Tag Archives: schedule

It’s Full Summer & I’m Swamped!

That means, every day, I have to do something with food aside from making meals, if I want to have it for winter. This morning I roasted red peppers, one meal’s worth,  3 full size peppers, they’re put away. I have peas to shell. Green peppers that I will chop and freeze, etc. This eats up quite a bit of my time.

You can see where this is going, right? I have an overwhelming amount of work to do, dealing with veggies, cooking, working in the garden, writing and editing (my day job) and other house chores.

Today’s lunch (7/2) was sauteed fresh peas and garlic scapes on pasta, with a small amount of cream. Used up one package of garlic scapes. Pretty sure there’s another, waiting to be made into garlic pesto. The garlic scape and pea recipe was modified from the NH Farm Museum Cookbook.  Both recipes are below.

Linguini with Peas & Garlic Scapes (from the NH Farm Museum Cookbook)

8 oz linguini/cooked, 1/4C water, olive oil, 1/4C fresh mint/chopped, 1/2C garlic scapes/thinly sliced, 1T lavendar/chopped, 1/2C peas/cooked or frozen, salt to taste, 3T cold butter.

Saute scapes in oil 3-5 minutes. Add peas, water, mint, lavendar, and salt. Cook 1 minute. Add butter. Toss the sauce with the drained linguini.


Pasta with Peas & Garlic Scapes (Mine)

8 oz pasta (I used shells)/cooked, 1/4C water from the pasta, olive oil, about 1/4C garlic scapes/cut fine, 1/2C peas/shelled if English type or rough cut if snow peas, 2T butter, 1/4C cream.

Cook pasta. Saute scapes and peas in oil. Add hot water to veggies. Drain pasta. Add butter and cream to pan with vegetables. Stir veggies/sauce into hot pasta. Serve with fresh grated Parmesan cheese, salt & pepper — to taste.


Mostly though, I’m not using recipes. I open the fridge, figure out what I have to use up NOW and center dinner around that, using whatever I’ve got. Not always true, especially with baked goods, but true more often than not.

Yesterday, DH made a rustic berry tart. Part of it went in the freezer and we ate the rest.  The tart recipe came from the newspaper.

For dinner last night (7/1) we had take out sandwiches and regretted it. They weren’t as good as we’d hoped, although it was nice taking a break from cooking. My planned dinner was the garlic scape and peas on pasta we had for lunch today.

Two nights ago, (6/30) we had mac and cheese and salad for dinner. Since I don’t like mac and cheese, I rarely make it. I looked up a recipe, this one. And much to my surprise, it wasn’t bad!

Three nights ago, (6/29) we had veggies on pasta with the meat from one chicken thigh added. No recipe.

Last Sunday, (6/28)I made lemon roasted chicken and I’m not sure what with it. Rice? Potatoes? Pasta? Certainly a green salad, we have those all summer long. But I’m not sure what eles we had with the chicken. We had it with tater tots from the freezer. 

taylor-kiser-EvoIiaIVRzU-unsplash

Image from unsplash, artist not noted on save. Attributed 1st time I used it. NOT my image!

The Menu Plan, Working?

I had come up with a general menu plan. Last week I managed what’s in column 3. (I skipped week 2 as I was sick again and the menu was abandoned!)

Day Plan Actual wk 1 Actual wk 3
Monday Double Veg Lentils & Yams green rice & salad
Tuesday Soup/Stew/Salad Garlic Soup avocado toast, roasted red pepper soup, braised greens**
Wednesday 2nd Veg Lentils & Yams green rice, sauteed mushrooms, salad, fruit
Thursday Egg Asparagus & herb omelette HM hummus, fresh bread, salad
Friday Double Meat BBQ Beef blackberry cobbler (a.m.) and restaurant food (dinner)
Saturday Sandwich BBQ Beef Sandwich None, did flea market, followed by ice cream, then home
Sunday 2nd Meat Lentils & Yams*, salad lemon chicken, salad, corn

*The 3rd portion of lentils & yams was frozen Weds. We finished the beef Saturday, so we ate the last portion of lentils & yams from the freezer.

** The roasted red peppers were a container from the freezer, frozen last September!


I can say that menu planning this much it hit a few of my goals:

  • less waste
  • less meat
  • cheaper meals
  • set aside excess for “instant meals” so we don’t buy frozen food

But this is Memorial Day weekend, which means my big freezer needs to be EMPTY next week. Ack!

pointing fingerThe fridge’s freezer needed to be cleaned first. That’s now been done. 5/27/19 noon.


There is one empty shelf in the fridge’s freezer and one empty shelf in the big freezer. More work required! 6/4/19