This week’s ingredient is eggs. I eat eggs mixed in baked goods or mixed up with a lot of stuff, but if I eat an egg white by itself, I get severe stomach cramps. The more white I have the worse the cramps. Egg yolks don’t seem to bother me. So, I avoid eggs. If I really want some sort of breakfast casserole, I used most egg yolks and make sure that a decent serving will have less than one whole egg white in it. A half seems to pass under the radar. I have been both scratch and blood tested for egg allergies, and I am not allergic to them. Strange. This egg bit didn’t start until I stopped eating gluten, to make things stranger.
So, I don’t think I will focus on eggs, but if they are in something I use, I will make note of it.
Sunday: No power, severe storms, grabbed Mexican from the Taqueria and had take out. Had to throw perch out as the fridge was just a bit too warm.
Monday: Fish fry: pan sauteed lake perch with lots of lemon. Salad from the garden mixed with fresh herbs and broccoli casserole. I had to go buy more perch as I was craving it.
Tuesday: Taiwan (this didn’t get made last week as I realized I had a night meeting)
Taiwanese Three Cup Chicken I found this recipe linked in a blog over a year ago, bookmarked and am finally getting back to it. This will be served with a side of Kai Yang Bai Cai or otherwise known as sauteed cabbage with ginger. We lost power again around 1 am, but not long enough to have to throw anything out.
Wednesday: American Fusion
Bacon wrapped marinated turkey tenderloins on the grill. Grilled asparagus (still in season here), grilled polenta and garden salad.
Dosa’s with aloo/potato cabbage masala, kofta with grass fed beef and raita
Friday: Pizza on the grill (hopefully)
Saturday: Smokehouse BBQ
I hope to smoke some of our ribs from our pig share (Pancetta), homemade baked beans and homemade slaw (I like a vinegar based slaw occasionally)