This week in the kitchen

Monday/4-May-20: Ed went off to Intermarché to pick up an order today. The fish didn't show up, so I had to jiggle the meal plan.

I'd ordered some rumsteack, which turned out to be very strangely cut. I used the rest of an old fajita marinade for the steak, cutting the meat into various pieces, some almost thin as a window pane. Served with sautéed bell peppers and onions. And a stack of home-made tortillas. Yum.

Made a batch of Suzanne Dunaway's No-Knead Bread (web). I really need to rename this since I've made significant changes.

Tuesday/5-May-20: Baked up the non-knead bread.

Dinner was a halfish dose of Thai Zucchini Noodles (web). Used linguine for the noodles. Only about 1tsp of honey. This was good for very little work.

For dessert, I made again Far aux Pruneaux (web). Part way through the cooking, I absent-mindedly changed the timer, so I'm not sure how long it cooked. Still good.

Wednesday/6-May-20: Nice chat with friends today, followed by a bbq dinner that I had mostly ready. There was Mango-Marinated Chicken Kebabs with Pineapple Pilaf (GreenBook). Paying not much attention, I opened both my cans of pineapple, expecting slices, but both were morceaux. Oops. Didn't bbq slices, but browned some pieces in a skillet. And Carrot and Parsley Salad (MW@Home, p65). For dessert, we finished yesterday's far. 

Thursday/7-May-20: More pineapple today. Dinner was Meatballs Pacifica with Almond-Herb Rice (GreenBook; web). I have an old clipping, from one of the Houston papers probably. Pretty good stuff, although I think my can of pineapple parts might have had more pineapple than a bigger can of slices. Made a salad with lettuce and the leftover carrot salad from yesterday. We're full.

Yogurt on overnight.

Friday/8-May-20: Made some Honey Whole Wheat Bread (MC) during the day. (I cut the honey back.) We shared a heel for dessert. It was good.

Dinner was Scrambled Eggs with Gruyère and White Wine (Flavours, p73). This was good. Wine and eggs, a bit odd, but it worked. Used comté instead of gruyère since that was in-house. big salad for after. Bread for dessert.

Saturday/9-May-20: Dinner was Dimer Dalna—Egg and Cauliflower in Savory Cumin Sauce (HealthyInd, p115; cookbooker). This was good. I made a whole recipe except for the hard-boiled eggs, which served us two nicely, rather than four as advertised. Served with a cumin rice with peas, extremely loosely based on two Madhur Jaffrey recipes. Some melon ice cream for after.

Sunday/10-May-20: Made some Mustard-Dill Bread (MC), while we finished off the honey Whole Wheat Bread.

Using up some ricotta and crème fraîche to make a tarte d'asperges with a pâte feuillettée from the freezer. This turned out pretty good, although the edges of the crust were a bit burnt since I didn't turn the oven down sufficiently. A slice of bread for after. Then the rest of the melon ice cream with some pineapple chunks.

Yogurt on overnight.

Progress on goals
This week: #1 VEG/FISH: 4; #2 BACKLOG: no
This month: #3 GUESTS: n/a
This year: #4 SHORT: no; #5 LONG: no
On-going: #6 READ; #7 RECYCLE; #8 NEW