This Week’s Menu, September 11, 2016

Modern studio background, sepia look

Menu for the week of September 11, 2016

Sunday
Breakfast: Bacon wrap
Lunch: Cheese and crackers
Dinner: Red Snapper Ponchartrain with asparagus (This is the recipe I’ll use.)

Monday
Breakfast: Oatmeal
Lunch: Leftover fish
Dinner: Cheeseburgers

Tuesday
Breakfast: Bagels with cream cheese
Lunch: Chicken salad sandwiches
Dinner: Pizza. Something small. I have lots of veggies to use up.

Wednesday:
Breakfast: Biscuits and gravy
Lunch: Salad with grilled chicken
Dinner:  Chili (It’s still a little warm for chili, but I’ve had a yen for it.)

Thursday
Breakfast: Leftover biscuits and gravy
Lunch: Soup
Dinner:  Salmon

Friday
Breakfast: Bagels with salmon-cream cheese schmear
Lunch: Leftover chili
Dinner: Pesto pasta

Saturday
Breakfast: Breakfast out!
Lunch: Peanut butter and jelly for Greg. I’ll scrounge whatever’s in the fridge.
Dinner: Shrimp fried rice

 

Today is 9/11. It’s strange how one date can be so globally recognizable. It affected so many of us. There are those who are tired of hearing about it, but I don’t get tired of it. I don’t want to forget.

Greg and I were not living together at the time. He was in SE Texas and I was working in Dallas. On September 11, 2001, after we had heard about the Twin Towers, my boss called and told me to send my employees home. I think it was a common edict among many offices because the highways were packed.

My most vivid memory of 9/11 was a strange one. My drive home takes me past DFW airport, a busy airport on the best of days. I was struck dumb to see not the usual dozen jets miles apart preparing for approach, but more planes than I could count.

They filled the sky, each one setting down one after the other. None of us knew why at the time, but it sent a chill through my bones because I knew things had to be much worse than we had heard.

None of us were ever the same again.

To all those who serve in the military, the Red Cross, doctors, nurses, police, and fire departments, to thousands of nameless volunteers, and to the strangers here and abroad who opened their hearts and homes when we needed help; I will never forget. You are what’s best in the human race.

***

A note about Red Snapper Ponchartrain
We had this dish at Pappadeaux’s, and it’s one of Greg’s favorites. I promised him I’d try to duplicate it and he found the recipe online. To gild the lily I’m also making him pumpkin pie for dessert. I dislike the taste of pumpkin so this pie is only for him.  Although I follow the recipe exactly, I’ve never tasted it. He loves it though so I guess I did all right.

I’m a keeper. Ha!

 

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All original content copyrighted by Maria Zannini 2017.

 

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