Well, I’m back on track, sharing my meals with you wonderful eating folk:
Monday: Spaghetti a la Homer. YUMYUMYUM! Recipe below.
Tuesday: BBQ flank steak, grilled foccacia (oh my, so great! Make a bread dough, let it rise once, pat down, roll into about ten rounds (flat like a tortilla) Brush both sides with olive oil. Separate by plastic wrap. Heat grill. Add foccacia, turn over. While the back is grilling, brush this mixture on top: 1/2 cup olive oil, 2 cloves garlic, chopped fresh basil, oregano, parsley, sea salt, pepper. Remove from grill. Eat.)
Wednesday: chicken on the grill (can you tell I’m in a grilling mood?)
Thursday: Tomato Basil Soup
Friday: Homemade calzones
Saturday: Shrimp pasta (from Barefoot Contessa…yum)
Sunday: Brunch: berry coffee cake, dinner: don’t know yet.
Spaghetti a la Homer:
3/4 cube butter
2 garlic cloves smashed
salt and pepper to taste
1/4 cup fresh, chopped parsley
1/2 cup grated myzithra cheese
Cook spaghetti according to package directions. Drain and place on four plates. Melt butter in saucepan. Add pressed garlic and salt and pepper. Stir butter constantly until brown. (It can burn, so make sure it only browns). Sprinkle cheese and parsley over noodles. Drizzle browned butter over the top. Makes four servings.