Completely unrelated to the menu plan for the week, well except maybe I'll make some crescent rolls for my daughter to slather with butter for breakfast one morning or something, but anyway I found out this little historical tidbit and thought it was utterly fascinating so I wanted to share!
So you know how croissants have the crescent moon type of shape to them when you buy them now a days (or bake them if you are a more involved baker than me)? Well, the shape of the croissant hasn't always been that way. Before WWII croissants were normally straight, not curved. But, during WWII, due to butter rationing, the baker's tried to find a way to show what was used to make the croissants, butter or margarine. So, they started curving the croissants before baking to show they were made with margarine and the shape just stuck to this day. Neat huh?
By the way, the source is Julia Child's "Mastering the Art of French Cooking: Volume 2". There's a bunch of neat things in that book, including that *laugh*.
Anyway, back to the menu. This week's menu is going to be kind of interesting as it is using up some meat from the freezer that has gotten freezer burned (some of it not that old, which kind of concerns me actually) and also just trying for some variety in the menu as I fear getting into a rut, especially with my arm not up to fullest capacity (I have gotten it to stretch about 3/4 of the way over my head now, though, so making progress!). We're expecting the results of a hurricane-like storm system hitting the Baltic Sea tonight and tomorrow, so I'm figuring rain and nasty winds speaks "comfort food" like nothing else!
Menu Plan for Week 9/20/16
Monday: Noodle Bowl Night
Tuesday: Marinated Steak/Beef Roast (freezer burned thick cut petite sirloin steaks cooked in steak sauce, essentially), steamed broccoli and cauliflower, rice
Wednesday: Fried Chicken (this always seems to pop up on the menu plan and then I don't do it. This week it's in the fridge marinating in butter milk right now, so yay for finally making it *laugh*), corn bread, baked beans.
Thursday: Shepherd's Pie (use leftover steak)
Friday: French Toast, bacon, eggs
Saturday: Codfish Casserole (use tilapia from freezer), garlic toast, green beans
Sunday: Fauxtisserie Chicken (experiment time!), stuffing, mashed potatoes and gravy (for daughter unit to inspire her to eat more), glazed carrots
Desserts: Apple crisp (didn't get done last week either), banana bread
To Bake/Prepare: Prepare chicken for frying (Tuesday, done!), bake bread (Wednesday), bake banana bread (Tuesday)
And there you go folks. My menu for this week. How about you? Making anything yummy this week?