A full house means feeding a full ohana. Hence, last weekend's hoard cooking included roasting a chicken, freezing the bones, making spaghetti meatballs, homemade pork sausage, another batch of homemade tomato sauce, which then was turned into Jambalaya (shrimp-less, so it freezes better). Oh yeah, and planting 12 more lettuce sprouts, which are currently Not Very Happy in the 100+ degree heat.
We've also gone a little beet crazy. Roasted six big ones and have stocked up on both goat and feta cheese, plus some lemons and pine nuts.
Nakayoshi Gakko Somen Salad (but with soba because that's what was in the pantry), seared furikake ahi and fresh hamachi. Please note that Mitsuwa in San Jose has excellent air conditioning.
Back to School Monday
Spaghetti sauce (with homemade tomato sauce as a base) and Meatballs fresh from the freezer.
Tuesday is #MeatlessOneDay & #Leftovers Roulette
Greek Salad and green onion bread. I cut up a ton of cucumbers and tomatoes, plus we have the feta cheese. It might be a kind of Greek panzanella. No stove, oven or grill needed.
Beets with goat cheese and pine nuts, soda crackers, hard-boiled eggs, hummus, and salad. Sometimes dinner means kinda foraging.
Volleyball playoffs mean birdies' choice. See what Bay Area Birdies crave. And yay, no stove, oven or grill. Note that In-N-Out also has excellent air conditioning.
Fish on Friday
Dashi salmon. My cousin's recipe uses the powdered dashi from S&S saimin, mayonnaise and chopped red, green and yellow peppers. It sounds weird but it's really good.
Looking forward to the last weeks of summer with a full house.