Wednesday, December 17th

Breakfast:

Stewed Dried Apricots 274

Poached Eggs 391, toast

coffee for adults (milk for children)

Luncheon:

Watercress or Spinach and Potato Soup 976

Peanut Butter and Jelly Sandwiches 897

Apple Sauce 261

milk for all

Dinner:

Stewed Beef Heart 623 (substituted Meatloaf No. 1 489)

Escalloped Potatoes 1074

Baked Winter Squash 1106

Cole Slaw 786

whole wheat bread and butter

Lemon Cracker Pudding 360

coffee for adults (milk for children)


I’ve been busy lately, but I’ll still at it!

Poached eggs (my favorite) meet squishy, grotesque stewed apricots (one of my least favorite). I’m such a martyr for the cause.

12.17.14 Breakfast

At least lunch was everything that I like.  PBJ!  Delicious, 15 minute soup!  Applesauce!  (Okay, I’m not in a creative prose mood today, but here are some more exclamation points!!!)

12.17.14 Lunch

Newsflash!  (Boy, am I an exclamation point abuser!) I was planning on breaking my rules and making organ meat.  Not just any organ meat, but heart. (!) Unfortunately, I could locate hide nor hair of said specialty item.  I went to an Asian market (stomach, blood and intestines, check, but no heart), a specialty meat market (ducklings and lamb shanks, but no heart) and the standard supermarket (duh, no heart).  Instead, I made meatloaf.  Or perhaps I should say I burned meatloaf.

Look at that sad dried thing (on the right hand lower corner if you couldn’t identify it).  Fortunately, the squash and escalloped potatoes were amazing and the homemade bread and coleslaw rounded out the meal.

12.17.14 Dinner

Dessert was also a relative success.  My husband hated it, but once I got past the oddly savory flavor, it totally grew on me.

12.17.14 Dessert


976 Watercress or Spinach and Potato Soup

3 cups meat stock or 2 bouillon cubes dissolved in 3 cups hot water

4 medium potatoes, grated

1 cup milk

3/4 cup washed chopped watercress or raw spinach

1 1/2 tsp salt

dash pepper

1/4 cup grated cheese

Heat stock or bouillon to boiling, add grated raw potato and simmer gently for 10 to 15 minutes, stirring occasionally.  About 5 minutes before serving, add milk, cress or spinach and seasonings.  Serve hot with a sprinkling of grated cheese on each serving.  5 servings.

1074 Escalloped Potatoes

5 or 6 medium boiling potatoes

3 TBSP flour

1 tsp salt

1 1/2 cups milk, scalded or 1 cup evaporated milk and 1/2 cup water

2 TBSP butter

Wash potatoes, pare and slice thin.  Combine flour and salt.  Arrange 1/3 of the potatoes in bottom of a greased baking dish; sprinkle with 1/3 of the flour-salt mixture; repeat.  Pour on scaled milk and dot with butter.  Cover and bake in a moderate oven (375 degrees) for 1/2 hour, then uncover and bake 15 to 30 minutes longer, until potatoes are tender.  5 servings.

360 Lemon Cracker Pudding

1 cup evaporated milk

1 cup water

2/3 cup coarse cracker crumbs

3/4 cup sugar

1/2 tsp salt

2 TBSP lemon juice

1/2 tsp grated lemon rind

2 TBSP melted butter

2 eggs, separated

1/4 cup sugar

1 TBSP lemon juice

Add milk to water and scald.  Combine cracker crumbs, 3/4 cup sugar, salt, 2 TBSP lemon juice and the rind, and add slowly to scalded milk and water, stirring constantly.  Stir in melted butter and beaten egg yolks.  Pour into greased baking dish and bake in a moderately slow oven (325) for 45 minutes.  Remove from oven; cover with meringue made by beating whites of eggs until stiff, gradually adding 1/4 sugar and 1 TBSP of lemon juice.  Bake in a moderate oven (350) until meringue is brown (12 to 15 minutes). 5 servings.

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2nd Blog Anniversary!

Yay!  Two years of Meta-ing!  I’m kind of surprised by how well this blog has held my interest.  Let me tell you, knitting (and a few other hobbies…) went out the window in about a months time, so two years is pretty great for me.

So, the progress on my project of making all of the 366 menus in the book:

1st year: completed 14 days (estimated completion at that rate in 2039).

2nd year: completed 22 days for a total of 36 so far (estimated complete at the same rate in 2029).

Huh.  Well, slow and steady wins the race?

In any case, I’ve made tons of great food this year!  Here are my top favorites:

10.25.14 Dessert

11.20.14 Breakfast

12.14.13 Dinner

128 Doughnuts12.31.13 Lunch