I like meal plans that dovetail. When I serve ham, sometime
during the following week I plan for ham/bean soup, chef salad and scrambled
eggs with ham to use (disguise) the leftovers. Roast turkey is followed by turkey/rice
soup, turkey tacos and turkey-provolone sandwiches. One of my favorite dovetailing
tricks involves baked potatoes. On the first day I bake exactly twice as many
Idaho russets as my family needs. (That used to mean an even dozen. These days
the number is more fluid.) Wash them, pat dry and prick their skins; maybe rub
them with olive oil and coarse salt. Place them on oven racks – no pan – and bake
at 475F for an hour. (At 4500 feet, it takes a bit longer.) Then serve half of
them hot with cheddar, peas, broccoli, sour cream, chives or scallions, ham, and
bacon. What do I do with the other six spuds? Stay tuned . . .
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