Monday/30-Jun-14: Had an urge for Penne all Arrabbiata, so that's what we had tonight. Made some very vaguely following the recipe in Top100Pasta, p38. My tomato sauce was made with one real tomato, seeded, and 1 cup last year's of tomato purée from the freezer. Good stuff. Then a big salad. Then double chocolate mini magnums. Then a long dog walk.
Tuesday/1-Jul-14: Had an ENT appointment today and did a bit of shopping at a health-food store near the hospital. Impulse-bought a packet of stuff for making pain au levain, a kind of sourdough bread. I thought it was the whole packet for a loaf, but on closer reading you use 25g of the 240g packet for one loaf. They give bread machine instructions too. Then we did our regular shopping.
Discovered that a cow has been in the South Forty and managed to break the top half off of Martha (a sweetgum). it was held together by a small strip of bark, so Ed wrapped it all together and put in a big stake to hold the top up.
It was Time-Life Scandinavian for dinner this evening. For dessert we finished off a box of chocolate roses.
Wednesday/2-Jul-14: Tonight I made a starter for IHCC. The main was (sort of) a half recipe or Orecchioni with Piquant Sauce (PastaCarlu, p28; cookbooker), an easy kind of a pasta sauce. I used pennoni, rather than orecchioni, which I've never seen; the picture in the book looks more like big shells. Then we had a small salad with the rest of the latest lettuce picked from the salad garden.
Martha looking surprisingly good. Some wilted bits, but large parts of the top look okay. This break is really a shame, since she was looking really well this year. Mama (pink dogwood) doesn't look too well at all, for no reason to be seen. Papa (pecan) is recovering well from last year's trauma. We wonder if there was a cow last year that caused that damage, but I think they were already tucked away for the winter.
Before I started dinner I made the shortcake from Berry Banana Shortcake (MC). We had a wedge of this with blueberries from our garden and vanilla ice cream. Yum.
Thursday/3-Jul-14: Yogurt on overday. Made a loaf of the pain au levain in the bread machine. Nice texture and tasty. It will be nice baked regularly, so that it gets a proper crust.
Oops I forgot to note that tonight's planned dinner needed some attention early in the day. Quick replan. Dinner was Tuna and White Bean Salad (MC), a recipe from Cooking Light, muchly redone. Broccoli instead of asparagus. Forgot the tomatoes. More oatmeal shortcake with blueberries and ice cream for after.
Friday/4-Jul-14: I was off all day at a stained glass workshop. Ate out for dinner.
Saturday/5-Jul-14: Made another batch of the pain au levain in the bread machine, this time half whit and half whole wheat. Oh dear, that was more-ish. And unneeded, since Ed brought home a bread yesterday after choir on Thursday and I didn't notice.
Dinner was Nigel Slater's Pepper, Tomato, and Basil Pasta (web). I didn't have the kind of pepper he wanted, so I used two bell peppers instead. It was really good. You roast the veggies, then take them out of the pan and toss the cooked pasta in the roasting pan and tasty oil. Ed is sicky, so didn't eat dinner and didn't tell me till I was almost ready to serve. I put his part in the fridge and we'll see if it doesn't make a good pasta salad sort of thing.
Sunday/6-Jul-14: This morning at breakfast Ed noticed that the concert I thought started at 17.00 (as originally advertised) now starts at 19.00. I'd planned a crockpot meal to be ready and waiting after the concert, but there wasn't enough time for it to cook to eat two hours earlier. Major replan, using the defrosted meat.
Instead, we had Ravi's Kerala-Style 'Bhuna' Lamb, Pork, Beef, or Veal (Kerala ka Bhuna Gosht) (100Curries, p112). Pretty easy to make, but lots of prep work. Once that's done it sits on a low fire for a long time largely unattended, except for an occasional stir. Good stuff. As go-withs there were plain basmati rice and Spiced Green Beans (IndLight, p174), an alternative to my usual Indian green bean side. For afters there was No-Cook Indian Ice Cream (Kulfi) (MC), which is a snap to make and pretty darn tasty.
Yogurt on overnight.
Progress on goals
This week: #1 COOKBOOKS: yes; #2 VEG/FISH: 5
This month: #3 PASTA: yes for June, no for July; #4 FotW: yes for SCA, no for CRE; #5 BREAD: 0 for June, 0 for July
Showing posts with label ~100Curries. Show all posts
Showing posts with label ~100Curries. Show all posts
Monday, June 30, 2014
Monday, April 7, 2014
This week in the kitchen
Monday/7-Apr-14: Forgot that I had a doctor's appointment today (quarterly checkup on ears, nothing serious), so the list for tomorrow isn't finished. Maybe I can get it done in the morning.
Nigel Slater again tonight, intended for IHCC but didn't make it. Made A Chicken Roasted with New Garlic and a Fresh Pea Pilau (Diaries, p184), served with haricots verts. Regular garlic instead of new. Was a good chicken, but didn't much like the sauce with way too much vermouth. Here's Ed trying to convince Sophie to get out of his chair and away from the chicken.
Yogurt on overnight.
Tuesday/8-Apr-14: Hmm...it seems the yogurt problem hasn't been resolved. It wasn't cooked this morning, but was finally done after several two- and three-hour extensions. Happened to glance in the manual for the old yogurt maker and discovered the lids are supposed to be off for the cooking with that one too. I've always had them on. Wonder why they should be off? Current theory for the crummy yogurt is that something is not getting sufficiently clean. Since the jars and lids go through the dishwasher, I'm guessing that the tupperware 2-liter measure that I use might have gotten contaminated somehow and handwashing is not getting it sufficiently clean. Only a guess, but I've ordered a stainless steel bowl with a pouring lip to give that a try (thank you, Amazon France) after not finding anything while shopping today.
Shopping today. Broke down and bought some fêves from Spain.
Dinner was Fish Fillets in a 'Curry' Sauce (100Curries, p39), a not-quite-Indian dish with a curried bechamel for the fish. The fish was soaked in milk and spices, then dipped in bread crumbs (chapelure or paneermeel), then baked at a high temp. Meanwhile the sauce is made from the soaking milk. That's finished off with chopped coriander and lemon juice, which was a nice touch. For a side there was Diced Potatoes with Spinach (WofE, p53; 100Curries, p140), which was nice. No dessert needed.
Wednesday/9-Apr-14: Ate out tonight before going to a concert in Cognac.
