We’ve been on the run a bit, driving here, there, and everywhere, yet some of my most favorite days are when I don’t go anywhere, and we cook for days on end. No grocery trips, no hurried anything. It takes a bit of stocking in and sometimes simply making do with what you’ve got on hand, and that’s okay.
Two weekends ago we had a small dinner for eight on Saturday night, a pizza lunch on Sunday, and poolside early family dinner Sunday evening.
I started prepping on Thursday, thinking about a seasonal menu and organizing the workflow. Saturday night was fully planned out, Sunday just kind of evolved. Ethan, Lindsey, and Rory came out for the day, and I told Lindsey I would make her lunch and dinner, I think I like to entice my family and friends to visit with promises of being fed.
With flour and yeast on hand you can make pizza crust quick, anything else in the pantry can be fair game for toppings. I used the rest of the Italian sausages from the night before as no pepperoni around, while mozzarella and fontina in the fridge are always good staples. The olives had to go, so sliced those in half.
We moved away from the house and down to the pool for an early dinner, I simply reheated the garlic mashed potatoes from the night before, had some green and yellow beans blanched and tucked away, tomatoes from the garden, made a fresh salad, and sliced the extra beef tenderloin I roasted the day before. I’m a big believer in doing multiples, food favorites or t-shirts, when something is good, go in twice.
Homemade ice cream both nights made fresh each day, I’ve been having a thing with that, no photos though, by desert I’m usually not much good with the iPhone, and that makes my husband extremely happy.
Every day dress and cooking at home.