Menu Plan, Menu Plan, Menu Plan All the Way

I’m listening to Christmas music
and I’m Ok with that.

I am surrounded by people who are adamant about waiting until after Thanksgiving to get the Christmas music going
but I like to multitask.

I may have Dean Martin warbling about his love keeping him warm
but on the dining room table are various dried corns, two types of wheat, teeny white pumpkins, and gourdsgourdsGOURDS.

There are also a few pumpkins on the doorstep
so I have my holidays covered until the end of the year.

I wait to break out the Christmas decorations until after Thanksgiving
but music is a go after Halloween.

Look.
YOU can’t hear it
so you can’t complain.

The week’s meal planning is more fall than winter
with fresh carrots ending up in a soup I’ve never tried or eaten before.

I picked one row of carrots from the garden this weekend,
surprised that they grew so well
even though we planted them a little late.

There is still another row to come up
but there were a lot of slugs and worms in the carrot tops
so that row is ALL Trevor’s.

Escargot is not on this week’s menu
and it never will be, either.

I realized that half-way through making a meat sauce for spaghetti tonight
that I accidentally planned two pasta dishes this week.
We have a supper club that meets once a month
and this Friday happens to be a meeting with pasta as a main.

Spaghetti is Tiny and my favorite food
so it’s only Trevor who is complaining
who also had tortellini last night at work, too.

Forget decorative gourd season.
In our house, it’s pasta season.

Monday
Capellini with Meat sauce

I made my pasta sauce with 85/15 ground beef, sliced garlic, onions, fresh thyme, oregano, and parsley, garden tomatoes, and garden tomato sauce. I will sulk when we use up all of the tomato items we canned from the summer. I used Spanish onions which were a little sweet, but I liked the sliced garlic in place of the regular minced garlic.

Tuesday
Almost Confit” Chicken from Radically Simple
Cannellini beans
Frisee salad with piquillo peppers and balsamic vinaigrette

Through trial and error (and lots of crunchy beans) I figured out how to use my pressure cooker for dried beans. I will save so much money by eating dried beans that I will be able to buy canned beans with all the money I’ve saved!

Wait.

I think I’ll throw some Parmesan rinds into the pot. I have no idea what dressing I’ll make for the salad.

Wednesday
Leftovers

We having Tiny’s one year photography session on Wednesday. I’m planning some small bites and possibly cake so I don’t want to deal with those and dinner on the same day.

Thursday
Carrot soup with fried tops
Leafy salad with a lemon shallot vinaigrette from America’s Test Kitchen Family Cookbook

I think I am going to use a little bit of Heidi Swanson’s soup recipe with a garnish I saw in Rozanne Gold’s Radically Simple.

I could drink the salad dressing from ATK. I will try to restrain myself.

Friday
Beet Pasta with two sauces

This is supper club night. The theme is “favorites from childhood, kicked up.”

I haven’t narrowed down what my “two sauces” are other than one will be cream or vegetable based and one will be a meat sauce. I’ll play with The Flavor Bible and figure something out.

I’ve made mediocre pasta every time I’ve tried to make fresh pasta. I have some nerves.

Appetizers, sides, and desserts are the responsibility of the other members of the supper club.

Saturday
Skirt steak with chimichurri from Seven Fires
Roasted endive from Seven Fires
Mashed potatoes

Like the salad dressing up there, I have to stop myself from tipping the little bowl of chimichurri into my mouth. What is it about condiments?!

Sunday
Leftovers

Probably steak sandwiches or mashed potatoes with a chimichurri swirl or lemon shallot vinaigrette with a side of chimichurri.

Side projects for the week are bread, yeasted waffles one morning, melting peppers from Slow Mediterranean Kitchen, jalapeno jelly with the bushel and a peck in my refrigerator, and maybe, oh maybe, some cake for a very cute one year old.

I linked this up over at OrgJunkie.com because I like seeing what other people are eating, too.

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