Last week was a cooking week, so that’s mostly what I did. That and transcribe a bunch of my recipe notes to cards to fit into their stacks and cases so I can figure out how much there is left to go. Pretty much a handful in each chapter but the final tally is still being… tallied.
So let’s just get to the food pictures why don’t we?
The salmon sticks get briefly pan-friend and finished in the oven while this thick and gooey macaroni could be a meal in and of itself with plenty of bacon. I didn’t say it was a healthy meal, but it’s nice every now and then.
So much better than the ones you find in the freezer case and they’re really are easy to do (the “secret” being pre-made pie crust for a quick start. Great for a party nibble or as a side to…
aka Vichyssoise. It works just as well piping hot, by the way, but cold soup on a hot summer day is a nice treat.
Originally created as a appetizer recipe (serve up a dish with crackers, toast points or just toothpicks for easy eating–no tails allowed!) it works just fine spooned over linguine.
Another appetizing dip straight from the stick blender (seriously? I love that thing!). A little spicy, this dip actually improves after sitting in the fridge for a night.
Two birds with one stone–a tomato sauce recipe that then gets used in this rich all-in-one dinner: pasta (carbs), beef (protein), cheese (dairy) and tomatoes (vegetables), all in one heaping spoonful of yummy!
That’s it for this week’s wrap-up. The upcoming week will be full of more organizing and scripting. I’m still tussling with this one chapter but I’m determined… that counts for a lot!