Hoo. Back to business this week. Not much time to post this weekend, so let's get down to brass tacks (whatever that means).On Sunday, I:
- Made tabouli (with millet instead of bulgur)
- Made muhammara
- Hard-boiled some eggs for the nicoise salad
- Grilled zucchini and eggplant for sandwiches (and Sunday dinner)
- Prepped chicken cacciatore (post to come!)
- Made Sunday dinner
Sunday
Sausage ratatouille
Roasted delicata squash
Garlic bread
Monday
Millet tabouli
Muhammara
Zucchini carpaccio
Tuesday
Chicken cacciatore all Noney
Roasted potatoes
Steamed broccoli
Wednesday
Nicoise salad
Thursday
Beef stir fry
Bok choy
Rice
Friday
Quesadillas
Cole slaw
Posts
3 comments:
"Getting down to brass tacks" comes from back in the olden days at general stores where you could buy fabric. A yard was marked out on the edge of the table by brass tacks, one at one end of the measurement, one at the other. Shopkeepers would try to rip off customers by holding the fabric up in the air and shorting them a few inches. Wiser customers would see the ruse and say "let's get down to brass tacks," forcing the merchant to measure the fabric against the brass-tacked-yard.
Love the blog, by the way.
Why thank you DG Strong, both for the kind words *and* for the brass tack explanation. I do love knowing where these sayings come from.
Oooh, I went and poked around on DG Strong's blog - would love fireside cooking tips you look like a real expert.
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