No time to even describe them, either. Simplicity of cooking and avoidance of poultry remain the motivating factors for dinners leading up to Thanksgiving. For tomorrow, I'll make my second attempt to get the Korean beef bracciole on sale at Whole Foods for $6.99 a pound, since the Pearl Street store was out of them when I tried to get them earlier this weekend. Again, sobas and edamame are planned on the side.
Tuesday will be a shrimp and corn pilaf from Bon Appetit, a pretty light dish that should fit well into the week.
For Wednesday on Thanksgiving eve, we'll go completely vegetarian with a quick weekday Florentine omelet from Bon Appetit. Using NuLaid eggs totally cuts out the cholesterol wallop of the eggs.
Then we're on to the excesses of Thanksgiving!
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