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Because I knew you were all wondering...
...what I did with the five (which turned out to be four) potatoes and most of the things I bought from the farmers' market yesterday:
-- chicken hotchpotch with potatoes, chicken breasts, bacon, onions, carrots, thyme, rosemary, bay leaves, stout, and butter. Verdict: good, but next time I'm using chicken thighs as the breasts got a little dried out. Also, I panicked and only put half the bacon on because it looked like it would be incredibly greasy, but it really wasn't. But now I have chopped bacon left over that I might use for bacon fried rice, which freezes well.* MMmmm.
-- potato salad using my grandmother's recipe (which was not eaten at dinner, as I'm saving it for lunch).
-- mushroom ragout with button mushrooms, baby portobellos, and a small amount of fresh shiitake.
-- roasted asparagus, dotting it with butter instead of the olive oil (because I like it that way :D), and squeezing a lemon over it
Obviously, the main idea here was to cook enough to have leftovers for lunch this week that I can combine in different ways so I'm not eating the same damn meal every day. But I also convinced![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
myrialux that asparagus can be good!
And now I'm hungry. Must investigate breakfast possibilities...
--
* Rice tends to freeze well in general, if you follow this method: while it's still warm, wrap tightly in plastic wrap and freeze. If you're taking it for lunch, mold it in the shape of your bento box. :D To reheat, take it out of the freezer and throw in the microwave, still wrapped, and nuke it for a couple of minutes. Open carefully, as it will be full of VERY HOT STEAM. Eat! I throw them into bento boxes, and they keep the box colder as they slowly defrost.
-- chicken hotchpotch with potatoes, chicken breasts, bacon, onions, carrots, thyme, rosemary, bay leaves, stout, and butter. Verdict: good, but next time I'm using chicken thighs as the breasts got a little dried out. Also, I panicked and only put half the bacon on because it looked like it would be incredibly greasy, but it really wasn't. But now I have chopped bacon left over that I might use for bacon fried rice, which freezes well.* MMmmm.
-- potato salad using my grandmother's recipe (which was not eaten at dinner, as I'm saving it for lunch).
-- mushroom ragout with button mushrooms, baby portobellos, and a small amount of fresh shiitake.
-- roasted asparagus, dotting it with butter instead of the olive oil (because I like it that way :D), and squeezing a lemon over it
Obviously, the main idea here was to cook enough to have leftovers for lunch this week that I can combine in different ways so I'm not eating the same damn meal every day. But I also convinced
myrialux that asparagus can be good!And now I'm hungry. Must investigate breakfast possibilities...
--
* Rice tends to freeze well in general, if you follow this method: while it's still warm, wrap tightly in plastic wrap and freeze. If you're taking it for lunch, mold it in the shape of your bento box. :D To reheat, take it out of the freezer and throw in the microwave, still wrapped, and nuke it for a couple of minutes. Open carefully, as it will be full of VERY HOT STEAM. Eat! I throw them into bento boxes, and they keep the box colder as they slowly defrost.
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