|Meat loaf & steamed veggies||Dinner out.||Chicken and soba noodle soup||BBQ Easy Asian chicken parts & hash-browns with corn||Broiled lemon-pepper fish and steamed corn||Take out: Souvlaki pita and salad|
I did a lot of cooking Saturday.
I made a double-batch of Mark Bittman’s meat loaves. I shape them in individual portions. Then I froze two for later. I also made chicken broth (for use later in the week, and oatmeal cookies (from the Joy of Cooking). It was a busy day.
The Gygax-memorial was just a small gathering of friends. The cookies I baked the day before were well-received, but Beverely’s anytime salsa stole the show. It’s a simple layered dip that keeps well for about 3 days in the fridge. There was lots of food at the memorial; so we didn’t really have a proper dinner.
Chicken and soba noodle soup
It was a bit strong in the flavorings, but overall delicious.
BBQ Easy Asian chicken parts & hash-browns with corn is one of my all-time favorite meals. We usually cook it on the barbecue. The hash-browns were a simple dish of par-boiled potatoes (diced & sliced) then pan fried with a bit of butter and a couple cups of corn. My hash-browns are white and never really golden with very few crispy bits; but there were no leftovers.
Broiled lemon-pepper fish and steamed corn. A classic in my kitchen–it’s made exactly like it sounds: fish topped with lemon zest and pepper, broiled until done and served with a side of lightly steamed corn.