What's on the menu?

Last week's menu was planned to maximize ingredients we already had, and was quite successful in this. We ended up with no pasta, then went shopping on Easter afternoon.

Guess what? Supermarkets in Maine close on Easter afternoon. We were thrown on the mercies of the Maquoit market, a convenience store which caters to the mobile home community on Maquoit road. They were kind enough to supply us with enough ground meat and spaghetti for the Spagh. & meatballs, which had been pushed over to Sun., because of dinner out.

Last week's Garbanzo hummous had wayyy too much lemon, but the pasta w/ putanesca sauce was quite delicious, and I hope our guests enjoyed it. I had mixed different pasta types (linguine, angel hair, fettucine and shells) only once before, and it turned out pretty well. To me it was a first, but I gather the practice is quite common among scientifically creative and knowledgeable chefs.

With Irene asleep on the sofa, Joe and I hammered out another menu for the coming week: March 31 through April 6, with only one brief disagreement. Joe was in favor of steak kabobs for Tuesday, and I told him we weren't getting any kabob skewers, because we only recently disposed of the ones we had. That's right friends, this is a shish kabob free household. We moved on to the Shark casserole.

Sunday	Spaghetti w/ meatballs lima beans
Monday	Baked beans homemade cornbread
Tuesday	Crispy potato wedges lemon and garlic chicken
Wednesday	Shark casserole p. 412, Jane Brody's seafood cookbook
Thursday	Macaroni and cheese We have this every week: look for the recipe here soon!
Friday	leftovers
Saturday	catch as catch can
Sunday	Pizza from scratch

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Last Week's Menu

next week's menu

 
 
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