This weekend I have been cooking. Dang-you Mexican Fruit Stand. Curses to a limited fridge and freezer space!
As of Monday 3:24 PM I have completed cooking and making the following:
Steamed Rockfish in some Chinese broth
Ziti in meat sauce
Goat and Parmesan Cheese Souffles
Banana Cake muffins
Chicken in Onion Gravy
Capon (leftover) in mushroom sauce
Capon (left over) in ginger sauce
Capon (leftover) cooked in a lemon, thyme and onion sauce/gravy
Garlicy Bulgar wheat
Leek and garlic soup &
Chicken noodle soup
When I am done resting at the computer I will cook a base for the lemongrass & mushroom tofu, sans tofu. 'Cause frying the tofu takes too much effort. I may roast the peppers and a few tomatoes for something, maybe soup when I find more containers.... I'm running out of containers. I've got to figure out what to do with some of the pears I bought, maybe throw them in a scone batch.
The problem with the Mexican Fruit stand.... dirt cheap food that will self destruct in 2-3 days if you don't cook or eat them.
In the next couple of days the rest of the bananas are going to go kablewy.
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