notes: I mixed up the meatloaf and potatoes ahead of time because I was at work all day. Then my husband baked them per my instructions and put together the salad.
Tuesday: Girls out to a mother-daughter tea, boys downtown for pizza and ice cream (oh boy!).
Wednesday: Thai soup - sweet potatoes, coconut milk, shrimp, cilantro, etc.; green salad
notes: I bought red Thai curry paste finally, specifically for this recipe. It was good, but not as wow-y as I expected. My husband cooked this - I was at work all day.
Thursday: French lentil salad with chard; Italian bread; goat cheese; peanut butter cookies
notes: I baked a mammoth batch of cookies because I signed up to take cookies to a church meal. Genevieve helped me do the cute fork criss-cross on each one.
Friday: BBQ sweet potatoes and beans; guacamole and tortilla chips; green salad; yogurt-cheese pie with strawberry sauce
notes: All the photos on this post are from this meal. It was a delicious combination. I added the recipe for the homemade BBQ sauce at the bottom of this post.
Saturday: zucchini crabcakes; cocktail sauce with extra horseradish; macaroni salad with peas, roasted red peppers, and celery
Sunday: got invited away for Sunday dinner; bunged my ham and baked corn back in the fridge for tonight.
Homemade BBQ Sauce (with thanks to Mennonite Country-Style)
In a large skillet, saute:
1/4 cup vegetable oil
1 cup chopped onion
Add and stir:
3/4 cup ketchup
3/4 cup water
3/4 tsp. chili powder
3 Tbsp. brown sugar
3 Tbsp. Worcestershire sauce
3 Tbsp. lemon juice
1 tsp. salt
1/2 tsp. black pepper
a few shakes cayenne, to taste
2 drops liquid smoke, optional
For this meal, I added several chunked sweet potatoes and 2 cups cooked pinto beans, plus some chopped onion and garlic. Simmer, covered, until potatoes are soft.
Use sauce to make an excellent meat barbecue: add chunks of leftover pork or beef roast, 2-4 lbs., mix and bake uncovered for 30-45 minutes at 350, basting occasionally. Serve in buns.