Thursday/10-Apr-14: Picked the chicken and made (more or less) Curried Chicken Salad (MC; Rosie, p34). No cabbage on hand, so I shredded some broccoli stems. This is my "standard" curried chicken recipe, not that I follow it exactly, but it's an outline for possibilities. Ate our dinner outside for the first time this year.
Friday/11-Apr-14: The stainless steel yogurt-mixing bowl arrived today, so I gave it a good hot wash and started yogurt. We'll see how it is in the morning.
Sat outside and shelled the fêves this afternoon.
Dinner was Stir-Fried Crabmeat with Bean Curd (TLChina, p61). Relatively tasteless, but helped by liberal application of sambal. Recipe has the ingredients not in the order used, annoying. Since we have no scallions/green onions here, I used a shallot instead; the green of the tops would have been a nice addition of color. Somewhat less tofu would be fine too.
As a go-with, I made Cucumber Salad with Spicy Dressing (TLChina, p40). Spicy with one of our favorite Chinese ingredient, Tabasco. This was a hit. Would be good with any vaguely oriental dinner. Sorry picture is fuzzy, I only took one.
Saturday/12-Apr-14: May have licked the yogurt problem. I hope. At least this batch is good.
Dinner out tonight, so nothing much happened in our kitchen,
Sunday/13-Apr-14: Parboiled and peeled the favas. I do love these, but it is somewhat annoying that you've met each of those babies personally, once in the shelling, once in the peeling.
We had our main meal in the afternoon today, since we went to a movie in the early evening. We had a half recipe of Fava Beans with Shallots, Fresh Herbs, and Goat Cheese (PeV, p132). Unfortunately there was no basil in the shop this week, fresh or frozen, so I had to use the dried kind. Still, it was quite a nice dish. Then a salad. Then some mini magnums.
Monday's meal was supposed to be for IHCC, but I haven't had time to write a post, so I'll have to skip it this week.
Progress on goals
This week: #1 COOKBOOKS: yes; #2 VEG/FISH: 3
This month: #3 PASTA: no; #4 FotW: yes; #5 BREAD: 0
Nigel Slater again tonight, intended for IHCC but didn't make it. Made A Chicken Roasted with New Garlic and a Fresh Pea Pilau (Diaries, p184), served with haricots verts. Regular garlic instead of new. Was a good chicken, but didn't much like the sauce with way too much vermouth. Here's Ed trying to convince Sophie to get out of his chair and away from the chicken.
Yogurt on overnight.
Tuesday/8-Apr-14: Hmm...it seems the yogurt problem hasn't been resolved. It wasn't cooked this morning, but was finally done after several two- and three-hour extensions. Happened to glance in the manual for the old yogurt maker and discovered the lids are supposed to be off for the cooking with that one too. I've always had them on. Wonder why they should be off? Current theory for the crummy yogurt is that something is not getting sufficiently clean. Since the jars and lids go through the dishwasher, I'm guessing that the tupperware 2-liter measure that I use might have gotten contaminated somehow and handwashing is not getting it sufficiently clean. Only a guess, but I've ordered a stainless steel bowl with a pouring lip to give that a try (thank you, Amazon France) after not finding anything while shopping today.
Shopping today. Broke down and bought some fêves from Spain.
Dinner was Fish Fillets in a 'Curry' Sauce (100Curries, p39), a not-quite-Indian dish with a curried bechamel for the fish. The fish was soaked in milk and spices, then dipped in bread crumbs (chapelure or paneermeel), then baked at a high temp. Meanwhile the sauce is made from the soaking milk. That's finished off with chopped coriander and lemon juice, which was a nice touch. For a side there was Diced Potatoes with Spinach (WofE, p53; 100Curries, p140), which was nice. No dessert needed.
Wednesday/9-Apr-14: Ate out tonight before going to a concert in Cognac.
Thursday/10-Apr-14: Picked the chicken and made (more or less) Curried Chicken Salad (MC; Rosie, p34). No cabbage on hand, so I shredded some broccoli stems. This is my "standard" curried chicken recipe, not that I follow it exactly, but it's an outline for possibilities. Ate our dinner outside for the first time this year.
Friday/11-Apr-14: The stainless steel yogurt-mixing bowl arrived today, so I gave it a good hot wash and started yogurt. We'll see how it is in the morning.
Sat outside and shelled the fêves this afternoon.
Dinner was Stir-Fried Crabmeat with Bean Curd (TLChina, p61). Relatively tasteless, but helped by liberal application of sambal. Recipe has the ingredients not in the order used, annoying. Since we have no scallions/green onions here, I used a shallot instead; the green of the tops would have been a nice addition of color. Somewhat less tofu would be fine too.
As a go-with, I made Cucumber Salad with Spicy Dressing (TLChina, p40). Spicy with one of our favorite Chinese ingredient, Tabasco. This was a hit. Would be good with any vaguely oriental dinner. Sorry picture is fuzzy, I only took one.
Saturday/12-Apr-14: May have licked the yogurt problem. I hope. At least this batch is good.
Dinner out tonight, so nothing much happened in our kitchen,
Sunday/13-Apr-14: Parboiled and peeled the favas. I do love these, but it is somewhat annoying that you've met each of those babies personally, once in the shelling, once in the peeling.
We had our main meal in the afternoon today, since we went to a movie in the early evening. We had a half recipe of Fava Beans with Shallots, Fresh Herbs, and Goat Cheese (PeV, p132). Unfortunately there was no basil in the shop this week, fresh or frozen, so I had to use the dried kind. Still, it was quite a nice dish. Then a salad. Then some mini magnums.
Monday's meal was supposed to be for IHCC, but I haven't had time to write a post, so I'll have to skip it this week.
Progress on goals
This week: #1 COOKBOOKS: yes; #2 VEG/FISH: 3
This month: #3 PASTA: no; #4 FotW: yes; #5 BREAD: 0
Monday, March 10, 2014
This week in the kitchen
Monday/10-Mar-14: Dinner was Ervilhas Guisadas à Portuguêsa—Peas Portuguese (TLS&P, p69). I used only half the butter for sautéing the onion. Served the last bit of Jody's harberno pasta on the side. All was good. We split a magnum classic for after. (I had about a third; Ed was happy to have more.)
Tuesday/11-Mar-14: Shopping today.
Haven't made a dessert in a while. Found the recipe for Pear-Almond Upside Down Cake (VC4E, p704) on the way to the grocery and bought the required two pears. Made dinner while this was in the oven.
