menus, October 28-November 4

Any errors in tonight's post will be excused, I hope. My fingers are a little twitchy and my brain a little pacey, thanks to the Rangers, who are very nearly about to win the World Series. Unless they blow it. Which is possible.Which,actually, seems to be happening. I have no fingernails left to give to this game, so I'm hoping to relieve the tension by watching the computer screen instead of the TV screen for awhile.
Friday: I'd planned on beef stew, but we ate most of the pot roast and my imagination balked at thinking up an alternative.Inspiration was given by a friend recently returned from a trip to Italy. When asked to recount for us his favorite meals of his holiday, he reminisced about a plate of pasta carbonara. And, hey presto, those two packages of bacon in the fridge were brimming with purpose.We've got some olive bread that needs using, so I might make some bruschetta to go with, and saute up some green beans. Here's the link:
http://www.foodnetwork.com/recipes/tyler-florence/spaghetti-alla-carbonara-recipe/index.html

Saturday: I've not given up on the idea of popovers, just because the beef stew thing didn't work out. I'm making the ever-reliable high temp eye of round roast tonight, and pairing it with popovers and zuchinni. I'm using Alton Brown's popover recipe.
http://www.foodnetwork.com/recipes/good-eats/basic-popover-recipe/index.html

http://allrecipes.com/Recipe/high-temperature-eye-of-round-roast/detail.aspx

Ah, I've just noticed what you probably have. The roast needs to sit in a warm, not hot, oven for about 2 hours. How to do that, and put the popovers in a superhot oven for 30 minutes...Hmm...not so sure that this combo will work after all. Well, I'll keep trying to figure it out; I really want those popovers

Sunday:Ground beef is on sale here, as well as Italian sausage. I'll be using one of the best lasagna recipes ever:

http://springpadit.com/taffy54/recipe/makeaheadheartymeatlasagnaamericastestkitchen

and this is weird, and may change, but I'm thinking of putting that together with some sauteed kale. I know, I know...zuchinni, green beans, salad...all of that is more normal with lasagna. I just happen to have bought some kale last week, for no other reason than that it was on sale. And now I need to use it up, and it's crazy healthy. So, here's a thing I might try:

http://www.foodnetwork.com/recipes/bobby-flay/sauteed-kale-recipe/index.html

Monday: The leftover roast beef gets chopped very tiny and turned into a family fave, meat pie with roasted veggies.