Okay, so it’s bombard the site with catching up time. But we are also getting less and less quarantined, at least for now. Who knows? Currently, talk is that the next variant may be a game changer or would you call that a reset? People say it won’t go back to full lock down, but people also said you didn’t need masks as some point and let’s not even start on who needs a booster. Anyway, I love talking about food, so that’s what I’m going to do.
Thursday (10/21) – I made a chicken with sweet peppers dish. It was okay, but it called for bone-in and skin on chicken. The bones are flavor. However, the chicken skin in this recipe comes out soggy and I hate that. I think I would skin it next time. Katie insisted on mashed potatoes so I made up a three pound bag of yellow gold potatoes. Overall, dinner was pretty good, though not sure Katie and Owen loved the olives. Olives are my new food fetish.
Friday (10/22) – I called this one “A week in review”. Really, it was a fridge clean out. But we had plenty so we ended up with some couscous, so chicken, some squash and lentils, and green beans. I also made some caprese salad, which the kid really liked.
Saturday (10/23) – Now, hold your breath cause I may shock you here. Two friends of mine met up in Michigan for a girls weekend retreat. We called it a work thing and there was some business talk, but it was a get-away. I volunteered to cook because I never get to cook for people outside the family. So I roasted some chicken leg quarters, cauliflower and Brussels sprouts. It was delicious and even more fun to have people gathered around while I cooked who weren’t just used to my cooking.
Sunday (10/24) – I had prepped a quiche the night before, so I got up and popped it in the oven. It was a variation on my Broccoli and Gruyere Quiche. The only difference was really that the onions were a little chunkier and the cheese was shredded instead of cubed. It came out really well. After I got home, we just had some taquitos.
Monday (10/25) – I’ve been experimenting with this oven fried chicken concept. So this time, I breaded it using Italian style panko rather than just bread crumbs. I used boneless chicken thighs. I served it with some leftover mashed potatoes and a little side salad. It wasn’t bad. I don’t think I have the chicken mastered yet, but my husband seems to like it okay.
Tuesday (10/26) – I made some tomato-basil soup and the hubby picked up a baguette from our local grocer. It’s a simple meal, but it’s tasty and I had basil I needed to use up.
Wednesday (10/27) – I made my homemade pesto and we had pesto pasta, roasted cauliflower and some sauteed shrimp. I got a good sear on the shrimp, so I was pretty happy with that!
So this week was a little more cooking. I have to get used to the idea that the hubby and I should eat well even if the kids aren’t around. I get the concept for a while and then I forget. It’s so easy not to bother when I don’t have the kids. But then that results in me not having good leftovers for those of us that eat meat.