Dinner was Pesce con Funghi Porcini—White Fish Fillets with Ceps (TopItal, p83); no cêpes (wrong season, isn't it?) so used shiitakes. This was pretty good and easy. I used the odd bits of shrooms and a shallot to make a kind of trio rice pilaf. And then there was (sort of) Broccoletti in Padella—Broccoli with Garlic and Chilli Pepper (TopItal, p55). Followed by too much upside down cake. I cut it in eighths, but should have done it in sixths. We ate a quarter, then Ed wanted more, so we ate another quarter. I had small pieces both time, but still.
Wednesday/12-Mar-14: Made a half recipe (i.e., only one chicken) of Garlic Roast Chicken (MC) for dinner. Put it in the oven about 18.30 and used the turn-off feature of the oven to turn it off at the proper time. We went to the "election information" evening that lasted till 20.00. Tiring. Came home and ate the chicken and veg right out of the roasting pan. Almost finished the upside down cake; just a bit left for breakfast.
Yogurt on overnight.
Thursday/13-Mar-14: Expecting to be tuckered out from line dancing this evening, I planned Slow Cooker Pork Paprikash (web; cookbooker) for dinner. Line dancing was cancelled, so the plan was for naught. Served the paprikash over a full dose (probably the first time ever) of Spaetzle (MW@Home, p203); this is part of a recipe for Cauliflower Paprikash. The pork paprikash was good and we have another dinner in the freezer. Ate some carrot sticks for a veg. No dessert. (I bought this pork on sale, 1.8kg of sauté, which seems to be chunks of shoulder. Usually I divide it up into smaller bits, but this time I didn't so we'll have to repeat a pork dinner soon.)
Friday/14-Mar-14: Dinner was Chile-Lime Veggie Noodles (web). OK, but neither of us really liked it. We split a magnum classic for afters.
Saturday/15-Mar-14: Used up the rest of the pork tonight with Pork in a Mustard Spice Mix (100Curries, p99). When I read through the recipe I somehow missed that it needed to simmer for an hour. Oops. But I remembered that in Q&E, Jaffrey gives the option of pressure cooking (to be quick) or simmering. So I got out the pressure cooker and away we went. The organic tomatoes I bought were really blah, so the dish might have had more flavor they had been better, but it was pretty darn good as it was. For a side there was a half recipe of Spiced Broccoli and Tomatoes (IndLight, p175). This wanted plum tomatoes, which are summer things. I have some oven-dried plum tomatoes in the freezer, so used them instead. Pretty good, this was. Served with rice. And a waffle with mixed berries (from the freezer) topped with crème fraîche for dessert.
Sunday/16-Mar-14: Yogurt on overday.
Have some green beans that don't like like they'll get used in the next days, so I made a small batch of Kaye's Pickled Green Beans (MC). This is sort of my own recipe, smerged from a couple of others. I like; Ed doesn't. (He's not a big pickle eater.)
Made some Figos Recheados—Dried Figs Stuffed with Almonds and Chocolate (TLS&P, p103) from Portugal. One day too late with these, but hadn't had time to make them. They're stuffed with a mixture of ground almonds and shredded chocolate. There are actually two fig "candy" recipes given, both say they are traditionally served after dinner accompanied by glasses of port. I've tried one of mine, and, yes, I think that would be a good combination. Our bottle of port is so old, though, I wonder if it's drinkable? Will check it out this evening. I suspect either of these fig things would be a nice little go-with for after dinner of afternoon coffee. Pretty easy to make too.
Dinner was a pasta fantasy using up bits of broccoli, shiitakes, and zucchini, along with some tomato sauce from the freezer. Then a bit salad. Then some port with stuffed figs. The port (tawny) is still drinkable. The figs are a good go-with.
Progress on goals
This week: #1 COOKBOOKS: yes; #2 VEG/FISH: 3
This month: #3 PASTA: yes, #4 FotW: yes for February, no for March; #5 BREAD: 1
Tuesday/11-Mar-14: Shopping today.
Haven't made a dessert in a while. Found the recipe for Pear-Almond Upside Down Cake (VC4E, p704) on the way to the grocery and bought the required two pears. Made dinner while this was in the oven.
Dinner was Pesce con Funghi Porcini—White Fish Fillets with Ceps (TopItal, p83); no cêpes (wrong season, isn't it?) so used shiitakes. This was pretty good and easy. I used the odd bits of shrooms and a shallot to make a kind of trio rice pilaf. And then there was (sort of) Broccoletti in Padella—Broccoli with Garlic and Chilli Pepper (TopItal, p55). Followed by too much upside down cake. I cut it in eighths, but should have done it in sixths. We ate a quarter, then Ed wanted more, so we ate another quarter. I had small pieces both time, but still.
Wednesday/12-Mar-14: Made a half recipe (i.e., only one chicken) of Garlic Roast Chicken (MC) for dinner. Put it in the oven about 18.30 and used the turn-off feature of the oven to turn it off at the proper time. We went to the "election information" evening that lasted till 20.00. Tiring. Came home and ate the chicken and veg right out of the roasting pan. Almost finished the upside down cake; just a bit left for breakfast.
Yogurt on overnight.
Thursday/13-Mar-14: Expecting to be tuckered out from line dancing this evening, I planned Slow Cooker Pork Paprikash (web; cookbooker) for dinner. Line dancing was cancelled, so the plan was for naught. Served the paprikash over a full dose (probably the first time ever) of Spaetzle (MW@Home, p203); this is part of a recipe for Cauliflower Paprikash. The pork paprikash was good and we have another dinner in the freezer. Ate some carrot sticks for a veg. No dessert. (I bought this pork on sale, 1.8kg of sauté, which seems to be chunks of shoulder. Usually I divide it up into smaller bits, but this time I didn't so we'll have to repeat a pork dinner soon.)
Friday/14-Mar-14: Dinner was Chile-Lime Veggie Noodles (web). OK, but neither of us really liked it. We split a magnum classic for afters.
Saturday/15-Mar-14: Used up the rest of the pork tonight with Pork in a Mustard Spice Mix (100Curries, p99). When I read through the recipe I somehow missed that it needed to simmer for an hour. Oops. But I remembered that in Q&E, Jaffrey gives the option of pressure cooking (to be quick) or simmering. So I got out the pressure cooker and away we went. The organic tomatoes I bought were really blah, so the dish might have had more flavor they had been better, but it was pretty darn good as it was. For a side there was a half recipe of Spiced Broccoli and Tomatoes (IndLight, p175). This wanted plum tomatoes, which are summer things. I have some oven-dried plum tomatoes in the freezer, so used them instead. Pretty good, this was. Served with rice. And a waffle with mixed berries (from the freezer) topped with crème fraîche for dessert.
