Well, I had this week’s dinner menu all planned, shopping done, etc. Then my water heater died! Yikes. This makes washing dishes very difficult (not impossible; I’m aware women managed to wash dishes before having hot or cold running water to the house! Just more difficult than I’m prepared to face tonight), so tonight will be carry-out pizza.
Tomorrow, my new water heater gets installed! Yay!
A poliish sausage in a home-baked bun, corn on the cob, and a couple of slices of fresh garlic bread, made on my fresh-baked baguette. Carbs, man, carbs. And I just realized I was going to open a bottle of wine and did not.
Either ravioli with proscuitto and pea sauce, or cauliflower risotto. (Translation: I forgot to take any meat out of the freezer, and microwave defrosted meat is the ick. Unless it’s ground beef for hamburger helper or some such.)
I’ve got some frozen but fresh caught (at the time, anyway) walleye fillets in the freezer, but I don’t have much experience with fish. Can I cook these like any white fish? I’ve got a recipe for roasted tilapia on a bed of green beans that I’m thinking of using my walleye in - will this work, or is it completely off-base?
Footlong Turkey from Subway.
We’re probably gonna make something like this- either couscous or quinoa, mixed with beans, corn, onions, lime juice, and - of course - cilantro-y goodness.
Or we might get drunk/lazy and warm up something out of a box. Could go either way, really.
Since I’m cooking for myself tonight, it’s likely to be BBQ meatballs over egg noodles with a side salad. Or I may just be really lazy and pull out a TV dinner from the freezer.
A “Tuscan inspired” chicken freezer meal and a rum and coke. Dessert was a handful of walnuts and some whipped cream.
A big white onion, sauteed with 2 small cubed golden beets until almost caramelized, add a little garlic, and a pile of purple kale, saute until wilted and tender. Served over lentils.
The cauliflower risotto was good, but one of the recipe’s instructions was a damn lie. Instead of ladelling and stirring for 30-40 minutes like in a traditional risotto, this one had you dump in all the liquid, cover, and toss 'er in the oven for 15 minutes until the rice was “tender.” Then you add some butter and cheese and “stir vigorously” for 1-2 minutes.
Not really. I took it out of the oven and the rice was tender, but it was soup! Adding the cheese and stirring vigorously had a little effect, but I ended up putting it on the stovetop over low heat again and stirring for another 5-10 minutes. It still worked, but not necessarily as directed. Needed more cauliflower, too. (And I burned the sliced almonds while roasting the cauliflower, but that’s my own fault.)
Tonight is pork marsala with wilted spinach.
if i leave right now from indy i can be there for dinner… 
Pan-fried fillet of Stewie (the dairy steer we bought a quarter of), baked Yukon Gold potatoes, and green beans the way I like 'em… out of a can with lots of dried onion.
… dairy steer? 
For anyone interested, the Mayan-style couscous (we used the big Israeli-style pearl couscous) is really friggin’ good. I reversed the steps and simmered the beans for a while (in broth, not water) then added the couscous to cook in the cumin-scented liquid. The chopped raw stuff (cilantro, onions, plus we threw in a little red pepper because it was sitting around and needed to be used) made it colorful and delicious. Thumbs up! 
You’re in luck - we ended up going out last night, meaning that the pork marsala with wilted spinach is tonight’s meal. So you’ve got more time to get here.
Dinner’s at 7ish.
Pan sauteed panko-coated sole and a side of broccoli (most likely smothered in Cabot cheddar power because I don’t like broccoli).
SPAM musubi, Hawaiian mac’n’potato salad, diGiorno pizza.
Today, mudgirl wants to learn to make meatballs. So I’m going to help her make a big batch. I’ve explained to her how versatile they are: Swedish meatballs, meatball subs, spaghetti and meatballs, etc.
So once she gets home from church, we’re going to make meatballs. Tonight will be Swedish meatballs. I’ve already warned her that there’s sour cream involved (she has it in her head that she doesn’t like sour cream; probably for the same reason I didn’t like it at her age: I associated it with sour milk, which is nasty), but explained to her you don’t really taste the sour cream, it just adds a richness and creaminess to the gravy.
She’ll make some egg noodles to put the meatballs on, and we’ll do some kind of veggie.
She’s really getting into this cooking thing!
I’m not sure if this is cheating, but we ordered take-out last night.
I skipped the entrees & ordered 2 appetizers of mussels opened in a hot & spicy (with garlic) tomato sauce. Its one of those dishes where the mussels are so good, you not only take a steak knife to the meat-legs stuck to the shell (to get every last morsel)
but you’ll use the bread thrown into the bag to soak up the sauce. It went quite well with an ice-cold sauvignon blanc.
Absolutely cheating! No carry-out, no take-out, no home delivery. This is cafe society, dammit, and you’ll cook whether you like it or not!
OK, now you’ve redeemed yourself.
Was going to try a new recipe for a Mexican casserole type thing, but I’m not feeling very enthusiastic now. I will probably rejigger the ingredients to make my usual Mexican Mess; unfortunately, I have no salad to serve it on…
Last night we made some homemade pho, North Vietnamese style, after the recipe in this month’s Saveur. Came out very nicely.