Daily Archives: February 3, 2019

This week’s menu

[revised after a trip to the market]

Sunday, February 3
Breakfast of sourdough toast and bacon
Dinner of shrimp skewers and lemon butter new potatoes (Cooking for Two, p. 166), plus steamed green beans
After Evensong, evening snack of pot-stickers

Oatmeal and toast at breakfast
Lunch with a colleague
Dinner of Slow-Cooker New Mexican Red Pork Chili (Cooking for Two, p. 281) and homemade tortilla chips

Grits, cheese, fruit at breakfast
Lunch at Southwest Diner (it’s Tamale Tuesday, after all!)
Dinner of leftover shrimp and a salad

Eggs and sausage at breakfast
Lunch of leftover red pork chili
Dinner of curried chicken salad and some fruit

Thursday (sourdough day)
Toast, cheese, scrambled eggs, sausage at breakfast
Ham & cheese quiche and salad for lunch (Cooking for Two, p. 338)
Leftovers after Variety Club rehearsal

French toast and sausage at breakfast, then make almond cake (Cooking for Two, p. 395)
Lunch with an old friend
Dinner of slow-cooker barbecued steak tips  and homemade French fries (Cooking for Two, p. 286), and almond cake

usual Saturday breakfast: sausage and eggs
French cooking class at the Botanical Garden for lunch
More leftovers at dinner (quiche or curried chicken salad); almond cake

At the grocer’s:

  • instant tapioca
  • sole
  • eggs
  • 1 lb. steak tips
  • shallots
  • Gruyère
  • chicken broth
  • 1 lb. country-style boneless pork ribs
  • salad fixings
  • cream
  • milk
  • corn tortillas
  • hominy
  • tonic water

And from Penzey’s:

  • celery
  • bell pepper mix

I’m traveling much of the following week, so the menu will resume on Sunday, February 17.