Weekly Gourmet

Today is Thursday. Thursday is my last night to cook dinner for the family and this week I am mentally army crawling to the final stretches. I am usually almost out of fresh vegetables and I can taste Friday cheat day coming tomorrow. Today I made the world’s easiest dinner, the pre-seasoned pork tenderloin. I was hesitant to make pork twice in the same week, especially in my first week of bloghood, but I had it in the fridge, and still only had sweet potatoes and Romaine on hand, which go perfectly with it. Here’s what I did for this meal: Liz’s Sweet Potato Mash  Ingredients 2 ½ lbs. sweet potatoes (see I measured for you) 3 T. salted butter Cinnamon Nutmeg 1 tsp. salt About ¼ cup milk, more or less Whatever you have is fine. We have 2% here. 1) Peel and dice the potatoes. Put them in a pot of salted water to cover. Bring to a boil. Start your pork now. 3) Stir often with a fork. Check if they are tender by piercing a big piece with the fork whenever you sti...

  Today is Monday. I tend to be healthiest and get the most accomplished on Mondays. Today I was neither healthy, nor did I accomplish my grocery shopping, as I needed to. It’s still Christmas break so I figure I get some slack. The lack of groceries meant that I ended up having to make the gorgeous salmon I had on hand with sweet potatoes and the same Romaine side salad we had last night. Sweet potatoes don’t really go with salmon in my mind, and I hate to repeat a side two nights in a row, but I had no other green. Note on fish: I ALWAYS buy wild caught fish, from US waters. It really limits what I can find, but my husband puts his foot down on food that eats its own poop. I made my own sweet potato hash creation: Liz’s Sweet Potato Hash Ingredients Sweet potatoes Enough to feed your family…You’ll want leftovers to make with over easy eggs all week. Olive oil Salt and pepper Nutmeg Cinnamon Sage if you want it Instructions      1) Preheat th...