Food Planning
Posted
Fri, 05/23/03
My parents will be arriving on Sunday to stay for the week. I haven't seen them for more than a year, so I'm looking forward to the visit immensely. I have been anticipating the time by spring-cleaning my house, dragging my husband along for the ride. My parents are due to get into Spokane around noon on Sunday, and I already have dinner planned.
First, I'd like to make a loaf of the Irish Spice Bread early in the morning. It's warming up in the Pacific Northwest, although is supposed to be cooler by Sunday. I'd prefer not to bake in the middle of the day. Then I plan to prepare the tasteful Pork Chop-Spaghetti Casserole. My mother could eat spaghetti every day. I remember as a child when my father would be out of town on business, Mum and I would eat spaghetti for breakfast, lunch and dinner. She would it eat it homemade, from the can or at a restaurant.
The Pork Chop-Spaghetti Casserole is fairly easy to make, and requires none of the homemade sauces that often take hours to prepare (tomato soup concentrate is the sauce base, which gives the dish a richer flavor). I learned how to make it a few years ago from my mother's cousin Jackie Labrecque-Daigle, both of whom are from Timmins, Ontario, Canada.
As a vegetable dish I'm preparing fresh green beans (a royal pain to snip, but very much worth it when the veggies are presented). Of course I'd much rather have beans from my own garden, but they won't be ready for a few months. The grocery store had a nice selection, thankfully.
While my parents are here, we're going to try Orlando's on the college campus, as well as one of the restaurants at the casino. We're also going to introduce them to Kyoto Teriyaki.
My husband loves eating out. Not because he hates my cooking, but because I avoid nightly drudge like the plague.
Tags: Menus
Send Comment >
