I've booked a suite for us in Memphis (yeah, sounds weird but there are
reasons!) Wednesday June 15th through the following Monday. Again it will
be a suite with a kitchen including a full size fridge/freezer, 2 burner
stove, microwave, toaster. I will be able to bring stuff from home and
store it.

I'd like ideas for what I can cook. We'll be passing a really nice
vegetable market on the way to and from the art show.

In Kansas I cooked chicken parm with pasta in the room. I also made a
sautéed chicken/broccoli/artichoke heart dish in a cream sauce. Looks like
it will be seafood here because this is what I have in the freezer:

2 sole fillets (I'm thinking sole piccata)
2 nice Atlantic cod fillets (pan fried?)
1 lb. frozen bay scallops (breaded and then pan fried and finished with a
white wine cream sauce?)
1 lb. frozen crawfish tail meat (use a handful in sauce on
top of fish?)
individual cryovac'd tilapia fillets (again with a sauce?)

Made from fresh (but now frozen) bread crumbs
Assorted frozen veggies including Brussels sprouts, Fordhook limas, broccoli
florets, frozen leaf spinach (not the chopped stuff)

olive oil
butter
herbs & spices of all sorts

I can easily pick up other fresh produce going to/from the show. I can also
easily pick up cheeses. This time rather than pasta I'm thinking of a rice
pilaf to go with the meal. Need something done stove-toppable or
microwaveable and *not* spicy as John can't handle spicy.

Anything you can suggest with a single covered fry pan with a couple of
extra pots and pans would be appreciated.

Jill - have food, will travel (sorta)
--
I used to have a handle on life...but it broke off.