Monday’s data is repeated from last week’s post. Because of the holiday, it felt more like Sunday!
I’ve decided I need to really push using up the leftovers and stop being so lazy. I do pretty well, but could do better.
Monday: DH needs to bake bread. We need to use up mozzarella, a chicken thigh, and veggies. Cheese sauce? Lasagna? (No noodles.) Salad with cheese and chicken, like a chef’s salad? We have salami in the freezer still I think? (Maybe.) I’ll look and see what we’ve got. A salad for lunch would work too. We’re busy working on our bedroom revision, so something that isn’t involved sounds good!
I had the last of the skillet dinner from Saturday for lunch, not sure what DH had.
We both must have been wanting more sweets, DH made tapioca and I made a mug cake from this recipe. I had a hard time finding one that didn’t use chocolate chips, which I don’t have and only used cocoa, which I do!
We used the 2nd loaf’s dough for a pizza. We had white pizza for dinner, the last chicken thigh from Sunday, onion, and the mozzarella.
Tuesday: I looked for baked apple french toast recipes. What I found, here, uses more of everything and alcohol, than I wanted to use. I wanted to use the end of the last loaf, french toast dregs from the freezer, and the oldest 3 apples.
I couldn’t find the “french toast dregs” container in the freezer. When we make french toast, there’s usually enough batter left for 1-2 pieces of bread, so I freeze it and use it later.
I also intended to use the end of the last loaf, but DH must have had it for toast, only the heel remained, so I got 4 slices from the new loaf and added the heel to the “old bread” container in the freezer.*
I made a batter of 1 egg and a little milk, cinnamon and nutmeg and started the bread soaking.
I sliced, but didn’t peel, 3 small sweet apples, the end of the macouns, used for the pink applesauce last week. I added a few raisins and cooked them briefly with a pat of butter.
I greased a small rectangular Pyrex pan with an old butter wrapper (from the freezer) and put the soaked bread in the Pyrex, poured over it the remaining batter, and then topped it with the partially cooked apples and raisins. This was put in the oven, covered with foil, at 350. When the house starts smelling of apples or cooked eggs, I’ll check on it. It’s 10 a.m. as I type this.
It took about 1/2 hour until I pulled the foil off. I could tell the eggs/milk had all cooked. I turned off the oven, and turned on the broiler and briefly put the uncovered dish under that to brown the top slightly. What’s French toast without brown crusty bits?
We had pasta with breadcrumbs for lunch. It really needs something juicy on the side, sliced tomatoes would be excellent, if I’d had any!
We had salad and sausages for dinner with jarred and green salad.
*I need to make bread pudding, croutons, or bread crumbs soon, the old bread container is nearly full! Maybe pasta with bread crumbs? I make one like this. Good with salad for lunch! (Except of course I do NOT make that much. I use about 1/4th pound of pasta per meal, for 2 of us, instead of the pound used in the recipe. My breadcrumbs are made in advance. Adjust accordingly! Also, I don’t use lemon zest or fennel seeds.)
The chicken scrap bin is also nearly full, I need to make chicken stock! Considering it’s supposed to be 90 at least one day this week, that’s a night-time project, rather than a day-time one!
WASTED: Two partial packages, darn it! The last of the lentils & onions had started to smell “off.” I’d unfrozen, but we hadn’t finished, a container of garbanzo chili (it was too spicy).
Wednesday: No breakfast or cooked lunch here today. It’s hot and we have a major moving around we’re doing. Also, someone is coming tomorrow and what they’re doing requires moving things around beforehand too.
I just figured out dinner: asparagus vinegarette ,white mac/cheese, salad and smoothies. The mac and cheese is another box of Annie’s. I’ll add some cheese, etc. to it like last time, but it can be served cold, which is a blessing! Also, the end of the last batch of jarred salad, the end of last week’s greens, and fruit smoothies. It will be a bit of a hodge podge, but it will be easy to make and except for the mac and cheese, no cooking, a plus with it 90 outside! Except we only had smoothies…
Thursday: This is farm day. Next week is the last of the greens from the first farm. The second farm shares also starts next week. I only signed up for a 1/2 share, so I’m going to skip the first week there and give us a chance to eat the last of the greens and clean the freezer, before the main season begins.
I went to the farm and did regular grocery shopping. O I also went to the small green market, got ice cream and finally found wild rice in their bulk bin. Used up the last of what I had early in the Pandemic lock down and hadn’t found any since. I only use a small jar every year or so, but I like to have about a cup on hand. It’s a nicely meaty grain, gives the impression of eating meat when you haven’t. It’s expensive, but as I said, I don’t use a lot of it.
We wanted “instant” dinner because I was gone most of the afternoon, we had green salad with red pepper strips and store bought ravioli.
I wanted breakfast, again. This time I made what is called an “Apple Johnnycake.” It’s cornbread with apples. At the moment, it’s still baking, so we’ll see.
I got the recipe from Cooking Inn Style by Leichter-Saxby, Grosvenor Square Associates, 1983. It uses cornmeal, water, baking soda, eggs, butter, apples, salt, honey and buttermilk.
I cooked it as long as it indicates in the recipe, it was a wonderful golden brown on top, but still liquid in the middle. So it ended up I cooked it almost 2x what was in the recipe!
We had salad for lunch and one of us put carnitas on theirs.
Friday: I’m making my usual summer cold soup: avocados and spinach. Love the stuff. We had it with green salad topped with carnitas.
(I’ll update the expensive meat figure.)
Saturday: We had salad for dinner, with both of us eating the very last of the carnitas on them.
Sunday: We had salad and the 2nd bag of ravioli, again. (It’s hot!) We had the pasta with fresh grated Parmesan and we did our own vinegarette dressing (I use champagne vinegar with tarragon, DH uses basalmic).