June 1, 2019

WEEKLY MENU 06.02.19

Welcome June with easy, casual meals for the whole week~

The window that sits directly in front of my desk is full of beautiful lilac blooms this week. We planted a “Japanese Lilac” many years ago, and that flowers with tiny white buds, but I have to admit a soft spot for the gorgeous purple color and fragrance of the standard. It almost makes me want to go outside and work in the garden. Almost.

We are planning on leftovers on the Weekly Menu 06.02.19 – it’s one of the things that I love to do to make the second dinner easier. A lot of times, the leftovers skip out of the fridge into someone’s belly, but the pork shoulder we’re using for the Pulled Pork Tacos is a huge cut of meat (plus it’s super economical!) so we should be okay with it hanging out until Friday night with enough for all.

Poutine is a Canadian classic that is really, really easy to get wrong.

Lumpy, salty gravy or greasy fries really ruin everything. Of course, we’ve had both. We’re going to avoid that and rise to the quality of the original.

Poutine (/puːˈtiːn/; Quebec French:
[put͡sɪn] (listen)) is a dish that includes french fries and cheese curds topped with a brown gravy. It originated in the Canadian province of Quebec and emerged in the late 1950s in the Centre-du-Québec area. It has long been associated with Quebec cuisine. For many years, it was perceived negatively and mocked, and even used by some to stigmatize Quebec society. Poutine later became celebrated as a symbol of Québécois cultural pride. Its rise in prominence led to its popularity outside the province, especially in Ontario and in the Northeastern United States.
https://en.wikipedia.org/wiki/Poutine

We’re not staying 100 percent true to the original though. We’re using frozen fries and building on that sheet pan with Barbecue Pulled Pork. (Hello, leftover friend!) It’ll be a perfect Friday night meal served family style with a bunch of forks!

Weekly Menu 06.02.19 also includes a summer staple: boxed burgers. We get a box from Sam’s early in the summer season and put that and burger buns in the freezer. Bert grills them perfectly on our awesome Weber Grill (affiliate link) and we eat in ten minutes. That is summer eating. The only trick is to remember to thaw the buns. Or go low carb.