So I have been horribly neglectful about posting our menus. We’ve had family members sick and in the hospital, and we’ve been doing kitchen renovations that have involved us moving everything into the den and us relying on a camp stove and toaster oven. I apologize for not keeping up.
I’d like to introduce you to our kitchen:
This is what happens when you buy a 125 yr-old house and have to rely on sweat equity to get it renovated. We’ve learned to at least quadruple the estimate of time we think a project will take, but we should have increased it by 500% for this project. It’s been fun.
Hopefully, we’ll have it finished in the next couple of weeks, but I won’t be counting on that. I’ve gotten pretty good on the camp stove (I try to pretend the propane tank on it means it’s the gas stove I’ve always wanted), and we’re hoping things calm down enough to get more cooking done. I now have a stove and an oven (no walls yet), so
We’ve done a fairly decent job of using up our share with as little cooking as we’ve been doing. We’ve given away most of the produce we haven’t been able to eat. In addition to the vegetables we’ve gotten from our CSA, we’ve gotten lots of squash, tomatoes, cucumbers and peaches from my parents. Our fig trees decided to bless us with a huge harvest this year, so our dehydrator has been ran at full tilt for a while.
Here’s a list of the things we found ourselves eating a lot:
Meals we’ve been eating:
Way too many tacos from the taco truck
Pasta with fresh tomato and basil sauce
Pasta with Italian sausage & any number of kinds of sauteed veggies
Pasta with chickpeas, greens, romano cheese and chile flakes
Ground lamb sauteed with peppers/eggplant/summer squash
Various grilled vegetables
Cheater’s Fattoush (pita chips, cucumber, tomato, pepper, feta and vinaigrette)
Watermelon and feta salad
Grilled pizza with whatever vegetables we needed to use up
Sandwiches with fresh mozzarella and leftover grilled vegetables
Sandwiches with eggs, greens and cheese
Lots of dinners of figs, prosciutto and good bread.
Sandwiches with feta spread and tomato
Eggplant dipped in egg & Romano cheese (cooked in a waffle iron)
Lamb and pork kebabs with various vegetables
Wholegrain Waffles with fruit
Pizza baked vegetables (whatever we have covered with pizza sauce, italian sausage, and cheese
Have I mentioned too many tacos from the taco truck?
Spaghetti sauce with Italian sausage, sweet peppers, summer squash, eggplant, and tomatoes – this used up a lot of
Another gallon jar of refrigerator pickles
Quart jar of taqueria style carrots and jalapenos
Immense quantities of dried and frozen figs
Frozen whole tomatoes
We’re back on target, so I’ll be able to share my exact menu for this past week.