Spring is springing more and more every day in Charleston, SC. Seedlings are showing their faces and some (tomatoes, peppers, beans and peas) are already well over 3 inches tall. This week for meals I’ve planned a lot of make-ahead stuff because I feel like spending all weekend cooking.
Seriously, I do.
When the house smells one day like simmering beef, cumin, raisins, and olives (Chilean empanadas), and the next like smoked ham, peas, and vegetables (split pea soup with ham), I just get happy. I can’t help myself.
Will I spend a lot of time rolling empanada dough and chopping vegetables? Yup. But kicking back on Monday night with a Holy City Chucktown Follicle Brown with dinner already prepared will be a sweet reward.
And little hoppy too.
Movie Night at Home: Mega salad with garlic bread
Pasta and Jar Sauce (The Rebecca Special)
Sunday and Monday
Chilean-Style Beef Empanadas
Out to Dinner with Friends
On the Back Burner (a to-cook list):