I cannot even tell you the number of times I fell back on this recipe during track season last spring. Have you ever been to a track meet? They’re kind of like swim meets except on dry land. There are approximately 12,000 events. And your own offspring is likely to compete in oh, let’s say … two. It’s awesome when this child becomes adept at narrowing down the window of time in which she will be competing, because then you’re able to plan your arrival to the asphalt venue accordingly. Not that it’s not 100% awesome to watch other people’s children run like they stole something. Because it is. For real.
Good morning and welcome to this week’s edition of Enjoy Sendik’s All Week, where I have three terrific recipes that make great use of ingredients that are on sale in the current Sendik’s ad. I love each one of these dishes, so let’s get cooking.
In case you’re just sitting around, pondering what to make for dinner next Monday night (and who doesn’t ponder a meal that’s almost a week away?), I’ve got your main course covered. Yes, indeed I do. Here’s what needs to happen: sometime this coming Sunday, you’re either going to go yourself or send an able-bodied shopper who lives with you to the nearest Sendik’s. That’s where Pork Shoulder Roasts will be on sale for $1.99 a pound. ONE DOLLAR AND NINETY NINE CENTS A POUND. Apologies for the shouty caps but I really just want to drive the point home: you will be able to make these fantastic tacos with a pork roast that’ll run you roughly six bucks and change. Maybe seven if you want a little extra.
I’m excited about this week’s ad. There are some great ingredients on sale, and that’s good news because I feel like cooking. Here’s what’s on the DamFam docket this week, if you want to come along for the ride. As usual, all three recipes are kid tested and mom approved. : )
You might recall last Tuesday’s blog post where I was mourning the end of cherry season and soothing my sadness by way of apple consumption. While apple therapy continues to be helpful, I’ve added tons of pumpkin to my fall cooking regimen as well. I cook with canned pumpkin all the time when autumn rolls around – not just for the usual breads, pies and muffins, but also for this soup, which I consider to be a DamFam Greatest Hit.
Over the years I’ve morphed the original recipe into what I’m sharing with you below. This recipe is excellent as a light lunch, and lovely for a dinner party first course. With the crunchy sage croutons, I would also qualify it as perfectly kid friendly. I hope you like it too.
I hope you had a chance to take advantage of the Two Day Meat Sale earlier this week. It’s Wednesday morning as I write this, and my plan is to skedaddle up to Sendik’s as soon as I’m finished telling you what’s on my shopping list. Here are some dinner ideas for you if you Read more
It took me a month or so of agonizing and painful withdrawal, but I am finally over the sad and sorry fact that cherries have gone out of season. I recognize that there are worse things in life to be hooked on (Breaking Bad, anyone?), but I seriously had a four pound per week Hood River Cherry thing going there for a while this summer. Four pounds a week might be a conservative estimate, actually. I was pretty bummed by the onset of fall when the cherries disappeared for good until next July.
Good morning and welcome to this week’s edition of Enjoy Sendik’s All Week. Here are a few great recipe suggestions to help you decide what to make for dinner using ingredients featured in the current Sendik’s Sale ad.
This dinner (let me just come out and say it from the start) ….. this dinner is probably not on your diet. Well, it wouldn’t appear on any diet I’ve ever subjected myself to. But if you’re in the market for comfort food and don’t mind throwing a little calorie caution to the wind, you should whip this little number up ASAP. Even with an onion gravy, I would absolutely call it kid friendly. A perfect Sunday supper or a relatively easy weeknight meal, serve it over mashed potatoes or buttered egg noodles and worry about the treadmill later. : )
Last week marked a major milestone here on FFF: I wrote my 400th blog post. So, for this week’s edition of Enjoy Sendik’s All Week, I thought it we’d take a gander at the recipes that readers have given the most attention to over the past four plus years. The recipes you’ve clicked on the most surprised me … Read more