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Menu Plan Monday, 1/16 – 1/22

MPM Button120103 Menu Plan Monday, 1/16   1/22

Another week, another plan. Made any great new recipes recently?

Monday: Out to eat or order in

Tuesday: Peter Reinhart’s Two-Day Challah (I put the dough up today), celery & carrots, sliced cheese

Wednesday: General Tso’s Slow-Cooked [Chicken] Tacos With Orange-Broccoli Slaw

Thursday: Amazing Whole Wheat Pizza Crust for make your own pizza and calzones; garden salad

Friday: Shabbat Chicken, barley & sauteed onions, steamed green beans, challah

Saturday: Out to dinner (Thai?)

Sunday: Slow Cooker Vegetable Barley Soup, Pumpkin Dinner Rolls

For more menu planning ideas, check out Laura at Organizing Junkie.

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Leave a Comment January 16, 2012

Power Failure

100302house Power Failure

At about 3:30 AM on Friday morning, February 26 we lost our electrical service during a heavy, long-lasting snow storm. And we have been without power — or heat — since then, until 4:30 PM yesterday. That’s four days of no utilities in the middle of winter. We spent Friday night in the house, sleeping around our fireplace, but then had to jump ship and go to J.’s parents. It was just too cold. I’m back now, in my warm house with every convenience around me, and a very big smile on my face. Look for a meal plan posting later today.

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4 Comments March 2, 2010

I Made Squash Weep

100208butternut I Made Squash Weep

To prep a butternut squash, I cut off the neck with a large chef’s knife, and use a vegetable peeler to remove the skin. Then I go back to the bulb part, cut it in half, scoop out the seeds, and peel the outside as well. Afterward I hack the whole thing into bite-sized pieces.

Today when I stepped away to the garbage can to peel the neck of the squash, moisture (sugar? it was sticky) started seeping out of the other cut piece, leaving dewy droplets all around the edge. I thought it was really beautiful.

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1 Comment February 8, 2010

Roasted Butternut Squash with Blue Cheese & Walnuts

091113butternutbleu2 Roasted Butternut Squash with Blue Cheese & Walnuts

Yesterday evening @kalynskitchen tweeted that she’d roasted a butternut squash, toasted some walnuts, and mixed the two together with Gorgonzola cheese. I’d planned chicken noodle soup for the boys for dinner, but decided to copy Kalyn and make the squash for me and J.

I peeled and cubed the squash, tossed it with a little olive oil and salt, and roasted it at 425 for about 40 minutes. I toasted a handful of chopped walnuts over a medium heat in a small frying pan. And then we mixed in some pieces of Danish blue cheese. (Actually, J. skipped the nuts altogether and still thought it was really good.) The sweet, warm butternut squash goes so well with the tangy, creamy blue cheese — I never would have thought of this combination but it’s a natural match. With some challah, it made a complete meal.

pixel Roasted Butternut Squash with Blue Cheese & Walnuts

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3 Comments November 15, 2009

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About

DaraI'm Dara, the Chick in the Kitchen. Living in the suburbs of Manhattan with my two school-aged boys and husband. Feeding my family something more diverse than a different shape of pasta each night. Read more about me and CITK, and keep in touch:

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