Brunch
Leftover crepes with fresh strawberries, sliced and sugared

Dinner
Beef stroganoff

Late-night snack
Sweet and sour pork ribs (these are actually for tomorrow's dinner, but we made them tonight and gnawed a couple right away)
Stir-fried baby Vidalia onions and green peppers

Recipes:

CREPES
200 g all-purpose flour
3 eggs
500 ml milk

Put the flour in a bowl, break the eggs into the middle, and start beating. Little by little, add milk until the batter gets to the consistency you like--somewhere near that of light cream.
Heat a nonstick crepe pan until very hot and smear lightly with butter. Ladle a bit of batter onto the pan and tilt to make a thin, even pancake. When the bottom is lightly tanned, flip and cook for about one more minute, then turn out of the pan. Repeat until you have a giant stack.
Leftovers freeze well, stacked loosely in a Zip-loc bag.

BEEF STROGANOFF
3/4 to 1 lb. shoulder steak, cut into 1/2-inch-thick strips across the grain
2-3 Tbs. butter
1/2 a large onion, diced
1/2 lb. button mushrooms, sliced
salt and pepper to taste
a pinch of nutmeg
1/4 c. red wine, such as Cabernet Sauvignon
1 c. sour cream

Saute the onion in 1 Tbs. butter until clear. Add beef and brown lightly. Remove contents of pan to an ovenproof bowl and keep warm in oven.
Melt remaining butter in pan and add mushrooms. Saute until softened. Drain excess liquid, if any, and add the beef mixture. Season.
Add wine and heat briefly, then add sour cream and warm gently, being careful not to boil.
Serve with No-Yolks noodles.

SWEET AND SOUR PORK RIBS
4 lbs. pork ribs
juice of 1 lemon
dash of apple cider vinegar
soy sauce
1 c. apple cider vinegar
1 c. sugar
1/2 c. sherry
2 Tbs. soy sauce
2 tsp. grated fresh ginger
4 tsp. cornstarch
2 Tbs. water

Cut the ribs apart and parboil them 3-4 minutes in water acidulated with lemon juice and vinegar. Drain and dry. Brush with soy sauce.
Bake ribs, uncovered, 45 minutes to 1 hour at 350 degrees.
Briefly boil vinegar, sugar, sherry, soy sauce, and ginger. Mix cornstarch with water and add to sauce. Cook until sauce is transparent and sticky. Pour over cooked ribs and serve at once.