Sunday/16-Mar-14: Yogurt on overday.
Have some green beans that don't like like they'll get used in the next days, so I made a small batch of Kaye's Pickled Green Beans (MC). This is sort of my own recipe, smerged from a couple of others. I like; Ed doesn't. (He's not a big pickle eater.)
Made some Figos Recheados—Dried Figs Stuffed with Almonds and Chocolate (TLS&P, p103) from Portugal. One day too late with these, but hadn't had time to make them. They're stuffed with a mixture of ground almonds and shredded chocolate. There are actually two fig "candy" recipes given, both say they are traditionally served after dinner accompanied by glasses of port. I've tried one of mine, and, yes, I think that would be a good combination. Our bottle of port is so old, though, I wonder if it's drinkable? Will check it out this evening. I suspect either of these fig things would be a nice little go-with for after dinner of afternoon coffee. Pretty easy to make too.
The yogurt, which should have gone off at 22.30, was off about 17.00. Don't know when or why that happened. Guess it might be time to break down and get a new yogurt maker. Now, do I get another Moulinex so I can use the same jars? Or do I get another brand that has eight jars per liter, which is a better amount for breakfast
Dinner was a pasta fantasy using up bits of broccoli, shiitakes, and zucchini, along with some tomato sauce from the freezer. Then a bit salad. Then some port with stuffed figs. The port (tawny) is still drinkable. The figs are a good go-with.
Progress on goals
This week: #1 COOKBOOKS: yes; #2 VEG/FISH: 3
This month: #3 PASTA: yes, #4 FotW: yes for February, no for March; #5 BREAD: 1
Monday, February 24, 2014
This week in the kitchen
Monday/24-Feb-14 - Tuesday/25-Feb-14: Travelling home from the Netherlands. The kitchen was empty.
Wednesday/26-Feb-14: Grocery shopping today; I made the list before we left. This week's sales have an American theme, with squares of sliced cheese like Kraft American, ready made hamburgers and hot dogs, and English muffins made in the UK. We bought a package of those, but passed by the other stuff.
Dinner was Afsha Mumtaz's Dry Masala Fish (Sookhi Macchi) (100Curries, p43), using cod that was on special today rather than a whole fish. Not bad, if not a favorite. Served with a short third recipe Moghlai Spinach (TasteIndia, p36) (finishing off a sack of frozen spinach) and Simple Buttery Rice with Onion (MJ1, p149). Second time I've made this spinach; it's pretty good. The rice is an old favorite.
For dessert we had some store-bought salty caramel custards. I tripped up the step from the kitchen while carrying them to the table—ouch! Two bruised shins and very sore first joint on my left pinky. Sigh. The custards survived and were good.
Thursday/27-Feb-14: Yogurt on overday, during which time there was a power cut. Simple-minded yogurt maker machine doesn't remember it has been on when this happens and simple-minded people forgot that it needed attention. Not sure how this batch, with a new starter, will turn out.
Dinner was a half dose of Tagliolini with Prawns (Shrimp) and Zucchini (Courgette) (TopItal, p13) with, yes, homemade pasta. Tagliolini seems to be a "round" version of tagliatelle, however that would work. I used my fettuccine cutters and rolled only to 5, so it was fairly thick, nice and chewy. Then a salad. Then some mini magnums for after.
Friday/28-Feb-14: The English muffins were pretty blah. They had the taste and texture of plain white bread, in flat circles. What did I expect anyway?
Dinner was Moroccan chicken with olives from the freezer over couscous. As go-withs, I made half doses of Spicy Carrot Salad (MedLight, p114) and Tunisian Zucchini Salad (MedLight, p117). Both of these I've made before. We were full.
Saturday/1-Mar-14: Another Time-Life dinner, Arroz con Pollo (TLS&P, p59), followed by a salad, and then Natillas (TLS&P, p90) for dessert.
Put chickpeas and salt cod on to soak for tomorrow's dinner.
Sunday/2-Mar-14: Yogurt on overday.
Another Spain & Portugal dinner. There was Potaje de Vigilia (TLS&P, p6) from Spain, served with Broa (TLS&P, p83) from Portugal. The soup, traditionally served on Good Friday, is with made with salt cod, spinach, and chickpeas. Had 500g of chickpeas (instead of 1lb) and 360g of salt cod (instead of 1/2lb). Pretty good and lots for the freezer.
The broa recipe attracted me when I first read through this recipe book, but I decided I didn't want to mess with zapping a chunk of my small portion of cornmeal (aka polenta) in a blender. But, when I was catching up on "exotic" shopping while we were in the Netherlands, I noticed a sack of fine-grain cornmeal next to my regular polenta. Aha, I said and added that to my overflowing shopping cart with the idea of trying this bread. The bread is about half and half cornmeal and regular flour, the highest percentage of cornmeal I've seen in a yeast-risen bread. Even though the grind is very fine, it still felt rather gritty to me while kneading. Generally an easy bread to made. Ed liked it a lot.
Another two of the natillas for dessert.
Progress on goals
This week: #1 COOKBOOKS: yes; #2 VEG/FISH: 3
This month: #3 PASTA: yes for February, no for March; #4 FotW: yes for February, no for March; #5 BREAD: none for February; 1 for March(!)
Wednesday/26-Feb-14: Grocery shopping today; I made the list before we left. This week's sales have an American theme, with squares of sliced cheese like Kraft American, ready made hamburgers and hot dogs, and English muffins made in the UK. We bought a package of those, but passed by the other stuff.
Dinner was Afsha Mumtaz's Dry Masala Fish (Sookhi Macchi) (100Curries, p43), using cod that was on special today rather than a whole fish. Not bad, if not a favorite. Served with a short third recipe Moghlai Spinach (TasteIndia, p36) (finishing off a sack of frozen spinach) and Simple Buttery Rice with Onion (MJ1, p149). Second time I've made this spinach; it's pretty good. The rice is an old favorite.
For dessert we had some store-bought salty caramel custards. I tripped up the step from the kitchen while carrying them to the table—ouch! Two bruised shins and very sore first joint on my left pinky. Sigh. The custards survived and were good.
