Oh my gosh you guys, am I ever sick of Thanksgiving foods. UGH. Still, it was really nice to not have to cook after work for a few days. I’ve frozen the remainder of the leftovers (including the carcass) for later in the winter, so it’s on to new and exciting things this week.
The Hubs made two requests this week: he asked to go to Don Pablo’s one night (we haven’t been in more than a year, so I’m totally cool with it). The funny request was in response to the question “What would you like to eat next week?” His response was a shocking “Something vegan!” A minute’s conversation made it clear he wanted lentil daal with naan. Fair enough!
I was lucky enough to be given two stunningly beautiful acorn squash on Thanksgiving evening, so we’ll be enjoying a beef tagine in an acorn squash bowl on Monday. And I’m avoiding poultry all week to make up for the abundance of turkey last week. The Mushroom and Broccoli Stir Fry will be seasoned just like Beef with Broccoli, just with mushrooms instead of beef. Sometimes I really miss Chinese food!
This is my last normal week before my work schedule gets all crazy for the holidays, so things may be erratic in the next four weeks.
What does your menu look like this week? Let me know in the comments!
A Measured Life 
We still have a few left overs to finish up. Like you, I threw the carcass and a quart bag of dark meat in the freezer for soup later. Going to make a ground beef and spicy cabbage recipe that DH likes this week and not sure what else! Maybe breakfast for dinner one night!
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