It continues to be hot and smokey, and we continue to have no rain. Not my ideal summertime conditions, for sure. (Although, to be clear, we have it a LOT better than many.)
Here I am, all ready to half-ass some dinner plans for the week, and I just remembered that we will have houseguests starting Thursday. Perhaps I should come up with something a little jazzier than “scrounge around for something resembling food.”
Things that are hampering my planning:
- We continue to have no reliable grill. Earlier this month, I had someone come out to look at our existing built-in grill and give us quotes for replacing it. I have never gotten the quotes. (Although, very oddly, the same salesperson who came out to examine the grill showed up at my front door last week. He was looking for someone else, and had mixed up the addresses.) I should call the grill company to follow up, and I should also get a second quote from someone else but I have done neither thing.
- The heat makes me resistant to turning on the oven. Clearly I need to lean more heavily on my air fryer.
- Are we still avoiding lettuce? I can’t keep up with the latest on the cyclosporiasis outbreak and have no idea what produce are okay and not okay to eat. It would be wonderful to have some salads on the menu but… is that advisable? Well, the NYT has an article all about that very question, and I guess the answer is: maybe, as long as it’s from the whole head of lettuce and not iceberg lettuce. That helps, slightly… although I feel more comfortable putting myself and my husband at risk than I do putting my child and houseguests in the same position.
I think I’ve completely talked myself out of making dinner at all, ever again. How’s that for a Dinners This Week?
Dinners for the Week of July 20-26
- Pasta with Chopped Pesto and Peas: I can use fresh basil from my “garden” and frozen peas. Maybe I can make a couple of chicken breasts and salmon fillets in the air fryer for those who require a separate protein.
- Green Chile Chicken and Black Bean Tostadas: This will require the use of the oven, but it seems worthwhile.
- Beef and Veggie Stir Fry: Did I tell you that I jettisoned my wok? For years, my wok was my most-loved appliance. And then I just… stopped using it. Ever since we moved to this house (THREE YEAR AGO OMG), I have been making stir fry in my big chili pot, and I’ve never missed my wok. Not sure why I felt the urge to share this little tidbit with you, but there it is.
- Shortcut Korean Pulled Pork: This recipe calls for kimchi pickles and shredded cabbage, but I could also/instead make a quick and tangy slaw.
I cannot think of anything else, but there’s always takeout.