November 2:
What's on the menu?

Halloween was way too scary for me. But the risotto with mushrooms from last week's menu turned out quite well, and we finally used up the last of Kate's dried mushrooms from Uganda. The next time we'll get to actually use porcini mushrooms, which is what the recipe calls for!

Sun	Poached Salmon w/ ginger & Cilantro Turkish carrot pilaf p. 44, 20-minute menus
Monday	Toad in the Hole p. 38, Cooking the English way
Tuesday	Risotto and porcini mushrooms and asparagus p. 71, Eating Well is the Best Revenge
Wednesday	Beef and Peas with scallions Angel Hair Pasta Spinach with Sesame Oil p. 196 20-minute menus
Thursday	Leftovers
Friday	Pasta Putanesca Grapefruit Rockefeller
Saturday	Thai Takeout Night Squid Mint and Pepper Beef Pad Thai
Sunday	Pancakes
Sunday	Toad in the Hole p. 38, Cooking the English way