Thursday/27-Feb-14: Yogurt on overday, during which time there was a power cut. Simple-minded yogurt maker machine doesn't remember it has been on when this happens and simple-minded people forgot that it needed attention. Not sure how this batch, with a new starter, will turn out.
Dinner was a half dose of Tagliolini with Prawns (Shrimp) and Zucchini (Courgette) (TopItal, p13) with, yes, homemade pasta. Tagliolini seems to be a "round" version of tagliatelle, however that would work. I used my fettuccine cutters and rolled only to 5, so it was fairly thick, nice and chewy. Then a salad. Then some mini magnums for after.
Friday/28-Feb-14: The English muffins were pretty blah. They had the taste and texture of plain white bread, in flat circles. What did I expect anyway?
Dinner was Moroccan chicken with olives from the freezer over couscous. As go-withs, I made half doses of Spicy Carrot Salad (MedLight, p114) and Tunisian Zucchini Salad (MedLight, p117). Both of these I've made before. We were full.
Saturday/1-Mar-14: Another Time-Life dinner, Arroz con Pollo (TLS&P, p59), followed by a salad, and then Natillas (TLS&P, p90) for dessert.
Put chickpeas and salt cod on to soak for tomorrow's dinner.
Sunday/2-Mar-14: Yogurt on overday.
Another Spain & Portugal dinner. There was Potaje de Vigilia (TLS&P, p6) from Spain, served with Broa (TLS&P, p83) from Portugal. The soup, traditionally served on Good Friday, is with made with salt cod, spinach, and chickpeas. Had 500g of chickpeas (instead of 1lb) and 360g of salt cod (instead of 1/2lb). Pretty good and lots for the freezer.
A long time ago Raymond Sokolov wrote an article on salt cod for his column in Natural History. That's one of the ones I'm sorry I neglected to save. Salt cod is a food that been used for hundreds of years all around the Atlantic. Mark Kurlansky has written a book about cod that's been on my read-me shelf for a long time.
Another two of the natillas for dessert.
Progress on goals
This week: #1 COOKBOOKS: yes; #2 VEG/FISH: 3
This month: #3 PASTA: yes for February, no for March; #4 FotW: yes for February, no for March; #5 BREAD: none for February; 1 for March(!)
Monday, January 28, 2013
This week in the kitchen
Monday/28-Jan-13: Yogurt on overday. Yippee—the brushes for the washing machine arrived. We're busy washing washing washing.
Ed went to a late afternoon at a movie and didn't get home to late, so we had soup for dinner, one of the zucchini ones that I made last summer and froze directly. Good it was, too. I'll have to remember to make this again.
Put on some No-Knead Bread (Essential, p670). This is the same Lahey recipe that I tried before, and maybe it looks a bit "shaggier" this time. It's supposed to sit in a warm room, 70F. Ha! I did set the bowl near the heater, which is off overnight. We'll see how it does.
Tuesday/29-Jan-13: Whoa, actually got some mending done today! Don't know what got into me. There are still two pairs of gloves with broken seams hiding in the pile from last winter. Sigh.
Well, shaggier was the bread maybe, but there was still no ball-forming for the final rise. Just a puddle on the counter. It bubbles up all nice, so I think the yeast is OK. After my last experience, this time I measured the water with a light hand and the flour with a heavy hand. Didn't seem to help at all. This went in the oven while I was preparing dinner.
Dinner was Skillet Chicken, Broccoli, Ziti, and Asiago Cheese. (I got this from EAT-L, but I just found it here.) Yummy stuff, a one-dish dinner cooked in a single pot. For dessert we had ... bread. First to wipe our plates, then just to eat. It may be a mess on the way to the oven, and it's certainly nothing like a boule, but it is yummy.
Wednesday/30-Jan-13: Shopping today. Found some 120g bits on non-GMO salmon (did we know that we needed to worry about GMO fish?) on sale because they expire tomorrow. Bought the last three and froze them. (I usually ask for 300-400g for the two of us.)
Dinner was Fried Fish Steaks (100Curries, p40; Q&E, p67) made with some lovely salmon. Not sure why I've overlooked this in Q&E. Someone recently made it for IHCC and I thought I'd give it a try. Good idea! Accompanied by Green Peas in a Creamy Sauce (Q&E, p87) and Indian Mashed Potatoes (Q&E, p90). All was yummy.
Thursday/31-Jan-13: Yogurt on overday.
Indian dinner for IHCC tonight, which took a bit of time to prepare. There was Whole Chicken, Baked in Aluminum Foil (Murgh musallam) (MJ1, p80) with Mushroom Pullao (MJ1, p152) and Spicy Cucumber Wedges (MJ1, p172). There should have been raita, but there was no yogurt in time. Some double chocolate mini-Magnums for dessert. How Indian is that?
Friday/1-Feb-13: Ed's off at driving class today; both of us up at 7am. DInner was a half dose of Mushroom Barley Risotto (Bishop, p358). It was good, but I'm not sure for all the risotto bother, that is was that good. Then a salad. That was all.
Saturday/2-Feb-13: The last day of driving class today. Whew! Dinner was a half dose of Linguine with Tuna Fish Sauce (PastaCarluccio, p24). This was surprisingly good, also fast; some ginger slices in the tomato sauce was a nice touch. Followed by a big salad.
Sunday/3-Feb-13: Finished off the zucchini soup today for lunch/dinner. Then went a movie. That's all.
Yogurt on overnight.
Progress on goals
This week: #1 IHCC/COOKBOOKS: yes, #2 VEG/FISH: 5
This month: #3 PASTA: yes for January/no for February, #4 BREAD: yes for January/no for February
Ed went to a late afternoon at a movie and didn't get home to late, so we had soup for dinner, one of the zucchini ones that I made last summer and froze directly. Good it was, too. I'll have to remember to make this again.
Put on some No-Knead Bread (Essential, p670). This is the same Lahey recipe that I tried before, and maybe it looks a bit "shaggier" this time. It's supposed to sit in a warm room, 70F. Ha! I did set the bowl near the heater, which is off overnight. We'll see how it does.
Tuesday/29-Jan-13: Whoa, actually got some mending done today! Don't know what got into me. There are still two pairs of gloves with broken seams hiding in the pile from last winter. Sigh.
Well, shaggier was the bread maybe, but there was still no ball-forming for the final rise. Just a puddle on the counter. It bubbles up all nice, so I think the yeast is OK. After my last experience, this time I measured the water with a light hand and the flour with a heavy hand. Didn't seem to help at all. This went in the oven while I was preparing dinner.
