Monday, March 12, 2012

Monday Meal Planning (Week 8)

Since weeks 6 and 7 were a total bust, I wanted to hop back on the wagon this week while I'm on Spring Break.  In discussions with The Husband, we both agreed that not planning the entire week out was probably a good idea, especially since he has plans with some fraternity brothers on Thursday.  I'm assuming that the plans will involve something like this.
Anyway, all toga party and goat sacrifice jokes aside, I'm trying to achieve two goals with this week's menu:

  1. Remember that keeping it simple is perfectly fine and delicious.
  2. Remember that the plan is fluid and subject to change.

And speaking of change, I know that I'll already have to modify Tuesday night's plan, as we ate all the primavera-appropriate veggies yesterday in the stir fry I made, so... oops.  This does detail the whole week, but I'm pretty sure that this week I can swing a pasta dish even if The Husband gets called into a late running meeting.

  • Monday - vegan Swiss chard and collard green pie- I've never used the stems before, so it will be an interesting addition, and I'm looking forward to that much less "waste" (compost).  My thought for having this Monday, too, was that in the case of leftovers, I have a few lunches or even an addition to a salad at dinner later this week.
  • Tuesday - pasta primavera - like I said, I already have to modify this plan, so I'm thinking of taking the spinach that we got with our CSA and pureeing some it with the tomato sauce and then adding the rest in, wilted.  The puree might sneak in a few more veggies into HRH's belly, too, since she is suspicious of all things leafy but loves spaghetti with tomato sauce (I also got her whole wheat angel hair - just because I'm a sneaky bizzle).
  • Wednesday - fish tacos - this plan is really for the night that The Husband works late without planning it, which I know will happen.  So I'll use up the leftover lettuce sauce (my new favorite condiment - I use tofu in place of the egg in the recipe) instead of a traditional white sauce, and I need to use up the rest of the head of cabbage that I've been working through this last week.
  • Thursday - Peas and Thank You's Hugh Jass Salad - with of course her lime-tahini dressing, because I am nothing if not predictable.
  • Friday - TBD - The Husband will be smoking the pastrami all day, so he may not really want to do anything.  Thankfully, there are plenty of pizza places nearby, just in case.
  • Saturday - The Day of Reckoning - homemade corned beef and cabbage, homemade Guinness mustard, brown soda bread, black and tan brownies, and perhaps some ice cream.  Because we will need dessert.  Oh, and beer.  I'm a sucker for a black and tan.  Just ask Zooey.

Of course, the black and tan coonhound is a more
positive use of the term than the black and tans of Irish history.
What are you eating this week?  Any big plans for St. Patrick's Day?  I hope no one is going to be drinking green beer or - even worse - Protestant whiskey (that's a reference from The Wire).  Anyone doing a St. Patty's Day dash?

1 comment:

  1. Okay, I'm embarrassed to admit this, but I guess I have a slightly different definition of the word "simple." My "simple" is pasta with red sauce (translation: from a jar). Just trying to let you shine here.

    On another note, my husband drank black and tans religiously when we lived in Chicago. I loved to watch him make them. And I do miss the whole turn-the-Chicago-River-green-for-St.-Patty's-Day thing, but now that I live on an island, I guess turning the ocean green might be a bit more laborious. So I guess I'll content myself with yelling "Happy St. Patrick's Day" at the kids first thing in the morning and call it good.