Short version: Beef stir-fry, rice, strawberry-rhubarb pie with vanilla ice cream
Long version: I had pulled out a couple of packages of beef rump roast, forgetting that I had told the butcher to cut those into steaks and pound them, as for chicken-fried steak.
I didn't have any desire to chicken-fry the meat, though, so instead I cut it into strips, marinated those, and used them with mushrooms, carrots, onions, and frozen green beans to make stir-fry. It was good.
The pie is the Village Piemaker pie that is always left for my parents by the owner of the lodgings they always rent while they're here. Also good.
Short version: Dinner out
Long version: This was the night of the village Halloween party, at which there is food provided by the local restaurant (singular). So everyone had baked potatoes and chili and enchilada casserole and a LOT of desserts.
Short version: Pickled radish appetizer, beef, guacamole, tortilla chips, still-frozen green beans, foraged dessert
Long version: My mom brought a very large bag of very spicy radishes with her. They were too spicy for me and a couple of the children, so I sliced a bunch of them and put them into some leftover brine I had saved from making refrigerator dill pickles with the summer's cucumbers. I just warmed the brine in the microwave and added a very small amount of sugar to offset the spice a bit, then put the sliced radishes in for a day or so.
Pickling is magic: fiery radishes went in, delicious pickles with no hint of fire came out.
Everyone loved them, and they ate all the radishes in the jar.
The beef was more of the tenderized rump steaks that I cut into pieces. This time I just fried them in tallow and added salt, chile powder, cumin, and a small amount of vinegar to make something like taco meat. Yum.
And of course, because this was Halloween, the children had to go door-to-door to beg for their dessert. They did not return empty handed.
Short version: Breakfast sausage patties, leftovers, carrot sticks with ranch dressing
Long version: The cook at school makes a hot breakfast for the children on Monday mornings, which this week was scrambled eggs and sausage, plus biscuits and cream gravy. She sent me home with the leftover eggs and sausage, as well as quite a bit of gravy.
I had actually taken breakfast sausage out to thaw for dinner, so anyone who wanted it had the gravy on that. A. ate the leftover eggs and sausage.
There was also leftover rice and some lentils I had pulled out the freezer.
Short version: Roast beef; tomatoes, onions, and green beans; frankenmacaroni; squash
Long version: I used the rest of the cream gravy--which is really just a very thick white sauce with lots of pepper--as a base to make the macaroni. To the gravy I added some heavy cream and water to thin it out a bit, then shredded cheese, some pureed calabaza, two pieces of bacon left from breakfast broken into small pieces, onion powder, and a tiny bit of mustard.
It really needed more cheese, but I was running kind of low. It was still fine, though, and Cubby ate three helpings.
Short version: Leftovers, carrot sticks with ranch dip
Long version: "What do we need?"
"When do we need them?"
Sorry for the lapse into cheering. But we did indeed have leftovers, because it was indeed Wednesday, a.k.a., one of my work days.
Leftover sausage and roast beef, macaroni and cheese, and carrot sticks for the kids. Leftover roast beef and squash for A. and me.
Plus leftover Halloween candy, because the kids each get to choose two pieces after dinner every night for the week after Halloween.
Short version: Pizza, scrambled eggs, frozen peas
Long version: I was making bread, so I figured it was time for a beef break. That's why I stole some dough to make pizza.
It was just one (half-sheet pan) pizza, with asadero cheese and bacon. But! I did have quite a few tomatoes on hand, because one of the intersting and somewhat frustating things about gardening here is that I get more tomatoes after the growing season than I do during it. These are all the green tomatoes I stripped off the plant before the colder temperatures settled in at night, and those green tomatoes have been slowly ripening ever since.
So while I was baking bread, I roasted a pan of tomatoes with a head of garlic, and then pureed that in the food processor with dried basil and a bit of balsamic vinegar to make the pizza sauce. So good.
The scrambled eggs were for A. and me. I fried some tomatoes and arugula (from summer plants that bolted and seeded and re-grew for the fall) in bacon grease, then added the eggs and a bit of feta cheese. We had a couple of pieces of pizza each, too, because pizza is hard to resist, but we mostly had the eggs.
You can tell the garden is mostly done for the season when frozen green peas and beans become more prevalent in these posts.
Okay, your turn! What'd you eat this week?