Short version: Tuna patties, leftover potatoes, carrot sticks with curry dip
Long version: I counted this meal a win because I was totally going to punk out with tuna salad (83 degrees in the kitchen at 5 p.m.), but pulled myself together and made tuna patties instead.
I was going to fry the leftover potatoes, too, but my fortitude didn't extend to that.
Short version: Bacon and egg sandwiches, Grandma Brown's baked beans, green beans
Long version: Since I had a supply of bacon grease on hand, I decided to cook the green beans in that. Good call. Way better than boiling them in the microwave, which is what I usually do.
Short version: Antelope, lazy German potato salad, green beans
Long version: Let's put bacon in everything!
The antelope was two small roasts, browned in bacon fat, then pulled out, sliced, and returned to the pan with a cube of garlic scape pesto and some heavy cream. Such a good combination.
And for Lindsay, who wants to see what our weird game meats look like:
After browning and slicing, and before going back into the pan.
The finished (and not very photogenic) product. I should've artfully strewn some basil chiffonade over this for the photo, right?*
The potato salad was just boiled, chopped potatoes doused with vinegar, salt, and a very, very small amount of sugar. I have had literally sweet German potato salad before, which I consider unappealing in the extreme. I put in about two pinches of sugar.
I didn't want to cut into a whole onion for just the bit I would need for the potatoes, so I just used some roasted onions I already had in the refrigerator. Also bacon bits and extra bacon grease, of course, because of such things are a German potato salad made.
And the same green beans as the night before, because again, there was that handy bacon grease.
Short version: Tuna skillet
Long version: Bacon bits (and the grease from cooking them), diced onion and celery, tuna, cooked rice, frozen peas, mayonnaise, grated cheddar cheese.
Have you ever wondered what three pounds of tuna might look like in a can? Well! Wonder no more!
Same unrealistically inspirational mug for scale . . .
Before A. and Cubby went to see the MiL in New York, she asked me if there was anything she could send back with them. And I said (among other things), "Tuna."
See, I can't find the bigger, 12-ounce cans of solid white tuna in stores here, so I used to order it online by the case. Then came a global pandemic and panic buying, and just like that, tuna was pretty much no longer available online. It is, however, still available at stores in bigger cities, apparently. So the MiL bought one of these giant cans at BJs for me.
It's a lot of tuna. You're going to see it again for a few nights coming up.
Short version: Tuna salad sandwiches, carrot sticks
Long version: What does one do when there are still two pounds of tuna in the refrigerator and it's 83 degrees in the kitchen? The answer is obvious.
The big news this day: I harvested The First Tomato, a Stupice. And then I ate it. Without sharing. Because that is the tradition of The First Tomato.
A little (very little) selfishness is a good thing sometimes.
Short version: Pork chops with cream gravy, boiled potato chunks, green salad with ranch dressing
Long version: We very, very rarely have pork chops, but A. found some boneless center-cut ones in the clearance section of the meat department last time he was at the grocery store. These I browned and cooked through, then removed to make a gravy with finely diced onion, milk, and cornstarch.
I oversalted it a bit, but it was still pretty good.
Short version: Pork slop for A., tuna salad sandwiches and frozen peas for the kids, salad for me
Long version: The MiL used to make a combination after Thanksgiving of leftover turkey and gravy served over mashed potatoes that she called Turkey Slop. I made a combination of leftover pork and gravy, but then I just mixed in leftover rice and some frozen peas. It was still pretty sloppy.
This meal probably would have finished up the giant can of tuna, but then when I was making the tuna salad, I overdid the mayonnaise and had to add another 12-ounce can of tuna to it so it wouldn't be so gloppy. And so now, there is more tuna salad in the refrigerator. Forever.
Okay, your turn! What'd you eat this week?