I've cooked and baked off and on all day today, so that most of the week I
should only have to reheat something or make a side dish. Before church I
started with enough bread dough for four generous baguettes that I baked late
this afternoon. I made two smallish pots of chili, each different, to
appease two different preferences. A large pot of spaghetti sauce is still
simmering slowly on the stove. I used some ground beef, ground veal, pork
ribs, and Italian sausage. I pounded a couple of chicken breasts thin,
breaded them and froze them flat to use in chicken parmesan late in the week.
I also made a veal paprikash with some really nice paprika I recently picked
up at an Hungarian shop. I made a sauerkraut relish and two salad dressings
that benefit from some standing. Lastly, I baked an old-fashioned chess pie
for my birthday tomorrow (I've posted the recipe here before). I'd rather
have pie any day over cake. Tomorrow night, we have reservations at the
acclaimed Scottsdale Culinary Instutute's L'Academie Café, which is anything
but a "cafe". They serve some spectacularly good food. Now I can relax with
a glass of wine and enjoy a late dinner. On reflection, I porbably have
enough food put up to last through next weekend. <g>
Have a great week!
Wayne