I've already stocked up on kim chee, sesame oil and a few other staples from the Korean grocery store and made the weekly Safeway run. Just don't expect to find me in the kitchen all day. It still all about manageable cooking and in the case of wonton, conscripting the children.
Korean Mushroom Tofu, bean sprouts and purple rice. I finally used the Korean cookbook from the library that was renewed TWICE before I even opened it. The tofu is a winner and the recipe will post later this week.
"Fixed" Lemon Chicken, Japanese Potato Salad and Cherry Salad. I have LOTS of lemons, cherries and fresh corn.
Wonton, using half of a freshly ground pork butt, and My Daddy's Killer Fried Rice, with kim chee.
Co-worker Kale Salad, My Mom's Chicken Katsu and Yaki Musubi
Fish on Friday
Baked Baby Scallops, theoretically the way I had them in Rhode Island, Greek Salad, and fresh corn on the cob.
Spinach veggie dip using a Knorr's pack and lots of cut carrots, peppers and green beans
Loads of yogurt, nuts and berries, aka Squirrel Food.
Crackers, bagels, cheese, turkey and salami
Pints Ben and Jerry's Ice Cream: Phish Food, Chunky Monkey, Creme Brulee and Fresh Peach seem to be the preferred flavors, and they are on sale too. They're teenagers, they can eat like this!
Pickle Mango. This for me, and it wouldn't be summer without a batch of it.
Homemade Pork Sausage, using the other half of the pork butt. Teenagers sometimes like to have a hearty breakfast. At 11:00 am on a Wednesday. Just because they can.
We are all looking forward to a stretch of homecooked meals together instead of the pseudo-foraging and travel of the last few weeks.
Eat Well. Be Well.