Wow, winter hit today with a southerly wallop!
Torrential rain and cold southerly winds meant a day watching rain drops race down the windows, entertaining the kids, coaxing the dog outside for a pee and stoking the fire to keep out the winter chill.
It also serves as a great day to peruse the cookbooks, plan the week ahead and eat. And i managed successfully do all three.
Firstly the eating –
With a glut of lemons from my Mum’s garden and a glut of lemons from my in-laws garden i now have a glut of lemons sitting in my fruit bowl (not that i am complaining). So there is a challenge to embrace all that citrus goodness this week and use them up.
I love lemons at this time of year. I know they are technically a winter season fruit but to me their bright sunny colour and zingy sweet tang brings everything to life and makes me feel like a little bit of summer is still in my house. So what to do with lemons?
Well, earlier this week i spied a recipe on an awesome little blog site worth visiting called Veggie mama. Up on the screen flicked a photograph of crepes with ricotta and blueberries. Since this time i cannot get crepes of the brain.
So with the lemons staring at me all day, the crepes burning on my brain and a cold winters night ahead the urge became to unbearable and quicker than you can say “lovely luscious lemons” i had a dish of hot lemon and sugar crepes being pulled out of the oven that were screaming for a dollop of ice cream.
So that was the eating component of the day taken care off, now what about this weeks menu?
Last week on the grocery shop i strolled up and down the poultry aisle painfully procrastinating which chicken to buy.
This little trait of mine drives the kids and The Stand In Chef bonkers but i do have a constant battle between my heart (buy the organic free range chicken and give the bird the respect it deserves) and my head (you dill – you have no money – just get the $11 supermarket variety – its already dead and will just go to waste)
But my heart won out and i purchased the lovely little bird with it’s gold gilded feet for $24.00. So that lovely little bird is going to be stretched out are far as i can take it. So on the menu this week is Chicken Schnitzel with smashed potatoes (i will use the breasts for this) and i am going to also make a huge batch of chicken stock. Half of the stock will be frozen for later and half will house all the goodies in chicken noodle soup (yep operation MKWES still going) So potentially i will get three dishes out of one bird. (so $8.00 worth of chicken goodness per dish…sigh.. thats a little better)
I also spied a nice looking dish in a greek cookbook (a la grecque – our greek table) for Oven Baked Flathead with potatoes and tomato. It sounded rustic and robust, flavourful and easy. I think the kids will like it too so if the flathead prices are reasonable this week I will be giving it a go.
Well, hopefully the rain clears a little for tomorrow and my bowl of lemons can sit bright in the winter sun, i can head out in the sunshine and walk off the crepes and you all have a bright start to the week.
Till next time…..