Busy weekend, with CCS Championship XC meet at Toro Park in Salinas, followed by a team party with varsity boys Lip Sync of Devil Went Down to Georgia, along with a National Charity League Ticktocker meeting and Thanksgiving dinner. Gasp, how did we keep it all together. Oh, yeah, caffeine.
Tonight, DH made me a Boulevardier with Rye and Punta Mas. Next was a Boulevardier with Rye and White Dolin. This was followed by a Dry Manhattan with Rye and Dry Vermouth. Quickly replaced by a Perfect Manhattan with half Dry Vermouth and half Sweet Vermouth. I forgot the other three. Anywho.
Our vegetable box from Fifth Crow Farms contained Red Kabocha squash, Shallots, Carrots, Arugula, Pink Lady apples, Romanesco cauliflower, Baby head lettuce, and Sweet peppers.
Here is my menu plan for the week of November 12:
Sunday: Pork meatballs, turnip and purple potato mash
Monday: Leftovers (from Saturday night XC team party)
Tuesday: Taco Tuesday
Wednesday: Creamy Polenta with Chicken, Caramelized Onions and Arugula (but I will probably follow this Smooth and Creamy Polenta recipe)
Thursday: Roast salmon, crispy kale, rice and quinoa
Friday: Takeout and trashy TV!
The photo above is an arugula salad with Asian pears and goat cheese that I served at our annual Fall Book Brunch.