Monday/12-Oct-15: Ate at another restaurant tonight. Good pasta; meat overcooked. Friendly place. We are astounded at the number of Americans in town. There were at least ten eating dinner at this restaurant, plus a Brit couple.
Tuesday/13-Oct-15: Picked the chicken. Made stock.
Dinner was a take-off on Chicken Fricassee, Cacciatora Style (ClassicItal, p330) served with fusilli. Instead of using pieces of raw chicken, I used most of the cooked meat I took from the roast chicken. Good it was. With a salad.
Wednesday/14-Oct-15: Bit of shopping this afternoon for bread and other supplies
Dinner was, more or less, Orecchiette con Broccoli (VegCarlu, p54). The pasta was fusilli instead or orecchiette, but it was still good. Easy stuff. And a salad. then we finished off the chocolate gelato.
Thursday/15-Oct-15: Dinner out.
Friday/16-Oct-15: Went to the market at Colle de Val d'Elsa. The non-food stuff was starting to close up as we got there, but we found one of the small ladles with holes, which turns out to be great for checking if pasta is cooked and probably works with beans too.
Watched a movie. Got too late to cook. Pizza for dinner.
Saturday/17-Oct-15: For dinner there was ravioli filled with nettle and Parmesan a la panna, cooked then finished off in cream. Yesterday at the market I bought a head of any unknown green, which we think might be chicory, the real stuff rather than the one that's also called Belgian endive or witlof. Used it to make a non-mixed version of Mixed Greens with Black Olives (Verdura, p321). (This is only the third recipe I've noted from Verdura, so I'll call this an unused book.) I boiled the greens till well-wilted, but later found by taste and research they should have been cooked longer, so the dish was a bit strong. But still an interesting way to cook greens.
Sunday/18-Oct-15: As I was putting up dishes this morning, a small glass bowl exploded when I tapped its edge against the stack I was adding it to. Never had that kind of thing happen before. So much for not breaking anything.
For lunch I made chicken noodle soup with the rest of the stock, a bit of leftover chicken, a sliced carrot, and some orzo.
Dinner out, so that was all in the kitchen.
Progress on goals
This week: #1 BACKLOG: no; #2 UNUSED: yes; #3 GRAINS: no; #4 VEG/FISH: 2
This month: #5 PASTA: no; #6 BREAD: no; #7 FotW: no for September/October