March 27, 2021

WEEKLY MENU 03.28.21

Lent is coming to an end with a family classic meal during the Weekly Menu 03.28.21.

How adorbs is the bird on the Weekly Menu 03.28.21? It’s a Puffin. I think I like it because it’s “stocky”, but the orange feet certainly don’t hurt.

Puffins are any of three species of small alcids (auks) in the bird genus Fratercula with a brightly colored beak during the breeding season. These are pelagic seabirds that feed primarily by diving in the water. They breed in large colonies on coastal cliffs or offshore islands, nesting in crevices among rocks or in burrows in the soil. Two species, the tufted puffin and horned puffin, are found in the North Pacific Ocean, while the Atlantic puffin is found in the North Atlantic Ocean.
All puffin species have predominantly black or black and white plumage, a stocky build, and large beaks. They shed the colorful outer parts of their bills after the breeding season, leaving a smaller and duller beak. Their short wings are adapted for swimming with a flying technique underwater. In the air, they beat their wings rapidly (up to 400 times per minute)^[1] in swift flight, often flying low over the ocean’s surface.
Wikipedia

Puffin on a rock for the Weekly Menu 03.28.21

The post picture is from Skellig Michael, an island to the west of County Kerry in Ireland. It’s a pretty cool place all on it’s own!

Skellig Michael (Irish: Sceilg MhichílIrish pronunciation: [ˈʃcɛlʲɟ vʲɪhiːlʲ]) (or Great Skellig; Irish: Sceilig MhórIrish: [ˈʃcɛlʲɪɟ woːɾˠ]) is a twin-pinnacled crag 11.6 kilometres (7.2 mi) west of the Iveragh Peninsula in County Kerry, Ireland. The island is named after the archangel Michael, while “Skellig” is derived from the Irish language word sceilig, meaning a splinter of stone.
Wikipedia

Skellig Island for the Weekly Menu 03.28.21

To the Food!

Our Weekly Menu 03.28.21 has one of our most classic Family Meals. Growing up, we decorated Easter eggs in the afternoon of Good Friday, followed up with a fantastic pancake dinner. Mom made pancakes and kept them coming until everyone was groaning from over-eating. Then she’d sit down and have a pancake or two for herself. She made hers “German style” – she’d spread a thin layer of softened butter over the pancake, sprinkle with granulated sugar and roll it up. It was (and still IS) the best way to top a pancake. I’ll put out the maple, blueberry and raspberry syrups too, but they won’t get near as much action.

But that’s Friday, and we’ve got dinners for days in between. We’re starting with an Italian meal on Sunday with a little bit of spring mixed in. I’m making a Texas Sheet Cake for dessert from the Pioneer Woman. She describes it as the best ever, and honestly? It is. Super simple too.

Low carb Monday (I hope we eat all the cake on Sunday) with Cheesy Chicken and mashed cauliflower. It doesn’t matter how many times anybody says it, either. Mashed Cauliflower tastes like cauliflower – not anything else. Which is okay with me, because I love cauliflower!

It’s still a little chilly for the grill, so I’m making Chopped Burgers on Tuesday. You don’t even have to form these babies into patties – you just dump ground beef into a cast iron skillet (Affiliate links follow – see disclaimer page for details) and leave them alone. Fast and beefy for the win. Montreal Peanut Sauce is served on the side for a different but delicious burger topping. We serve it on the side because not everyone (cough – Bert – cough) likes it.