Monday, April 20, 2015

menu plan april iii

I'm back!  DC was amazing.  I really enjoy it, as a city.  It's like a nice compromise between New York and Nashville - large enough to not really need a car, but not quite so dense.  The Metro is like a happy little miniature subway (although the Brutalist architecture can be a little overwhelming).  Also, I had some really great food.  Highlights:

Republic:  local, great seafood (had oysters), sustainable, beautiful inventive drink menu (Takoma Park).
Matchbox:  wood-fired pizza, great salads, oysters were also lovely (14th Street).
Ted's Bulletin:  adult milk shakes, homemade pop tarts.  Need I say more?  (14th Street).
ShopHouse:  think Chipotle but with Thai/Vietnamese food.  Ridiculously good, cheap, fast.  Nashville needs one of these stat.  (Chinatown, but there are tons of locations).

Wonderful friends and colleagues pretending to listen to me tell some story.  ;)

After all that beautiful food and fellowship (and learning), I was ready to get back to some of my home cooking.  And my kids - I like them too.

Here's what's up in the kitchen this week:

-- breakfast:  soaked oatmeal with raisins, cinnamon, home-canned apples, and honey; coffee + milk
-- lunch:  pork ribs with barbecue sauce, ravioli, salad, rolls
-- supper:  breakfast for dinner night with my Family Dinner peeps!  We brought sweet potato hash.  Soooo much good food:  waffles, eggs, biscuits and gravy, fruit salad, and the hash.

-- breakfast:  we were in a rush!  Granola, yogurt, honey.  Coffee + milk.
-- lunch:  I'm still pondering.  Do I grab something while out visiting?  Or do I eat the leftover chicken and rice with lentils that I brought?
-- supper:  this bulgur wheat salad, I think.  I will add roasted cherry tomatoes I froze last summer, and some soaked and cooked chickpeas for heft.

-- breakfast:  scrambled eggs, bacon, sourdough toast, jam, satsumas, coffee + milk
-- lunch:  leftover bulgur salad, kombucha
-- supper:  Korean beef with broccoli, rice, kimchi

-- breakfast:  scrambled eggs, bacon, sourdough toast, jam, satsumas, coffee + milk
-- lunch:  leftover Korean beef and rice, water kefir
-- supper:  Shrimp Fra Diavolo (recipe coming soon!), fettuccine, green beans

-- breakfast:  soaked pancakes with butter and maple syrup, home-canned apples, sausage patties, coffee + milk
-- lunch:  out somewhere between two Bible studies - probably Panera for a big salad?
-- supper:  grilled bratwurst on sourdough buns with mustard and sauerkraut, sweet potato fries

-- breakfast:  blackberry-banana-yogurt smoothies, crispy walnuts and chocolate chips, coffee + milk
-- lunch:  leftovers of whatever
-- supper:  we are cooking out at the home of one of my great friends from my clergy covenant group!  Can't wait to get all the families and kids together.  I'm bringing a German potato salad.

-- breakfast:  I'm positive Vicki will want pancakes.  :)
-- lunch:  pumpkin soup, crackers, cheese, pickles, kombucha
-- supper:  this will be the wedding I'm doing for my dear friend and brother-in-law Chase, and his fiance Carly.  So excited for us to be a part of it!  Vicki will be a flower girl, too.

So, what's up with y'all?  What are you doing?  Or eating?

[This post submitted to Menu Plan Monday 4/20/15.]

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