Poutine project was a massive success! Simon and the kiddo took lead on this one. I just took photos and made a quick trip out for additional fry oil. I’d had aspirations of making the cheese curds, but realized my cheese skills aren’t ready for that yet. Gravy was a gluten free roux, homemade chicken stock, and packaged bisto beef gravy granules. (not fully gluten free, but it kept the wheat levels low enough for me to enjoy)
Potatoes were soaked, dried, fried at 300F, and fried again at 375F (head fryer says he will be trying 400F for this stage next time)
potatoes soaking 
potatoes drying 
cheese curds (mandatory) 
outdoor fry station 
sous chefs 
Poutine!!
This week’s meal plan only extends to Friday at the moment. Thanksgiving happens Oct 12 and kid has requested a ‘real turkey dinner’.
Monday: Asian style noodles with tofu and green beans
Tuesday: sausage kale pasta
Wednesday: tacos with moose and tomatillo salsa
Thursday: grilled fish, squash and Catalan chickpeas with arugula
Friday: date night
Saturday/Sunday: TBD
Monday: Thanksgiving
