P.S. I made about 2 or 3 pounds of pasta dough tonight, so we find the author in the middle of a struggle to figure out what he's going to do with all of it.
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Mon - cheese ravioli (what's here? asiago, romano, parmesan, ricotta?). Do easy mirepoix + tomatoes or brown them in butter/sage/basil or do both.
Tue - brioche french toast or macaroni and cheese.
Wed - meatballs (turkey, beef, pork) with mozzarella. Or lasagna? Cook in a glass dish - acidity from tomatoes began to eat away at the metal cake pan last time, you dummy.
Thu - Thanksgiving pumpkin-maple souffle tryout #1 (only 2 or 3 eggs). Use rest of pumpkin for tortellini or maybe fettucine on Friday. get takeout (how late is vietnamese open) for actual dinner.
Fri - See Thursday. Fett sauce = butter + onion + pumpkin + stock + half&half + nutmeg/clove/cinnamon (?). Filling for tort = ricotta (mascarpone? cream cheese + sour cream?) + pumpkin + n/c/c. Cheese rav in pumpkin-based soup (pumpkin, onion, stock, what else?) Freeze rest of pasta dough. Do not answer door.
Sat - tortilla-ish/tomato-ish soup. mom pecans in cinnamon rolls?
for Christmas party (is it away this year?) - fallen frango souffle cake + mint anglaise (is this stupid/overkill? mint anglaise too much? regular creme anglaise or use ice cream? something more cheesecake-ish? would spicy/hot chocolate be a disaster? what size round glass dishes are at home? eggs - 12, 16? see about logistica before agreeing to do dessert: you only have 1.5 days off at christmas)
