Breakfast: burritos with scrambled eggs and tator tots.
Lunch: turkey sandwiches mostly using bread the girls brought home from church
Dinner: Beef stroganoff using leftover sirloin steak, salad - Jason made it and added CSA radishes and carrots to the norm and CSA beets. I made new vinaigrette and my low cal caesar - except it isn't so low cal because I do not use fat free mayo - I made it a touch spicier than ideal
Prep ahead: Bidoke, using CSA cabbage. I realized Phyllis might not be keen to try eating it again right away so we did bidoke. Made 16 or so, I think. We froze some and some are in the fridge. The recipe book that has the recipe is one we got from Mickie when she was still alive, but it doesn't call it bidoke - that was what she called it. And it only calls for 2 cups of shredded cabbage and we used a whole head and four grated carrots, too. We used to make it quite often, but not recently. It is almost comfort food for Jason, I think.
Lunch: turkey sandwiches mostly using bread the girls brought home from church
Dinner: Beef stroganoff using leftover sirloin steak, salad - Jason made it and added CSA radishes and carrots to the norm and CSA beets. I made new vinaigrette and my low cal caesar - except it isn't so low cal because I do not use fat free mayo - I made it a touch spicier than ideal
Prep ahead: Bidoke, using CSA cabbage. I realized Phyllis might not be keen to try eating it again right away so we did bidoke. Made 16 or so, I think. We froze some and some are in the fridge. The recipe book that has the recipe is one we got from Mickie when she was still alive, but it doesn't call it bidoke - that was what she called it. And it only calls for 2 cups of shredded cabbage and we used a whole head and four grated carrots, too. We used to make it quite often, but not recently. It is almost comfort food for Jason, I think.
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