Okay, I’ve officially decided to stop relating this food diary to Covid. Covid has and is exercising control over too much of life. I’m ready to move on. No, I’m not one of those people who have decided to pretend it’s over or not happening, but I need a few spaces where I don’t need to think about it. So, I’m going to do that in my food diary…as much as possible.
Let’s be honest, it’s been a month. I know I made some roasted potatoes on the 30th because I have a picture of them on my phone. But I’m not sure what the actual dinner was. But for New Year’s Eve, I made tamales. I made some vegan tamales with mushrooms and a delicious salsa made from roasted tomatoes and two kinds of peppers. And I made the filling for pork tamales, though that went into the freezer and still hasn’t been assembled. But our youngest child and my grandbabies helped make the vegan tamales. Those were bagged and sent home with them. For dinner, we actually had roasted chicken and cauliflower tacos. We were also doing our Christmas gift exchange with the grandbabies as it was the earliest we could get both them and our little one in the same place with the various custody schedules.
For New Year’s Day, I made a version of a traditional southern New Year’s dinner. We had broccoli rabe, pork shanks, cornbread, and black-eyed peas. For brunch, I made a nice galette with homemade pesto, eggs, and tomatoes.
For Sunday dinner, we just reheated some frozen chili and made Frito chili pies. I’ve had that unopened bag of Fritos for a while and kept forgetting them. This was one of my favorite meals in high school, though it was served by my school cafeteria with a cheese sauce from a jar. I used some good old sharp cheddar.
Monday and Tuesday were both leftovers. Monday we just ate more of the chili. Tuesday, I actually did roast some broccoli and we had roasted chicken, black-eyed peas, cornbread and broccoli. Wednesday I made a baked spaghetti. This time, I created a ricotta mixture like you would use with lasagna and layered it with the cooked spaghetti noodles and marinara sauce. It was a bit soupy, but it was really good.
So, lots of cooking happened, but nothing extremely adventurous this week. That’s okay, the year doesn’t need to start off with some major adventure. I need 2022 to be a calmer year.
Foodie's Delimma 