If you are the kind of person who is revolted by those who eat almost exclusively carbs and cheese, this Substack is probably not the place for you in general and definitely not this week. It’s the second busiest week of the year at my day job and dinner must be planned accordingly.
Monday: The Hill I will Die On
Today I’m cooking with a hot dog and you can’t stop me.
E made sourdough on Saturday and I made red sauce on Sunday, so last night we had a pizza topped with lots of mozzarella, a little shredded cheese, and hear me out— thinly sliced kosher hot dog. It’s just my favorite pizza topping and yes, I will die on this hill!! On the side, a salad: romaine and sungold tomatoes from the yard, roasted red peppers from a jar, vegan Caesar dressing, a little shaved Pecorino, freshly ground black pepper. The fun drink? Juice I strained off compressed watermelon last week, mixed with a lemon Spindrift over ice.
Tuesday: Do Y’all Just Have Noodles with Butter #3
Today I’m cooking to hide the protein and vegetables.
A couple weekends back I accidentally left tofu in the oven for too long, but it didn’t burn. Instead it turned into a almost breadcrumb-like texture so I thought, what the hell? and used it as a garnish on top of spaghetti. Tonight, the same. The noodles will be coated in zucchini butter emulsified with Pecorino and a little pasta water. Basil and a squeeze of lemon at the last minute before serving.
Wednesday:
Today I’m cooking with some questionably old queso.
E was out running errands a *redacted number* of weeks ago when I texted him that I would not be responsible for my actions if he came home without chips and queso. You know, girl stuff. He was rightfully scared and returned with a container of cheese roughly 5x the size I was expecting. There’s maybe 1/4? 1/3? cup left. Just enough to use as the base on a white pizza. On top I’m thinking corn from the freezer, thinly sliced jalapenos from the yard, a bit of crumbled feta and after it comes out of the oven, a Jackson Pollock application of hot sauce and cilantro. I can tell you right now, there will be no salad. But a fun drink is required for pizza night!! I’m gonna muddle some defrosted cherries with sugar and mint and top with a grapefruit Spindrift and ice.
Thursday: Small Luxuries
Today I’m cooking to calm myself.
You know how some people go outside and touch grass with their feet as a grounding technique to sooth anxiety? Well, my version of that is putting my hands in dough and oh boy, am I gonna need it halfway through this week. Ideally I will be starting a batch of Mothership Bread’s 9” focaccia recipe with olives and thyme while working from home on Wednesday afternoon, baking it off early Thursday morning, and eating a focaccia sandwich on Thursday evening. A luxurious focaccia burrata sandwich to be exact. A night off from yardfood too, wow. Alternatively, if focaccia doesn’t get made because life (a very real possibility), we will get takeout. What’s more luxurious than that??
Friday: Katie Vance 5Eva
Today I’m attending a pizza party!
Not much to say here other than: I love my boss and and I love 5 Points Pizza. She buys a comically large amount of pies on Friday afternoon and throws a party to break the tension of a stressful week before our big event starts. I may even get a little crazy and drink a Jackalope beer as the fun drink! See you back here on Monday 06/17 for our regular, weeknight dinner journal posts.
I love the way you think about the mood/need for each meal. I just moved into a sublet apt and am in the process of a mini pantry stock, and it was helpful to think this way. What am I cooking for/toward? How can I make it easy but not boring and/or a bummer?