The semester is over and, beyond fielding queries from students with questions about their final grades, I’m done teaching for now. (For the foreseeable future, really.) I’m now concentrating on writing and my postdoc, working on lots of exciting new projects and hoping to make something happen with my food-writing career.
I’ve been cooking a lot; partly because I’m reviewing some cookbooks, but also because I haven’t had much opportunity to spread my wings in the kitchen over the past several weeks. I have so many unfinished projects hanging over my head, I’m really relishing the short window of time I’ve got right now to get caught up on things domestic before summer madness starts.
To that end, I’ve been putting my cast iron skillet through its paces of late, as well as working through my aversion to cooking things in oil. Being raised by a lifelong Weight Watcher makes one skittish about frying things, but I’ve been trying to relax in that regard a bit. Everything in moderation, right?
I’ve got lots of things to say here in the coming weeks and months. But for now, here’s a meal plan.
Sunday: wiener schnitzel (technically, schweineschnitzel because I don’t eat veal), mac and cheese, steamed broccoli, because nothing says “bathing suit season” like breaded, fried pork cutlets and rich, creamy, fat-drenched pasta.
Monday: chicken spaghetti, salad
Tuesday: I went to the Women Behind the Wheels class at Antonelli’s; the kids had mac and cheese and hot dogs and Matt had leftovers.
Wednesday: crispy chicken thighs, salad, crusty bread and Mt. Tam
Thursday: catfish tacos
Friday: roasted cauliflower tacos
Saturday: I’m hoping we’ll go grab some pizza from Sauced and help them stay open.
What are y’all eating this week?