I am trying to be frugal this week what with Christmas, several birthdays
and a graduation this month and next. So... I am trying to use up what I
have. I did get the CSA package. This week I got two watermelon radishes
(thankfully smaller than the previous enormous ones), shallots, green
peppers, Roma tomatoes and butter lettuce. I also have carrots, celery and
assorted olives, nuts and seeds so we can have a nice salad. Also have
coleslaw mix and dressing for slaw.

Got a nice package of grass fed beef and that will go into a cheeseless
lasagna. Wish I had gotten a zucchini for that. Might have to go get one
if I go out tomorrow. I will add whatever Italian cheese I have in the
fridge to my husband's portion.

Also have two kinds of beets for roasting. Will probably add a red onion in
there as I got a couple of those as well. Will probably serve those on the
day that I serve some Cooking Light Sirloin (from Target) along with some
roasted potatoes. I have a few potatoes out in the garage but not sure how
many of what kind. Either that or I will bake a couple of potatoes. I did
get two big Russets last week. I got some garlic topping from my CSA that is
supposed to be good on potatoes. It's sort of an herb butter type thing.

Today will be leftovers. I have the rest of that turkey casserole, some
white rice and Teriyaki chicken and a French bread pizza from Winco.

I also have a few hot dogs in the fridge to use up. Not sure that the buns
are still good. If not, I will do the old trick of slitting them down the
middle (not quite all the way through), filling with mashed potatoes and a
strip of cheese then baking until the cheese melts. The slaw will go good
with those and I think I also have one more can of baked beans to use up.

I also have a ham steak and a smallish meat loaf to use up. Those might
have to wait until next week. Am trying to free up some fridge and freezer
space for holiday foods!

Must go take my bread out of the oven now. Smells really good. Have made
the recipe so often now that I don't need to refer to it any more. I
changed it up a bit this time by adding a tiny bit of olive oil to the
dough. That seemed to affect the rise slightly. Did not rise quite as high
as it had been but... That might be a good thing because the dough had been
slopping out of the pan. I even got a longer pan and that worked quite well
for me. One loaf lasts me a week now. Unfortunately I love this bread so
much now that I now dislike purchased bread. So I might have to make an
extra loaf and keep it in the freezer now in case I get sick or injured and
can't bake it.

Do you have any cooking or baking plans for this week?

I'll make spaghetti tomorrow and Thur. using Barilla Whole Grain pasta.

> wrote in message
...
> I'll make spaghetti tomorrow and Thur. using Barilla Whole Grain pasta.

Okay.

My spaghetti was very good.

On Mon, 15 Dec 2014 02:20:22 -0800, "Julie Bove"
> wrote:
>
> Do you have any cooking or baking plans for this week?

Putting a 4lb pork shoulder in a covered dutch oven to bake with some
beer this afternoon and plan to make a few meals out of it: pulled
pork on a plate for dinner tonight, carnitas tacos tomorrow and it
will end up as "not quite" posole or a tamale filling.

--
A kitchen without a cook is just a room