notes: This recipe makes a big batch - we're having round 2 tonight for supper. I have never told you about our pickled lemons! It's a recipe from Julie Sahni. They are fermented and keep in a glass jar on the counter for months - years, I bet. (I think they freak my extended family out a little bit). We adore these pickled lemons and have to limit ourselves to one or two at a time because they are very salty.
Tuesday: Back-yard dandelion with hot bacon dressing. Roasted potatoes. Sour cherry cobbler. Vanilla ice cream.
notes: I like to have dessert with light meals. I also baked bread and made yogurt today.
Wednesday: My husband made two stir fries: one with bok choy and radish tops over rice, the other with cabbage, carrots, and peas over noodles.
notes: My husband usually cooks on the nights I get home from my job minutes before dinner. He is the stir-fry king.
Thursday: supper club (a fabulous pumpkin lasagna with mushrooms - I'm getting the recipe)
notes: I love to cook, but I also love the extra hour or two on nights I don't cook. I sewed instead.
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| Finished this French press cosy for my etsy shop! |
Friday: My husband and I had dinner out at one of my favorite restaurants to celebrate a friend's birthday. At home with grandparents, the kids ate black-eyed peas, corn muffins with honey, and dandelion with hot bacon dressing.
notes: Am I really an introvert? Or maybe I just have wonderful friends.
Saturday: Southwestern Corn Chowder (Simply in Season) made with roasted corn from last summer's corn roast. Avocado. Cilantro. Cheese quesadillas. Salsa from the Bowmans.
notes: It was a rainy day and the soup was perfect. . . .but wow, I thought I made a big batch and I only have a pint left over. I used up a lot of freezer food to make this meal, though. I also made bagels today.
Sunday: Make-Ahead Chicken Casserole. Cranberry applesauce. Green salad with vinaigrette.
notes: I repeated the menu from the February fundraising meal. A comforting meal with an interlude to help friends who got a flat tire in front of our house.
Thanks to Carrie for the title and content idea!
6 comments:
This was fun to read - I like the notes : )
I think I'm energized by time with my really close friends, but in a room full of people I'm only acquainted with, I'm ready to go home way before my husband is!
Those lemons sound a little strange...but I do like pickled artichoke hearts.
A lovely, inspiring post. The pickled lemons intrigue me. The professor and I recently enjoyed an appetizer at a fancy restaurant that included thin lemon slices, deep fried... they were placed in a basket of fried shrimp, calamari, and oysters. What a delicious complement to the seafood! Very tasty.
Hmm...I've never heard of pickled lemons. And then, moments after reading your post in GoogleReader, I came across another recipe that piqued my interest. It has preserved lemons, which appear to be similar, if not the same as your lemons. I thought you might enjoy the recipe, too. It seems like something you would make.
http://www.davidlebovitz.com/2009/11/israeli-couscous-with-butternut/
So glad to see I've inspired you to share your weekly menus too! The corn chowder sounds delicious -- I've never made it, and I have Simply in Season (and last summer's corn in the freezer)!
Good timing on this post---I'm in the middle of making my weekly menu.
I too love dessert with light meals.
These sound like some yummy and fascinating suppers.
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