Monday/4-Sep-17: Earlyish meal today. There were Wraps Poulet, Figues, et Roquefort (web, VPG). The photo clearly shows chunks of roquefort, where the recipe clearly says to mash the cheese with crème fraîche. The recipe I have from VPG was for 4; what I found on the web is for two. I made the whole recipe and we ate two wraps each. Tasty and really sufficient for two for dinner. As a side (unneeded), there were polenta points with a topping of zucchini, tomato, and haricots verts from the garden. We were quite stuffed.
Tuesday/5-Sep-17: Working on the harvest from the potager today with stuffed zucchini, sort of following this recipe for Sausage-Stuffed Zucchini Boats (web). The sausage was the last of Hazan's from the freezer. No mozzarella, only Parmesan. Good, but filling. Then a salad. That was all.
Seeded a bunch of tomatoes and started them stewing.
Wednesday/6-Sep-17: Oops, neglected to turn off the fire under the tomatoes. Woke to the smell of burnt tomatoes. Later in the date, I realized the that unburnt bits could be puréed to make a sort of tomato paste. Froze up lots of 2 tablespoon bakjes.
Dinner was, sort of Catfish Barbecue (CL90, p127). Instead of catsup, I used my burnt tomato paste. No sugar added since the tomatoes are so sweet. Easy and pretty tasty. Served with corn on the cob and trio rice, a better brand than we've had of late. For dessert there were some pretty awful little waffles with a bit of vanilla ice cream and blueberries.
Thursday/7-Sep-17: Dinner was Curried Scallop-Apple Salad (web), which was quite good in spite for my messing up a bit. To make the dressing I read apple cider vinegar, so used that, then got to where some cider vinegar was added and realized it wanted apple cider. I added a bit of honey to take the sour off. I also added a bit of apple cider (and finished the bottle this evening), which is an alcoholic drink rather than fancy apple juice.) Anyhow it was good.
Yogurt on overnight.
Friday/8-Sep-17: A good-bye lunch with a friend today. Nothing happened in the kitchen.
Saturday/9-Sep-17: Thought I'd get back to the tomatoes today, but didn't.
Dinner was Roasted Red Bell Pepper Sauce (web). The recipe is supposed to be served over spiralized zukes; I cut strips off mine. We used only about half of the sauce; I froze the rest to serve over real pasta. Edible, but not really a recipe to do again. Ice cream for dessert.
Sunday/10-Sep-17: Yogurt on overday.
Ed asked for roast chicken, so that's what we had today. Spatchcocked and rubbed with Penzey's Quebec Beef Spice (which it suggests for chicken). Pretty good, if a trifle spicy. And an old favorite Dusoulier's Perfect Roasted Potatoes (web) and steamed broccoli topped with garlic slices and red pepper flakes stewed in olive oil. We were full.
Progress on goals
This week: #1 BACKLOG: no; #2 VEG/FISH: 3
This month: #3 PASTA: no; #4 BREAD: no