Thursday, 2/6/20

Chicken and farro soup, made from the leftover Big Y chicken, along with the last of the rain-walnut bread. Carter pronounced it very plain, but I thought it was fine. And doesn't farro sound so healthy and virtuous?

Wednesday, 2/520

So much leftover pulled pork in the house. So I made a big tray of nachos, using a few techniques from Serious Eats. I made a cheese sauce AND shredded cheese, plus I made a sour cream/cilantro/avocado salsa to go on top. Carter was a little put out by the cheese sauce, but Jason and I thought it was delicious.

Tuesday, 2/4/20

Jason declared that we had too much cheese and crackers and dips hanging around (he wasn't wrong). So that was dinner.

Monday, 2/3/20

Pulled pork made in the IP. Several problems: it was an enormous pork shoulder (almost 7 pounds)---I should have cooked only half of it, or at least cut it in half, and I should have listened to the warnings on the web that the IP slow cooker function isn't its best feature. 9 hours in, the pork was nowhere close to being done. So we had to pressure cook it anyway (for at least an hour) so dinner was quite late. Anyway, made into sandwiches with barbecue sauce and nice little brioche buns from Aldi, it was still pretty good, but I am irritated with myself. I also riced some cauliflower and sauteed it with garlic, scallions and lemon. Fine.

Sunday, 2/2/20

Jason made a batch of his Bubbe's stuffing, I made potato croquettes out of leftover mashed, and we picked up a rotisserie chicken from Big Y. Instant Thanksgiving! If only I hadn't overcooked the broccoli. Oh well, still good (except I don't know why Jason gets his feelings hurt that I don't want much stuffing, since I have never pretended to like it).

Saturday, 2/1/20

Jennie and David: raisin-walnut bread from Jason, and a repeat of t Still not good at rolling out that pate sucree.he banana cream pie from Pastry Love from me. I had better bananas this time---that helped.

Friday, 1/31/20

We took our dinner show on the road to Jay and Jodi's....lentil soup (from the NYT), pumpernickel bread from Jason, and I made a new kind of blondie from Smitten. This one had caramel and pretzels, so how could I resist? It was a bit fussy, since you make your own soft caramels, and the pretzels didn't really come through, but they are good, nonetheless. I would make them again, but maybe eliminate the pretzels and brown the butter.