October 28, 2023 - My "Pretty, Please" photo of the week - A close-up of a creamer pitcher, from my grandmother. Pink glassware is a little kiss from the kitchen...or kitchens past.
By planning ahead, I can always count on having delicious & nutritious "fuel" for the coming week! If you're viewing this on your phone, you will need to scroll to the right to see lunch & dinner. Links below will send you to my own recipe, a cookbook/borrowed recipe, or the restaurant I visited. If you'd like more info on anything without a link, then please Get in Touch .
Date | Day | Breakfast (generally 8am) | Lunch (generally noon) | Dinner (generally 5pm) |
|---|---|---|---|---|
23.10.28 | Saturday | at Farmer's Market --> Fresh plum and handful of pistachios | On a toasted slice of homemade baguette - piece of salami and lime-cilantro-cabbage coleslaw | Beef Tacos in homemade corn tortillas, with coleslaw (from lunch), avocado, and fresh lime |
23.10.29 | Sunday | 2 eggs baked in shredded zuchini over sweet potato-shallot mix. And a sprinkling of chopped tomatoes & herb salt (sage, from my garden) | Apple-Celery-kale smoothie with homemade wheat-rye roll | Seared tuna with homemade wasabi mayo, Miso Brussels Sprouts and boiled mini Yukon potato. |
23.10.30 | Monday | Coconut milk yogurt topped with homemade granola and blueberries | Brussels Sprouts Salad, from dinner leftovers last night. Piece of sourdough toast with almond butter. | Creamy chicken casserole with homemade crouton topping. Green salad with fennel, celery and apple. |
23.10.31 | Tuesday | Sauteed broccolini with a soft boiled egg and a few drops of chili pepper crunch oil | Salad with grilled chicken, marinaded red onions and croutons made from homemade wheat-rye roll. | Leftovers from last night. |
23.11.01 | Wednesday | Scrambled egg with kale, wrapped in Nori and topped with miso drizzle and toasted sesame seeds | Sardine spread over seed crackers. Banana. Slices of raw orange bell pepper. | Seared & roasted a whole 15 lb brisket...for pulled brisket sliders --> plenty for dinner tonight AND a 50-person potluck tomorrow. Also made some coleslaw for the sliders. Used homemade jalapeño mayo for the slaw. Also made whole-wheat dinner buns. |
23.11.02 | Thursday | hard boiled egg and fresh berries | Sugar-snap pea, carrot and kale salad, with macadamia nuts | Potluck...brought fixings for pulled brisket sliders that I made yesterday (switched out my homemade buns for Hawaiian slider buns) |
23.11.03 | Friday | cucumber, spinach and pineapple smoothie | Leftovers | Dinner out at La Hacienda (see below - Fri) |
Tuesday - Week 3 of 24 in my classes at Classic Cooking Academy. Today is Soups!
Thursday - A new stove! My current one is a few decades old and is on its "last leg" so I'm looking forward to not manually lighting each gas burner every time I use the stove. Also on Thu., in late afternoon...Wine-group Potluck. I made homemade Spelt wheat buns, pulled brisket and coleslaw.
Friday - Out with friends..."ABC Dinner Group" We're on "L" and it's my turn to choose...so we're headed to La Hacienda (a little cheat with the "L" restaurant requirement) at the Fairmont Scottsdale Princess.
Pictures from this week are displayed below, in order...left to right, from top to bottom.
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