Taking a leaf out of Oursin's book, I thought it would be interesting (for me, if not for you), to start keeping a log of this. At the moment, weekends are the only time I'm not eating institutional food anyway....
Friday dinner: cheated, as we were both feeling fairly grotty, and went to Yippee!, the sort-of-Pan-Asian (i.e. mostly Chinese, apart from the samosas) noodle bar round the corner. Less good for vegetarian/ pescetarian purposes than we had anticipated - all the noodle soups had chicken stock in them, which was a shame, but while the vegetable rolls were disappointing (mostly chunks of carrot in the filling), the prawn toast was enjoyable, and the fried noodles with prawns, beansprouts, pak choi and chilli slices was exactly what I wanted.
Saturday: For lunch, knocked together a spinach, tomato and feta fritatta, with a little bit of garlic added in. Probably used more spinach than was really good for the balance of flavours, but it was still very tasty. Baked fritattas are my new favourite vegetarian thing - so much easier than omlettes, but extremely satisfying! Stone Soup has a recipe for a chickpea, parmesan and rosemary
one that I am keen to try soon.
For dinner, we had a change of plan. We had some fillets of wild Pacific salmon, and had been planning to do them with pak choi, but I had chopped up a pepper at lunch, thinking it might go in the fritatta, and then realised it wouldn't fit. So we spiced the salmon with chipotle, oregano, and coriander, blackened it, and served it with fried red pepper and onions, and a can of refried beans we had in the cupboard (slightly slackened with a little water, and supplemented with a chopped red chilli. I wouldn't normally use a whole chilli for these purposes, but the ones Sainsburys has at the moment are extremely mild).
Sunday: For lunch, bacon rolls with Frank's Hot Sauce, supplemented with the pak choi, so that it didn't go to waste.
For dinner, top rump of beef, which I had covered in mixed herbs and a little salt before browning it all over, and putting it in the slow cooker with a little water and cooking it on low for... a couple of hours. Ended up nearer medium than rare, but very tender and well-flavoured. On the side, roast potatoes, and stewed cherry tomatoes. This was a last minute improvisation. We had bought savoy cabbage, but when we cut it up, it was covered in little black spots, and while I suspect they were only a cosmetic problem, I wasn't sure, so we used up the tomatoes left over from the fritatta that were originally being kept for snacking. And very well they went with the roast too (probably better than the cabbage, actually).Crossposted from http://tree-and-leaf.dreamwidth.org/654240.html.