It’s supposed to be fall, apparently and yet here we are, sweltering away with temperatures in the 80s and 90s. Usually I would welcome an extended summer but without being completely redundant, YOU GUYS I AM PREGNANT AND I AM JUST SO TIRED OF BEING HOT.
With that in mind, obviously I chose a very seasonally appropriate menu. I am now trying to figure out what to even do about next week because there are three days we could cook and then after that it is the holidays and like really I should be having a baby after that if she isn’t already here.
Friday – Chorizo Lentil Soup from Cast Iron Gourmet, Caesar Salad, Challah
It was probably too hot to be making soup, but sometimes that’s just how it goes.
Sunday – Mama Mel’s Ginger Ale Brisket and Brown Sugar and Harissa Glazed Carrots from Cast Iron Gourmet
Why did I need to make a brisket? Honestly, I have no idea. But I was excited to try another new-to-me recipe from Megan’s cookbook and it was a delightful one.
Tuesday – Steak, Baked Potatoes, Salad, Garlic Bread
It was Dad’a birthday and Mom cooked this. It was beautiful.
Wednesday – Mario Batali’s Spicy
Shrimp Chicken Sauté, Steamed Rice, Roasted Broccoli
As I hypothesized before, I thought this meal would probably be good with chicken too, and once we moved out of the multi-generational compound, that was going to be the only avenue left to us anyway. Guess what? It was good with chicken! And it continues to be such an easy dinner to put together!