This (Last) Week(end)

Last weekend, I spent most of Saturday (March 12, 2011) running errands, looking for sales on food, finding ideas for recipes that I would then combine to make meals for the week. On Sunday (beginning at midnight), I began my combine-cooking adventure. Here is the documentation of my findings.

Taste-Test Soup

Porgie (scaled and gutted [Swai fillet in pieces recommended])
Shrimp (frozen)
Crab Mushroom
Soup Vegetables (frozen)
Filtered Water
Miso
Arrowroot
Crisp Bread (multigrain)

Taste-Test Soup

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A Sumptuous and Astounding Pursuit

Chicken Escalope
Olive Oil with Crushed Garlic (bathed)
Blood Orange (thin wheels [at room temperature])
Broccoli Rabe (sauteed)
Filtered Water

Gravy (groovy)
  -- BR Stock
  -- Cardamon Seed (toasted, mortared)
  -- Chrysanthemum Bud (pestled)
  -- Flour
  -- Filtered Water
  -- Butter

Soy Sauce (dashes)

A Sumptuous and Astounding Pursuit

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Parmigiana: Finger Nuggets

Chicken Breast (slices)
Coating
  -- Bread Crumbs (plain)
  -- Oregano (dried)
  -- Pine Nut (pestled)
  -- Lemon Juice
  -- Olive Oil
[Chill in fridge, then fry crispy, but not crunchy]

Campanelle Pasta (al dente)
Tomato Paste [olive oil, balsamic vinegar, filtered water]
Parmesan (grated)
Mozzarella (shaved)
Finger Nuggets
Mozzarella (shaved)
[Bake]

Parmigiana: Finger Nuggets

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Offal Fine Soup

Lamb Tripe (diced sloppily, boiled, fried)
Beef Sirloin (cubed, braised)
Brown Rice
Snow Peas
Filtered Water
Miso

Offal Fine Soup