I’ve been cooking all day!
This morning I made a huge pot of totally inauthentic but really tasty chicken & vegetable laksa. I prep it so the boys can heat, add fresh Hokkien style noodles & eat it for dinner when I’m away. I froze 4 x 1L containers. There’s a pot in the fridge for Monday night and I have a 500ml container for my lunch on Monday.
Then I made a big pot of cannellini, cauliflower & cheese soup using up some of the odd bits of cheese left from other recent cooking adventures. That’s frozen in lunch serves for work too. 6 x 500ml.
Next up I fried off the osso bucco & put it in the slow cooker. I built the sauce around a soffritto with white wine, fresh rosemary & thyme & canned crushed tomatoes. That’s still simmering away. That’s for tomorrow night. I love soft polenta but the boys aren’t keen so I’ll do orecchiette with broccoli, garlic, anchovy & toasted almonds.
For tonight there is this layered potato dish - with cream, mustard, garlic & cheese. Bone in chicken pieces on top, more creamy sauce all over then bake covered for an hour or so then uncovered for an hour or so. Serving with magic broccoli & asparagus.
In between I’ve been watching interviews with Pink on YouTube. I took my daughter to see her in 2008. It was fantastic and I’m loving her new stuff - so positive & upbeat. Hoping to see her again next tour.