Heather says:
I’m here and I’m doing well. I would probably be 99% there, but someone, namely me, had to go and catch the flu. I never thought I’d be thankful about the good old fashioned, body aching, can’t get out of bed, fever flu but after surgery, I was just thrilled not to have the stomach variety. I would like to thank everyone for their kind words and well wishes.
We have one more night of meals provided by friends. Now that I’m back to good health, the bread making series will return. I apologize for the unexpected hiatus.
Onto this week’s menu.
- Monday -provided by a friend
- Tuesday – C.O.R.N.
- Wednesday – Potato chowder, cornbread
- Thursday – Tacos, refried beans, avocado
- Friday – fish pie**, baked sweet potatoes, green beans
- Saturday – homemade pizza, raw vegetables
- Sunday – beef roast, creamy horseradish, roasted root vegetables, mashed potatoes
*Clean Out Refrigerator Night
** The name sounds terrible, I’m going to see if I can find or create an alternative, but it’s a variation of shepherd’s pie.
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Looksl ike a good week. I hope you feel better soon!
MJ
Glad you are feeling better
Have a very blessed week — and if fish pie is like shepard’s pie and you want a new name, how about:
Fisherman’s pie? Seafarer’s pie?
Sherry
For new names I like Fisherman’s pie. Or, since everything sounds tastier if it sounds foreign, maybe “pesce souffle” (I wouldn’t suggest Poisson Souffle though, it just looks dangerous)
I’m impressed. You bounce back quick. I guess that’s what moms do, but still, I’m impressed.
About the pie. I’m from California and didn’t hear or taste shepard’s pie until moving to New England. Imagine my surprise when we went to my husband’s hometown in Maine (mill town, mostly French descendants) and were served Chinese pie. It was shepard’s pie. American chop suey turned out to be pasta with tomato sauce. Call your fish pie whatever you feel like!
Thank you, everyone.
I really like the suggest fisherman’s pie, at least it doesn’t bring to mind lutefisk.
Pesce souffle sounds nice and fancy, but creates the image of extra work (even if it doesn’t actually have any. It is funny how so many “regional” dishes are just variations on a theme.