Tuesday

Every Tuesday I have a little dilemma. It's time to get back into work mode and I'm really not into it.  One full day off driving to the nearest Sysco hub to pick up part of an order on will-call does not an awesome day make.  Jim puts up with me wonderfully every week as I bemoan spending a few hours setting myself up for reopening on Wednesday.  As long as he has the gas fireplace to keep warm, and his phone to read.

Usually I knit as I whine, and today has been no different.  I've started my first hat.  The pattern I've been using called for size 11 needles, and I've got size 7.  So in kitting talk, I had to cast on 120 stitches instead of 80 or so.  We'll see how it goes...

Tuesday is also my day to start thinking about food for the week for home.  It's more of a "what can get used up around here" rather than a "what do I want to cook".  I just remembered we got some local baby bok choy from the farm last Friday.  I also found some soba noodles in the pantry.  I can't remember the last time I bought soba noodles, so they must be old.  Time to get used up!

So here's the plan-

Soba noodles, with baby bok choy, sauteed salmon.

I'm winging a couple of recipes from Martin Yan's Quick & Easy.

I will season the salmon with salt and pepper, and saute it in a hot pan with oil.  If it wasn't freezing rain out today I would grill it.

For the noodles I will cook them according to the package, then toss them with some sesame oil, fresh ginger, some minced fresh garlic, and chopped cilantro.

For the bok choy, it will get cut in half, washed, and cooked with more garlic, ginger, and some boxed stock and Mirin.

Hopefully, it'll be good.  I'll post pics when I'm cooking tonight.

For the rest of the week, I usually rely on staples.  Pasta, tacos, cheese and baguette.  Most likely we will eat bakery leftovers for dinner on long days.  Sandwiches and pizza are typical as we try to get to bed by 8.  On the long days we get home at 6:30, and by the time we deal with getting pets fed and walked there's not much time for food.

On the plus side, we've hired a kitchen employee and have a good lead on a counter person.  Hopefully this will help us retain some sanity, even if it means balancing a tighter checkbook.