This Week’s Menu Plan – July 15, 2012

Did your husband ever say, “This is not at all how my mom made it?”  Mine hasn’t for the most part.  There was one recipe however that even I said tasted SO much better when my mother-in-law made it.  Try as I might, I could never get the recipe to turn out.  The texture was all wrong.  The flavor was missing.

Then while visiting a few months back, she had me help with the recipe.  I followed step by step what she told me to do, then wrote it all down.  I now follow those steps, even though there are a few I know I could probably adjust.  However, I’m not taking a chance, no matter  how minute the changes would be.  The first time I made it after coming back from that visit my husband exclaimed, “You did it.  It tastes just like her’s.  We should go visit more often.”  Considering that it takes an airplane ride, at this time, to visit her I don’t foresee weekly visits happening any time soon.

There was another recipe of her’s, rusks, that I’m still working on.  I think I know what I am doing wrong, but will have to make it again to find out.  As it is somewhat of an involved recipe and we still have some left over, it will be a month or so before I make it again.  What I did learn with the recipe is that she and I are different cooks.  I follow the recipe.  If it comes to baking I can kind of feel my way and make adjustments.  If it has to do with cooking, well, I follow the recipe to the ‘T’.  My mother-in-law tends to be more of a free cook.  She takes a recipe and tweaks it. A bit more here, a bit more there.  Take this out, add that. However, she doesn’t write that down.  So, when she gave me the recipe for rusks, for example, and I followed it they came out nothing like her’s.  When I got a chance to watch her cook, I wrote down all the measurements, or as close as I could guess, for what she actually did.  The next time I chanced making them, they were much closer to what she made.

Now, as those have nothing to do with this week’s menu, I will post what we are actually eating this week.

Breakfasts:

  1. Pancakes, fruit, meat
  2. Cereal
  3. Eggs, toast, fruit
  4. Scones
  5. Shakes
  6. Oatmeal
  7. Eggs, toast, fruit, meat

Lunch:

  1. Eat out
  2. Meatloaf (from freezer), begetables, couscous salad
  3. Salad
  4. Cilantro Buttermilk Skirt Steak
  5. Grilled Pork Tenderloin with apple ginger sauce
  6. Chicken & Lentil Burger, Cucumbers with lemon and basil
  7. ?????

Supper:

  1. Tomato Soup, croutons
  2. ???
  3. Ribs
  4. Pasta shells with no-cook tomato sauce
  5. Sandwiches, fruit
  6. Leftovers
  7. Rolled Stuffed Flank Steak

What does have to do with this week’s menu is that the meatloaf, while taking several steps to make it very much worth it.  The recipe will actually  make two loaves for us.  I wrap and freeze the one, or more, that we are not using.  It is a different recipe than I grew up on.  However, I like it better.  Sorry, Mom.

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