I meant to add a new post last week with my Greek Salad Recipe, but then two things happened. First, I didn’t have the pictures I thought I did on my computer. Second, I seem to have lost my camera. It’s not lost, really, at least I don’t remember losing it ; ) But it’s been so long since I’ve seen it, I can’t remember the last time I used it to retrace my steps. I’m a bit absentminded or distracted you could say, so I spend about 15% of my life retracing my steps to recover something I’ve misplaced. Then I keep getting distracted while I’m hunting for the camera. Anyhow, sadly, this is the state of affairs at casa Clark.
Lot’s of times when I’ve been posting infrequently, people inquire if I’m cooking less. I assure you, I’m cooking like crazy. Just much of it I’ve blogged before and I’m finding myself challenged to provide beautiful photography, fresh, enticing recipes, and cook for clients on demand. But I’m working on the right balance and am hopeful that along with the new school year, a little bit more structure in our life may prove to shove me towards efficiency. Likely, it will merely add another set of complications and coordination, but a girl can dream, right?
Here’s the menu for Meal Delivery Service this week of August 8:
Monday: Chicken Avgolemono, a delightful creamy sauce thickened with egg instead of cream for a wonderful texture and flavor with a lower caloric impact, served over orzo with carrots and asparagus (Light available at only 524 calories, 11pts)
Tuesday: Beef Tenderloin served with a version of my herb sauce, a chimichurri inspired fresh herb drizzling sauce, Fresh Basil Pesto and Chicken Pasta, and Butterscotch Pudding, a refreshing flavor delivered using Brazilian raw sugar and a hint of burbon
Wednesday: Salmon Croquettes, a cylindrical roll of fresh wild sockeye salmon mixed with onions, peppers and spices, then lightly panfried – often a magical way to coax children or picky spouses into consuming seafood, spinach salad, grilled vegetables
Thursday: Bob’s Chicken recently renamed to Sylvia’s Chicken since no one has any idea who Bob is and we all know and love Slyvia, chicken baked in a creamy white wine sauce topped with crostini toasts and heavenly goodness. No light available but satiety guaranteed. Romaine Salad and Braised Artichokes
Thursday Bonus Schedule: Sausage, Biscuits and Gravy, 4 made from scratch flaky Southern style biscuits served with breakfast sausage and rich gravy, Husbands tend to universally love this one.
Ideas for items you’d like to see on the menu? Drop me a note! Dinnerandconversation.com is also offering catering for book clubs, christenings, wedding showers, sip and see’s, bridge clubs, and just about any other type of home entertaining available. Send all orders to lane@dinnerandconversation.com