It has been cold and rainy for a few days now - rainy at night and in the mornings, crisp and clear in the afternoons - so my thoughts have drifted back to stews and thick soups just as I was starting to think of spring vegetables and delicate flavors.
One of the fun things about living in a Cheffie household is that samples from suppliers or leftovers often grace the fridge; L. and I both love eel (though it is more commonly eaten in the summer) and are looking forward to enjoying a rice bowl topped with its barbequed version.
Monday [New Recipe]
Asian Cucumber and Daikon Salad
Unagi Don (BBq Eel Rice Bowl)
Tuesday [Pasta]
Butter Lettuce Salad with Shallots
Beet and Ricotta Gnocchi with Wilted Swiss Chard and Vinegar Reduction *
Wednesday ["Ethnic" Food]
Tomato Salad
West African Peanut Stew with Okra *
Barley
Thursday [Soup and Homemade Bread]
Mixed Salad
16-Bean Soup
Butter Biscuits
Friday [Vegetarian]
Out
Saturday ["Picnic" Dinner]
Out
Sunday [Proper Family Meal]
Green Salad
Salmon with Preserved Lemon Butter *
Green Beans
Fingerling Potatoes