Monday/21-Oct-13: Worked a bit on the menu plan today; there are just too many good things to cook and not enough time to make them all.
Made a Pear and Chestnut Cake (Dusoulier2, p143) during the day.
For dinner I grilled the ostrich sausges that we got at a marché des producteurs in the summer. Served with polenta and the leftover broccoli and kumquat salad. Then a big salad. Then some yummy pear cake.
Tuesday/22-Oct-13: Yogurt on overday.
Picked the meat of the remaining half roasted chicken and made (more or less) Vietnamese Chicken Sandwiches (CL jan/feb13; web); serve on some oval pitas. Pretty tasty. For dessert we split a Magnum classic.
Wednesday/23-Oct-13: Shopping day. Dinner was Fish and Broccoli Pie (web; cookbooker). Quite good it was. With a salad.
BTW, it's looking like cookbooker may die. Possibly it will be taken over by a user cooperative. Or not. Sad. We'll see.
Thursday/24-Oct-13: Dinner was Grilled Chicken with Lemongrass and Turmeric (MC; web). Served with Asian Cucumber Condiment (MC; MWLowFat, p367), some garlicky spicy broccoli, and rice. The chicken was good, as was the cuke dish, which I haven't made it quite a while. We split a Magnum classic for dessert.
Friday/25-Oct-13: Chicken Fried Rice (web; cookbooker) for dinner. Pretty good it was too. I essentially made a whole recipe with half the meat. We had some chocolate and almond squares for dessert.
Saturday/26-Oct-13: Yogurt on overday.
Tonight was a half recipe of Salmon Cakes with Old Bay Aioli (web*). Pretty good but more like hash than cakes—I just don't have the patty knack. For go-withs, there was a grated broccoli stem salad (with carrots, a bit of onion, chopped walnuts, and raisins) and a bit of pasta.
Hooray, it's fall-back night tonight!
* The recipe is actually from Family Circle, but you have to sign up to the site to see the recipe. Sorry, no.
Sunday/27-Oct-13: Twas time for the annual Old Folks dinner in Mazerolles today, aperitif, five courses, including an entremet. We're stuffed, and both have a headache. Did we drink too much wine perhaps? Or maybe it was the mix of pineau, white wine, red wine, calvados in the entremet (kiwi sorbet), and champagne. Early to bed with us tonight.
Vie Pratique Gourmand, the only French cooking mag I subscribe to, has been having a feature in each issue where they give you 20 or so ideas for things to do with a certain foodstuff. This week was cookies. Some possibly good, quickie desserts, including cakes made from cookies. Some weird ideas.
Been a chicken-y week, hasn't it?
Progress on goals
This week: #1 IHCC/COOKBOOKS: yes (although this is probably the last time Dusolier2 will qualify as seldom used), #2 VEG/FISH: 2
This month: #3 PASTA: yes, #4 BREAD: no