Hey Grandpa! What's For Supper?
Suquamish, WA - 3 Dec 2023
After a week off it is time to return to a regular routine. That means today, Sunday, I will do some meal prep for the upcoming week. Two of those meals will require bread of some sort so I baked up a loaf of sourdough to accommodate that. The process began on Friday night and the bread was baked this morning.
I prefer to prepare my meals when I get home from work. Since two of those meals can take a while to set up, I do an advance prep to save time. That is what is happening today.
I am a fan of Christopher
Kimball’s Milk Street and two of the recipes are from one of their cookbooks with a few modifications of my own. I made up the main sauce for a fancy version of Sloppy Joes. It is served on thick slices of bread toasted in the oven with a little olive oil. A layer of spinach separates the sauce from the bread. This is a new recipe for us and I am anxious to try it. I will also use some of that bread to make a tomato bisque later in the week which should be reminiscent of grilled cheese and tomato soup.
On the stove now is chicken adobo. Since this household is 51% Filipino (just so you know who is in charge) chicken adobo is something of a staple around here. But this recipe is different from a traditional one because the sauce is made with coconut milk. My wife actually prefers this over her own, so that is one for me. To round out the meal I will serve it with some potato chunks and broccolini. The potatoes are nice to go alongside instead of rice and the broccolini is to hold on to some of that good gravy.
That's my Sunday and the end of a week off. I'll return to work tomorrow. To say I am anxious to return would be a big fat lie. I would rather think of this time off as retirement practice.
Keep on truckin'