Dinner was Skillet Chicken, Broccoli, Ziti, and Asiago Cheese. (I got this from EAT-L, but I just found it here.) Yummy stuff, a one-dish dinner cooked in a single pot. For dessert we had ... bread. First to wipe our plates, then just to eat. It may be a mess on the way to the oven, and it's certainly nothing like a boule, but it is yummy.
Wednesday/30-Jan-13: Shopping today. Found some 120g bits on non-GMO salmon (did we know that we needed to worry about GMO fish?) on sale because they expire tomorrow. Bought the last three and froze them. (I usually ask for 300-400g for the two of us.)
Dinner was Fried Fish Steaks (100Curries, p40; Q&E, p67) made with some lovely salmon. Not sure why I've overlooked this in Q&E. Someone recently made it for IHCC and I thought I'd give it a try. Good idea! Accompanied by Green Peas in a Creamy Sauce (Q&E, p87) and Indian Mashed Potatoes (Q&E, p90). All was yummy.
Thursday/31-Jan-13: Yogurt on overday.
Indian dinner for IHCC tonight, which took a bit of time to prepare. There was Whole Chicken, Baked in Aluminum Foil (Murgh musallam) (MJ1, p80) with Mushroom Pullao (MJ1, p152) and Spicy Cucumber Wedges (MJ1, p172). There should have been raita, but there was no yogurt in time. Some double chocolate mini-Magnums for dessert. How Indian is that?
Friday/1-Feb-13: Ed's off at driving class today; both of us up at 7am. DInner was a half dose of Mushroom Barley Risotto (Bishop, p358). It was good, but I'm not sure for all the risotto bother, that is was that good. Then a salad. That was all.
Saturday/2-Feb-13: The last day of driving class today. Whew! Dinner was a half dose of Linguine with Tuna Fish Sauce (PastaCarluccio, p24). This was surprisingly good, also fast; some ginger slices in the tomato sauce was a nice touch. Followed by a big salad.
Sunday/3-Feb-13: Finished off the zucchini soup today for lunch/dinner. Then went a movie. That's all.
Yogurt on overnight.
Progress on goals
This week: #1 IHCC/COOKBOOKS: yes, #2 VEG/FISH: 5
This month: #3 PASTA: yes for January/no for February, #4 BREAD: yes for January/no for February
Tuesday, January 1, 2013
IHCC: Appetizers!
Neither Ed nor I are party people, and on New Year's Eve we're big stay-at-homes. I usually make and buy a selection of little goodies we can eat throughout the evening while we watch a film or play a game. This year, with appetizers as the IHCC theme, I decided to do a selection of Jaffrey's finger foods for our evening fare.
This post is shared with this week's I Heart Cooking Clubs. It's hard to believe we're already half-way through six months of cooking with Madhur Jaffrey. It's been fun trying new recipes, revisiting old favorites, and finally making some of the treats that have been on my make-me-soon list for a very long time.
Here's most of the spread. Clockwise from the upper left, there's Baba Ghanoush (Creamed Eggplant with Tahini) (World-of-the-East Vegetarian Cooking, p334), pita quarters, Easy Kebabs (Tala Gosht) (Spice Kitchen, p34), Shrimp with Garlic and Chilies (Lehsun Vali Jhinga) (Quick & Easy Indian Cooking, p17), Ajwain-Flavored Chicken (Murgh Ke Mazedar Tukray) (Spice Kitchen, p32), and Sour Potatoes (Khatte Aloo) (100 Essential Curries, p11).
The chicken, shrimp, and lamb are dishes I've made before, served as a main course, rather than as nibbly bits. I've not used this particular recipe for baba ghanoush before (or at least I didn't make a note of it), but what was most interesting about it is that I used frozen eggplant! A couple of months ago, I had an eggplant that wasn't going to get used. I roasted it, peeled away the charred skin, mashed it up, and froze it. And it worked great! If you like baba ghanoush (or other dishes with mashed roasted eggplant), this is something to do with your bounty. (I read somewhere that you can do this with or without the flavorings, but that it works best to freeze just the eggplant.)
The lamb was a bit that didn't get used for lamb biryani. I had about one quarter of the meat called for in the recipe and used about half the spices. The meat can be marinating for several hours, and the finishing is quite easy, taking very little attention, so it's a good party food.
The chicken is one kip filet (skinless, boneless chicken breast half); this was about one third of the meat called for in the recipe. Again I used about half the spices. I left this marinating quite a while also. The finishing takes a little more attention than the lamb, but nothing is complicated, so it's also a good party food.
I made the shrimp dish with frozen cooked shrimp, rather than raw. To keep the amount parallel with the lamb and chicken, I should have cooked only half the shrimp I had, but opted to finish off the package. The rest will appear in another dish in the next days. This dish takes a little more last-minute attention, but could still work as proper party food.
The Sour Potatoes were delicious and a snap to make. You start with cold boiled potatoes, peel and cube them, then toss with salt, lemon juice, ground roasted cumin, freshly ground black pepper, cayenne, and chopped coriander. If you're in the habit of keeping boiled potatoes in the fridge (aren't we all?!), this could be a quick and healthy snack at any time.
The Sour Potatoes were delicious and a snap to make. You start with cold boiled potatoes, peel and cube them, then toss with salt, lemon juice, ground roasted cumin, freshly ground black pepper, cayenne, and chopped coriander. If you're in the habit of keeping boiled potatoes in the fridge (aren't we all?!), this could be a quick and healthy snack at any time.
This post is shared with this week's I Heart Cooking Clubs. It's hard to believe we're already half-way through six months of cooking with Madhur Jaffrey. It's been fun trying new recipes, revisiting old favorites, and finally making some of the treats that have been on my make-me-soon list for a very long time.
Monday, December 31, 2012
This week in the kitchen
Monday/31-Dec-12: How can it already be the last day of 2012? Not the bestest year ever, I think. Hoping 2013 turns out better for everyone all around. We had a dinner of appetizers for IHCC, including some carrots sticks for dipping the baba ghanoush.
Tuesday/1-Jan-13: A new year's luncheon feast at La Bellone today. For dinner we had some carrot sticks and apple slices.
Wednesday/2-Jan-13: Today's fun task was defrosting the fridge, which has been needed for a month or so. Luckily it was a sunny day, so I put all the shelves and drawers outside to dry. Next up will be the chest freezer, whenever we have a little cold spell since it's much fuller than the coolers we have.
