The secret ingredient is not an ingredient this week, it is a taste: bitter! I think it is great, we are moving on from grounded items to the philosophy of eating this week. I love bitter things, and sour things too. Our lovely host this week is Manda of Asparagus Thin, who ironically has a new job as a cake decorator, ironic because it is not a GF bakery, but maybe it will be soon!
Saturday: Spicy grass fed beef and chorizo chile with hominy and cheese arepas
Sunday: Spinach and cheese stuffed shells (Tinkyada) with tomato sauce
Monday: Vietnamese Banh Xeo with our pork, bean sprouts, onions and nuoc cham dipping sauce. I love these coconut rice crepes!
Tuesday: Lunch: beans and greens – let the bitter begin! I have to make this for lunch as Eby will never eat it with beans in it.
Dinner: 1/2 organic free range chicken (raised by my bro) roasted on a bed of leeks and served with a dijon cream sauce, brussel sprouts (also a bit on the bitter side)and salad.
Wednesday, Thursday and Friday lunch: At a convention – crossing my fingers the chef pulls through with GF meals for me.
Friday: My birthday! Giant shrimp with dill butter as an app or maybe dinner and perhaps a gluten free pizza from the new place on the other side of town. Feuerzangenbowle for after dinner – a German version of hot spiced wine with kick.
i’m out
