I haven’t quite switched my wardrobe toward fall weather. I’m trying to put off sweater season for a few more weeks. But my cooking style has definitely changed toward heartier fare. I just feel bad that I haven’t been sharing more of it here. Tonight I have pictures from two recent meals.
First, I made a meatloaf, in which I mixed all kinds of Matt’s veggies – tomatoes, garlic, zucchini, and peppers. I never make meatloaf from a recipe, so it’s a bit different every time. Jeff insists that it requires a couple slices of bacon on top, though. I had never done that before living with him – anyone else have strong opinions one way or the other? Anyway, as you can see, it got served with beans and mashed potatoes – a yummy dinner on a cool evening. (The cooler weather is beautiful, although the early sunsets can make me feel just a little blue.)
The meatloaf was a few nights back, but tonight I decided to roast a chicken. It was my writing day, so I spent nearly the entire day sitting at a computer reading and typing. Taking breaks to work in the kitchen was a pleasant diversion. The more interesting dish, though, was a zucchini and potato gratin. Recipe wise, it was simple as could be – just shredded veggies, cream, salt, pepper, and cheese, baked at 350 for about a half hour. In all honesty, I wasn’t 100% thrilled by the way it turned out. I think the zucchini to potato ratio was just too high. But it did use up some of this week’s rather large allocation of zucchini. Meanwhile, a long evening of simmering has left us with some delicious chicken broth (also using up quite a few veggies, including radish greens!), and the leftover chicken will be a major ingredient in meals all week. It was a good start to the new week – hope everyone else had a good Monday!