This week in the kitchen

Monday/15-Mar-21: Dinner was a halfish recipe of Sri Lankan Beef Smore (MJ@Home, p140). We really like this the last time I make it, with meat from the butcher, rather than from the Drive. This time the sauce was delicious, but the meat was a bit tough. It was supposed to be "beef to roast", but it was completely unmarbled. Even though it was wrapped in a layer of fat, it was not very tender or tasty. As suggested, I made with Thin Rice Noodles with Brussels Sprouts (MJ@Home, p225), allegedly a South Indian recipe, but bsprouts and India don't seem to me to go together. Since bsprouts aren't to be had at a Drive right now, I got some frozen. Defrosted them, then proceeded, omitting the first bit of water-based cooking of the bsprouts. This wasn't bad, although I'm not sure they they especially went with the beef. 

The last of our store-bought yogurt desserts for after. (They were on sale last week.)

Just updating my goals page and realize that I've got only two goals for my backlog of recipes, but there are at least three areas. "Backlog1" as I've defined it, is only recipes in the office. Actually, those are probably about halfway dealt with. "Backlog2" is the recipes in my old binders. Don't really plan to start on those till the office is clear. But, there's another group of loosely sorted recipes (lots of desserty things, but other stuff too) on the shelves. (I was working on the dessert recipes a couple of years ago, but got stuck on how to sort desserts (e.g., Chocolate, Fruit, Other with subcategories for Cake, Custard, etc. Or the other way around.) And, there's a stack of stuff to be weeded out, then filed into my MenuPlan spreadsheet. Hmm... Well, the general idea is to clear stuff out and organize what's left. I'm definitely making progress, even though not as measurable as it ought to be. We'll see.

Tuesday/16-Mar-21: Hard time today making the grocery list and order because the internet was so slow. Suspect that the Livebox may have been damaged with all the power problems on the weekend.

Dinner was a 2/3-ish version of Creamy Tuscan Garlic Scallops (web), served over tagliatelle. Pretty good, but it could have used more spinach. (I think I used more than was asked.) No dessert, but I had an Angel's Kiss (cream and crème de cacao) while Ed had a bit of amaro.

Wednesday/17-Mar-21: Made a loaf of German-Style Whole Wheat Bread (Rustic, p150) (WW/Rapid/L/-/-). Huge loaf, and very tasty.

Ed picked up two Drive orders today.

Dinner was Cilantro and Lime Salmon* (web). Easy, quick, and very good. Served with Asparagus with Lime and Mint (web) and some spaghetti court. Turned out to be an unplanned green and white dinner for St Pat's Day. 

A store-bought vanilla yogurt for after.

Thursday/18-Mar-21: Dinner was a halfish recipe of Chicken Yassa (Wilder, p75; GD). This was simple and pretty good, maybe not as good as a more complicated recipe I've used before. Served over polenta with some steamed broccoli on the side. Some mini HD ice cream cups for after.

Put chickpeas to soak for tomorrow's meal.

Friday/19-Mar-21: Cooked the chickpeas and the chana dal in the morning.

Dinner was Sour Fennel-Flavored Eggplant (WorldVeg, p195; cookbooker). I made a full recipe and we easily ate it all. I didn't soak the eggplant as asked, but it didn't seem to make a difference. Served with the recommended go-with, Chickpeas and Chana Dal Cooked Together in a Mint Sauce (WorldVeg, p34; cookbooker). Both were good, but don't see that they went together especially well. Ed wasn't crazy about the tamarind-mint sauce; I liked it. Some strawberries and cream for after.

Started an Overnight Boule with 2c T65 and 2c T110. 

Saturday/20-Mar-21: Baked off the bread in the morning. It's good.

Dinner was a halfish dose of Sausage and Peppers Pasta with Broccoli (web). The sausage was my homemade stuff from Guiliano Hazan's recipe; the pasta was mafalda. Pretty good stuff. Then a simple salad with feta and beets. 

Sunday/21-Mar-21: Dinner was Smoked Salmon, Fennel and Herbed Mascarpone Tart (web). My printout didn't have a picture, and I'd forgotten how it looked, so I put my pâte feuillettée in a pie plate. I guess I could have made a round tart by scoring the edge. The edges were quite burnt, but I just scraped them off into the sink. I'm not a fennel fan, but this was very good. Odd that the salmon and capers were added after it was cooked. Tasty. Then a big salad. Then some strawberries and ice cream.

Progress on goals
This week: #1 VEG/FISH: 4; #2 PHOTO: yes; #3 *DMA: yes
This month: #4 GUESTS: n/a
This year: #5 BACKLOG1: yes/no; #6 BACKLOG2: no; #7 RECYCLE: 11; #8 NEW: 2