Ah, the joys of menu planning. My husband is hosting a martial arts seminar next weekend (and I am doing the smart thing and going out of town!) so the biggest question is how to make enough make-ahead food for people who tend to be hungry and happily subsist on a diet of chocolate, chips and beer, at least while they are training. And as a dietitian, I am justifying my decision to provide food because homecooked is always better and, well, otherwise it would be pizza, wings and beer. The key operating term is choosing one’s battles.
So, as starters, they’ll be having:
- cinnamon rolls
- crockpot BBQ beef and carrots
- mint lemonade
- chocolate covered pecan balls
- marscapone brownies (’cause, ya know, brownies aren’t decadent enough)
Now, it would logically follow that I’ll also be cooking for me, but since I’ll be off largely without refrigeration, it’ll likely be Kalamata hummus with sunbutter on red peppers, quinoa, and other easily portable options.
Our fine hostess of the week is Manda of Asparagus thin, who chose fusion cuisine. I always think of Asian food when I think of fusion, and since I can’t have soy, vinegars, anything fermented or sesame, or rice, generally I don’t draw much inspiration from Asian dining aside from summer rolls and sauces. Hmm, now I’m getting hungry, I may need to rethink that one!
More on my garden next week, and have a great one!