Menu Planning?

 This post brought to you by Dayquil.  Not as in a sponsored post, as in I consumed some Dayquil and have an urge to operate heavy machinery irresponsibly. 

 There are several websites that do a "Menu Plan Monday" feature, and some that go over the meals that the author had the previous week , and I really get a kick out of seeing what other people post about what they eat for the week - it's a peek into someone else's life (aside from all of the oversharing people do on the faceyspace). I'm not known for being the most traditional of gals (see that whole shacking up and adopting a kitten before being hitched thing), but I do believe that one of the best ways to show affection (and to blow off steam - who doesn't want to chop the hell out of some veggies after someone's been an ass at work) to your loved ones is to cook for them. 

So, I've always shopped the sales at the grocery stores, and loosely "planned" around that, but I've been trying to attempt to write out a plan, and stick to it.  The only hitch that I keep coming up on is that Sam objects to "Pizza" for dinner every night.  Apparently he has standards. Anyone else do the meal planning thing?  Any tips? 

I've also been trying out this whole couponing thing, and I'm actually having some success with it.  I managed to score 2 cases of Clif Builder Bars (Sam's favorite) at Whole Foods for over 50% off, using their secret case discount, and by snagging eleventeen of the Whole Deals booklets, which have lots of coupons and are good through October 31.  I also have managed to build a pretty good stockpile of goods that the local animal shelter, and the local women's shelter can use at little to no cost to me.  After watching Extreme Couponing, and seeing the gluttonous ways of the people on that show, it feels pretty good to know that you can help other people out, instead of being the people who hoard shitloads of stuff.  

I digress (and blame the rambling on the Dayquil, which I have a coupon for, BRING IT COLD SEASON).  

Here's a random picture of Hunter battling a snake, and a recipe for pizza sauce that makes me happy.  I'm a sauce type of person when it comes to pizza, so finally making one at home that tastes the way I wanted it to makes me all sorts of happy.  Maybe I will put pizza on the menu every night this week. Dayquil!

 

Pizza Sauce

1 (14.5 oz.) can tomato sauce

3 Tbsp. tomato paste

1 garlic clove, finely minced

1 Tbsp. chopped fresh basil (or 1 tsp. dried basil)

1 tsp. dried oregano

0.5 tsp. onion powder

1/2 tsp. dried marjoram

1/2 tsp. kosher salt

0.5 tsp red pepper flakes

splash of red wine

1 tsp. sugar

• Combine all ingredients in a small saucepan.  Cook over medium heat until bubbles begin to rise (and pop) at the surface.  Reduce heat, cover, and let simmer for another 15 minutes.

Spring Break

All of the students are on Spring Break at the university I work at, and campus has been silent.  When I get off the bus and walk across campus to my office, I see maybe one other person, when I used to see hundreds.  There isn't the tempting smell of bacon coming from one of the residence halls, which is good, because of one these days I swear I will break down and go in there and order a plate of it.  When I leave, the bus isn't crowded, and I haven't encountered a hammered undergrad in almost a week. (High point:  St. Patrick's day - shorter guy, red hair, dressed as a leprechan, literally being dragged across campus at 5 PM.)  It's been very nice - all of the spring bulbs are starting to come up, the squirrels are getting more active (I keep trying to catch one for Hunter, but I think the squirrels are onto my game), and the weather has been gorgeous.  Colorado is entirely different from Oregon, and in more ways than relative humidity.  I've found that in Western Washington/ Oregon, for the most part, it's green year round - Spring really kind of sneaks up on you.  You first notice it in when the cherry trees bloom in the Quad, but it doesn't fully hit you that it's spring until then.  Here in Colorado, if you look closely, you can see the grass starting to green a bit, and the weather is starting to warm up.  We've been trying to grill more now that it's nice out.  

Grilled Stuffed Portabella Mushrooms

             Adapted from Rachel Ray's 30-Minute Meals 2 

2 tbs. balsamic vinegar

1 large lemon, juiced

2 tbs. Worcestershire sauce

2 tbs. olive oil

2 medium to large Portobello mushroom caps

Salt and pepper to taste

3 large plum tomatoes, seeded and diced

2 sprigs fresh rosemary, stripped from the stem and finely chopped

Mozzarella cheese to top, sliced

• Combine first 4 ingredients in a bowl or plastic bag.  Coat mushroom caps evenly in marinade and let sit for 30 minutes.
• Place caps on the grill cap side up (gill side up) and season with salt and pepper, light grill and set to “medium-high” cook caps for 4-6 minutes on each side.
• Combine tomatoes and rosemary, drizzle with oil, season with salt and pepper.
• Turn mushrooms cap side down and fill with tomato mixture, and cover with mozzarella slices, heat until cheese melts.