Monday/24-Jun-19: Trying day today. We visited the gendarmerie about our neighbor problem. Never expected to do such a thing. Very nice young man there. As soon as we mentioned our hameau, he knew who the problem was.
Dinner was from the freezer, Meat&Mushroom Ragu, over mafalda corta. Made a salad with the little romaines. Couldn't face the rhubard cobbler, so we had some chocolate-covered madeleines. We're stuffed.
Tuesday/25-Jun-19: Neither of us could face more meat in this heat, so I froze up the lamb that was on the plan for today. Instead there was Warm Broccoli and Potato Salad (MDSalads, p15). As usual, the two of us the whole recipe. Then the rest of the rhubarb cobbler. We're full.
Wednesday/26-Jun-19: Tiny bit of shopping at Intermarché this afternoon before treating ourselves to hamburgers at a local restaurant.
Yogurt on overnight.
Thursday/27-Jun-19: We were supposed to have pizza for lunch today as part of an outing, but the heat cancelled the lunch and afternoon part of the trip. Instead we and Cath walked into a restaurant and had the menu du jour. I'd planned a light salad for dinner, but neither of us felt like eating more. We did split a sack of corn chips though.
Friday/28-Jun-19: Shopping today, since we were busy yesterday. Had planned for a Römertopf recipe four our main tonight, but couldn't bear the thought of a hot oven for 30 minutes, so changed the plan at the last minute.
For a starter we had, more or less, Guy Savoy's Tomato Coulis with Asparagus and Mint (VegHarv, p56; cookbooker). This was delicious and easy to make. Our main was Baked Salmon with Cucumber Relish (web), which was also really nice. Served this with a side of plain couscous. For dessert we finished the raspberry ice cream I made last week.
Vegetable Harvest is my cookbook of the month for July. I think I'll name it for this week, even though it's still June. Still have some Römertopf things to make, but the weather's just not right.
Saturday/29-Jun-19: Another hot hot hot day. The humidity is so high, the floors are sweating. Not to mention me.
Dinner was a halfish recipe of Asian Coleslaw (PatSalads, p16). No bean sprouts at the store; used some tiny haricots verts, blanched. Couldn't find any peanuts; used cashews. It was fine and very refreshing on the day. Some vanilla ice cream with a chopped peach for dessert.
Yogurt on overnight.
Sunday/30-Jun-19: Less warm today, but still very humid.
Dinner was about a third recipe of Sesame Chicken Cucumber Noodle Salad (web). Yummy stuff. Added lots of extra of my homemade haberno sauce. Add the sliced scallions and cilantro to the bowl with the lettuce, etc. Mini ice cream bars for dessert.
Progress on goals
This week: #1 BACKLOG: no; #2 VEG/FISH: 3; #3 COOKBOOK: yes
Cookbook of the month: Vegetable Harvest
This month: #4 PASTA: no; #5 BREAD: no; #6 GUESTS: yes
This year: #7 PROJECT: no
Monday, June 24, 2019
Monday, June 17, 2019
This week in the kitchen
Monday/17-Jun-19: Ed grilled some merguez from the freezer, very salty ones; served with a bit of polenta. We also had Grilled Artichokes and Lemons with Spicy Garlic Mayonnaise—Artichauts à l'Aïoli (VegHarv, p158; cookbooker) with one of the huge artichokes that we got at a vide grenier yesterday. I doctored some plain mayo to make the sauce. Yum. And some snijbonen sort of done like this. For dessert we shared one of the two small charentaise melons we got at the vide grenier. We're stuffed.
Yogurt on overnight.
Tuesday/18-Jun-19: Ed brought in a bowlful of raspberries and red currants. We had a few, then decided they'd be good in ice cream. I told him to macerate them with 1/4cup of sugar. When I went to get them later, I discovered he'd 1) not measured the sugar and 2) added a cup of more of water. Not sure of his reasoning. Anyhow the maceration was defeated. I dumped the water, full of flavor.
For a starter we had the other artichoke and more of the doctored mayo. Good stuff. The main was Frittata Fêve & Menthe (C&Z, p67; cookbooker). For dessert there was raspberry-currant ice cream. We ate well.
Wednesday/19-Jun-19: Had our dinner, with Cath, at the marché des producteurs in La Rochefoucauld this evening. Nothing happened in the kitchen.
Thursday/20-Jun-19: Shopping today. Tuna was on sale, so we had, sort of, Char-Grilled Tuna with Toasted Corn Vinaigrette and Avocado Salad (Essential, p410; cookbooker). This was yummy.
