooms off the meat. If it’s beautiful, I will take pictures and post recipes.