• Jena

Menu Planning: Sept. 14-20, 2008 and making pesto

We never did eat out at Beefaroo for dinner.  Daddy was too busy (eating at Brio of Bacchus!!) to join us.  He had some clients in from Finland for work.  He had to take them hither and yon, so we didn’t see much of him last week, but they did give us some of this:

I can hardly think of a more appetizing name! 


 Actually, they are like mini-fudge blobs and not at all bad.  Sometimes foreigners bring my DH all sorts of cool stuff when they come for business: mustard from Dijon, Twinings from London, and now… Wiener nougats from Finland!  Thank you to: Akseli, Jarmo,  Hannu, Leif,  and Riesto.  Even though, you totally consumed my husband’s time for an entire week, I am thankful you learned so much learning about pieces parts of airplanes and giving us business and blah blah blah. Especially thank you for the chocolate.  

Anyhoo, where was I?

Menu planning

Monday: oriental chicken salad

Tuesday: turkey brats/ fries/ cabbage salad

Wed: black beans and rice

Thursday: leftover soup/ bread

Friday: Mexican chicken and rice

Here’s a great thing to do with that wonderful, fresh basil: pesto! 

Grab a bunch of fresh basil. 

Grab a few cloves of garlic.

Add 1/2 cup pine nuts and 1/2 cup of parmesan cheese

Add it all into the food processor and grind it up.  After grinding it down, add the oil a small amount at a time until  a nice paste/ sauce forms.  

You can use pesto in place of sauce for pizza.  It is SOOOOOO yummy.  We have the Wolfgang Puck pizza going here.  This is a vegetarian version: pesto, sauteed mushrooms, onions, peppers with fresh yellow tomatoes covered with goat cheese and a little mozzarella.  Wow!!  

As you can tell, we really rough it here! 

#menuplanning #recipes

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