This Week’s Menu, August 19, 2018

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Menu for the week of August 19, 2018

Sunday
Breakfast: Bacon and egg wraps
Early Dinner: Samosas

Monday
Breakfast: Orange Danish
Early Dinner: Fried trout

Tuesday
Breakfast: Bagel with a schmear
Early Dinner: Leftover samosas

Wednesday
Breakfast: Waffles
Early Dinner: Pasta salad

Thursday
Breakfast: Biscuits and gravy
Early Dinner: Leftover bbq (there’s still some smoked chicken for sandwiches)

Friday
Breakfast: Leftover waffles
Early Dinner: Chinese takeout

Saturday
Breakfast: Breakfast out — garage sales
Early Dinner: Homemade chicken noodle soup

I found a new recipe. I love samosas but I never eat them unless I’m at a restaurant. When I found this recipe that used phyllo dough, I had to try it. I have a package of phyllo dough that’s been sitting in my freezer all year and this sounds like the perfect opportunity to use it up.

This is the beef-based recipe for samosas. Here’s the vegan recipe which I think has better directions.

I’m bracing myself for September. There’s a chance I might take a short hiatus because I’m dog sitting and also expecting family to stay with us for an extended visit.

I’m hoping the weather will mellow a little. There are still a lot of projects to get done that we’ve put off because of the hot temps. We’re trying to get them done in little spurts during the early morning hours.

Are you ready for September? Do you have kids who have gone back to school?

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4 Comments

    • Tia: I just realized I forgot to post the link to the recipe, so it’s there now if you’d like to try it.

      re: rss
      Things might change for me in the next few months so I won’t be adding an rss feed. Most people just subscribe to the blog and get an email that lets them know there’s a new post. I don’t send any other emails other than new blog posts. The sign up box is to the left.

    • Angela: You might like it. It’s best known as Indian street food, but there are variations of it in Ethiopia, Mozambique, Somalia, and Brazil. I love them, but making the pastry always intimidated me, that’s why I was glad to see I could easily exchange it with phyllo pastry which thankfully already comes ready made.

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