Menu for November 19 — 24

On Sunday we headed up to Leo Carrillo State Beach, a sandy beach with rocky crags just 45 minutes away.We arrived an hour and a half before extreme low tide and sunset, and immediately commenced our hunt for sea life in the tidepools. Sea anemones abounded, and closed up nicely when touched gently with the end of a straw. They were wearing a covering of little pebbles! I found a pinkish starfish high on a slippery and pitted boulder, which everyone climbed up to see, at great danger to life and limb. Soon our friend Keith found another starfish. Several sea slugs were soon spotted, sluggishly slithering slimily. Large waves pounded outer rock formations, sending plumes of spray high in the air. The air was soft and warm. We all climbed a tall craggy formation just recently enjoyed by cormorants and watched the pink sunset. Rather large sandpipers ambled about on the beach. Two scuba divers made their way slowly and purposefully through the surf, and then disappeared beneath the sea as the sun set. We drove home in the dark, passing the huge gaily lit ferris wheel at the Santa Monica Pier and arriving home just in time for dinner.

We didn't have time to plan Monday's meal, so we just had Turkish carrot pilaf as we did two weeks ago , along with some. "Burgers Champignon" from Trader Joe's.

Tuesday	Ma Po's Bean Curd with Ginger 20-minute menus, page 226 Dark Chocolate Klondike Bars
Wednesday	Sloppy Joes with peas Corn on the cob 20-minute menus p. 196
Thursday	Asian Noodle Salad Moosewood Cookbook, page 50
Friday	Curried Fried Rice Moosewood Cookbook, page 226
Saturday	leftovers
Sunday	Peppered Salmon 450 green peas

Some Weekly Menus from past seasons

Fettucine with Asparagus and Ginger Cream Sauce. Yes!
Poached Salmon with Ginger, Carrot Pilaf. Wow!
Newby's Mystery stew
The last menu of Spring...
Pureed onion, broccoli & potatoes.
sloppy joe.
Shark casserole -- so fine.
March
Goodbye Winter, hello Reprise of crusty swordfish.
Joseph and George have their run of the kitchen
March Week 2: Old News, New palates
Starting March with Another madcap culinary week
February
End of Feb kickoff

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Last Week's Menu

Menus

Turkey for Two!

 
 
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