Thursday/3-Jan-13: Grocery shopping today. Dinner was Thyme for Lime Salmon, a recipe I got from EAT-L. Quite good, it was, the salmon topped with some honey, lime juice, thyme, and oil. It was supposed to be baked, but I put it under the broiler. Served with some pasta with garlic butter and some steamed broccoli with lemon juice. Then a salad. Then a pair of nice chocolate truffle-y thing each.
Friday/4-Jan-13: Yogurt on overday.
Dinner was Confit Duck Leg Pozole (web, cookbooker), tasty but rich; followed by a salad; ending up with Chocolate Chile Bread Pudding (web, cookbooker) which was very yummy, although too much.
Saturday/5-Jan-13: Hippie dinner tonight, a half recipe of North Indian Stuffed Eggplant (NewMW, p98). Old recipe. Still good. Then a big salad. That was all.
Sunday/6-Jan-13: Made fresh pasta tonight. For a sauce there was a half recipe of Cremini Mushroom Pasta with Wilted Arugula, Goat Cheese, and Extra Virgin Olive Oil (Essential, p334). Long title for a fairly simple recipe. This was pretty good, but the goat cheese I had that wanted to be used up was a bit wimpy. Then we has slices of a three kings' cake from the Montemboeuf boulangerie. Ed got the fêve. (It was a dog, some kind of pointer. Weird.)
Yogurt on overnight.
Progress on goals
This week: #1 COOKBOOKS: no, #2 BREAD: no, #3 SOUP: yes, #4 MIDDAY: yes, #5 VEG/FISH: 4
This month: #6 PASTA: yes for December; yes for January!
Tuesday/1-Jan-13: A new year's luncheon feast at La Bellone today. For dinner we had some carrot sticks and apple slices.
Wednesday/2-Jan-13: Today's fun task was defrosting the fridge, which has been needed for a month or so. Luckily it was a sunny day, so I put all the shelves and drawers outside to dry. Next up will be the chest freezer, whenever we have a little cold spell since it's much fuller than the coolers we have.
For dinner, I gussied up some basmati rice and added the leftover Shrimp with Garlic and Chilies. And a half dose of Carrot and Onion Salad (MJ1, p171).
Thursday/3-Jan-13: Grocery shopping today. Dinner was Thyme for Lime Salmon, a recipe I got from EAT-L. Quite good, it was, the salmon topped with some honey, lime juice, thyme, and oil. It was supposed to be baked, but I put it under the broiler. Served with some pasta with garlic butter and some steamed broccoli with lemon juice. Then a salad. Then a pair of nice chocolate truffle-y thing each.
Friday/4-Jan-13: Yogurt on overday.
Dinner was Confit Duck Leg Pozole (web, cookbooker), tasty but rich; followed by a salad; ending up with Chocolate Chile Bread Pudding (web, cookbooker) which was very yummy, although too much.
Saturday/5-Jan-13: Hippie dinner tonight, a half recipe of North Indian Stuffed Eggplant (NewMW, p98). Old recipe. Still good. Then a big salad. That was all.
Sunday/6-Jan-13: Made fresh pasta tonight. For a sauce there was a half recipe of Cremini Mushroom Pasta with Wilted Arugula, Goat Cheese, and Extra Virgin Olive Oil (Essential, p334). Long title for a fairly simple recipe. This was pretty good, but the goat cheese I had that wanted to be used up was a bit wimpy. Then we has slices of a three kings' cake from the Montemboeuf boulangerie. Ed got the fêve. (It was a dog, some kind of pointer. Weird.)
Yogurt on overnight.
Progress on goals
This week: #1 COOKBOOKS: no, #2 BREAD: no, #3 SOUP: yes, #4 MIDDAY: yes, #5 VEG/FISH: 4
This month: #6 PASTA: yes for December; yes for January!
Tuesday, November 20, 2012
IHCC: Root, Root, Root for Root Veggies!
This week's theme is root veggies, and Madhur Jaffrey's work is full of good things to do with them. It's a busy week so I considered making an old favorite, rather than trying out a new recipe. Let's see, there are the two very good, and frequently made, carrot salads on facing pages in Indian Cooking. There's Indian Mashed Potatoes in Quick & Easy Indian Cooking that I haven't made in a while. There's Potatoes Cooked with Garlic and Sesame Seeds in World of the Easy Vegetarian Cooking. And there are more. But finally I settled on an easy dinner of Easy Chicken Kebabs (Quick & Easy Indian Cooking, p15) and Diced Potatoes with Spinach (100 Essential Curries, p140).
Aside: Chicken is clearly not a root vegetable, but I will mention that this is a great recipe. It's easy and delicious. I usually skewer the chicken bits and broil them, although they could be served as munchies for a party. I've made this many times, and I have never used the butter or oil for basting. The chicken is moist and tender from the yogurt marinade and we've never missed the fat. Maybe it helps crisp up the outside of the chicken bits, but this has never been a problem for us.
This potato and spinach recipe is somewhat similar to one in Indian Cooking, which I've tried and not especially liked. This recipe looked enough different that I thought I'd give it a try, especially since I had potatoes in the cupboard and spinach in the freezer, both wanting to be used. Jaffrey mentions that fenugreek greens would be preferred for this recipe, but that that's something not available in my neck of the woods. Spinach worked fine, and I suspect any of the strong-tasting greens would be great here.
You start by peeling, chunking, and boiling the potatoes, cutting into 2cm pieces. The recipe says this is equivalent to 1/4 inch, but of course it's not; probably 3/4 inch was meant. My potatoes were not done in the 6 minutes asked; it was more like 10 minutes. While those are cooking, you cook your fresh or frozen spinach, then chop it. Heat a bit of ghee (or vegetable oil) and stir in some black mustard seeds. When they start popping, add some chopped onion and garlic and turn the heat to medium. Stir until the onion begins to brown a bit, then add the chopped spinach. (Actually, the garlic browned well before the garlic, so I think it might be better to add that after the onion starts to soften a bit.) Cook the spinach about 10 minutes; I think this is just getting it very dry. Then stir in the potatoes, some garam masala, cayenne, and salt. I used the maximum amount of cayenne and it was nicely tingly, but not challenging.
