Decisions are made by those who show up: Election Week Menu!

In honor of Election week and all the nationalities that make up this nation, I bring you an election week menu with cuisine from around our nation.  I guess that really isn’t any different from what I normally do, is it?

This week’s menu swap host is Angela from Angela’s Kitchen, so pop over to her blog and see the cute Halloween photos and all the great menus.  The ingredient this week is greens.  It must be the Southern in me as I love greens!

Saturday: Country Italian: Pork braised in milk, rosemary and garlic

Sunday: All American: Pheasant and wild mushroom pot pie – my bro and fam are in town and he is whipping this one up, I am typing up my menu plan while he cooks.

Monday: American Italian:  Spaghetti and meat sauce, garlic bread and salad

Tuesday: Hungarian:  Chicken Paprikash (with loads of smoked paprika) with rice or spaetzle if I have time, and a side of collard greens cooked nice and slow with garlic – perfect timing on the ingredient of the week as I need to harvest the collard greens in the garden.

Wednesday: Mexican:  Fish tacos with guacamole and salsa, maybe some refried beans for me too.

Thursday: Chinese: Black and Szechuan pepper chicken with snow peas

Friday:  On the road up North for the weekend to assist in the butchering and packaging of our piggies Parma and Speck (see pics on flickr to the right).

Don’t forget to vote on Tuesday!  Change is on the way!  Thanks goodness…….!!!!  I will be following all you facebookers and twitterers tomorrow night while the election results roll in.  Eventually I will get the twitter linked to my blog, when my darling tech guy remembers and has time.  Perhaps tomorrow while we wait in line to vote – if they have wifi that is.

i’m out

Menu of the week Feb 10th and Valentine’s Day

This week’s menu swap is being hosted by Ginger Lemon Girl and the theme is chocolate! Since it is Valentine’s Day this week, I thought I would send you all some flowers and remind you that spring is on the way:

catulpa pollenation

If you look closely, you will see a honey bee flying in to the nectar reward!

Saturday: My sweetie did the shopping!

I always love it when my boyfriend runs to the butcher or some specialty store.  He always comes back with the best stuff, stuff I would have a hard time spending loads of money on, but stuff that we should all enjoy once in a while as a treat.  So, tonight we are doing a mixed grill with gigantic butterflied grilled shrimp scampi – these babies are huge, a well aged T bone steak (I have never had a truly aged one before), spicy goat sausage, and herbal lamb sausage.  In addition he is still perusing  Jamie’s Cookbook and plans to make an asparagus, mint and lemon risotto.  He is quickly becoming the weekend chef and I don’t know what to do with all of my spare time!  Guess I will go downstairs and pick out a bottle of wine.

Sunday: Hunter’s Feast for lunch

Wild boar burgers (yes, the BF found some at a butcher in AnnArbor) with BBQ sauce (Jack Daniels is my fav – love my whiskey), cheddar, bacon and a grilled onion and some red cabbage green onion slaw. I think some tater tots would go great with this, of course tater tots go well with everything.

Pan Asian for dinner: Crab curry  (once again from Jamie’s book)

Monday: Hungarian

Chicken Paprikash and home made spaetzle with braised red cabbage and apples (Rotkohl). Smoked paprika is out of this world!

Tuesday: American

Slow baked potatoes topped with broccoli and cheese and/or with GF blue cheese and bacon. Green salad on the side.

Wednesday: On the road for a meeting, blah, road food, likely Wendy’s chili, at least they have GF stuff on the menu. The BF will either grill brats (yes, we grill all winter, even in the snow and 5 degrees) or will eat at the brewery in Ann Arbor)

Thursday: Valentine’s Day and ode to Aphrodite

Champagne or a French 75 cocktail, oysters on the half shell with shallot vinaigrette (for me), herbed goat cheese bites wrapped in prosciutto (for him) drizzled with caramelized honey, grilled pork loin rubbed with cocoa and red chile, grilled asparagus, hasselback potatoes, red wine, arugula salad with herbs and olives and for dessert chocolate fondue with fruit and home made shortbread cookies. This menu is designed around foods that are aphrodisiacs and that would be easy to feed to one another (except for the salad – I plan to eat that with my own fork).

Friday: French

Cheese Fondue with sourdough spelt bread (wheat free but not gluten free) and apples for dipping and green salad with Dijon vinaigrette. Served with a nice dry white wine.

This week seems a bit heavy on the starches, esp potatoes, but having grown up on a potato farm, I love my potatoes!

I have to say, since I started participating in the menu swap, it really has saved me lots of time and effort. I know what I need at the beginning of the week for the rest of the week and I spend less time thinking about what to have. If you haven’t tried creating your menu ahead of time yet, give it a try, even if it is for a half a week, you will be surprised at how much time you have left for blog reading! 🙂

Happy eating!

i’m out