3.20.2016

SUNDAY, MARCH 20 // elspeth


Hi there. Three things I'd like to cover today:

1. I've been missing you. Some small people with strong wills and messy hands have been keeping me busy. Ok, fine, and Outlander. Eeeyoow ! Jamie Fraser. Ahem.

2. I am hoping will ! be back in the very near future with a post on keeping a sustainable kitchen. It's something I think about a lot but don't talk about in detail much, but I've been thinking lately I really should. So, more soon.

3. Finally, last but not least, I just finished our meal plan for the week and thought I'd stop by and share. Deviled eggs, anyone?



Here's the plan:

This veggie-laden coconut curry bowl from Pinch of Yum. We've still got a bit of cabbage kicking around from our winter CSA, and my mom just brought some carrots down from her winter farmers market in Maine. Hooray!

Stuffed shells with homemade ricotta and last summer's tomato sauce. Enough said.

—With one of Drew's chickens, the apricot chicken dish my sister has been making OBSESSIVELY for the past six months. This'll be my first time, but I have 100 percent faith in her judgement...I mean, we can't even go shopping together without buying the same striped shirt. So, it's gonna be a hit. 

—In an ode to Easter: a lamb and veggie soup from Olives, Lemon & Za'atar. So far, it doesn't seem to be on the web, but if it's good, I promise to share. 

Friday Fish Fry ! We try to avoid canola oil (or more accurately, all new fangled vegetable oils) which means fish fried out is basically a no. But ! that doesn't mean we can't pull out a chunk of the tallow I made (which came out beautifully, using this tutorial and suet from Seawind Meadows Farm at the Orleans Winter Farmers Market) and some fluke and sit down to a treat that's going to nourish and please. Bonus: the slaw is another way to use up our winter cabbage and carrots, and we can make our own sweet potato fries, too.  

—Finally, because we all need a slice of breakfast/snack/after dinner cake sometimes, we're going to try a Blueberry Ricotta Custard Cake from Standard Baking Co.'s new cookbook. If the Linzer cookies my mom's friend Rebecca made from it over Christmas were any indication, it's going to be a winner. 


Happy Spring, friends.

1 comment :

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