books
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This was seriously done and drafted but here we are, another year, same as the last. 🍴: Mon – Farro Risotto With Sauteed Mushrooms and Fennel — sliced the fennel instead of wedging for my texture preferences, sliced the mushrooms instead of chopping to make them more meaty, and added some Aleppo and ACV for
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🍴: Mon – Pork Chops with Mushroom Cream Sauce, wild rice, sautĂ©ed zucchini Tues – arancini with last Saturday’s leftover shrimp scampi risotto, bresaola salad Wed – Smoke City Meats filets for Hampton’s mom and stepdad, house mashed potatoes (plenty of horseradish pub cheese) and arugula salad Thurs – brunch at Hampton’s sister’s and then
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🍴: Mon – leftover pork tenderloin and Hampton-made baked Rancho Gordos, salad Tues – Twisted Pine with a Seagull castmate. Kady came to Flat 493 to review things with Hampton and took him downtown before I got off work since he (finally) had a production meeting before our rehearsal. She and I then got a
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🍴: Mon – rehearsal and dance class were both cancelled due to the threat of ice, so instead of random dinners, we bumped up a meal planned for later in the week. Good thing, bc this crunchy brown butter carrot gratin did take a while. Totally worth it, served with pork tenderloin, mash, and peas.
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🍴: Mon – we got home from PA last week to a leaking kitchen faucet (luckily only when turned on; it wasn’t running for three days) and an oven igniter that finally decided to crap all the way out. With him having rehearsal and me not being called for rehearsal, but having dance class, he
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🍴: Mon – rehearsal after dance class = forgettable leftover for a late dinner Tues – Arby’s in the car on the way to PA Wed – Davis family dinner, traditional Thanksgiving style. I did not feel like coming up with something the kids would eat, so decided on this salad to use up sweet
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🍴: Mon – Hampton had to be at auditions before I got home from dance class, so, as per usual when cooking solo, I attempted to recreate my favorite seafood antipasti from a restaurant that no longer exists in D.C. I was so ready to eat I had my arugula salad while cooking and it
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🍴: Mon – Hampton went to his first WFU women’s bball game and was to get home as I did after ballet, so we planned a super easy, pad Thai-inspired dinner using leftover peanut sauce from last week mixed with a leftover lemony vinaigrette, extra pre-cooked chicken bought for the torte from last Friday’s party,
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🍴: Mon – roasted koginut with a ground pork, apple, and sage stuffing as inspired by these meatballs that are happening sometime this fall, but also Hampton bought a squash with no plan last week and it seemed like a good idea. He roasted the squash and made the filling before a meeting with a
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🍴: Mon – pulled pork bowls with sweet potatoes and beans, salad Tues – creamy goat cheese mushroom gnocchi, salad Wed – Dijon-marinated flat iron, grilled endive with warm lemon/caper dressing (we subbed miso for anchovy vs. opening a tin for a tiny amount) and green beans Thurs – coq au vin blanc, mash, arugula
Ann Davis-Rowe 