By now, we were getting into the routine of producing two meals a day, but the mental juggling act of keeping on top of best-before dates, leftovers, half-empty tins needing to be used and fridge/freezer space was taking up a good deal of processing power. The solution: in lieu of a whiteboard, sheets of A4 paper taped to the kitchen cabinets, containing meal planning notes, freezer inventory, lists of things to be used and by when, and ideas for upcoming meals.
Monday's dinner: kale stamppot as suggested by my Dutch friend Gerard: basically sausage, mash and kale.
Tuesday was chicken rice day: a Proper Food Project! Using Thorfinn's famous method, with the added tweaks of frying the rice in the chicken fat and cooking it in the stock, yielded very satisfactory results plus plenty of leftover chicken and stock.
Wednesday was pizza again, using the yeast culture that had been happily bubbling away in the fridge, with an occasional 1:1 flour and water feed.
On Thursday, leftover pizza dough became focaccia to go with minestrone for lunch; adding miso paste to the leftover chicken stock produced a soup for ramen noodles, topped with more sliced chicken and gyoza.
Then it was Good Friday, so I mixed up an experimental batch of hot cross buns using my yeast culture and adding egg, butter and spices together with a packet of fruit&nut trail mix. Dinner was broccoli and cauliflower cheese plus roasted vegetables.
Saturday: Hot cross buns were a success! As it was a sunny day, we decided to have a living room picnic featuring grilled halloumi, a roasted vegetable and quinoa salad and various deli-style goodies.
Sunday featured the becoming-traditional cooked breakfast, and a quick sticky pineapple chicken for dinner.
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