Pondering Future Cooking Projects
Not working, especially early in the week, is depressing as I get psyched up by Sunday to get out there and earn my daily bread. :)
This morning I slept in til almost 10am and then got up to coffee and a late lunch of a bowl of soup and a slice of quiche. I contemplated doing some baking but decided against it as I already have food in my fridge and freezer and don't really want to start hoarding items again.
Things I thought of making ... but then didn't: bagels, pralines, meatballs
I was going to buy some lamb shoulder chops for Easter but they were sold out. A new shipment may come in on Tuesday, but I didn't want to go back, so I bought one of the last 4 short cut legs of lamb they had on sale. Once it's thawed out, I'll bone it out and do a rolled lamb roast. I haven't decided what the rest of the meal will consist of though I bought a bundle of asparagus and a couple of sweet potatoes.
ETA 2: The rolled leg of lamb roast turned into bbq'd lamb because I didn't go out shopping after all for crucial ingredients. It was just as good.
I wish I had more practice boning lamb. It takes me ages and, although the result isn't too bad, I know it could be done better. Time to visit YouTube again. :)
ETA: And to add some colour to this post, I snapped a quick shot of my supper. If you'll recall, some time ago I made some miso-ginger salmon and froze away two 4-oz portions. One portion ended up in a a couple of salmon souffles. In fact, there was so much that I made a second pair of souffles and added spinach to the rest of the salmon. Very economical.
Normally I would make this dish with soba or somen noodles but this time I used 2 packages of ramen noodles. I used a bit less than half of the remaining salmon today to make this noodle bowl dressed with tahini, sesame paste, sesame oil, seasoned rice wine vinegar, a splash of sambal oelek, sugar and soy sauce and garnished it with a scant teaspoon of white sesame seeds, julienned carrots and sliced green onions. I didn't have time to refrigerate the finished dish, which would have also let the dressing penetrate into the noodles, but the room temperature portion I had was pretty tasty. (I am now out of tahini paste. Must add it to my ever increasing International grocery store shopping list.)
PS: Dessert was a wedge of the apple and quince tart. Without the ice cream, the sweetness level was just right.
This morning I slept in til almost 10am and then got up to coffee and a late lunch of a bowl of soup and a slice of quiche. I contemplated doing some baking but decided against it as I already have food in my fridge and freezer and don't really want to start hoarding items again.
Things I thought of making ... but then didn't: bagels, pralines, meatballs
I was going to buy some lamb shoulder chops for Easter but they were sold out. A new shipment may come in on Tuesday, but I didn't want to go back, so I bought one of the last 4 short cut legs of lamb they had on sale. Once it's thawed out, I'll bone it out and do a rolled lamb roast. I haven't decided what the rest of the meal will consist of though I bought a bundle of asparagus and a couple of sweet potatoes.
ETA 2: The rolled leg of lamb roast turned into bbq'd lamb because I didn't go out shopping after all for crucial ingredients. It was just as good.
I wish I had more practice boning lamb. It takes me ages and, although the result isn't too bad, I know it could be done better. Time to visit YouTube again. :)
ETA: And to add some colour to this post, I snapped a quick shot of my supper. If you'll recall, some time ago I made some miso-ginger salmon and froze away two 4-oz portions. One portion ended up in a a couple of salmon souffles. In fact, there was so much that I made a second pair of souffles and added spinach to the rest of the salmon. Very economical.
Normally I would make this dish with soba or somen noodles but this time I used 2 packages of ramen noodles. I used a bit less than half of the remaining salmon today to make this noodle bowl dressed with tahini, sesame paste, sesame oil, seasoned rice wine vinegar, a splash of sambal oelek, sugar and soy sauce and garnished it with a scant teaspoon of white sesame seeds, julienned carrots and sliced green onions. I didn't have time to refrigerate the finished dish, which would have also let the dressing penetrate into the noodles, but the room temperature portion I had was pretty tasty. (I am now out of tahini paste. Must add it to my ever increasing International grocery store shopping list.)
PS: Dessert was a wedge of the apple and quince tart. Without the ice cream, the sweetness level was just right.