Menu for Dec 3 - 9, 2022

December 9, 2022

Meals below have been updated to reflect what I actually cooked/prepared/ate.

If you're viewing this on your phone, you will need to scroll to the right to see lunch & dinner.

Date	Day	Breakfast	Lunch	Dinner
22.12.03	Saturday	Artichoke Souffle, Eggs over duck hash	<--- big brunch, so no lunch	Chicken and Vegetable Soup
22.12.04	Sunday	Hard boiled egg and 1/2 banana	Met my mom for lunch ay OHSO in North Scottsdale. Yummy burger (1/2) with side salad & vinaigrette.	Cacio e Pepe, with apple-fennel sausage, and steamed box choy (bok choy from the Rooted Vine Homestead garden)
22.12.05	Monday	Avocado Toast - Rye, with mashed avocado and topped with espelette pepper, fresh squeezed lemon juice, EVOO, and flaky salt	Work "International Potluck" - plan on making Salmon two ways - Asian and Palestinian, and homemade fresh sourdough, and helped with cider and baked brie	Steamed Yellow beans (from Rooted Vine) topped with Salmon (leftover from lunch...steamed it for the last few minutes with beans, to re-heat), avocado
22.12.06	Tuesday	plain yogurt, topped with chopped 1/2 apple, walnuts and a little drizzle of real maple syrup	Green Salad with a few pieces of fennel sausage, and some sauerkraut (from the potluck yesterday) on the side.	BLT sliders on homemade sourdough, homemade buffalo chicken dip with raw carrots and celery sticks.
22.12.07	Wednesday	Veggie Saute, and and 2 cashew-sesame date balls	green salad with a prosciutto and salami sandwich	Delivering gifts to some friends so stopped in at Sushi Sen for a roll and sashimi. Yum!
22.12.08	Thursday	Beet & blueberry smoothie	Lunch was provided at anall-day in-person work meeting: salad and pizza!	tomato-red pepper, bacon and garlic spaghetti with a simple salad.
22.12.09	Friday	scrambled egg with seasoned salmon and dill, homemade sourdough toast	leftovers from dinner last night	Double Date night - Scottsdale Center for the Arts. Dinner at FnB first. 4 of us hared 3 appetizers...sunchokes, winter salad, beans. Then shared 2 entrees...fish in corn chowder and pork chop with roasted squash.

grey cells = There's a linked page/recipe on my blog.

gold cells = There's a linked Restaurant Review

So...attmitedly, a weird thing about me. I have a really difficult time seeing food go to waste. Especially food that is nutrient-dense. So, when I go out to eat, and there is a little sauce or bones left over, I take them home an d re-purpose them. I have to be careful not to embarrass the people I'm dining out with, so when there's still an acceptable amount of leftover food on my plate, and not just the bones...I ask for a small "to go" container. Then, I can actually eat all that I want and still sometimes take home just a bone. I do this even at very nice restaurants. We went to FnB for dinner (pics below, last row) and I ordered the pork chop with roasted squash. I took home the bone from the chop, which still had a little meat on it, and also some left over squash skin and some onion-veggie mix. The next day I made a delicious pork stock with the browned-roasted pork bone (and veggies), which I will use this week. (my broth is also pictured below.) NO waste!

From top left: Sat. breakfast, Sun. lunch, sourdough bread getting started, baked brie, mulled wine, salmon 2 ways, tomatoes and avocado for BLTs, Spaghetti sauce, Thu. dinner, Friday night at FnB --> 4 o f us shared 3 appetizers: Roasted sunchokes with anchovy vinaigrette and med boiled egg (I loved this!), winter green salad, delicious beans. And we share two different entrees: the fish in a corn chowder sauce, and the pork chop with roasted squash. Unfortunately, I can't find a menu online to re-state the actual titles of dishes. Last picture is my broth that I made from the leftorver pork chop bone.

Also, with the helpofmy mom, step-daughter and her friend...wemade vanilla extract to give as gifts...fun!