Jaffrey's 100 Essential Curries book is a new one around here. I find it a bit odd, since I'm fairly sure there's nothing new here, but repeats of recipes that have appeared in other books. I recognize a fair number of them from books I already have. If anyone recogizes where this potato and spinach recipe comes from, please leave a comment. I haven't found it in a book I already have, but might need a new book based on how much we liked this recipe.
This post is shared with this week's I Heart Cooking Clubs.
Aside: Chicken is clearly not a root vegetable, but I will mention that this is a great recipe. It's easy and delicious. I usually skewer the chicken bits and broil them, although they could be served as munchies for a party. I've made this many times, and I have never used the butter or oil for basting. The chicken is moist and tender from the yogurt marinade and we've never missed the fat. Maybe it helps crisp up the outside of the chicken bits, but this has never been a problem for us.
This potato and spinach recipe is somewhat similar to one in Indian Cooking, which I've tried and not especially liked. This recipe looked enough different that I thought I'd give it a try, especially since I had potatoes in the cupboard and spinach in the freezer, both wanting to be used. Jaffrey mentions that fenugreek greens would be preferred for this recipe, but that that's something not available in my neck of the woods. Spinach worked fine, and I suspect any of the strong-tasting greens would be great here.
You start by peeling, chunking, and boiling the potatoes, cutting into 2cm pieces. The recipe says this is equivalent to 1/4 inch, but of course it's not; probably 3/4 inch was meant. My potatoes were not done in the 6 minutes asked; it was more like 10 minutes. While those are cooking, you cook your fresh or frozen spinach, then chop it. Heat a bit of ghee (or vegetable oil) and stir in some black mustard seeds. When they start popping, add some chopped onion and garlic and turn the heat to medium. Stir until the onion begins to brown a bit, then add the chopped spinach. (Actually, the garlic browned well before the garlic, so I think it might be better to add that after the onion starts to soften a bit.) Cook the spinach about 10 minutes; I think this is just getting it very dry. Then stir in the potatoes, some garam masala, cayenne, and salt. I used the maximum amount of cayenne and it was nicely tingly, but not challenging.
Jaffrey's 100 Essential Curries book is a new one around here. I find it a bit odd, since I'm fairly sure there's nothing new here, but repeats of recipes that have appeared in other books. I recognize a fair number of them from books I already have. If anyone recogizes where this potato and spinach recipe comes from, please leave a comment. I haven't found it in a book I already have, but might need a new book based on how much we liked this recipe.
This post is shared with this week's I Heart Cooking Clubs.
Monday, November 19, 2012
This week in the kitchen
Monday/19-Nov-12: Read the latest VPG today, with the big article on favorite French desserts. Number One was chocolate fondant, followed by crêpes.
Even if you didn't look at the calendar, you could tell the holidays are coming. The shops and ads (that usually come on in the Monday post) are full of chocolate, foie gras, pâtés, and other goodies.
Got other stuff done today, but no work on the menu plan. Have to do that in the morning. Haven't figure out what to do for IHCC; could be an easy repeat of an old favorite, but it would be nice to do something new. And soon.
Dinner was Roast Cauliflower Pasta (MC), except with broccoli since all the cauliflower got used up yesterday. Then a salad. Then the rest of the little Ricotta Pound Cake.
Tuesday/20-Nov-12: Started with a mini Thanksgiving by making Cranberry-Port Relish (MC), easy peasy, using frozen cranberries left from last Thanksgiving. Better use up the rest pretty quick, I guess.
It was an easy dinner with half recipes of delicious Easy Chicken Kebabs (Q&E, p15) and Diced Potatoes with Spinach (100Curries, p140) for IHCC. A yummy dinner. No dessert needed.
Yogurt on overnight.
Wednesday/21-Nov-12: Busy-ish with our mini-Thanksgiving today. Got some Brussels sprouts on to marinate. Put four turkey breast halves on to brine and left the bucket in Barbara's extra fridge. Baked a pumpkin cake, to be frosted in the morning light.
Neither of us especially hungry tonight, so we had a salad and that was it.
Thursday/22-Nov-12: Yes, Thanksgiving dinner. I haven't been feeling much like it, but it happened. And it was good. Give it a look here.
Friday/23-Nov-12, Saturday/24-Nov-12, Sunday/25-Nov-12: Off to Bordeaux for a long weekend, with a visit to the Dutch consulate to renew our passports on Monday. Nothing happened in the kitchen, except for the cats at play.
Progress on goals
This week: #1 COOKBOOKS: no, #2 BREAD: no, #3 SOUP: no, #4 MIDDAY: yes , #5 VEG/FISH: 2
This month: #6 PASTA: yes
Even if you didn't look at the calendar, you could tell the holidays are coming. The shops and ads (that usually come on in the Monday post) are full of chocolate, foie gras, pâtés, and other goodies.
Got other stuff done today, but no work on the menu plan. Have to do that in the morning. Haven't figure out what to do for IHCC; could be an easy repeat of an old favorite, but it would be nice to do something new. And soon.
Dinner was Roast Cauliflower Pasta (MC), except with broccoli since all the cauliflower got used up yesterday. Then a salad. Then the rest of the little Ricotta Pound Cake.
Tuesday/20-Nov-12: Started with a mini Thanksgiving by making Cranberry-Port Relish (MC), easy peasy, using frozen cranberries left from last Thanksgiving. Better use up the rest pretty quick, I guess.
It was an easy dinner with half recipes of delicious Easy Chicken Kebabs (Q&E, p15) and Diced Potatoes with Spinach (100Curries, p140) for IHCC. A yummy dinner. No dessert needed.
Yogurt on overnight.
Wednesday/21-Nov-12: Busy-ish with our mini-Thanksgiving today. Got some Brussels sprouts on to marinate. Put four turkey breast halves on to brine and left the bucket in Barbara's extra fridge. Baked a pumpkin cake, to be frosted in the morning light.
Neither of us especially hungry tonight, so we had a salad and that was it.
Thursday/22-Nov-12: Yes, Thanksgiving dinner. I haven't been feeling much like it, but it happened. And it was good. Give it a look here.
Friday/23-Nov-12, Saturday/24-Nov-12, Sunday/25-Nov-12: Off to Bordeaux for a long weekend, with a visit to the Dutch consulate to renew our passports on Monday. Nothing happened in the kitchen, except for the cats at play.
Progress on goals
This week: #1 COOKBOOKS: no, #2 BREAD: no, #3 SOUP: no, #4 MIDDAY: yes , #5 VEG/FISH: 2
This month: #6 PASTA: yes
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