Monday/6-Aug-18: Again the meal planner wasn't thinking very well last week. I made Roasted Apple, Butternut Squash and Caramelized Onion Pizza (web; cookbooker). An unusual pizza, but quite good. Butterscotch Tapioca Pudding for dessert.
Tuesday/7-Aug-18: Whew—cooler today.
Yogurt on during the day.
Finished off the list. We probably won't shop tomorrow, but Thursday.
Dinner was Grilled Lamb Skewers with Apricots (License, p116). Well, it was supposed to be lamb. I seem to have defrosted beef (faux filets/sirloin). Easy recipe, but with a bit of chop-chop. Tasty. A little odd to make so much "rub" that doesn't really rub in well. Also odd that you take the meat and fruit (including parboiled garlic cloves) off the skewers and mix with a vinaigrette. Ed had the fire too hot, so two of the skewers burnt pretty badly. Still all tasted good. Served with Moroccan couscous. Grilled some eggplant, one store-bought and one from the store, but that burnt pretty badly. Finished the Butterscotch Tapioca Pudding for dessert Stuffed we are.
Wednesday/8-Aug-18: Finished off the limoncello today. Here it is with the lemon peels soaking.
We ate at the Massignac Marché des Producteurs; nothing else happened in the kitchen.
Thursday/9-v-18: Shopped today. Got off late, so dinner was extra late. We started with an insalata caprese. Our main was Summer Prawn & Fish Filo Pie (200Budget, p186), which is kind of a fish pot pie with scrunched up filo on top. Very good, a one-dish meal. Then we had some chaource. Then some Clafoutis aux Abricots (VPG) to use up the apricots I bought last week for Tuesday's meal. (Couldn't find this on the web, but scanned it and pinned it.)
Yogurt on overnight.
Friday/10-Aug-18: Dinner was Grilled Duck Breast with Peach-Green Grape Chutney (License, p209). The duck breast was salt-and-peppered, then grilled. The chutney was super, easy to make and went perfectly with the duck. Served with some pasta and Chile-Coated Grilled Summer Squash and Zucchini with Honey-Lime Dressing (License, p239). Used two zukes, one from the potager, one from the grocery. Pretty good, although the "rub" didn't stick as well as it might have.
Saturday/11-Aug-18: Leftovers tonight—the rest of the pizza. With a salad. Followed by the rest of the clafoutis. We're stuffed.
Sunday/12-Aug-18: Dinner was a half recipe of Grilled Pork Loin with Indonesian Chile-Coconut Sauce (Thrill, p146). Ancho chiles don't exactly taste of Indonesia to me, but the sauce was delicious over the boneless pork chops, which were flattened and quickly grilled. Served with Spicy Cucumber Relish (Thrill, p232). This wasn't as good as other versions of this salad that I've made; not sure why. Then there was, more or less, Sweet Potato Hash Brown with Bacon and Onions (Thrill, p300). Mini ice cream bars for dessert.
Progress on goals
This week: #1 BACKLOG: no; #2 VEG/FISH: 3; #3 COOKBOOK: yes
Cookbooks of the month: Big Flavors of the Hot Sun, Thrill of the Grill, License to Grill
This month: #4 PASTA: no; #5 BREAD: no; #6 GUESTS: no