First, thanks to the readers who offered words of affirmation and encouragement for my wife and me. It continues to be an adventure.
As I mentioned last week my wife started nursing school at age 49 two weeks ago, and I am doing all the cooking.
Nursing school report: Nursing school is tough. She has lecture, lab or clinical work 8-4 most days of the week. Evenings are filled with studying, reading and a little freaking out in between.
I learned a few things that I incorporated in to my cooking this week.
< I need to monitor calorie intake for each member of the family.
So, 1 portion for the wife, 1 ½ portions for Food Dude Sr. (that’s me) and 2 portions for Food Dude Jr. (my 14 year old active student athlete daughter).
< Plan 3-4 generous meals and you will get lunches and another night’s meal too.
< BE FLEXIBLE: The menu this week changed every night because of food found on sale at the supermarket and shifting schedules.
Monday: BBQ Grilled Salmon + BBQ skewers of squash/tomatoes/mushrooms. The wife said I need to use us the salmon filets, so I inserted them in the menu. However, after cooking them I notice
the sell date was Dec. 2013. Wow they have a long shelf life. Squash on manager special was a switch from green beans made at the store. The skewers were a little disaster as I hit the handle of one skewer and it flipped across the room on the floor. I discarded
them, but my wife who plays by the 5 second rule came by and ate them.
Tuesday: Caprese salad on toast. See my recipe posted on Allrecipies. Thanks to Jean T for the idea. Tomatoes were from the garden. (Did I mention my wife has 37 tomatoes plants?) Fresh
basil leaves from the garden, fresh Mozzarella on toasted SFO sourdough rubbed with fresh garlic cloves. This 15 min meal is great. 2 for wife, 4 for me and 5 for food dude yr. I will probably do this one again soon, as the Tomatoes are taking over the kitchen
Wednesday: Chef John’s Macaroni and Cheese + Spinach Salad. My first Mac and Cheese that was not from Kraft. This lasted for couple lunches and Friday’s dinner.
Thursday: Chicken Hoagies + Gazpacho + Lemon Brocolli. My visiting friend Guillermo from Colombia and master BBQ chef helped by grilling the chicken and helped us eat up the food. We
cooked the marinade for a great sauce on the Hoagies. No left overs here.
Friday: Leftovers and sandwiches
I am still receiving lots of kudos for great food. Food Dude Jr. said, “We should started this years earlier.” Primary complaint is that I dirty way more pots than the previous cook. Hey, you can’t do everything. So far, the troops
are doing the dish washing.