What We're Eating 6/21-6/24

 At the end of this week Nuala and I will be heading out on a road trip with my mom. We're going north. We're going home and to places that have felt like home. Nostalgia welled up big time over the past year of being in various stages of lockdown. 

On Monday night I started with this recipe for summer pasta with zucchini, ricotta and basil to finally deal with the half container of ricotta that's been moved everywhere in the fridge. But then I realized I also had some ground beef leftover from burgers last week so I cooked that up and whirled it in too. Watts didn't have high expectations, but he changed his story once he had a bowl. 

For Tuesday I'm making this Grilled Za'tar Chicken with Garlic yogurt and cilantro. I'll also probably make some Za'tar roasted chickpeas. It's actually Tuesday when I'm writing this and it's pouring rain at the moment, so maybe they won't make it to the grill. We'll just have to see. 

For Wednesday I'll probably make curry fries or these Oven fries with Tahini Yogurt and Smoky-Sweet Nuts.  If I don't make those fries then, I'll make them soon. Maybe I'll get crazy and make some kind of quiche or tart. 

On Thursday it will probably be a "make the best of what we have." While we're away Watts will probably eat out a lot so I won't stock the fridge beyond the staples. 

Then it's a week of eating out for us in New York, Boston and other parts of Massachusetts. I don't know how I'll stand it.