What We're Eating 12/7-12/13

I've been trying to post this before the week starts, but it's the end of the semester which means grading can't be procrastinated, but blogging about our weekly menus can. Today I made a meatloaf and mashed potatoes. I also saw about five snowflakes. It was a good day. Which is funny because the day, like so many other Mondays, began with intense anxiety. I used to be able to work through all the Monday fears on my 30 minute drive to work, but when you work from home and your commute is squeezed into a walk across the living room there is no decompressing. But what I've found is that time in the kitchen helps. I've always loved cooking and spending time in the kitchen. I think for every paper I wrote in grad school an elaborate meal would follow. But life falls into routines and rhythms and sometimes there's just not enough time to cook the way I want. Working from home has changed that. Breaks no longer involve a walk to the printer and popping by a colleague's office. Now I wander in the kitchen and make mashed potatoes after a class. I find myself leaving butter out to soften for cookies to be made later that evening. Something about it is soothing and energizing all at the same time. It's like I've found that old friend. You know the one? The one who makes your heart lighter and laughier.

Monday: Meatloaf with Mashed Potatoes. This is one of those recipes I can make from instinct. Meatloaf was a staple in my house growing up and while I ate it I hated when it would appear in my lunch box the next day. Thankfully my tastes have changed. This is pure comfort all the way. 

Tuesday: Pizza. It's been a while since we ordered pizza. Since Tuesdays are the one day of the week I have to physically go into work I didn't complain one bit when Watts suggested it. 

Wednesday: Minestrone. I'll use a recipe in one of Giada's cookbooks or maybe I'll use this one. More than likely it will be a combination of the two. 

Thursday: Latke Bar. Thursday is the first night of Hannukah and we've been lingering over Food and Wine and Food Network Magazine with their latke recipes. So, we'll bust out our Dreidels, chocolate coins and latkes and eat well. 

Friday: Mushroom Wellington. I don't know why my daughter and I both want to make this, but we do. It seems festive and appropriate for a mid-December meal. I confess I'm totally intimidated and am fully prepared to mess it up, but if I don't try then I'll never know.

Saturday: Bacon Pasta with Arugula or Spinach or Kale. This is a recipe I found in Frances Mayes Under the Tuscan Sun. It's super easy and forgiving and you can make it with whatever green you want and you can make it more carbonary if you want. 

Sunday: Noshies. It's a Sunday in December and if it's like the last one then we wound up in the backyard with a fire after hiking and the noshies flowed freely. It's also a way to fancy up leftovers and clean that fridge out. 

It's that time of year when I start getting food for Christmas. We're baking a lot and our pantry is basically overflowing. Food is falling off the shelves and for that I am grateful.

Notes: Because of unexpected life events, Friday and Saturday meals had to be switched. Also... we (and by we I really mean my 13 year old daughter made it) made a jellyroll on Thursday night and ate the whole damn thing because it's December 2020.