Week 567 Menu

Sunday: Asian salmon and roasted cauliflower

Monday: BLT Salad 

Tuesday: Fried rice with a fried egg and asparagus

Wednesday: Twice-baked potatoes

Thursday: Pizza night and roasted butternut squash

Friday: Christmas Show dress rehearsal

Saturday: Christmas Show for the dance studio! Best event of the year!!

Week 566 Menu

Sunday: Out to eat after voice/piano recitals

Monday: Pepe e Cacio and roasted broccoli

Tuesday: Chicken nuggets and Parmesan cauliflower

Wednesday: French Bread pizzas

Thursday: Thanksgiving dinner at my house!

Friday: Leftovers

Saturday: Out

Thanksgiving 2021

The same Thanksgiving guest list as last year calls for the same menu! Why mess with a good thing??!!

Plus, I have my brand new oven and cooktop to put through a stress test! Naturally, there is a spreadsheet with a (tight) schedule for the day. It’s going to be a great day  😊 

Appetizers

Wine box from our local wine store - bubbly, rose, white, red, and dessert

Cheese pairings

Dinner 
Turkey
Gravy

Cranberry Sauce
Cornbread Stuffing
Mashed Potatoes

Sweet Potato Casserole
Green bean casserole
Butterhorns

Dessert
Pumpkin pie (Libby's recipe....of course!)

Apple Pie

Pecan Pie
Pie Dough

Week 565 Menu

Sunday: Chicken in a Pot with Red Potatoes, Carrots, & Shallots (ATK recipe, p134)

Monday: Spanikopita (ATK recipe, p10)

Tuesday: BLT Salad

Wednesday: Burgers on the grill

Thursday: French bread pizzas

Friday: Dry rub ribs in the slow cooker

Saturday: Out

Week 564 Menu

Sunday: Sushi after a long day!

Monday: Eggroll in a bowl  and green beans

Tuesday: Pasta Frittata with Sausage and Hot Peppers (ATK recipe, p70) and roasted asparagus

Wednesday: Fried rice with a fried egg on top and roasted broccoli

Thursday: Yorkshire Pudding with cranberry sauce and roasted acorn squash

Friday: Homemade French bread pizzas

Saturday: Out

Italian Bread

This bread is amazing! I make a batch every weekend. We cut it thin for sandwiches, thicker for mopping up chili and big chunks for bread pudding. 

There is a lot of inactive time, but I have to plan for when I’ll be around the house for 3 hours. It’s usually a little more than we eat in a week. But, we use 1/2 of a loaf to make French Bread pizzas on Friday night and I always have a source of bread crumbs from the extra.

Proofing tip: When I start my stand mixer working on the flour, I put a glass measuring cup full of water into the microwave on the “Beverage” setting. Then, I put the mixed dough (in the stand mixer bowl) into the microwave and let the dough proof for an hour. The microwave is nice and steamy and produces a good rise every time!

Italian Bread

From Amanda’s Cooking

1 T active dry yeast (SAF Yeast)
1/2 cup warm water
1/2 t granulated sugar
2 cups hot water
3 T granulated sugar
1 T salt
1/2 cup vegetable oil
6 cups all-purpose flour

1. Dissolve yeast, 1/2 cup warm water, and 1/2 teaspoon granulated sugar in stand mixer bowl.
2. Add flour 2 cups hot water, 3 tablespoons granulated sugar, salt, and oil. Dough will be smooth, but a little sticky). 
3. Leave in bowl, cover with a towel and let rise for 1 hour.
4. Divide dough into 2 pieces. Roll out each piece on a floured surface into the length desired then roll up lengthwise like a jelly roll. If it's still too sticky, add more flour until it's workable but not dry. 
5. Put on a cookie sheet (with Sil-Pat or greased), sealed side down, and tuck the ends under. Slash the top diagonally across the top every couple of inches with a sharp knife. 
6. Cover and let loaves rise 30 more minutes.
7. While loaves are rising, preheat oven to 400 degrees Fahrenheit. 
8. Bake for 28 minutes.