Ladies and gentlemen, welcome back. As you probably noticed, Team CWD took an unscheduled hiatus the last few weeks. Between me coming down with a bit of a cold, rolling into a wedding weekend, well, let’s just saw writing about eating took a backseat.
Of course, that’s not to say eating took a back seat.
I certainly did a lot of that.
So, in a classic case of making up for lost thyme (pun!), I’m just going to rattle off how you might cook for the next two weeks with the most basic of instructions for each. This should keep you covered for at least a few days. If you need more details for how to make these, shoot me a note and maybe we can flesh these out in a future addition.
Ready… go!
TONIGHT: Order take out… maybe Thai?
SATURDAY: Grab a whole chicken, baste it in butter, dust it with salt and pepper, and throw it in the oven (or on the grill if you’re up for it) at 375(F) until it’s crisp and golden (and hits 165(F) internal temp). Crank to 425(F) and drizzle with honey in the last 15 minutes.
SUNDAY: Put the leftover chicken (including bones!) and some veggies in a big ol’ pot, and cover with water and chicken stock (if you have it). Let this simmer for 6-hours, remove the chicken, pull the leftover meat off, and serve with noodles.
MONDAY: Season some fat ass porkchops with Honey Hog and drop them in a piping hot cast iron pan with butter. Sear each side until well-crusted, and move to an oven at 375(F) for about 15 minutes. Serve with some frozen raviolis and lots of parm and butter.
TUESDAY: Drop three or four lamb (or pork) shanks, covered in salt and pepper, into the slow cooker before you start your day. Cover them with a can of tomatoes, some garlic cloves, and baby carrots — along with a glug of red wine. Cook on low until dinner and eat with polenta.
WEDNESDAY: Rinse and drain a can of beans and put them in a cast iron skillet on the stove top. Season with a Cajun or Mexican mix, and then move to the side of the pan. Add butter, crack a few eggs, and softly scramble until the yolks are just mixed. Cook until slightly runny, then top with cheese, avocado and hot sauce (plus salsa if you have it).
THURSDAY: On Wednesday night, generously season a porky piece of pork butt or shoulder with your favorite rub. After you’ve had your coffee on Thursday morning, put this slab of pig in the slow cooker and turn it to low. Around dinner time, shred it with two forks and enjoy with a nice big kale salad.
FRIDAY: How’s take out again… sushi?
And there you go! A week’s worth of meal inspiration. Now go out there and eat. Next week is almost Thanksgiving, so maybe get a workout or two in as well!