May 10 - 16 Meal Plan
Each year I'm surprised by the number of events that occur within the last six-ish weeks of school. As a result, I think I've shifted the meals around multiple times each week, and we've visited Chik-fil-a more often than usual. Oh well, tis the season.
I'm going to try to make this email slightly easier to scan by bolding the names of the sites I link to, since I have my favs and some of my favs may be yours too (or you curse me for linking to paywalled stuff too often and don't want to be unpleasantly surprised).
Recipes
We're hosting brunch for Mother's Day, and I plan to pick up ingredients for mixing up some Paloma's. I'm not the biggest fan of mimosas, so if I'm not feeling a Gotta Get Up to Get Down as a breakfast beer, it's straight to the Paloma for me. I never manage to keep many cocktail ingredients on hand, so the Paloma is also ideal because it's basically just tequila + soda + juice. Epicurious has a nice recipe with some specific brand recs, but here's the basics:
- 4 oz. grapefruit soda, chilled
- 1½ oz. blanco tequila
- ½ oz. fresh lime juice
- ¼ oz. fresh grapefruit juice
- Pinch of kosher salt
- Grapefruit wedge or slice (garnish)
Put that in a cup with ice and drink it.
If you're looking for some last-minute Mother's Day brunch ideas, Epicurious also has a listicle for you.
I'll be cooking this Southern Living hashbrown casserole, adding green and red bell peppers for health and so the color is less sad.
For the other meals this week:
My crockpot is almost 15 years old (guess when I got it...) and has chosen to no longer display any cook times or to cook on any temperature setting other than High so it is now somehow worse than an InstantPot. Thus I have resorted to using my Dutch ovens for everything; since it isn't hot outside yet I am going to cook some chicken for tacos this week using a recipe from Caviar and Cupcakes. This Cassandra person does not strike me as someone who has a crockpot.
We recently ate at Cocozza and it was fantastic. We're pumped that they're opening a second location less than five minutes away, and I drove by the new location this week to see what I could see...the signage is installed and it is looking snappy! The garlic bread was one of the more incredible appetizers I've had anywhere, not just Italian restaurants, but the star of our meal was the pesto alfredo tortellini that Amanda ordered. She's been wanting me to take a stab at it, so I'll be trying this sauce recipe (Silk Road Recipes)(minus nutmeg because I hate it) over some short pasta with clingy, sauce-friendly texture and will mix in some cherry tomatoes and jarred fire roasted peppers.
I buy frozen wild caught salmon from Costco. Fish isn't cheap and somehow the fish recipe is the most likely to get bumped each week because I'm the only one here that really thinks we should eat fish. This week I'm looking forward to trying this Miso Glazed Salmon recipe from Serious Eats if I can remember to defrost the salmon in time. If you haven't used miso before, it's fantastic because you can buy a tub of it that keeps for approximately 100 years (it is also an umami cheat code).
Content
I have way too many projects going on right now, so all I know is that Andor Season 2 is out and I am fully dedicated to watching that show whenever I can. That is all.