Cookery today
 

Not very fancy but my daughter is making Lamb curry with carrots and I
have a pork loin dish marinating.

Some of this will be packed in containers for lunches next week.

How many have some planned leftovers going?

Charlotte's curry is:

3 cups brown sauce
2lbs raw lamb (bone in shoulder)
1/2 c chopped carrot
2 TB Rogan Josh
(and a bit of several other spices she added but didnt tell me)

Pork
Not measured, but

3 pork loin boneless cuts about 1 inch thick 6-7 oz ea
splash vinegar (brown cane type)
Splash soy sauce
3 tb oyster sauce
4 tb hot sweet chicken sauce
1 ts garlic powder

(all measures approximate!)

3 ears corn set to simmer. On the side I have about 3 cups mustard
greens steamed. Rice later and of course, making bread for next week.
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Cookery today
 

On Saturday, May 20, 2017 at 10:38:57 AM UTC-10, cshenk wrote:
> Not very fancy but my daughter is making Lamb curry with carrots and I
> have a pork loin dish marinating.
>
> Some of this will be packed in containers for lunches next week.
>
> How many have some planned leftovers going?
>
> Charlotte's curry is:
>
> 3 cups brown sauce
> 2lbs raw lamb (bone in shoulder)
> 1/2 c chopped carrot
> 2 TB Rogan Josh
> (and a bit of several other spices she added but didnt tell me)
>
> Pork
> Not measured, but
>
> 3 pork loin boneless cuts about 1 inch thick 6-7 oz ea
> splash vinegar (brown cane type)
> Splash soy sauce
> 3 tb oyster sauce
> 4 tb hot sweet chicken sauce
> 1 ts garlic powder
>
> (all measures approximate!)
>
> 3 ears corn set to simmer. On the side I have about 3 cups mustard
> greens steamed. Rice later and of course, making bread for next week.
> --

I'm assuming you mean "hot sweet CHILI sauce." Otherwise, it sounds like a fine meal.

Cookery today
 

On 2017-05-20 4:56 PM, Wayne Boatwright wrote:
> On Sat 20 May 2017 01:38:50p, cshenk told us...

> Both sound good. However, I never purposely plan for leftovers for
> subsequent meals. We simply don't enjoy them. That would exclude a
> few things like putting up containers of chili, pasta sauce, etc.,
> that we keep in the freezer.


I don't often plan on leftovers, especially on Saturdays, because that
is usually our hamburger night. Old friends are in town for the weekend
and came for dinner. I made lasagne. It was good, but we only ate half
of it, so there are at least two more dinners for the two of us.



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Cookery today
 

"Wayne Boatwright" wrote in message
9.45...

On Sat 20 May 2017 06:03:12p, Dave Smith told us...

> On 2017-05-20 4:56 PM, Wayne Boatwright wrote:
>> On Sat 20 May 2017 01:38:50p, cshenk told us...
>
>> Both sound good. However, I never purposely plan for leftovers
>> for subsequent meals. We simply don't enjoy them. That would
>> exclude a few things like putting up containers of chili, pasta
>> sauce, etc., that we keep in the freezer.
>
>
> I don't often plan on leftovers, especially on Saturdays, because
> that is usually our hamburger night. Old friends are in town for
> the weekend and came for dinner. I made lasagne. It was good, but
> we only ate half of it, so there are at least two more dinners for
> the two of us.
>

I have to admit that there are a handful of things that I will freeze
and, technically, I suppose one could consider them as leftovers.
Traditional lasagne is one of them. The day I bake lasgne and serve
it, I immediately portion out servings to be frozen, as we won't eat it
two days in a row. Most side dishes I only cook in the amount we will
eat at one meal. If any is left it gets tossed. Leftover meats, such
as a beef roast, I will also portion out immediately and freeze. It's
sometimes difficult to cook for just two people and that limits what
we're willing to eat as leftovers.


Wayne Boatwright
===

Pretty much the same here. As for lasagne, I rarely eat but D loves it, so
I make a huge one and portion it up:)



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