Monday, August 13, 2012
Whew, what a weekend. Lots of good food and good friends. Love. And I got VERY spoiled for my birthday. But it's a new week, so here's what we're eating:
Monday: Netball was cancelled on Saturday due to rain, so we're playing the game tonight at 5pm. Fingers crossed for my girls as this determines their spot in the semis - bless their little socks. We'll come home to chicken burritos I think. I'll just buy a bbq chicken and shred that and have all the fixings in the fridge for when we get home (guacamole, grated cheese, diced tomato and onion, shredded lettuce, sour cream, salsa).
Tuesday: Did I tell you I've started a new type of exercise? Well I have, it's Burlesque fitness and I am in luuuuuuuurve. It's so much fun, with great music and the moves are awesome for my poor old back. I haven't been able to make a tuesday class so far, but tonight I can, but it's from 7 - 8pm so I'll need food fixed and ready for hubby and daughter when they get back from ballet class at 7.15. Let's go simple shall we: spaghetti bolognaise.
Wednesday: I didn't end up cooking the lamb shoulder last week, so I'll serve it up tonight. I'm a bit worried, as hubby has slow-cooked lamb shoulder at the pub on Saturday night and said it was D.I.V.I.N.E. Mine will be better. Served with mash and warm lentil salad.
Thursday: Burlesque fitness class for me AGAIN. And ballet for my gal. So I need another simple meal. Chicken and chorizo pasta bake will do us. With salad. And crusty rolls.
Friday: There are some amazing fish in season. I saw mackerel on one of the local chef's Instagram feed the other day so I might try cooking that. How? No idea. I might look to Jamie Oliver or Rick Stein for inspiration. When we were in Cornwall last year we had lunch at Rick Stein's restaurant and the mackerel I ate was amazing. I'll serve it with a risoni salad.
Saturday: After rejoicing so long and so hard about buying my paella pan I've only used it once. Best rectify that and cook up a paella don't you think? With lots of prawns and mussels.
Sunday: A simple roast pork will be nice. Rhubarb's in season, so guess what the pork will be sitting on as it roasts? Yep, you guessed it, a bed of rhubarb - makes for a caramelised rhubarb sauce that is to-die-for.
And that's it for us. What are your plans?