While putting away the groceries, I found an older bakje of ice cream and we had that for dessert. Mango I think it was. How did that get left behind, I wonder?
Yogurt on overnight.
Friday/21-Jun-19: Dinner was a half dose of Pepper and Anchovy Pasta Sauce (MarCuc, p149) over tagliatelle. I've made this sauce at least once before, and it's still good; a bit tedious peeling the bell peppers, but worth the effort. For dessert we each had half of one of the little melons we bought on the weekend.
Saturday/22-Jun-19: Dinner was a halfish recipe of Superfast Crispy Chicken Thighs (web; CL/may15; cookbooker). Served with Shredded Zucchini (MW@Home, p87) and trio rice. For dessert there was Rhubarb Crumble (ClayCook2, p157). Yum.
Sunday/23-Jun-19: Took Cath for lunch today to celebrate the sale of her house. Nothing happened in the kitchen.
Yogurt on overnight.
Progress on goals
This week: #1 BACKLOG: no; #2 VEG/FISH: 3; #3 COOKBOOK: yes
Cookbooks of the month: Römertopf cookbooks
This month: #4 PASTA: no; #5 BREAD: no; #6 GUESTS: yes
This year: #7 PROJECT: no
Yogurt on overnight.
Tuesday/18-Jun-19: Ed brought in a bowlful of raspberries and red currants. We had a few, then decided they'd be good in ice cream. I told him to macerate them with 1/4cup of sugar. When I went to get them later, I discovered he'd 1) not measured the sugar and 2) added a cup of more of water. Not sure of his reasoning. Anyhow the maceration was defeated. I dumped the water, full of flavor.
For a starter we had the other artichoke and more of the doctored mayo. Good stuff. The main was Frittata Fêve & Menthe (C&Z, p67; cookbooker). For dessert there was raspberry-currant ice cream. We ate well.
Wednesday/19-Jun-19: Had our dinner, with Cath, at the marché des producteurs in La Rochefoucauld this evening. Nothing happened in the kitchen.
Thursday/20-Jun-19: Shopping today. Tuna was on sale, so we had, sort of, Char-Grilled Tuna with Toasted Corn Vinaigrette and Avocado Salad (Essential, p410; cookbooker). This was yummy.
While putting away the groceries, I found an older bakje of ice cream and we had that for dessert. Mango I think it was. How did that get left behind, I wonder?
Yogurt on overnight.
Friday/21-Jun-19: Dinner was a half dose of Pepper and Anchovy Pasta Sauce (MarCuc, p149) over tagliatelle. I've made this sauce at least once before, and it's still good; a bit tedious peeling the bell peppers, but worth the effort. For dessert we each had half of one of the little melons we bought on the weekend.
Saturday/22-Jun-19: Dinner was a halfish recipe of Superfast Crispy Chicken Thighs (web; CL/may15; cookbooker). Served with Shredded Zucchini (MW@Home, p87) and trio rice. For dessert there was Rhubarb Crumble (ClayCook2, p157). Yum.
Sunday/23-Jun-19: Took Cath for lunch today to celebrate the sale of her house. Nothing happened in the kitchen.
Yogurt on overnight.
Progress on goals
This week: #1 BACKLOG: no; #2 VEG/FISH: 3; #3 COOKBOOK: yes
Cookbooks of the month: Römertopf cookbooks
This month: #4 PASTA: no; #5 BREAD: no; #6 GUESTS: yes
This year: #7 PROJECT: no
Monday, June 10, 2019
This week in the kitchen
Monday/10-Jun-19: Dinner was Turkey Pitas (web; CL/jul14). I had what was probably half the meat, but used all the spices and accompanying tahini-yogurt sauce. We used four pitas to make the sandwiches, instead of one each. I bought some mini-romaines, I think for the accompanying salad, but forgot to make it.
Tuesday/11-Jun-19: Peg&Jim arrived late this afternoon, so we had a late dinner after apéros and munchies. There was Exotic-Flavored Chicken Thighs with Tomato-Mint Salad (License, p205; cookbooker). Barbecuing the chicken had to be delayed a bit since they weren't quite defrosted after two days in the fridge. The chicken is spiced only with ground cardamon, salt, and black pepper. Delicious. Accompanied this by Carrot and Pistachio Salad (web), which we all liked. I forgot to make rice to accompany this, so we sliced some bread for the soppy.
