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Meals from May 2004

April 2004 | June 2004

2004-05-03 When You've Got a Lot of Brie

Our daughter finally got her birthday party. For the adults at the party, we laid out a couple of party platters which included crudité, bread, crackers and some cheese. Some was eaten, but lots was not. The leftovers became lunch and dinner today.

Thin Spaghetti with Brie and Vegetables , Bread

2004-05-07 Homemade Menu

It was parent-teacher day at our daughter’s school. While Robin was talking with the teacher, Grammy watched the kids. Happily, we were able to convince her to stay for dinner. We’re pretty sure that it was the fancy menus hand-crafted by our daughter that did the trick.

Pasta with Mushroom Marinara Sauce , Salad with Roasted Broccoli, Parmesan, and Sherry Vinaigrette , Foccacia from Macaroni Grill

2004-05-08 White Truffle Oil, eh?

The baby does not like the Macaroni Grill. On Thursday evening, we tried having a family night out, but found that the baby was not at all fond of the place. Either Robin or Chris had to walk her about the restaurant most of the evening. Tonight provides a second chance to enjoy Robin’s dinner—mushroom tortoloni with white truffle oil.

Mushroom Tortoloni with White Truffle Oil, leftover from the Macaroni Grill , Sherry Vinaigrette , Italian Bread

2004-05-10 Fresh Herbs

Sunday was farmer’s market day. The market in downtown Baltimore has been open for two weeks now, but Sunday was the first time that we were able to make it. And it was wonderful. We got some bread, lettuce, various herbs, farm fresh eggs, and assorted breads and pastries. It’s just so nice to have it back. For dinner tonight, we make use of farmer’s market foodstuff for the first time this year—in our salad.

Pasta with Mushroom Marinara Sauce , Sunny Oregano Dressing , Farmer’s Market Fresh Bread

2004-05-12 "E" is for Even More Fresh Herbs

We will use our herb garden this year. Oh yes, we will. Though we used our own herbs on occasion last year, we did not do so nearly enough. Our first farmer’s market trip of the year netted us some fine herbs for the garden, along with many other goodies. Tonight, we put them to use in an omelet dinner.

Ricotta Cheese and Arugula Omelet , Roasted Asparagus , Fresh, Farmer’s Market Bread

2004-05-14 We Still Eat Panini

Rebels. That’s what we are. We’re rebels. Last year, a panini sandwich would have been a big deal. It is an out-of-the-ordinary sandwich that is easy to prepare. Last year this would have been big, but not anymore. Now it’s all about “low carb”. No matter the fad, we stick with simple variety and moderation. This panini was really good.

Vegetable Goat Cheese Panini , Salad with Avocado and Corn

2004-05-17 What to Eat When a Tree Falls on Your Car

“Mommy, the tree fell down!” Robin had just started nursing the baby, so she sent our daughter to verify her younger brother’s story. She started screaming.

Barbecue Chicken Pita, Leftover from Café Isis , Salad with Grapefruit and Avocado

2004-05-23 A Mustard Theme

Robin finally gets her mustard meal. She had been keen to have a mustard-themed meal after recently recalling the mustard potatoes from our days as graduate students. And so, inspired by an abundance of mustard greens at the farmer’s market, our menu tonight includes mustard potatoes, mustard sauce and mustard greens. And salmon.

Grilled Salmon , Mustard Roasted Potatoes , Mustard Sauce , Mustard Sour Cream Sauce , Sautéed Stir Fry Greens, including Mustard Greens