We spent much of this past long weekend doing large batch cooking (Chicken Soup, J.’s Favorite Goulash, smoked brisket, smoked beef ribs, and swordfish) so that J. could play with his newest kitchen toy, a pressure cooker/canner. I don’t even blink when he tells me about the next gadget he is interested in buying, because whatever it is we wind up using it. I know I’ve mentioned many times how helpful we find our vacuum sealer: I use it for packaging soups and stews for the freezer, and every few months J. will do a ton of meat on the smoker and portion it out in vacuum-sealed bags. Now we’re canning food too, both in glass jars and in retort pouches. It’s very time consuming, so I’m curious to see how we like the food that has been treated this way.
For this week, though, we’re back to food we cook and eat the same day. I’d like to bake something sweet this week, too.
Monday: Smoked beef ribs, chopped salad
Tuesday: Spaghetti & Baked Meatballs, green salad, roasted cauliflower
Wednesday: Make Your Own Pizza, carrot, red pepper, & celery sticks
Saturday: Lamb Burgers (we have one package of ground lamb left from our share through Roxbury Farm), rolls, spinach salad
Sunday: My birthday! I’m not responsible for dinner.
For more menu planning ideas, check out Laura at Organizing Junkie.