Spring is finally here, I mean really here and I think this time it is staying. It seems like we are still a couple of weeks behind, but I think maybe we just always think that. My first tulips bloomed today. I don’t know how they are yellow as I am not a fan of yellow and wouldn’t have purchased yellow bulbs, but they are definitely yellow like butter cream. I lean toward the very pink and purple when it comes to tulips. These were on sale at the end of fall last year. Lesson learned. To prove Spring is finally in MI, here is a pic of a morel I found this week in my driveway:
I guess I should have looked for a 2009 penny or how will you know it was taken last week?
This week’s host for the menu swap is Cheryl of Gluten Free Goodness and she is seeking hosts if any of you are interested. The ingredient this week is carob, which I don’t have any of on hand, so I will sit this ingredient out unless I run to the health food store. We have decided to go back to planning our menu as much as possible for all 7 days so we don’t end up without a plan on the weekends and end up with spaghetti again.
Sunday: Paella with three types of chorizo, saffron, smoked paprika, tomatoes, chicken, peas and piquillo peppers from Spain.
Monday: Grilled wild sea bass, horseradish dill creme fraiche potato salad and broccoli rabe
Tuesday: Vietnamese Banh Xeo with shrimp, (our) pork and bean sprouts, a side of do cha (diakon radish and carrot pickle) and North Vietnamese style fried spring rolls
Wednesday: Grilled flank steak with Chimichurri sauce (similar to Italian salsa verde) and grilled asparagus
Thursday: Pakistani Kunna: pork braised in a yogurt sauce from Madher Jaffery’s book, along with a fresh chickpea curry with curry leaves
Friday: Black and blue grass fed burgers on the grill (Gorgonzola cheese and plenty of my homemade blackening seasoning which I will post soon – back to the rub of the month time!), fresh cut Michigan fries and a green salad (our greens hopefully, but not likely)
Saturday: Mexican tortilla soup using my brother’s organic chicken as the base and one of the last jars of canned tomatoes from the pantry. My avocado is already ripening. Maybe my cilantro will be harvestable by next Saturday….