Desk Chow and What We're Eating in Hilo, Hawaii

That was desk-breakfast a few days ago, courtesy of a thoughtful co-worker.  I don't do granola and yes, that'll probably catch up with me somewhere down the road. If I could make granola like my mother's, I would eat it, but her recipe is gone and it was so good it ruined me for all other crappy granola.  She used to spend like a billion dollars at the health food store and make massive quantities, using broiler pans and both ovens. It was great stuff, with two kinds of raisins, pumpkin seeds, and nuts.  Oh, well -- that spam musubi and fried chicken were delicious.  I hope you had a good week. Mine was very busy, and that's part of today's problem. I lost my menu list. That's OK, though. A decent cook outta be able to magically produce something from a well-stocked pantry and refrigerator.  Right? Right? Let's just see if I can do something on the fly, here.

Tonight is easy. I did buy a sirloin pork roast and marinated chunks of it, so Sunday will be Pork Skewers with Rice and Mixed Vegetables, courtesy of the freezer.
Monday:  Cost-U-Less had nice packages of portobello mushrooms, so I had picked up some of those.  I can stuff them with various high-fat things like cheeses and artichoke hearts.  We'd better have a salad with that, lest we completely clog our arteries.
Tuesday:  Score! Found some frozen ahi in the freezer, right on the top shelf.  Let's grill that and serve with rice and . . . hmm . . . stuck . . . wait, a cold rice salad.  Make 2 cups of rice and allow to chill completely. Add mayonnaise, chopped artichoke hearts, defrosted peas, chopped green olives with pimentos, and a little curry powder.  
Wednesday:  Tacos.  I always have tacos shells around.  We can do those either vegetarian (got beans!) or with leftover ahi.  There is also a small amount of kalua pork in the bottom of the 'fridge. And oh, hey, olives, and an avocado. Those are shaping up, nicely.  I haven't had a margarita lately, either  Hmmm?
Thursday:  I am 99% certain I have some frozen sausages in the depths of the freezer, but rather than check, I am going to assume they are there.  I do not stock freezers well and things tend to tumble out when I open the door. Onto one's foot. I already found the ahi. Let's not get cocky. I like lentils with sausage. I'll throw some diced carrots in, too. Maybe that will counteract the fatty fatty portobello mushroom things.
Friday:  I have bacon, pasta, parmesan cheese, peas, and eggs.  I believe that makes Carbonara.  I believe wine goes with that.

Have a great week!  -C. Ironing