Good weekend. Busy, but good. We're attempting to be more regular attendees at our local Unitarian church; this makes the third Sunday in a row that we've managed to get out of the house and be at church on time. It won't always be this consistent, but we're trying to establish the routine while we can.

Also spent a decent amount of time doing other productive stuff. I have a new, working keyboard that is much kinder to my hands. The job search continues -- albeit more slowly than I would like. Anyone know of any QA or Business Analyst positions in the Atlanta area?

And of course, I made a menu plan:
Monday: Duck in Dark Sauce, couscous, aparagus, salad
Tuesday: Stir Fry
Wednesday: Tuniscan Vegetable Stew
Thursday: BBQ Chicken, Butternut Squash, Broccoli, Rice
Friday: Boiled Shrimp, Brussel Sprouts, Salad, Quinoa
Saturday/Sunday: Quesadillas at some point
Monday: Curried Rabbit/Turkey, Cabbage&Onions, Acorn Squash
Tuesday:Wild Duck Soup, Salad, cauliflower w/ scallions
Wednesday: Cajun Skillet Beans
Thursday: At Casa Diaz
Friday: Couscous Paella

Duck -- and I know this; everyone knows this -- has an astounding amount of fat. I stripped off most of the skin (not needed given the recipe) and made an attempt at rendering it into duck grease. From two (fairly small) ducks, I came away with nearly 4 cups of fat. Four CUPS.

So, last night I cooked the ducks, chopped all of the veggies for the stir fry and the Vegetable stew, sliced the meat for the stir fry and prepped a marinade in which I'll put the meat tomorrow morning. I also cooked some artichokes and spaghetti squash just to have on hand if I need/want them.

The menu for the past two weeks was perfectly fine if not exciting. Touchstone's white-bean hummus was awesome and will go onto the LARP food list as a decided win. Persian rice was so-so. I modified the recipe -- skipped the chicken, added mushrooms and black beans. Next time, skip or greatly reduce the mushrooms, keep the black beans, add onions and bell pepper, up the spice level just a bit. Everything else was pretty well standard and serviceable.
cyllan: (Default)
( Mar. 11th, 2011 08:45 pm)
For those who are interested:

Monday: BBQ chicken, salad, couscous, broccoli
Tuesday: great hump backed roast (Bison), asparagus, sesame spinach
Wednesday: chicken breast w/ yogurt & saffron marinade; pear, raspberry, avocado salad; butternut squash, bread
Thursday: salmon fillets with pear,pineapple,mango salsa; broccoli, spaghetti squash, rice
Friday: Asian shrimp wraps w/ lettuce, stir-fried rice w/ veggies
Saturday: Corned Beef, cabbage, mashed potatoes, soda bread
Sunday: Leftovers

Monday: Cannellini w/ veggies
Tuesday: BBQ chicken pitas, salad
Wednesday: Rabbit delight, brussel sprouts, wild rice
Thursday: At Casa Diaz
Friday: Cauliflower soup & Vegetarian Greek Pitas
Saturday/Sunday: Leftovers, Pasta

Menu planning this go-around took somewhere slightly over an hour, but that's mostly because I am making a lot of stuff that I don't usually make. This means that I needed to look up the recipes and ingredients for each meal instead of just listing them off the cuff as per my usual. I also have no idea where I'm going to put all of this food. My next refrig should contain a portable hole somewhere.
Monday: BBQ Chicken, lima beans, artichokes

Tuesday: Kale and Canneloni over pasta

Wednesday: Artichoke Fish, asparagus, linguine

Thursday: Soy chicken, rice, salad, broccoli

Friday: Meatloaf, collards, acorn squash

Saturday & Sunday: Leftovers/Order In

Monday: Carribean Vegtable stew, fruit

Tuesday: Black Bean Soup, salad

Wednesday: Pork w/soy sauce marinade, rice, spinach

Thursday: @Casa Diaz

Friday: Shrimp Stir Fry
.

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