Dessert was A Peach Shortcake for Lizzie (BigFlav, p430), which was excellent. I used cream & mascarpone for the cream.
Wednesday/12-Jun-19: Another late meal. For a starter we had Smoked Salmon Salad with Dill (BEFCC, p35), which is an old favorite. Then there was Chicken Saltimbocca (ClayCook2, p63), which was pretty good, along with a side of whole wheat spaghetti. For dessert there was the rest of the peach shortcake with mascarpone whipped cream. All good.
Thursday/13-Jun-19: Shopping today. Peg&Jim are leaving Saturday :-( and I have no meal plan beyond that. Just bought a bunch of veggies and we'll see what turns up.
We started tonight with Spicy Cucumber Wedges (MJ1, p172), a pretty standard dish now. Our main was Salmon Poached with Spinach and Bengali Five-Spice Mixture (SpiceKitch, p76), served basmati rice. Yummy stuff. For dessert there was lazy-cook's kheer, riz au lait doctored with chopped pistachios and cardamom.
Friday/14-Jun-19: Lunch out today, and a visit to Aubeterre. Cheese and other nibbles in the evening.
Saturday/15-Jun-19: Peg&Jim left today. We had pasta and broccoli with a roquefort-cream cheese sauce. And ice cream for dessert
Sunday/16-Jun-19: A bit salad for dinner and chocolate covered madeleines for dessert.
Progress on goals
This week: #1 BACKLOG: no; #2 VEG/FISH: 3; #3 COOKBOOK: yes
Cookbooks of the month: Römertopf cookbooks
This month: #4 PASTA: no; #5 BREAD: no; #6 GUESTS: yes
This year: #7 PROJECT: no
Tuesday/11-Jun-19: Peg&Jim arrived late this afternoon, so we had a late dinner after apéros and munchies. There was Exotic-Flavored Chicken Thighs with Tomato-Mint Salad (License, p205; cookbooker). Barbecuing the chicken had to be delayed a bit since they weren't quite defrosted after two days in the fridge. The chicken is spiced only with ground cardamon, salt, and black pepper. Delicious. Accompanied this by Carrot and Pistachio Salad (web), which we all liked. I forgot to make rice to accompany this, so we sliced some bread for the soppy.
Dessert was A Peach Shortcake for Lizzie (BigFlav, p430), which was excellent. I used cream & mascarpone for the cream.
Wednesday/12-Jun-19: Another late meal. For a starter we had Smoked Salmon Salad with Dill (BEFCC, p35), which is an old favorite. Then there was Chicken Saltimbocca (ClayCook2, p63), which was pretty good, along with a side of whole wheat spaghetti. For dessert there was the rest of the peach shortcake with mascarpone whipped cream. All good.
Thursday/13-Jun-19: Shopping today. Peg&Jim are leaving Saturday :-( and I have no meal plan beyond that. Just bought a bunch of veggies and we'll see what turns up.
We started tonight with Spicy Cucumber Wedges (MJ1, p172), a pretty standard dish now. Our main was Salmon Poached with Spinach and Bengali Five-Spice Mixture (SpiceKitch, p76), served basmati rice. Yummy stuff. For dessert there was lazy-cook's kheer, riz au lait doctored with chopped pistachios and cardamom.
Friday/14-Jun-19: Lunch out today, and a visit to Aubeterre. Cheese and other nibbles in the evening.
Saturday/15-Jun-19: Peg&Jim left today. We had pasta and broccoli with a roquefort-cream cheese sauce. And ice cream for dessert
Sunday/16-Jun-19: A bit salad for dinner and chocolate covered madeleines for dessert.
Progress on goals
This week: #1 BACKLOG: no; #2 VEG/FISH: 3; #3 COOKBOOK: yes
Cookbooks of the month: Römertopf cookbooks
This month: #4 PASTA: no; #5 BREAD: no; #6 GUESTS: yes
This year: #7 PROJECT: no
Monday, June 3, 2019
This week in the kitchen
Monday/3-Jun-19: Smerged lots of recipes to make a fried rice with broccoli and grated carrot and leftover rice. It was good. Some store-bought toetjes for after.
Tuesday/4-Jun-19: Defrosted some salmon pattties. Make a salad of the rest of the leftover rice, plus broccoli, carrots, small bell peppers, shallots, along with the leftover beet dressing, which is a bit old, but seemed ok. Chocolate-covered cornflakes for after.
Yogurt on overnight.
