Happy new year to you and all the best for 2018!

We had a quiet weekend, partly because it was snowing like mad and partly because putting the books in the book tree away tempted me to reorganize all the bookshelves. I even moved some bookcases, and rearranged the view.

We also had the second and third nights with GoodFood over the weekend and both meals were a success.

Our second night with the program was BBQ-Rubbed Steaks with Sweet Potato and Zucchini Hash. I forgot to take a picture of the ingredients, but here’s dinner:

Once again, Mr. Math decided to barbeque the meat rather than cooking it inside. Their spice mixture made a kind of a crust that was really good. The vegetable mix was delicious, although there was a lot of it. I kept about a third of it for lunch the next day.

Finally, we had a brunchy dish, a Two-Cheese Vegetarian Strata. This had kale and spinach in it, with mozzarella and parmesan – and chunks of ciabatta bread.

Mr. Math called it a savoury bread pudding, and it certainly was made the same way. We liked this, but when I make it again, I’ll leave out the nutmeg. This was the only meal to which I added anything—it came with a parsley and almond salad, but I cut up a couple of oranges for the salad. We had about a third of it left for the next morning, too.

All in all, we really liked this service and the recipes. The proportion of vegetables was consistent with how we eat and the mix of flavors was new. I feel like I learned some new tricks! I’ll make that vegetable hash again and the strata, too. So, we’re counting this experiment as a success and have ordered again from GoodFood.