What We're Eating: 11/15-11/21

The best laid scheme for the week involves keeping it simple with as few extra stops in to the grocery store as possible. Also, I can't stop thinking about these oven roasted fries with tahini yogurt that I made yesterday. I packed the leftovers for lunch today and I'm wondering if 8:30 is too early to eat them. I followed the recipe exactly for the potatoes and the tahini sauce, but then modified the toppings part a bit because I didn't have all the ingredients, but whatever I made I thought was perfect. It's just the kind of thing I always crave. True comfort food. 

I already know that dinner on Monday and Tuesday will be the frozen eggplant parm my mom gave me the last time I saw her. While I think almost everyone in the house would eat it, it's not a favorite. However, I could eat a whole tray meant for a family of four all by myself. I figure I'll at least split it between two nights. 

On Wednesday, it will be the beginning of three girls' nights in a row. I think this night will be lasagna as I have all the fixings. I have always loved making a lasagna. It's like a big pile up of things you like. Also, like eggplant parm I can easily eat a whole family sized tray. I'm not even kidding. 

I think on Thursday we'll do our favorite sheet pan tostadas. 

Then on Friday either pizza or risotto. I've been craving pizza for a while now, but haven't actually eaten it. I think it would be quite nice to grab a pizza and drink some wine and be cozy. I realize that this week seems a bit heavy on cheese and sauce. I may have to change that or I may not. Sometimes life requires more of both of those.

On Saturday, we're doing Thanksgiving with my family so that's dinner taken care of. I am bringing the old reliable vegetarian mushroom Wellington that was a winter staple last year along with a few desserts.

When Sunday dinner arrives, it will be just a few hours before Watts returns home from Portugal. I know we'll definitely have to have meat. I feel inspired to try to do something vaguely Portuguese, but it might be better to just whip up a "good chicken" to welcome him home. I also remember that my book club has agreed to meet during west coast breakfast/east coast brunch or lunch since during our usual meeting time I'll be picking up the lad. I think perhaps I'll need to have a mimosa or a fancy bread to eat while we're meeting. We'll see....

Come back to find out how the week went Gang Aft Agley and whether or not I actually ate as much sauce and cheese as I wanted to.

I have failed to have three consecutive days of sauce and cheese. On Monday I did eat my sad girl eggplant parm. It was fine. Sometimes eggplant from the freezer makes me a little sad because it's a bit watery. It's like it's crying because it wasn't eaten right away. On Tuesday I wound up picking up Nuala and feeding her and from the rest of the week's menu offerings she chose sheet pan tostadas which were only a little sad because we didn't have extra chips to eat. To be honest, a lot of the rest of the week was a blur. It's the end of the semester and time gets squinched in a very unappealing way. That being said, I remember risotto on Wednesday and on Thursday I decided to repeat the loaded potatoes from last Sunday  because Nuala hadn't had them. They were still so good. We also had chickpea burgers. On Friday night it was indeed pizza night as we decided on the salad pizza that is one of our favorites. What we ate on Saturday was just a blur as it was Thanksgiving, the first. I think I'm still full. But then Sunday morning arrived and the hunger set in. It was a day of erranding, early Christmas prepping, baking and cooking. I did indeed make my lemon wine good chicken and I also made this ridiculously easy tofu dish that made the home smell delicious for hours. 

I just realized that I feel I should make a note about vegetables. We love them. Along side everything that we make, but that I rarely talk about, you can usually find a side of broccoli and/or green beans and/or spinach and/or a salad. I never think there are enough vegetables, but often times the ones we have on the side, if they're not the main showpiece are just steamed or sautéed in some olive oil and garlic. Rather boring, but more often than not scarfed down. Even at our first Thanksgiving take, there were no fewer than five green veggies. It's a family trait.