This week is going to be very busy, as Rebecca and I will both be working a couple of evenings in addition to jobs and school. We wanted to keep things (relatively) simple, and eat up fresh ingredients before we head off to New York this weekend. My best buddy and his wife just opened an amazing inn in West Kill, NY in the heart of the Catskills.
Spruceton Inn will be the site of a bacchanal celebrating the 30th birthday of a good friend of mine. Music, hiking, campfires, Jim Beam, flannels+Carhartts, rambling, and excellent coffee will all be present. Oh, and there will be foliage on foliage on foliage and frankly, I cannot wait to bathe in fall colors.
New this week: “On the Backburner,” a running list of the meals that I am thinking about making but not making. I am usually kicking around about 3-6 ideas at once.
Sunday and Monday
Chicken Stir-Fry with Green Beans and Broccoli, from The Runners World Cookbook
Tuesday and Wednesday
Tomato-Scallion Shortcakes with Whipped Goat Cheese, from Smitten Kitchen
Thursday, Friday, Tuesday
Green Pasta with Pesto and Peas
On the Backburner (a to-cook list):
- Wild Mushroom Tart, from The Smitten Kitchen Cookbook
- Chicken in Milk, and Bacon-wrapped Baked Onions, from Jamie Oliver
- Black Bean and Feta Tostadas