Unlike the times before it
last week’s pasta making was successful.
Given my previous attempts at making noodles
I probably should’ve started the project the day before
but lady luck stood by a few hours before the supper club
and I had beautiful strands of beet pasta swaying on clean chairbacks.
My kitchen looked festive
and I think hats and horns wouldn’t have been out of place.
I kind of wanted to put on a flapper outfit.
I was disappointed that the pasta didn’t stay magenta.
It faded into BubbleYum pink
(just like this)
which was… interesting.
I didn’t overcook the noodles;
I put them in the boiling water and the color immediately leached out.
Here’s this week’s menu plan
a little late:
Pizza with leafy green salads
Last night was movie night at the last minute, so for dinner we had frozen pizza.
When I picked up the pizza at the store I didn’t realize it had BBQ sauce on it.
There are three things that should never be on my pizza:
Last night I had a salad, theend.
The unfortunate BBQ sauced pizza made me wish for homemade frozen pizzas.
I freeze pizza dough all the time but haven’t frozen a composed pizza. I’m curious to see how that would, ah ha, pan out.
Dumplings with homemade wrappers
Trevor has been off of work today and yesterday, so today I made chicken fajitas for lunch.
I have hopes, but they are not very bright.
I need to work on my nonexistent pleating skills, too. Given the time restraints put on me by Tiny, it may end up being the seal-n-go method.
Carnitas with homemade corn tortillas and queso fresco
Trevor was in the grocery store with me last week and came across pork shoulder on sale while I was looking at something else.
He brought it over to the cart and asked if we could make carnitas.
I nearly did the moonwalk in the aisle for two reasons:
1)The man barely asks for anything other than pizza, steak, or macaroni and cheese
2) He knew that pork shoulder was for carnitas
By all means, let us do carnitas.
Kale, potato, and sausage soup
This is ripe for a blog post. My mother gave me this recipe and I’ve modified it to my liking.
I’ll negotiate with Tiny and see if he’ll let me photograph and write this week.
Ordinarily I wouldn’t do leftovers back to back, but Trevor’s schedule is crazy this week and freshly made dinners would be wasted on these days.
Mutti’s Louisiana Chicken Stew with pickled peaches
Mutti, my grandmother, made a gumbo that is one of my favorite meals. Growing up, we all called it Louisiana Chicken Stew and it wasn’t until I started playing with gumbo recipes that I realized her Louisiana Chicken Stew is a gumbo.
Now ‘gumbo’ sounds funny. Gumbo, gumbo gumbo!
She gave me her recipe for the stew and (quick) pickled peaches for my wedding
and it was my favorite present.
The leftovers are even better than the meal the first time around, as usual for stews and gumbos.
I’ve linked up to Menu Plan Monday.