We spent most of this week either preparing to leave for New York, or driving to New York. Nonetheless, there was food. Always.
Friday
Short version: Tacos
Long version: I made taco meat mostly so I could make a double batch and mix half of it with rice and cheese for a casserole to heat up on our trip.
I did not make the tortillas this time, which of course made me feel just the tiniest bit guilty. I knew starting to make my own tortillas would have a bad effect.
Saturday
Short version: T-bone steaks, sauteed mushrooms, pasta, green salad
Long version: A meal to finish up the mushrooms and lettuce, as well as the last of the cream cheese in the pasta.
Sunday
Short version: Leftover steak, scrambled eggs with chives, rice, frozen green beans
Long version: Continuing the theme of using stuff up. After making this meal, all that was left in the refrigerator were condiments and the stuff that was going in the cooler in the morning.
Plus an empty toilet paper roll in front of it. Naturally.
Monday
Short version: Pork chunks, dinner rolls, coleslaw
Long version: We left home at 5 a.m. and stopped for the day at Osage Hills State Park in Oklahoma about 12 hours later. All the food I had prepared ahead of time was fully cooked, frozen, and able to be re-heated in either a microwave or on a camp fire. This night, it was the latter.
The pork was country-style ribs I had cooked in the oven with a spice rub until I could pull them apart. I just put them in some aluminum foil and stuck it on the grate over our fire.
I used the very last of our eight cabbages to make the coleslaw. The other six were given away to neighbors. I also used the very last of the yogurt to make the dressing. Well, the last except for the jar I saved to bring cross-country with me in the cooler so I could make yogurt while we're in New York and thus not lose my starter.
Oh yes. A yogurt starter is that important.
Tuesday
Short version: Taco meat/rice/cheese casserole, raw grape tomatoes
Long version: Oklahoma to the Mark Twain National Forest in Missouri. I had put this casserole in the disposable casserole pan we got Miss Rebecca's green chile casserole in, so I just set the whole pan right on the coals of the fire to heat up. It tasted kind of bland still, and all I had with me to season anything were mustard and ketchup, so I put some of both in there and called it hamburger casserole. It was fine.
Wednesday
Short version: Bunless hamburgers, tortillas and cheese
Long version: Missouri to Cincinnati, Ohio. We stayed at a comparatively luxurious Red Roof Inn this night (hellooooo, hot shower, my beloved), so I heated these things up in the microwave in our room.
We all ate quite a lot of raw vegetables in the van throughout the trip--carrots, bell peppers, celery, cucumbers--so I didn't worry about serving more with dinner.
Thursday
Short version: Pulled pork, potato salad, coleslaw
Long version: Cincinnati to Blackrock, and when we rolled up the driveway at 7 p.m., the wonderful MiL had dinner waiting for us. I was extremely pleased to not be digging around in coolers for food.
And now, let the Summer Beach Eating commence.
Okay, your turn! What'd you eat this week?
9 comments:
Good to know that you all arrived safely and are there with MiL. Mary in MN
Ditto on Mary's comment.
Ditto on both of the above comments. Can't wait to hear about all your fun adventures.
Saturday - chicken salad sandwiches, sautéed green beans & mushrooms
Sunday - grilled hamburgers, potato salad, sautéed mushrooms & broccoli, with radishes on the side
Monday - fish taco's without the tortillas, avocado on the side
Tuesday - grilled pork chops, broccoli, kale spinach, mushrooms sautéed
Wednesday - crockpot chicken, zucchini, summer squash, mushrooms sautéed
Thursday - takeout Chinese
Friday - sautéed hot dogs, sauteed mushrooms
Linda
Excuse me a minute while I interrupt comments with a question for Linda.
Fill us in on the sauteed hot dogs and mushrooms. I fear I am missing something.
Dare I mention the fresh local strawberries, ice cream and real whipped cream* for dessert?*by real, I mean NOT the ultra-pasturized nonsense, but real local cream from a dairy that has milk from Guernsey cows. Real cream. And we won't even mention the stuff in a can.
Gemma,
No, your not missing anything. Just hot dogs fried/sautéed in a pan (classy) & mushrooms in another pan, sautéed.
Linda
Saturday - pizza topped with sauteed chard, andouille sausage, mushrooms, red pepper
Sunday - grilled hotdogs and brats, salad, potato chips
Monday - fundraiser pasta dinner at the local pub
Tuesday - beef and bean tacos
Wednesday - leftover spaghetti with puttanesca sauce, sauteed broccolini
Thursday - black bean and tomato stew with crazy good rice
Friday - pasta salad served up on leaf lettuce
Glad you’re safely on “vacation” - good job squeezing it into 3 days! I hope the baby slept ok.
Mon- flew in. Our flight was delayed and there was NOTHING to eat at home, so Wendy’s at 11pm.
Tues- friends over for dinner. Grilled beef, chicken and veg shish-kebobs, grilled asparagus, rice and corn on the cob
Wed- baked spaghetti squash topped with Italian sausage, marinara sauce and cheese. And a green salad.
Thurs and Fri - left over beef chunks on salad (Shannon was out of town again - poor guy)
Sat- egg salad on toast, cucumber slices. Marshmallows with caramel sauce for dessert. (No judging)
Tonight - ground beef/black beans taco meat over leftover rice. Avocado and sour cream and salsa topping mine, cottage cheese and salsa on his. Corn, and salad.
I hope you get a bit of a cooking break and enjoy some cooler weather!
So impressed that you not only survived a cross country voyage with a carload of young children; but that you then managed to feed those children on homemade meals the whole way!
You're amazing
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