Ever since I took over the bakery, I am home at night now to actually cook dinner and not have staff meal with my fellow co-workers. The menus started as we were eating pre-made chicken patties, hamburgers, etc. way too often each week. I needed a plan so I would know what to buy and what I am cooking. It works rather well, must admit I don't always go in order. My work week runs Wednesday to Sunday and the Monday to next Wednesday seems to work and is about a week and a half of menus.
M: Lemon and garlic shrimp & rice/veggie. gratin
T: Lamb, lentils, & brussel sprouts and carrots
W: Keema & fruit salad
Th: Wedding Soup and hoping for day old bread from work
F: Swedish Meatballs, mashed potato, & veg.
SA: Roast Chicken, rice, gravy, & veggies
SU: ----------------------
M: Beef Daube & polenta
T: Macaroni & cheese
W: Chicken pozole
1 comment:
More food talk, please.
Post a Comment