Menu Planning and Tomatoes
This week is not going as planned because I forgot a couple things when planning. Normally my husband goes to a meeting on Tuesday nights so I don't plan a meal, I just note "whatever". This week he is on call and that means he gets home around 5 (early) and does not go to a meeting on Tuesday night.
I foraged in the refrigerator and pantry for Tuesday and we had breakfast for dinner. I had potatoes, bacon, tomatoes, mushrooms, cheddar, leftover grits from the weekend and of course eggs. The grits were a side dish and everything else became a skillet mixture with eggs on top. Pretty good for a last minute recovery.
Last night I planned to have dinner ready at 5, when husband got home, we could eat and then I was heading off to a Culinary Historian Event about tomatoes. I knew we would be tasting tomatoes but didn't think there would be a meal. I expected snacks.
I planned macaroni and cheese for last night and started it around 3:30. Lots of cheese to grate. And then messaged with my husband who didn't think he would be home. Oh well, that's why we have a refrigerator. The mac and cheese was very good, I used Martha Stewart's recipe. I also divided the recipe.
One for the freezer that is frozen unbaked:
One that was baked for dinner:
I had a little dinner, wasn't too hungry, wrapped everything and headed into the Atlanta rush hour traffic. The program started at 7, so I allowed an hour to get downtown. The program was at the Piedmont Cancer Wellness Center and the topic was tomatoes.
The program was in two parts, the first part Deb Duchon talked about the great tomato debate - fruit or vegetable? Why? She traced how tomatoes arrived in America, they had quite a journey and there was some discussion in the group about fruits and vegetables. Very enjoyable, informative and entertaining.
The next part of the program was the food portion with Nancy Waldeck. Nancy is a great chef, wine person and nice person. She was assisted by her sous chef Lea. Yes, that's Lea in the background, well her back, she was working hard.
Nancy talked about the Cancer Wellness Center, what she did with the center and also about all of the food she made. Healthy, delicious food. And much more than a little snack.
We started with a field greens salad with tomatoes and a ranch dressing.
Next up a chilled tomato soup with crab and creme fraiche.
We also had a tomato and eggplant gratin and tomato cupcakes. I had some of everything!
If you didn't make it to the event, you missed a good one. If you are interested in future events, check out Culinary Historians of Atlanta on facebook and see what's going on. Food, friends, a chance to learn, what could be better?
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