Six of One, Half Dozen of the Other: My Meal Planning Dilemma

From vesperlight — Blog by Elizabeth Evans

May 27, 2010

I’m caught between two opposing virtuous ideals.

The Frugal American Plan: I’m working hard at meal planning -- trying to plan a few days worth of meals ahead -- my eventual goal is to plan and shop no more than once a week. This will keep my food expenses down and reduce my use of convenience foods. It will keep me out of the evil clutches of fast-food joints and supermarket marketing gurus.

The Seasonal Gourmet: The peak of this ideal, in my romantic imagination, is the European housewife who wanders through the market daily, selecting only the freshest and most perfect seasonal produce, the best cuts of meat, the wedge of cheese cut from the wheel instead of wrapped in plastic.

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Lamb has arrived

From vesperlight — Blog by Elizabeth Evans

March 6, 2009

I have a shoulder roast and 4 lamb chops in my freezer. If I cook it this weekend and say that I like it and want more, my friend will give me all the rest of half a lamb.

Ideas?

He said his wife usually rubs a roast all over with olive oil, garlic and rosemary, lets it sit for a few hours, then bakes it at 200 until it falls apart (I would use 250, myself).

I have to please not only myself, but picky eater 16-year old son.

Anticipating lamb

From vesperlight — Blog by Elizabeth Evans

March 3, 2009

A friend who raises sheep has offered to share some lamb. I’m not sure how much, or what cuts, but my lamb will be arriving at Bible study on Thursday night (I am assuming it will be frozen or ready to freezer rather than on the hoof...hope I’m not reading too much into “Would you like some lamb?”) I’ve eaten lamb before, very rarely, but never cooked with it. Culinate seems to have a nice assortment of recipes. The lamb I liked best, out of my meager experience, was kebabs marinated in yogurt and grilled.

A few changes in plan....

From vesperlight — Blog by Elizabeth Evans

February 21, 2009

I ended up modifying my plan as I went along. Instead of the Washday Casserole, which my son objected to, we had turkey sandwiches on whole wheat bread with mustard and pickle slices. Neither of us was in the mood for adding cheese. Frankly, this wasn’t really enough to make a one-dish meal, and if he would have eaten them, I think I would have dished up some canned veggies or soup.

The next night, since I already had the bread dough made that the recipe called for, I made the stuffed pork buns out of the 5-minute bread book. I used turkey instead of the pork, and simmered it for hours in a mix of California chilis, tomatoes and a little cumin seed. I used about a half can of green ancho chilis instead of the chipotle chilis called for -- not at all the same thing, much milder, but it’s what I had on hand.

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My personal food challenge week

From vesperlight — Blog by Elizabeth Evans

February 17, 2009

I ran out of month before I ran out of money -- again. I’m reduced to eating nothing but my own cooking. Worse, until Friday, I am reduced to cooking without any of the following ingredients:

Milk
Butter (no margarine either)
Vegetable oil
Eggs
Fresh vegetables (and a very limited supply of canned)

I have about 2 T of olive oil left. I have a good supply of most of the other staples I use for most of my cooking--I tend to shop in terms of staying stocked up on staples, rather than planning for individual meals. A little cheese left.

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Unexpected goodies

From vesperlight — Blog by Elizabeth Evans

October 21, 2008

Tonight at church a friend offered a box of big red ripe fragrant tomatoes, and I took three. Then another friend handed me a bag of apples and....

a big bag of....

chanterelles, picked only two hours before.

Now I need to figure out how to cook them.