It's a brand new week and a typically grey, muggy day here in Leeds. I am not a fan of heat at the best of times, but this particular brand of damp stickiness is particularly unpleasant. Either we need to get on and have a bit of a summer or admit defeat and lurch straight into the cool, crisp days of Autumn. Sort it out, weather.
Today also marks the start of my fourth week in my new role which has been full on and busy from the get-go but which is all going well so far. I feel a little bit like a hamster on a wheel, and I don't think that I will ever see the bottom of my inbox again, but at the moment that still feels OK. A few months down the line, if I am tearing my hair out in fistfuls, please feel free to refer me back to this.
Meal planning this week - I'm going to a bottomless brunch on Saturday, so it is unlikely I will still be upright come tea time. The planned curry is going to be made in the slow cooker in advance so will be there if I need it. Otherwise, a quiet week (well, it is the end of the month).
Monday: soup, as per often. Crusty bread on the side.
Tuesday: spaghetti in tomato butter sauce and with turkey meatballs. These meatballs are not, to my shame, homemade, but have been lurking in the freezer for a while and need using.
Wednesday: trout fillets, minted hollandaise (again, the hollandaise is not homemade! My foodie credentials are taking a battering today), potato salad, asparagus.
Thursday: fishcakes, but I'm thinking of going down a slightly Scandi route. This Rick Stein recipe for "frikadeller" with remoulade looks nice. I've got half a fennel bulb in the fridge that needs using, so I'll probably thinly slice that and add it to the remoulade to boost the veg content.
Friday: I'll keep back some of the tomato butter sauce from Tuesday and use that, alongside a batch of frozen dough, to put together a Friday night pizza.
Saturday: cardamom butter chicken
Sunday: a D choice - steak and chips
Hmmm not a bad selection at all, although it would be nice to see a couple more veggie options on there - something to balance out next week. Have a good one everyone, and happy cooking!
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment