We are starting to make a dent in our freezer stash, but we still have a ways to go. I organized everything (or at least tried to) in our garage freezer this past weekend so I have a better of idea what’s out there, and I think we’re looking at maybe another three weeks before it can be turned off for defrosting.
One of YaYu’s classes this term is a culinary course. The class focuses on cooking, both preparation and technique, and students, working in teams, prepare a different dish each week. They are also tested along the way on their developing skills – YaYu has become quite proficient with a knife! I took home economics back in high school, but the course she’s taking goes much deeper than anything we ever did in the kitchen. Students who finish the entire culinary pathway leave school with the skills to work in a restaurant kitchen, or continue on to culinary school to develop their skills even further. We have been letting her do more in the kitchen here, and this week she’ll take over for a couple of the meals.
One item didn’t get fixed last week (butternut squash ravioli) because we ended up with a ton of leftovers that needed to be eaten, so it will appear first on this week’s menu. Otherwise, we are having:
- Tuesday (this evening): Butternut squash ravioli with Alfredo sauce; garlic bread, grilled asparagus
- Wednesday: Pad Thai with chicken; cucumber salad
- Thursday: Slow cooker chicken adobo with bok choy; steamed rice (tofu for me)
- Friday: Breakfast for dinner (some kind of pancakes)
- Saturday: Leftovers
- Sunday: Barbecue pulled pork sandwiches; coleslaw (vegan barbecued ‘pork’ for me)
- Monday: Grilled fish tacos with mango salsa; saffron rice
We’ll need bananas, mung bean sprouts, cucumbers, bok choy, and zucchini from the farmers’ market this week. Otherwise, everything else is what’s on hand in the freezer, pantry and fridge.
For YaYu: Allez cuisine!