Sunday, September 30, 2007

Week of September 30

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
Menu for the Week

Sausage ratatouille
Roasted delicata squash
Garlic bread

Millet tabouli
Zucchini carpaccio

Chicken cacciatore all Noney
Roasted potatoes
Steamed broccoli

Nicoise salad

Beef stir fry
Bok choy

Cole slaw


DG Strong said...

"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.

Sunday Cook said...

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.

Sunday Cook said...

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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