What We're Eating: 5/3-5/9

It's my last full week of work before summer break begins. I still teach over the summer, but only one class as opposed to five classes and work in the Writing Center. So, it's fair to say my free time increases dramatically. I like teaching one class because it prevents my teaching muscles from atrophying and helps me think about things to change. But I love summers. I always have. I write more. I play more. It is easy to fall into the habits of summer. 

Monday: Tuna and White Bean Gratin. No one likes this but me. Even though I never ate it growing up, it has a sense of nostalgia for me. Maybe it's because of all the tuna melts I ate at Lollipops Diner in Whitestone growing up. I have never met a tuna melt like it since. And even though I occasionally crave it, I just don't want to make it myself. Somethings are best left to the places that made them in our memory. 

Tuesday: Tonight is Dine Out for Greensboro Urban Ministry. While we won't eat inside at a restaurant quite yet, we will do takeout from one of our favorite local establishments: Fishbones. Two tuna steak burritos. I'm not sure why I felt the need to eat tuna two nights in a row, but sometimes that happens. 

Wednesday: Cacio e Pepe and Chicken Ragu. I have a thing for chicken thighs. If I ever open a restaurant, the one meat item besides sausage rolls that will be a staple will be chicken thighs. Thighs of the day. I've seen this chicken ragu recipe and have wanted to try it for a while. Also, apparently while I have made my own version of Cacio e Pepe before it doesn't count for my daughter. So we busted out this one from Mark Bittman. 

Thursday: Spiced Roasted Cauliflower with Feta and Garlic and Steak. Plus there was zucchini that I shaved and drizzled with olive oil and lemon juice then sprinkled with salt and pepper plus a few red pepper flakes. 

Friday: Samosa Pie. This recipe popped up on The New York Times and I noticed it was from Nadiya and she was one of our favorites on Bake Off. I'm going to make it vegetarian so we'll see how it goes and it will be my first try of a hot water crust, but I'm not afraid. Okay, maybe I'm a teeny weeny bitty bit afraid, but I can always make something else. 

Saturday: My nephew Ryan's graduation is today. When he was a baby I nannied for him for a summer before I went to Scotland. He spent his last two university years at one of the colleges in our town so we'd feed him dinner once a week. Because some of this happened in a pandemic, it meant we would sit outside in all kinds of weather, but we didn't care. So we'll go and party with him today and then come home and probably just order a pizza. 

Sunday: It's Mother's Day. My daughter has plans for breakfast. At 3pm she has a Zoom baking class with Dan/Bake with a Legend. I have no idea what dinner will be and to be honest I'm not too bothered. We'll figure it out. We always do.