Mar 3, 2013
Menus – The Den
One of my favorite things to do is cook. One of my not-so-favorite things to do is have to come up with what to cook. Especially in this family. Part of the trouble is trying to keep a menu fresh each week and to find something that everyone will sit down and actually eat.
Me, I am a meat lover. Anything meat, I will eat (did I just come up with a new catch phrase?) Pork, Beef, Chicken, Emu, Gator, Squirrel, you name it. Snake, Stingray, have no problem just as long as it comes from the proper parts of the animal. Cow tongue, not happening. Reproductive organs, not making the plate. And not real fond of innards either, unless we are talking about Goose Liver – Foie Gras.
Of course, to me, every meal needs to be served with a starch – Potatoes, Rice, Grits, Pasta, and my all time favorite – Tater Tots. And then some type of bread; Rolls, Cuban, French, Pita. To me, I can stop right there. That is a balanced meal in my opinion. Meat, Potatoes and Bread.
However, planning what others are going to eat, that becomes a bit more tricky. Weekly, I sit down an plan a menu that I hope will satisfy everyone’s taste. Why, you ask? Well, first it aides in the shopping for the week. Second, it takes out the “What are we doing for dinner tonight”.
Menu is posted on the fridge each Sunday. It takes into account who will be eating, any special events taking pass during the week, what the weather might be like, the gravitational pull of the moon, and planetary alignments. Hey, I am cooking for a French Woman and a 7 year old! For instance, last Sunday was the Daytona 500. Do not see us making Peking Duck. Menu that day was Burgers, Dogs, Chips, Pasta Salad, Baked Beans, and Tater Tots. if it might be a rainy week, will try to mix in more comfort foods, such as soups and casseroles, though we tend to make a casserole dish every week. Great left overs.
Left Overs! That is a very important part in planning. Years ago, I would plan 7 full menus, one for each day of the week. Problem was that my Thursday, the fridge would be stuffed with all the meals we did not finish. So you ask, why not make smaller portions? Could, but who would not make a Meatloaf that they could not eat on later in the week. Do you cook a Turkey at Thanksgiving so that you do not have sandwich meat for Friday? Please, be real. Yes, fish dishes tend to be a one night stand, and for good reason. Other things like soups and sandwiches are best served day of.
So, this weeks menu has been put on paper and posted to the fridge. Some of the selections are Meatloaf, Tilapi, Chicken Harriet, Chicken with Yellow Rice and Black Beans, and a nice Pot Roast at the end of the week with Potatoes and Carrots.
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