Wednesday/5-Jun-19: Made Baked Onion Bhajis again, but without cooking the onion first. Worked okay, but would be better to chop them so there weren't long bits sticking out. Used about half of the two chutneys left. Froze the rest of the bell pepper one; will try to eat the cilantro-mint one in the next days. Warmed up the rest of the lamb and the green beans for the rest of the meal. All gone now. Finished off the chocolate-covered cornflakes too.
Thursday/6-Jun-19: Shopping today.
Dinner was Chinese Steamed Fish with Black Beans (ClayCook2, p86), with cod. Pretty good it was. Served with plain basmati rice and Stir-Fried Green Beans with Garlic (QuickWok, p130) with snijbonen. Also liked these. Strawberries and cream for dessert.
Friday/7-Jun-19: Stormy day with much wind. Skipped going to the conseil meeting. Cancelled tomorrow's dinner with Laura and Ralph. Trying to get blood pressure down.
Dinner was ricotta-bacon ricotta from the freezer, a bit overdue for use. Alla panna. Pretty good. And a salad. Don't know what we'll eat tomorrow.
Yogurt on overnight.
Saturday/8-Jun-19: Working on the freezer. Sliced a cooked magret and warmed it. Warmed some tamarind sauce. Cleaned some lettuce and tossed it with a little dressing of lemon juice, oil, and garam masala. Quite good. Mini ice cream bars for dessert.
Sunday/9-Jun-19: More eating from the freezer tonight Dinner was a loose interpretation of Tuna and Orzo Salad with Parmesan & Basil (web). As a main for two, I used only 1 cup of orzo. I used a chunk of cooked tuna from the freezer instead of a can. No celery. A regular tomato, seeded and chopped. Grated the Parmesan, but forgot to serve it. Nevertheless, the salad was good. A mini ice cream cup for after.
Progress on goals
This week: #1 BACKLOG: no; #2 VEG/FISH: 4; #3 COOKBOOK: yes
Cookbooks of the month: Römertopf cookbooks
This month: #4 PASTA: no; #5 BREAD: no; #6 GUESTS: yes
This year: #7 PROJECT: no
Tuesday/4-Jun-19: Defrosted some salmon pattties. Make a salad of the rest of the leftover rice, plus broccoli, carrots, small bell peppers, shallots, along with the leftover beet dressing, which is a bit old, but seemed ok. Chocolate-covered cornflakes for after.
Yogurt on overnight.
Wednesday/5-Jun-19: Made Baked Onion Bhajis again, but without cooking the onion first. Worked okay, but would be better to chop them so there weren't long bits sticking out. Used about half of the two chutneys left. Froze the rest of the bell pepper one; will try to eat the cilantro-mint one in the next days. Warmed up the rest of the lamb and the green beans for the rest of the meal. All gone now. Finished off the chocolate-covered cornflakes too.
Thursday/6-Jun-19: Shopping today.
Dinner was Chinese Steamed Fish with Black Beans (ClayCook2, p86), with cod. Pretty good it was. Served with plain basmati rice and Stir-Fried Green Beans with Garlic (QuickWok, p130) with snijbonen. Also liked these. Strawberries and cream for dessert.
Friday/7-Jun-19: Stormy day with much wind. Skipped going to the conseil meeting. Cancelled tomorrow's dinner with Laura and Ralph. Trying to get blood pressure down.
Dinner was ricotta-bacon ricotta from the freezer, a bit overdue for use. Alla panna. Pretty good. And a salad. Don't know what we'll eat tomorrow.
Yogurt on overnight.
Saturday/8-Jun-19: Working on the freezer. Sliced a cooked magret and warmed it. Warmed some tamarind sauce. Cleaned some lettuce and tossed it with a little dressing of lemon juice, oil, and garam masala. Quite good. Mini ice cream bars for dessert.
Sunday/9-Jun-19: More eating from the freezer tonight Dinner was a loose interpretation of Tuna and Orzo Salad with Parmesan & Basil (web). As a main for two, I used only 1 cup of orzo. I used a chunk of cooked tuna from the freezer instead of a can. No celery. A regular tomato, seeded and chopped. Grated the Parmesan, but forgot to serve it. Nevertheless, the salad was good. A mini ice cream cup for after.
Progress on goals
This week: #1 BACKLOG: no; #2 VEG/FISH: 4; #3 COOKBOOK: yes
Cookbooks of the month: Römertopf cookbooks
This month: #4 PASTA: no; #5 BREAD: no; #6 GUESTS: yes
This year: #7 PROJECT: no
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