Have you considered the environmental ramifications of your stove? I certainly hadn't before reading the latest from The NY Times (sent to me by both M and our friend S). When you're shopping for a new range, gas or electric may be a more difficult question than you imagined. Especially as most of us haven't considered, or even heard of, other heat methods, like induction. Check it out, you may be re-considering your most important cooking tool.

Saturday - Delivery from Cottage Inn, C's birthday

Antipasto salad

Thin crust pizza with black olives, sweet red peppers, broccoli, and onion
Thin crust pizza with Italian sausage, black olives, green peppers, mushrooms, fresh tomatoes, onions, and extra sauce

Glazed chocolate Christmas cake

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My mom loves Cottage Inn pizza and, as she lives in Washington, DC, doesn't get to have it unless she's visiting us. Since tonight is the last night of her visit and we haven't squeezed it in yet, Cottage Inn it is. This is also a nice break from cooking as tonight is also the night we're celebrating our dog, C's, birthday. C was a rescue, so we don't know his actual birthday, only that he was about two when we got him last January 6. We wanted to celebrate with my mom, so the cake and presents have come one day early for our little Epiphany boy. C has had a rough adjustment, as we're his 8th home (yes, you read that correctly) and he is only just beginning to really believe he's our dog for good. Thus, it's a celebration of many joys and milestones, and pizza and cake (Did I forget to mention beer? Well, not for C.) seem appropriate for our feast. Happy third, C!

Prep Notes
I love delivery

Reaction
J: "Even though the broccoli was a bit charred, this is still the ultimate interpretation of 'pizza'."
M: "You can't go wrong with pizza and beer."
L: "They really should open one in Silver Spring, MD."
C: "Cake? Where have you guys been hiding cake??!?!??"

Michael Pollan was on Science Friday today on NPR chatting about his new book, "In Defense of Food: An Eater's Manifesto." His food philosophy matches mine quite well and boils down to three short sentences/fragments: "Eat food. Not too much. Mostly plants." What a guy!

Friday - Out to dinner at Terry B's in Dexter

House salad - J
Dexter plate (house made sausages, terrines and other chef’s charcuterie selections with assorted sides and sauces) - M
Crispy calamari (calamari flash fried, roasted corn and black bean salsa, spicy remoulade) - L

Pomegranate Glazed Pheasant Breast
Black Pepper Crusted Cervena Venison Loin
Braised Colorado Lamb Shank

Tahitian banana & hot tea - J
Amaretto cheesecake & cognac -M
Chocolate gateau & B & B - L

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Tonight took my mom to Terry B's in Dexter, MI. Once again the experience was outstanding. The food was excellent, especially the appetizers - our new experiment with the fried calamari was revelatory. I truly didn't know it was possible to be impressed by calamari at this point. Our entrees were all excellent, but the sides were all slightly luke warm. This seemed completely out of character for this restaurant. We probably should have complained, but the flavors were so good, we just couldn't get up the oomph. In better news, the desserts were fabulous. I don't say this lightly. Rarely do I find a dessert I feel is "worth" the calories. I'd rather eat more of other courses. Not at Terry B's. Each of us had a fantastic creation. All in all, even with slightly tepid sides, this was a great evening. I know we'll go back. Soon.

Reaction:
J: "Dexter, MI, really?"
M: "The Dexter Plate: Food from the gods."
L: "Arguably, the best fried calamari I've ever had."

Thursday

Penne with lamb and eggplant (recipe in the comments)
Romaine and cherry tomato salad with garlic dressing

Hot tea
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I suppose this pasta sauce has a bit too much ground lamb to officially be a "meat as condiment" recipe, but the sauce does seem more like a vegetable base with meat as an accent. I love the Mediterranean flavors here, transporting the pasta out of Italy and a bit farther east. The crumbled feta on top hits just the right note. We're having a romaine salad, which is unusual for us as certified baby lettuce fans. T has recently started doing better with crunchy lettuce and the idea that he could one day join us for salad is delightful. All in all this is another great light recipe to greet the new year! Hi 2008!

Prep Notes
Difficulty: Easy
Chopping: Eggplant, zucchini, basil, romaine
Time: 40 minutes
Make ahead: This is best done last minute so the veggies don't get mushy.

Reaction
J: "Mediterranean flair!"
M: "Pan-Mediterranean delight."
L: "So easy, so good."

Wednesday

Saag tofu (recipe in the comments)
Basmati rice
Okra supreme

Peppermint ice cream
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The quest for good tofu recipes is well documented on the blog,as is our love of Indian food. Here the two come together in a blessed union. The creamy spinach of Saag dishes is a favorite of our entire family when we eat at an Indian restaurant. Here tofu replaces the heavier paneer cheese commonly used. The result has the air of the traditional dish, but is much lighter and fresher tasting - a good at-home version. Okra is a common side for our Indian meals in the winter when cucumbers are less available. Frozen okra is a wonderful invention. That said, we doubled this recipe and it had too much volume to brown well, making it mushy tonight. Next time we double it'll be in two pans! Regular readers will note that we're going a little lighter than we have been lately. L is still visiting, but with the return to work today we're taking off our holiday eating shoes - a welcome change that remains a bit depressing. It's a good thing we have such wonderful recipes to welcome us back!

Prep Notes
Difficulty: Easy
Chopping: Onion, ginger, garlic
Time: 40 minutes
Make ahead: This saves very well.

Reaction
J: "The perfect start to a new year!"
M: "Nothing better than good vegetarian after the holidays."
L: "Tofu is better than people think."

Tuesday

Tortilla chips with four layer dip

Shrimp enchiladas verde (recipe in the comments)
Raddicchio and orange salad (recipe in the comments)

Hot tea
Dark chocolate covered caramels
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This is one of the few recipes we discovered while I was pregnant with T. I was very sick and spent most of the time revolted by anything but the plainest of foods. Who knows how this snuck in. It's a revolutionary recipe. I love enchiladas verde of all stripes, and shrimp sweetens the deal for me. This is easy, hearty, and not terrible for you. It's a great meal for company, travels well, and is fine to prepare ahead. It makes going to a Mexican restaurant seem superfluous. We created the salad recipe tonight to be a new colorful addition, and it's a hit as well.

Prep Notes
Difficulty: Easy
Chopping: Shrimp, cilantro, raddicchio, oranges
Time: 20 minutes to prep, 35 minutes to bake and rest
Make ahead: Yep, toss the salad last minute.

Reaction
J: "Le poisson, le poisson, hee hee hee, ho ho ho. "
M: "Surprisingly easy seafood Mexican style."
L: "If it has salsa verde, I love it."