I posted yesterday with bits & bobs of news, so this really is an update on the menus planned for this week.
TODAY: We're having chilli/harissa lamb with a chickpea & spinach rice. There's a bit of ratatouille left from yesterday, so we'll have that too.
MONDAY: Turkey, vegetable & noodle stirfry. I've got chicory and sugar snap peas that need using up. I'll also throw in mushrooms, pepper , leek and tinned beansprouts. I brought some "Blue Dragon" stir fry sauces back from the UK so I'll use one of them - probably black bean.
WEDNESDAY: Pasta bake made with the rest of the pepper stuffing, and some chopped tomatoes.
THURSDAY: Soufflés with a veggie sauce. We like soufflés, (similar to quennelles) and they are a nice comfort food. Alison is probably coming for aperos so this is good to prep before she arrives & pop in the oven to do its stuff. If I eat too many apero snacks I can save half my portion & have it for lunch tomorrow!
FRIDAY: Burns Night
(which reminds me of the time we saw "Burns Night" advertised outside a village hall, one Spring day. "It's nowhere near Burns Night" said Mr FD "That's in January!" Then we noticed that the poster had "St John's Ambulmance Brigade" across the top - it was all about dealing with burns, not drinking whiskey and eating haggis!)
SATURDAY: Chorizo One Pot. I will be adding mushrooms, no doubt.
SUNDAY: Thai Chicken & Coriander Coconut Rice
I'm not sure how coriander-y it will be. I doubt very much if I'll find fresh coriander, and although Carrefour sells pots of coriander "purée" I'm not shopping there at the moment. Because of theway my lessons are, Super U is the supermarket that is the most convenient on the day I have time to shop. It's not bad, but doesn't have the choice that the Carrefour hypermarket in Roanne has. In general, that's not a problem, but from time-to-time there's something I'd like that I can't get.
As always, Thank You for your comments.
POMPOM - perhaps your son can send me (post haste!) one of his kilts! I hope that our Burns Night will be fun! I'm not sure what to expect, so We Shall See. I'm not sure I know what "pot roast" is - is it a piece of meat cooked in liquid? Was yours as delicious as it smelt?
BEVCHEN: TBH the potatoes here aren't that great for baking, unless I can get Agata variety. Size-wise I go with what I can get...so we sometimes have two small ones each!
JAN: The leek-and-beer quiche was nice. Here's a link to a recipe (but it's in French)
I've been feeding the Poor Cats of the village this weekend - they really are poor cats in this weather. Minus 15° can't be good for them. I hope that they are finding vaguely warm places to curl up. I heat the pasta/fat/meat mixture that I make in the slow cooker (courtesy of the Butcher in the St Just Carrefour) so the fat is quite liquid. I mix a good lot of cat biscuits with boiling stock, so they go a bit mushy. I add an egg to that, and then mix in the hot meat mix and a can of cat fud. They seem to appreciate it! I always fill their water bowl with hot water, and give them a load of biscuits too. Marie-Odile generally feeds them during the week.
I'm also knitting wobbley blankets. I used to send these to Spanish Stray Cats, but the postage was getting too much. Now I try to take one a week to the local Cat Refuge in Roanne -
I drop it off each week, with a bag of biscuits and some tins of cat food. It's not much, but it's something. I wish I could do more!
Don't forget, if you can, please pop over to The Teapot to help me choose who I should support...