It’s menu time! Between work trips and meetings, dinner has been rather, uh, spontaneous around here. And while I like to fly by the seat of my pants for 90% of life, a little bit of structure in the kitchen makes me a happier cook. 🙂
Monday 3/11 – Leftovers. Exciting, I know, but I won’t be home until after 7:30, so it’s every man for himself when it comes to dinner.
Tuesday 3/12 – Tortellini soup
Wednesday 3/13 – Roasted shrimp with feta and green beans. It’s been ages since I’ve made this dish, so I’m looking forward to it! (Hopefully it’s as good as I remember.)
Thursday 3/14 – Shredded beef tacos! (I’m not observing pi day this year… whoops.) But, I might get home late Thursday night, so it’s winner winner, crockpot dinner.
Friday 3/15 – BBQ chicken pizza on my favorite sourdough crust. I just fed Fester this afternoon, so I can mix up the crust later this week.
In other food-related news, I have a hold request at the library for one of the newest books from America’s Test Kitchen, Vegetables Illustrated. I can’t wait to check it out, and I’m sure it’s going to make me want fresh, in-season produce even more! My goal is to check it out before farmer’s market season and see if it’s worth adding to my personal collection!
Finally, Andy and I spent a quick weekend in San Diego last month, and while we failed at my goal of getting tacos, we did enjoy some great beer and food at Legacy Brewing Tap & Kitchen. The peanut butter milk stout was like drinking a peanut butter cup. Too bad I couldn’t figure out a way to get a growler on the plane. 😉
Beth's Blue Plate Special 