🍴:

Mon – I forgot to verify an ingredient for the dish I planned to make was in the pantry, and, of course, it wasn’t. Adapted this with the chorizo I had already thawed and pine nuts, and it was a comforty delight on a headachy holiday.

Tues – Soy-glazed pork cutlets with Japanese slaw, sub the kale I meant to use last night before pivoting so as not to do cabbage proper three nights in a row.

Wed – grilled chicken thighs with charred cabbage with lemon, capers, and white bean puree.

Thurs – we ended up with a surprise night off of rehearsal, so postponed an easy pasta and decided to extra something up. But what? Since we had extra thawed chorizo from Monday, we modified this to use a whole lemon fig marmalade a friend gifted and some of those rando tiny tomatoes Hampton bought that we don’t hate.

Fri – the easy pasta planned for last night but also a totally different pasta, so it’s fiiiiiiiine to do two nights of noods in a row — Trader Joe’s Ricotta Cuoricini Ravioli with a creamy red wine and mushroom sauce and finishing dash of balsamic vinegar, spinach salad.

Sun – SCM bavette with spicy roasted Brussels and loaded sweet potato skins.

🥃: Cold and icy weather means working through my Cauldron Creations stash! I just can’t believe how good everything has been. The monthly box continues to be a great treat.

🐶:

📚: Very behind because of rehearsals and nothing exciting to write about at the mo.

🎭: Welp, tech Sunday was lost to the ice gods. Luckily, Hampton and the only person allowed to program this light board were able to do a dry tech early, so we had lights for Friday night. However, it’s not looking good re: safe roads for early in the week. Good show this cast has been working its collective patootie off and we have a show.

Tickets here.