Weekend whirlwind: Eight meals, 37 hours

At some point Saturday night I looked at the mounting pile of dishes, pots and pans in the sinks and asked myself, “how did it get to this point?”

Answer: Eight meals in 37 hours.

That’s what happens when you serve two groups at two times from menus that are similar, but not exact. One, a group of men. One, a group of teens.

We don’t do this often.

The juggling act required a lot of advance work with late nights, early mornings and a lot of time away from the computer, except for my newspaper job. It’s why you’re reading the menu after, not before. And why my afternoon included a nap and I took the day off from the newspaper tomorrow.

This menu is from the men’s group only. The teens’ group ate Saturday through Sunday breakfast and included a bagged lunch on Saturday.

T H E   M E N U

Friday dinner

  • Apple-glazed pork loin
  • Curried sweet potatoes
  • Oven-roasted cherry tomatoes with garlic
  • Steamed broccoli with lemon butter
  • Spinach salad with bacon and chopped eggs
  • Marble rye bread
  • Cinnamon-raisin bread pudding

Saturday breakfast

  • Western eggs
  • Scrambled eggs
  • Bacon
  • Biscuits with sausage gravy
  • Home fries
  • Cheese Danish
  • Grapefruit sections
  • Grapes
  • Cereal and milk

Saturday lunch

  • Beef stew with carrots, celery and parsnips
  • Redskin mashed potatoes
  • Green bean and bell pepper salad
  • Jalapeno-cheddar corn muffins
  • Dill coleslaw
  • Double chocolate and chocolate-cheesecake brownies

Saturday dinner

  • Seared chicken breasts
  • Penne with tomato-cream sauce
  • Zucchini with basil, oregano and Parmesan
  • Baby peas with bacon and peal onions
  • Caesar salad with Parmesan focaccia croutons
  • Garlic breadsticks
  • Apple pudding cake

Photo credit

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