This Week’s Menu.
February 13th – 19th

Menu time!  Yup.  In honour of this moment I’ve made up a song … sing along if you like.

“Menu Time!  It’s Karen’s menu time!

It’s time for the menu!  It’s Karen’s menu time!”

It’s waaaaayyyy catchier if you know the actual tune.   Then it’s positively Grammy winning.  On a totally unrelated note I’m feeling very happy right now.  No reason in particular.  Just happy.  I wish I had a bowl of Cheerios though.  But I don’t.  And nowwwww …  I’m unhappy.

That didn’t last long.

On another unrelated note, as I sit here on the couch flipping from channel to channel, I would like to make a public plea to all television executives.  Please.  For the love of God.  No more shows that “star” regular people.  Only actors from now on please.

That is all.  To the menu!

 

 

If you didn’t happen to notice, in the menu, I gave you a little tip on heating up buns.  For years I struggled with how to heat up a bun properly.  I know. Seems so simple.  Turns out it’s not.  To warm up a bun perfectly so the outside gets crisp and the inside is warm and soft, heat in the oven for 10 minutes at 350°F.

 

Recipe Links!  ( no song for that )

Shish Kebabs

Award Losing Maple Bourbon BBQ Sauce

How to Make Bacon from Scratch

17 Comments

  1. Lucy says:

    I wish I lived closer and was the kind of friend who could drop in right around dinner time. I’ll go just about anywhere for your Tuesday and Thursday lasagna, Iceberg lettuce salad with bleu cheese dressing (especially if there’s some bleu cheese chunks in it)with walnuts, AND crispy buns. The grilled chicken with corn on the cob is a close second.

  2. Teri says:

    Wow..Valentines day with Crusty Buns…sounds rather tatty sexual…and then another night with Crusty Buns…or is that the new name for the Fella?

  3. Marti says:

    Wait. I’m confused. You promise us you’re having “shishkeblobs” (which got me all excited, thinking you’d taken this traditional mediterranean dish to some excitingly mess new level) but then down in the recipes, it’s only “shish kebabs”?

    Sigh. I guess I can live with it, but only because there’s a link to your recipe, which I haven’t seen before.

    I can see it’s going to be a dull weekend ahead.

  4. Brenda j says:

    Back in the day of the paper bag we used to put buns or bread into the bag, quickly wet – rinse under a running tap…not to soak…just to wet the paper, then stick in the oven at 350.

  5. Katie King says:

    I had to double-take when I read one of the links as “How to Make Bourbon From Scratch”. One person’s form of menu planning is another era’s black market. 🙂

  6. Mmmm that sounds like a freaking good week of meals. I’m pretty sure that Valentines day meal would put me in a food coma.

  7. Cynna says:

    How do we know you’re actually cooking and eating these delicious-sounding dinners? Especially the shishkeblobs!

  8. Nancy says:

    NO BLUE CHEESE HERE..can’t get past the fact that it is moldy cheese..and yes I did try it..yuck..the rest sounds great!

  9. Gayla T says:

    This is a Karen joke,right? Oh, good, cause I thought you were insinuating that there are left overs from one meal to the next. And that I could get by with serving them again that soon. If and that’s a big if, by some miracle there was food left over it would be lunch the next day but not another meal of the same thing that soon. What is impressive is how well you must have Fella trained. Yes, I’m the same old lady who posts on here but the deal is that I take care of my grands while their mama works 12 hours a day. So, I cook three meals a day in family size portions. These three kids eat like dock workers. The daddy and the mommy are 6 ft tall and so these dainty little girls have to grow that much in the same amount of time that other little girls get to be 5 ft 2 inches and it takes a lot of fuel. My own daughter only made it to 4 ft. 11 so I’m not used to cooking this much and always looking for things that there is a lot of and they will like. I hadn’t thought of Shish Kabobs in the winter but they will think that’s cool and will love them. Since you mentioned meat loaf I’ll throw that in for one of the meals. I don’t have to cook big on Sunday so on Monday, meat loaf it will be. They would love hot dogs in the fire place but this house doesn’t have one. We’ve done S’Mores over the stove burner so we can try hot dogs there. I won’t be smoking bacon all day but it’s a great idea for these human garbage disposers. Thanks!(Just thought I’d mention that the burning marshmallow dripping in the burner didn’t work real well.)

  10. Alyson says:

    Did you deliberately choose a heavy (too heavy for later lovin’) meal for V Day? That’s some smart thinking there. Cos it looks like you’re full of Valentine feeling with a nice big delicious dinner, and yet you can justifiably just keep things low key due to the necessary high level digesting! I am SO copying that.

  11. cyn says:

    I am just not in to crusty buns… so I am with Brends and Coralei. paper bag and oven trick.. Makes for good re-warmed sticky buns too.. I do keep my sweetie buns out of the picture though.

  12. Brianne says:

    In my head, your Menu Time song sounds like T-Shirt Time from Jersey Shore. And that makes me happy. Please don’t hate me. 🙂

  13. Brianne says:

    Yeah buddy!!

Leave a Reply

Your email address will not be published. Required fields are marked *

Optionally add an image (JPEG only)

  • About Karen

  • About Karen

  • My Latest Videos

Pin
Share
SUBSCRIBE if you like to sweat, swear and do stuff.
x
The Art of Doing Stuff