Eating
So lovelies, How are you gearing up for Christmas, if you celebrate it? With food on the brain, of course. Let’s pretend you don’t need my last-minute shopping gift guide and you’re simply contemplating your table spread. Here we are at Week Eats, my weekly comment in linkup food planning for those of us who are terrible at it. So comment with your food ideas or link to your blog with the link below. Thanks in advance for all your suggestions. You’re changing our lives! For your perusal: the first week when I had lots of pictures. The second week when you had lots of ideas. The third week when I was out of steam and you guys saved the bacon // dinner. The fourth week which doubled as THANKSGIVING PREP! The fifth week when I had high hopes for a few of these recipes. Don’t ask me why this is volume 7. I just follow the numbers. I’m planning for a really stellar Christmas Day dinner, with a light spread to be eaten over the course of Christmas Eve (when we open gifts), sprinkling in lots of semi-healthy treats and a few dishes because most of my family is in town and we have lots of folks crammed in the house who need to eat. Monday Chicken, asparagus, & penne. simple, simple. Following this recipe: for Creamy Chicken & Asparagus Pasta. Tuesday Frittata again! This time, from PW’s (that’s Pioneer Woman to you): Sunday Frittata. Sorry it’s on a Tuesday,…
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My girlfriend Haley & her husband Daniel wrote another cook book. !!! Raise the roof emoji!!! For a woman (ahem, me) who loves to cook but sucks at finding recipes (except at 4pm that call for defrosted (I didn’t do that step) meat), I couldn’t be more delighted. It’s called MORE FEASTS, as in, it’s their second book and the first one was titled FEASTS! Click over here to take a peeks. They paired up food from the culture of the saint’s feast day. I mean, for an attempting-homeschooler like me this combines geography, religion, history, and multi-culti + dinner time. It’s an all-in-one. I’m especially looking forward to this recipe for Saint Kateri Tekakwitha: Roast Acorn Squash and Wild Rice with Cranberries. She’s a Mohawk Native American Indian who died in her early twenties and is revered as a saint in our tradition. Read more about her life here. Growing up, she was one of our very very favorites and the meal they’ve paired with her is using specific North American particulars that were probably eaten by her tribe at the time (17th century). Being a Minnesotan means that wild rice is native to our lakes & rivers (it’s a form of grass. brace yourself.) We love it and we lurrrrrve roasting squash. YUM! She’s offering this awesome deal: through tonight, December 15th, you can use the code HAPPYFEAST to get 25% off both ebooks. And the original ebook is on sale for $4.99 (from $7.99) through the end of Advent. The…
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Hello lovelies. For your perusal: the first week when I had lots of pictures. The second week when you had lots of ideas. The third week when I was out of steam and you guys saved the bacon // dinner. The fourth week which doubled as THANKSGIVING PREP! And now: volume 6: How was your Thanksgiving? Did you eat to your heart’s contentment? For me that would have involved much more pie and as it was, I was definitely overeating the pies. Your recipe failures and successes? Do tell! And this week coming up, now that we’ve had a week to nurse our leftovers and wounds, if any were inflicted. My son has two razor teeth. I can assure you I’m nursing some wounded fingers and other body parts. Moving along to happier fields. Monday: MEAT How about an Alice Waters number because I love her so? She was my gateway to real food. Grilled Chicken with Garlic Puree and shaved zucchini salad. You’re thinking, Nell it’s not summer! But I’m thinking: we have an indoor grill on our amazing stove. And I have zucchini. And already made the bread that tastes so moist with it. Tuesday: SOUP Smitten Kitchen. Am I on repeat here? Let’s do her carrot soup. My friend made it for us the other week and it was Ah-Mazing. Plus I have chick peas I need to use up. Carrot Soup with tahini & crisped chickpeas. Wednesday: BREAKFAST My son was allergic to eggs for three years.…
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It’s Turkey Time. Or Pie Time. You name it. This week’s Week Eats I’m just going to talk about Thanksgiving. For us it’s a huge meal with china & silver & starched linen napkins with a very full table. So let’s be honest, I’ll serve leftovers & breakfast for dinner until then 🙂 but maybe make these rolls for the morning of? Welcome to Week Eats! Your weekly meal plan link up // comment on for inspiring each other. For your perusal: the first week when I had lots of pictures. The second week when you had lots of ideas. The third week when I was out of steam and you guys saved the bacon // dinner. The fourth week when I tried lots of your recipes and my family ooooo’d and aaaaa’d. Back to the turkey. Check out Smitten Kitchen’s Thanksgiving Ideas. Or Pioneer Woman. 1) Turkey To brine or not to brine. A big turkey or two smaller. Free-range or no. These are lots of questions. We’ve tried it all and when serving our typical 20+ group have gone with two smaller birds. A twenty pound bird is not as juicy. It’s just not, in my opinion. *note: NOT A CHEF* Brining is lovely and makes you feel like you’re really working for your food. Of course, if you over cook it like often happens around here, it doesn’t save your juicy taste. Free-range meat in general is a big priority for us, even though it costs…
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Dear fellow people who eat, Yes! We are at week four of this really awesome meal sharing business. I cannot tell you how it has helped me plan in advance, and in arrears, with your delicious advice! For your perusal: the first week when I had lots of pictures. The second week when you had lots of ideas. The third week when I was out of steam and you guys saved the bacon // dinner. So I’ve got big plans again as last week was such a burn out. Monday: Mary’s suggestion from last week: Creamy Tomato Soup with basil. Going to de-frost our stock from scratch for it. Grilled cheese with it? Yes, please. Vermont Cabot Cheddar from Costco. You know it. Photo by the chef over at Shared Appetite. Tuesday: Cecilia’s lentils from last week: Lentils in vino! She suggested serving with sautéed greens. No probs. Got a ton from the garden in the freezer! Photo by Judy over at the recipe: Wednesday: Domestic Apologist’s Baked Chicken Serving this bad boy Alice Waters’ ratatouille. Just rubbing down a roaster chicken with butter, olive oil, stuff slices of garlic under the skin, and stuffing it with whatever fresh herbs I can muster up. Photo from the rata recipe: Thursday: Chewy Morsels’ Zuppa Contadina Zuppa Contadina with pork sausage and a loaf of crusty Italian bread for dipping. Taking these pages from Laurel!! Friday: Maggie’s White Bean Pizza from the other week ::white bean pizzas (drain a can of white beans,…
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Friends–I’ve been SLAMMED! See volumes 1 & 2 for what’s happening here. This is all I have for my meal plan this next week. … … …. … Yup. HELP! I tell my tale of yesterday’s woe & insanity on insta. But otherwise the short of it is: I’m sososososorry I didn’t have my act together and this up sooner! Bisous!
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