Monday, October 1, 2012

Pablo's new menu

 
 
If I am to make this little piece of web my home, I really owe it to be completely myself. And the bottom line is that I have been struggling the past couple of weeks. Struggling to find time, to get organized, to write, cook, photograph, work, take care of baby and the millions of other things I feel I should be doing. I know shoulds are never useful to anyone. But my brain sure has a daunting list of shoulds for me these days. I should have posted this weekly menu yesterday. I should have published more posts to the blog last week, I should stop comparing myself to other people who seem to accomplish so much more than I do... 
 
So, enough with the shoulds, no time like the present. I am writing this afternoon, and that's that.
Wisdom tells me to start thinking about what I am grateful for, when the shoulds start flooding my life.
 
And I am immensely grateful for my son, whose existence prompted me to create this blog, and who holds a fork with such happy gusto and stares at photos of cheese with such delectation that I can do nothing else but smile at life... and keep going.
 
 
 
Cheeses of the week: Following French tradition, I always offer a little bit of cheese at the end of every meal, between the main course and dessert. Rotation this week: Petit Basque (sheep's milk), St Agur blue cheese, Goat brie (and Babybel when we eat on the road)

Desserts: At lunch, I offer a fruit yogurt (or plain yogurt with fresh fruit), but at night, I prefer sticking to plain yogurt (regular homemade* whole milk, sheep’s milk, goat's milk and Greek yogurt for extra protein) to avoid too much sugar before bedtime.

If you would like a particular recipe on the menu, feel free to contact me! (I marked with a * the recipes that will be the topic of upcoming posts).
 
MONDAY

Lunch

Appetizer / Finger Foods: Watermelon Gazpacho from Cannelle & Vanille
Main course: Marinated sardines and confit onions tartine from C'est moi qui l'ai fait blog

Goûter (4pm snack) - Kiwi                                          

Dinner

Appetizer / Finger Foods: Green lentil salad*
Main course: Grilled whole Turbot fish



TUESDAY

Lunch

Appetizer / Finger Foods: Cauliflower salad
Main course: Beef patties with simple ratatouille

Goûter - Watermelon

Dinner

Appetizer / Finger Foods: Shrimp
Main course: Fennel & shallot soup inspired from this soup on Cannelle & Vanille


WEDNESDAY

Lunch

Appetizer / Finger Foods: Cucumber in yogurt tarragon sauce
Main course: Ham, kale & potato puree


Goûter - Pear

Dinner

Appetizer / Finger Foods: Green beans and potato salad
Main course: Pan-fried veal liver with quinoa

THURSDAY

Lunch

Appetizer / Finger Foods: Avocado
Main course: Shallot tatin*

Goûter - Passion fruit cream pots found on Technicolor Kitchen blog

Dinner

Appetizer / Finger Foods: Endive and hearts of palm salad
Main course: Tuna, pasta, butternut squash and pea casserole*


FRIDAY

Lunch

Appetizer / Finger Foods: Authentic Greek salad
Main course: Broccoli Chicken Tart*

Goûter - Rice pudding with fruit*

Dinner

Appetizer / Finger Foods: Mixed veggies (whatever we have left!) quinoa salad
Main course: Tofu, celery root puree



SATURDAY

Lunch


Appetizer / Finger Foods: Leek whites with vinaigrette
Main course: Tomatoes stuffed with sardines*

Goûter - Apple & pear compote

Dinner

Appetizer / Finger Foods: Hearts of palm, corn & tomato salad
Main course: Grilled lamb chops with flageolets beans


SUNDAY

Lunch - EATING OUT!

 
Goûter - Grapes

Dinner

Appetizer / Finger Foods: Vegetable noodles
Main course: Cream of chicken and watercress soup*




 
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4 comments:

  1. I LOVE how you've captured Pablo's wonderful desire for the cheese! You're definitely being successful in bringing up a foodie.

    ReplyDelete
    Replies
    1. Yes, that picture was so telling :-) Thanks for stopping by!

      Delete
  2. Last week I was so swamped with moving back to london, and hosting a supperclub right after, and didn't have time to blog at all and felt so guilty for not. and then I thought about it and realised how silly i was because my blog started because of my passion for food and cooking and to get stressed out and unhappy over it means that it's not right. so chill, and know that you;ve done brilliantly so far, and that pablo's really lucky to have you as his mum (: x

    ReplyDelete
    Replies
    1. Thanks so much for the words of encouragement, Shu Han, I needed to hear this. :-)

      Delete

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