Jennifer Feb 17

Hi everyone,

I'm not sure if I should reply to last week's menu or start a new one.  I've spent the last two weekends in class and Mark took charge of the meal planning.  The arugala, bok choy and lettuce have been coming out in full force, so random greens pop up in every meal.  

Hope everyone received some purple/black/forbidden rice.  Mom-- we've got some for you when you arrive in SD.  I've found brown and purple/black/forbidden rice needs more water than white rice.  1 cup of rice to 1 1/3 cup water seems to work here in a rice cooker.  The rice stains whatever else is in the pot the same color when being cooked so if I wait until after it is cooked before tossing it into a pan to make fried rice with veggies.  

Mark is going to a conference in Los Angeles this week and I'm wondering if the "conference" is really a meeting with Jim!  Since that's the case, I'm on my own for meals.  I was just learning that cooking enough for Jennifer and Mark is not equivalent to cooking for Jennifer x 2 ... and now he leaves.  I may be stuck on Tuesday's leftovers for the whole week.

Here are what the ingredients in the kitchen will make:

Monday:  Trip tip, stir fried kohlrabi greens and kohlrabi hash browns

Tuesday:  Broccoli soup, shredded chicken and rye bread

Wednesday:  Spicy scallop and bean thread noodle salad (http://www.myrecipes.com/recipe/spicy-scallop-bean-thread-noodle-salad-10000001062794/)

Thursday:  Out to dinner

Friday:  Pizza with olives, artichokes and CSA veggies

Saturday:  Something with swiss chard -- likely stir fried with steamed fish and rice

Sunday:  Not quite sure!  Depends on when Mark, Mom and Dad arrive.  Fish tacos, perhaps?

I am very thankful to have tomorrow off for President's Day.  Hope everyone is well!

Love, 

Jennifer