Monday/13-May-13: Clean out the refrigerator night. Pizza with grilled zucchini and broccoli. Made a pizza sauce from the rest of a jar of roasted red bell peppers and froze half. Some pyramid goat cheese, mozzarella, parmesan, and black olives. Good stuff. After a week and a half eating with Bill, both of us have gained a bit of weight and are hungry. Instead of eating only half the pizza so we'd have leftovers, we ate three-quarters of it. Oh dear.
Gas ran out in the middle of cooking, as it can only do. Annoying.
Tuesday/14-May-13: Shopping today, a bit off schedule, but supplies were getting too low to wait another day.
Dinner was a half dose of Gently Cooked Salmon with Mashed Potatoes (Essential, p415; cookbooker). Followed by a salad. Followed by a third recipe of Easy Berry Cobbler (MC) with blueberries. I'm full.
Wednesday/15-May-13: Got started late with dinner, so made a change to the plan. We had a half dose of Spinach Ravioli with Zucchini Ribbons (web; cookbooker), which was a pretty good variation on the alla panna style. Should have had a salad, but was too lazy. Some chocolate roses (dark-chocolate-covered corn flakes) for afters.
Yogurt on overnight.
Thursday/16-May-13: Picked some rhubarb at Barbara's yesterday. Made some Rhubarb Almond Crumb Cake (web; cookbooker) today. It was good.
Dinner was Moroccan Chicken Smothered in Olives (Essential, p482; cookbooker). Served with plain couscous and Zucchini and Feta Cheese Salad (WorldVeg, p640), which is one of our favorite zucchini recipes right now.
Cookbooker's current challenge is on The Essential New York Times Cookbook, which is why it will be appearing frequently on the menu in the next couple of months. It's a huge cookbook and has had lots of good recipes so far (even if tonight's wasn't a favorite).
Friday/17-May-13: Dinner was an Ottolenghi pasta, followed by a big salad. That was enough.
Saturday/18-May-13: Dinner was a half dose of Green Couscous & Shrimp (web); I liked, Ed thought it was just OK. Portions were very small. Fast. Too lazy to do a salad. For dessert the last of the strawberries with some (sour) vanilla ice cream from the freezer. I seem not to have mentioned this in the blog, so no way to find out why it's sour and why it has such an unusual, kind of flakey, texture. Tasty, though.
My interpretation of Authentic French Bread in the ABM overnight.
Sunday/19-May-13: Dinner was a half recipe of Catalan Vegetable Paella (Essential, p323; cookbooker) followed by a big salad. Some double chocolate mini magnums for dessert.
Progress on goals
This week: #1 IHCC/COOKBOOKS: yes, #2 VEG/FISH: 6
This month: #3 PASTA: yes, #4 BREAD: no