Menu for the week of September 18, 2016
Lunch: Veggie platter with pimento cheese spread
Breakfast: Leftover pancakes
Dinner: Enchilada supper (Freezer meal. All I have to do is pop it in the oven.)
Breakfast: Bagels with cream cheese
Dinner: Sausage and peppers sandwiches (Another freezer meal.)
Lunch: Egg rolls
Dinner: Lasagna (Premade freezer meal)
Breakfast: Orange Danish
Dinner: Pizza (Frozen, not homemade this time.)
Breakfast: English muffins
Dinner: Chicken take out
Lunch: Cold sandwiches
Dinner: Chinese take out
This week features an atypical menu. My new cabinets have arrived, and we’ll be kicked out of the kitchen starting Monday. I’m told they’ll need at least 5-7 days to get the job done. Our stove will be out of commission, and of course, I still don’t have a microwave, so I’m left to make what meals I can with my toaster oven.
Dinners won’t be too bad. I have a lot of frozen meals already made up. All I have to do is stick them in the oven. But side dishes will be a bit trickier. Breakfasts will be mostly toast or breakfast sandwiches I can cook in the toaster oven.
I’ll have a makeshift kitchen in my studio since I already have a sink there, but I’ll have no access to my real kitchen for a whole week. With a work crew in my house it also means someone needs to stay at home at all times. I might send Greg out for burgers or chicken if things get too chaotic.
It’ll be like home camping, but with more inconvenience. 🙂 I’ll have a better idea of how long I’ll be without my kitchen once the work crew gets here. Things would be a lot easier if I had a microwave or even a hot plate, but we’ll make do.
Red Snapper Ponchartrain
I made this dish last Sunday. I wish I had taken a picture of the finished meal but it was so labor intensive, all we wanted to do was eat! But I can report that this fish was absolutely scrumptious. The fish was flake-tender and the light and flavorful sauce was the perfect complement. You just wanted to savor every bite.
It was a lot of work because I had to make a shrimp stock to make the Madeira sauce for the fish, but you couldn’t ask for a more elegant and sublime meal. At one point I think I was using five of the six burners on the stove!
Fortunately, we didn’t use up all the sauce for the fish. I froze what was left over so we can have it again at some later date.
If you ever want to try a really delicious and fancy fish dinner, I highly recommend this recipe.