3/14/09:
Basic Pizza Dough (coupled with past frozen homemade pizza sauce, turkey pepperoni, pickled goat's head peppers, fresh chives, and black olives)
New Potato and Snow Pea Salad in a mustardy vinaigrette
Risotto Con Asparagi
Chicken Artichoke Pasta Sauce

3/21-22, 24/09:
Potato, White Bean and Dill Soup
Roasted Red Bell Pepper Mustard with Cumin
Texas-Style Chili (a two-day operation involving boiling a fatty, boney hunk of pork with serranos, thai chiles, onions, and garlic, letting it cool in the sealed pot overnight, scooping off the fat and bones the next day, then adding beans, chili powder, tomato paste, canned diced tomatoes, etc. then boiling it way down; the result is a thick chili where the shredded meat is one with the sauce)

3/28-29/09:
Fireside Split Pea Soup
Grand Central Baking’s Quickled Kraut
Caramelized Onion and Coarse-Grain Mustard Mashed Potatoes
2 Fried Chickens

4/4/09:
Smoked Salmon Chowder
Sautéed Broccoli with Olive Oil and Garlic
Homemade Noodles (easy with a motorized Atlas pasta machine)
Swedish Meatballs

4/11/09:
Besaw’s Vegetable Bisque (onion, carrot, broccoli, garlic, tomato, potato, leek, homemade broth, cream, zucchini, all blitzed with the immersion blender, than passed through a food mill)
Hand-cut, peel-on, double-fried French Fries
and cheap hot dogs using the above homemade kraut and mustard