Monday/7-May-12: A nice quiz dinner this evening. Nothing happening in the kitchen,
Tuesday/8-May-12: Had an idea to make fresh pasta today, but that didn't work. Dinner was a half dose of Linguine with Lemon, Garlic, and Thyme Mushrooms (web) with DeCecco linguine. Then a salad. Then the rest of the bread pudding, with some strawberries.
Wednesday/9-May-12: Yogurt on overday. Shopping today. There were green asparagus this time, so the new recipes go back on the plan.
Dinner was an oldie-but-goodie, Baked Fish with Kumquats and Ginger (Uncommon, p273) with some very nice salmon fillets. Accompanied by clean-out-the-fridge roasted veggies.
Thursday/10-May-12: Bought apples and plums for apple-plum butter last week, and added three Golden Delicious apples that tasted ok but had a terrible texture. Made up a more-or-less double dose of Apple-Plum Butter, and gave the extra to Vanessa and family.
Dinner was Thai Rice Noodles with Chicken and Asparagus (EAT-L). Wasn't bad, surprisingly unspicy, even though I added more than a full amount of chili-garlic sauce for a half recipe. Ed added a goodly dose of sriracha at the table. Maybe not a keeper.
Friday/11-May-12: Using up some of the frozen, grated zucchini still in the freezer, dinner was Penne with Zucchini Pistou (CL/jul10). The recipe had you slice the zuke, but the grated worked fine. It wasn't bad at all. Some double chocolate mini Magnums for dessert.
Made up some rub for tomorrow's roast chicken. Rubbed it in and have the chickie sitting in the fridge till it's time to cook it.
Saturday/12-May-12: Simple dinner tonight, Mimi's Sticky Chicken (somewhere on the web), rubbed, then slow-roasted. I put the rub under the skin, rather than on it, and the meat turned out too salty. Not sure why it's supposed to be "sticky". Mine wasn't. But it's a pretty good way to do a chicken, long cooking at 250F. Accompanied by some boiled potatoes and haricots verts. All tasty. The rest of the strawberries for dessert.
Sunday/13-May-12: Dinner was Asparagus and Mushroom Risotto (EatingWell). Tasty. But risottos that start off with red wine are not as pretty as those that start off with white wine. To use up the asparagus, there was a bit more than 2 servings, so we're stuffed. With a salad and some camembert after.
Progress on goals
This week: #1 COOKBOOKS: no, #2 BREAD: no, #3 SOUP: no, #4 MIDDAY: no, #5 VEG/FISH: 4
This month: #6 PASTA: no