Morning Prep Time
JAZZ ON THE PLAZA last night – I can’t believe we actually went down to the Bistro for wine and dinner and music. Larry Dunlop was playing and it sounded like a great idea early in the day, but —- I tried to beg out of it at the last minute but Snack Man really wanted to go – it turned out to be great fun. I don’t know if that is what energized me but this morning, as I sipped my French Roast, but I began to prep a few things. First I put on a large pot of our famous vegetable broth, which of course is a snap to do. Then I roasted peppers, plum tomatoes, onions and garlic and made that wonderful salsa from Rich Bayless. OK – the oven was on so why stop here – I am now roasting a yam and also an acorn squash that will be done shortly. I also seeded 2 pomegranates.
There is only one problem with trying to plan ahead meals for a week (or even a few days). If you don’t actually make them you end up with a fridge crowded with food that will probably end up being thrown out. So I just began to dig through the fridge and got to work. So what am I going to do with pomegranate seeds, salsa, acorn squash and broth? Not really sure if I can combine the recipes these are all part of into one, but I’m thinking of Huevos Rancheros for brunch today. I was already soaking Black beans to cook when Snack Man asked for the Indian Sheppard’s Pie, so I cooked the beans anyway and they are also in the fridge. The squash was supposed to be for a recipe from Cakebread Cellars (Acorn Squash Soup with Puff Pastry); I thought if I at least got the squash and yam cooked I might have a chance at making this soon. The broth I just felt like and wanted to use up some fennel (which I always have in the fridge but this one was looking a bit sad), onions, carrots, etc. Off to get the squash.
xo Spicy Diva