Menu Planning Mondays

Despite watching a documentary over the weekend about how one becomes a MOF—highest order of pastry cooks in France with a 3 day examination of Herculean pastrywonders—and feeling all inspired about trying to make little cream puffs and maybe a very simple chocolate mousse…

Monday menu planning is not my fav.

We snagged a copy of Bon Appetit’s March issue last week when we saw a crispy-topped mac’n’cheese on the cover. We are mac’n’cheese fiends. I can’t tell you how many recipes I’ve tried over the last two years. And so far I’ve found a baked one that I like okay and a creamy slow-cooker one that is quite good (and a lot that I wouldn’t make again). But BA called this one the “hands down, tastiest version we’ve ever made” so you KNOW we had to give it a sampling.

And we’re entering corned beef and cabbage season, so there’s another option on the table. (Stopping to scribble some notes).

Mostly I think I’ve overplayed my favorite winter foods and am realizing spring is a tricky main course season. I usually think of desserts when I think of spring—light, sponge cakey desserts with fruit and cream and citrus zings.

Probably not a big old plate of congealing pork roast anyway.

Hmm.

What says spring dinner to you? Pasta with tender spring veggies and a light cream sauce? Lamb and new potatoes? BLTs with a bow tie salad or deviled eggs? Sandwiches in general? Asparagus and lemon roast chicken?

I know it’s only the second week of March—technically still winter and not so technically very much in the 30s—but the sun is shining and we’re going to Florida in less than a month. I’m thinking sandals and sunglasses already.

My taste buds are restless.

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2 thoughts on “Menu Planning Mondays

  1. Nothing says spring to me like ample amounts of asparagus and salads of many varieties. I think you’ve got it! That being said, I am an uninspired cook these days and hope to try to some new things in the summer when I have the time. Can’t wait for the grill to come back!

  2. I know how you feel about menu planning. I think it’s the hardest part of cooking for me. And now that you mention it, I really don’t have a good sense of spring food. Summer, yes. Fall, yes. Winter, yes. But spring is an odd one. Unless, of course, it’s rhubarb pie. But main courses are a wash.

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