The birthday fun has continued, even though it’s coming to a close. Another lunch out with a friend to celebrate, this time I ordered spicy barbecued shrimp on a bed of Asian dressed slaw. I’m convinced it was a negative calorie lunch because it took so much chewing to conquer this plate of food. Sweet.
As I’ve mentioned several times, my mission while Louisa was away was to use up the meat that was hiding in my freezer since I’m switching to a mainly vegetarian kitchen for her new dietary choice. It took my pulling apart the freezer to truly assess how much work I still had to do to get through this meat, and the mission won’t be accomplished by the time she arrives home. There were roast beef sandwiches, hot and sweet sausages, pork cutlets, ground beef, hot dogs, chicken, and bacon. There was so much more meat than I realized, lurking behind the bags of habanero peppers that Joe loads in there every fall, and the bags of frozen fruit that Louisa loves to turn into smoothies. I have consolidated it all onto a meat shelf in the freezer so it won’t become buried again and I will remember to use it up. That would have been a great organizing strategy from day one, but life happens before organizing does. At least in my home and kitchen.
Last night I was able to get a very quick dinner on the table thanks to these left behind meat packages and the side dishes left over from my birthday dinner. Therefore, after defrosting, I covered the pork cutlets in one of my favorite rubs, Butt Rub, and grilled them along with a small piece of sweet sausage. I microwaved the garlic spinach and heated the truffle fries in the oven. This dinner of left behinds and leftovers was the perfect quantity for three, quick to cook and delicious to eat.