21 Nov – chicken and dumplings

20 Nov – not sure what to call this, maybe Midwest Stir Fry. Sliced pot roast, sauteed with onion, red peppers, mushrooms, simmered in beef broth with Worcheshire and soy sauce. on rice. salad.

19 Nov – My husband cooked. My father-in-law joined us for dinner. Chicago-style hot dogs and fries.

19 Nov – great additions from Europe


My sister and her partner went to Vienna

At the opposite ends of the spectrum: A snack at the Taittinger bar in the Amsterdam airport, and a wheelbarrow of meat and starch at a family-friendly restaurant in Vienna.

and from my son, in France (no photo)
Today we drove down to St. Aignan on the loire where rosemary got her hair cut and me and the kiwis went to the local restaurant and got the plate du jour which was salade with goats cheese then sting ray with potato in butter sauce and for dessert apple tarte. then we wandered around the mideival alleys and played on the playground on in island in the middle of the loire.

19 Nov – Thanksgiving recipe from my sister, who says,

I made it last year for the first time and we all loved it, esp. ON turkey sandwiches the next day.

Green beans with crispy pancetta, mushrooms, and shallots (adapted from Fine Cooking)

2 lb. green beans, trimmed

6 oz. thinly sliced pancetta

olive oil

10 oz. crimini mushrooms, trimmed and very thinly sliced

1 medium-large shallot, thinly sliced

1 Tbsp. sherry or red wine vinegar

1 Tbsp. dijon mustard

Blanch beans. (I like them crisp, so I leave them in boiling water for no more than 2 minutes [actually, 1 minute, 45 seconds], then drain and put them into an ice bath, drain again, and pat dry.)

Cut pancetta into a small dice. Cook over medium-low heat until crisp and browned, about 10-12 minutes. Transfer to a towel-lined plate, leaving the drippings in the pan. Remove the pan from the heat and let it cool slightly.

Add some olive oil to the pain and return it to medium-high heat. Add the mushrooms, shallots, and a pinch of salt and cook, stirring frequently, until both are nicely browned and shrunken, about 5 minutes. Take the pan off the heat and add the vinegar, mustard, and a little more oil, if desired.

Return the pan to medium heat, add the green beans, and toss to combine and heat through, about 2-3 minutes. Transfer to a serving platter and garnish with the pancetta. (Don't add the pancetta until just before serving, or it will lose its crispness.)

18 Nov – pork chops (frozen leftovers), mashed potatoes, squash, sauteed kale and red onions

17 Nov – salad, meatloaf, broccoli

16 Nov – meatloaf and broccoli (not pictured)

15 Nov – my husband cooked –
Venezuelan chicken
(skinless thighs baked in enchilada sauce),
black beans, fried plantains, rice

14 Nov – pasta, sauce with Sutton and Dodge frozen meatballs – can't recommend those meatballs, really salty – salad

13 Nov – my oldest son's 21st birthday – we celebrated last weekend in Madison. leftover pork roast, brussel sprouts, garlic mashed potatoes (instant, mix)

Nick Ray, Amelia and friends made pecan and blueberry meringue pie

12 Nov – homemade minnestrone soup

11 Nov – soft and hard shell tacos

10 Nov – pork roast and potatoes in the crock pot

10 Nov – leftover chicken, broccoli (not pictured)

Nov 9 – fried chicken, rcie, broccoli, spinach salad

8 Nov – finally had to use this beautiful carrot from the veggie box. made a pot of Minestrone soup after dinner.

8 Nov – baked pollock, baked rice, steamed broccoli. I put the rice in a timed overn before I went to work. Drizzled olive oil in the bottom of a cast iron Dutch overn. added sliced onions, 1C. rice , 2C. water and a sprinkling of salt. set the oven to bake at 350˚ for 45 minutes.

7 Nov – got back home and made chicken noodle soup with the leftover chicken from earlier in the week. baguette.

6 Nov – Irish stew at Brocach, Madison, WI

http://www.brocach.com/

5 Nov – delivered pizza. from Glass Nickel, Madison, WI (not pictured)

4 Nov – frozen pizza

3 Nov – roast chicken and salad. I put the stone cold chicken with one onion and a whole clove of garlic in a cast iron dutch oven when I left for work. Set the timer to start cooking at 2:15 and turn off at 4p. I know that does not sit well with all cooks, but works fine for me.

2 Nov – salad and canned soup (not pictured)

1 Nov – one of us had leftover pot roast (not pictured), one of us leftover meatloaf, mashed potatoes and brussel sprouts, one of us is in LA eating at LOU.

31 Oct – pot roast with carrots, onions, potatoes

meanwhile in Madison, Amelia and Nick Ray made homemade pumpkin pie.

30 Oct – pasta with sauce  made of Italian sausage, eggplant, beans, plus fresh spinach and marinara sauce