Menu for June 7th – June 13th

O.K. Everyone calm down. There IS a new menu board but it’s temporary until I can find the time to paint an entire wall in my kitchen with chalkboard paint. This new one is a quick-erase board that my sister, the painter, and I installed in an emergency. Yes. I had a menu board emergency.

I also had a jam emergency once that ended with me calling the Certo hotline in a panic. More on that fiasco in another post.

So lets take a look-see what’s on the menu for this week.  By the way, as I stated in my very first post on the Menu of the Week, these are just for inspiration.  For, you know, when you don’t know what the hell to eat.   The odd time I’ll include recipes if I think they’re especially good.  Like last week’s Classic Caesar Salad.  Eventually all the recipes will be up and linked to, but for now … it’s inspiration.   O.K.  Off to the races …


MONDAY –  Organic home ground beef burgers, Homemade Potato Salad, Grilled Vegetables (red peppers, asparagus, tomatoes)

We have 3 propane tanks for the BBQ.  3.  One, two, three.  One for use, the second for when the first one runs out and the third on the off chance we don’t get tanks 1 and 2 filled.  Last week when I went to make these hamburgers we were out of propane.  In tanks 1, 2, and 3.   This is not the first, nor the last time this will happen.

TUESDAY – Teriyake Shishkebabs (pineapple, red onions, chicken, red peppers), Brown Organic Rice, Spring Rolls – nothing organic or healthy about ’em.

As I often do, on account of the “almost crazy” gene I probably inherited from my wacky grandmother, I spent several years searching for a really good Teriyake sauce recipe.  Last year I found one.  My grandmother used her “almost crazy” gene to scare young children and laugh hysterically when she got them to cry.  My time for that will come I’m sure.

WEDNESDAY –  Spinach & Cheese Ravioli, Meat sauce, Red Leaf Lettuce Salad with red onions and feta cheese.

I’ve made my own ravioli.  Many times.  Each time has been a great big pain in the bum-bum.  The edges don’t seal and all the good stuff ends up floating around, rather sick looking in the water.  They’re tough.  Or sometimes they’re too tender.  Occasionally they turn out just right, but why risk it?  Seriously, what nut job is gonna make homemade ravioli on a Wednesday night?

These storebought packaged Olivieri ones happen to be delicious.  I wouldn’t lie to you.  They even come in whole wheat pasta!  Which I happen to think is disgusting, but my fella insists on whole wheat pasta.  He has the crazy gene too, but in a wayyy less fun way.  In a whole wheat pasta, exercising is “fun” way.  Blech.  Pair the store bought ravioli with a homemade sauce, topped with a bit of fresh shredded basil and your dancin’ in the streets.  Clenching your stomach because you’re awfully full.

THURSDAY –  Curried Chicken with Chick Peas and tomatoes, Brown Organic Rice, Naan bread.

The last time I was on a shoot, the catering company (which I believe was called Roadkill Catering) had a fantastic curried chick pea side dish.  I was looking especially cute because a professional had done my hair and makeup.  Also,  for once I didn’t have paint or a scab on any body part.  Because of this, I believe, the owner of the catering company was kind enough to give me the curried Chick Pea recipe.  I shall try it for the first time Thursday night.  If it is as good as I remember I’ll ask the owner if I can share the recipe with you.  If he says no, I will post it anyway because I’m pretty sure the big, burly owner of Roadkill Catering doesn’t read The Art of Doing Stuff.

FRIDAY –  Chili & Toast, Salad

I realize I’m pushing it by having Chili at the beginning of June, but I’m not quite ready to give it up yet.  It’s soooo easy and it’s all in one pot.  These same characteristics are what entice me to have mashed potatoes for an entire meal.

SATURDAY – Out for Dinner

I’m not sure where yet, but you can be damn sure the meal will be paid for by someone other than me.  And it’s Saturday night, so I need to be able to enter the establishment covered in dirt, with messy hair and possibly wearing my really hideous, green, gardening crocs.

SUNDAY – Leftover Chili, Quesadilla slices with sour cream as appetizer, salad

As a kid eating leftovers … I hated them.  As a grown up, serving leftovers … I love em.  Nuff said.  You can see the logic I’m sure.


  1. says:

    I love the idea of keeping a menu for the week. I always write out a list of meals for when I go to the market but this is even clever-er.

  2. Yen Azzaro says:

    Love it! We just installed a large chalkboard in our kitchen for the same reason. Makes life easier! 🙂

  3. Brenda Dumont says:

    Just got your blog from “Design Sponge.” I’m really enjoying it! FYI in Jamie Oliver’s new book “Food Revolution” there is an AWESOME recipe for Chicken Tikka Masala. I make it just about every other week. I have my cup of coffee right now and am looking forward to reading more of your “Stuff!”

    • Karen says:

      Thanks for visiting my blog Brenda! And thanks for the Jamie Oliver tip! I’ll add it to the menu and give it a shot in the next week or so. Yay!

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