This week’s menu

Sunday, March 3
Sourdough French toast and bacon, fruit
Leftovers at lunch
Tacos and refried beans

Monday, March 4
Bacon and eggs, fruit
Lunch with an old friend
Classic pork ragu (Cooking for Two, p. 222), pasta, salad

Tuesday, March 5
Savory breakfast muffins (Baking for Two, p. 32)
Lunch with a colleague
Caesar salad, sourdough cheese bread, tapioca

Wednesday, March 6
Savory breakfast muffins
Leftover pork ragu
Chicken and lentils, apple crisp

Thursday, March 7
Bacon and eggs
Crown Candy at lunch
Leftover chicken and lentils, apple crisp

Friday, March 8 — sourdough day
Bacon and eggs
Gyoza at lunch
Tacos and refried beans, tapioca

Contest and then to NYC on Saturday.


  • 2.5 lbs. bone-in chicken pieces
  • Le Puy lentils
  • 8 oz. pancetta
  • 3 Granny Smith apples
  • 12 oz. bone-in country-style pork ribs

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