Monday/19-Apr-10: After the big meal yesterday, neither of us felt very hungry tonight. I made some ravioles au Chèvre de la Drôme (tiny raviolois, typical of the Drôme area), with a sage-butter sauce, followed by a big salad. Some chocolate-caramel cookies and a chocolate bonbon after.
Tuesday/20-Apr-10: After all day at Vallée des Singes, I made a quickish dinner of fried rice, very loosely following the recipe in MW@Home, marinating some frozen cooked shrimp instead of tofu along with a goodly dash of red pepper flakes; adding onions and peas to the mix. Made an omelet sort of thing in the wok first before cooking the veggies, then cut it in slices and tossed it in at the end. 'Twould be pretty criss-crossed over the servings perhaps.
Wednesday/21-Apr-10: Dinner at Steve's tonight meant no cooking here.
Thursday/22-Apr-10: For midday dinner, I made Roasted Cauliflower, Chickpeas, and Olives (soon to be MC), a Cooking Light side dish that I turned into a main by adding pasta. It was quite good. Ed thought it would indeed work as a side dish, maybe for a picnic. The recipe suggests serving it with sautéed fish or roast chicken. Followed by a salad, and then Ed rushed off to choir practice.
Friday/16-Apr-10: Another barbecue this evening. Beard Kabobs (MC), chunks of salmon marinated in olive oil and lemon juice, with mushroom caps on skewers. Grilled slices of eggplant and zucchini to go along; made some steam-sautéed potatoes too. Finished up with little pots of store-bought caramel pudding. Nice dinner.
Saturday/17-Apr-10: Whew, a busy day today! First we drove to Campsegret for the Phoenix booksale, came home, ate dinner, then went to an organ concert in Montbron. Dinner was Scallop Piccata with Sautéed Spinach (Cooking Light, nov09), more or less, followed by some camembert. No spinach on hand, so I used mâche instead. Served with a side of linguine. Good enough, but not good enough to save, I think.
Sunday/18-Apr-10: Had our main meal at midday today. Made Lamb Sticks, a recipe that I got from Kim Harrington's Food Blog. As a side, I made Cauliflower, Peas, and Potatoes (TasteIndia, p114). Accompanied by some lime pickle, which was good with the cauliflower, and Fresh Green Chutney (p113, Q&E), which went well with the lamb instead of the yogurt-dill sauce in the recipe. Ended with the last of the store-bought caramel pudding. Yummy.