Roasting tomatoes. Caramelizing onions. Baking her favorite mac-n-cheese.
Things have been a little quiet on the blog because we have been very busy getting the 11yo ready for her first trip sans parentals. There has been lots of practice and more lists than you could probably imagine, but all that work has paid off. She is stoked! Her adults are at varying levels of nervousness about the entire ordeal, but we are inching along to an okay place about it all. I am, of course, coping with meal planning of sorts. The mess hall at the ranch will take care of her three square meals, but we are more of a 4-5 small meals a day kinda a family, so there are plans for a mama’s favorite kind of packable love – snacks. She won’t have a fridge or access to a stove, so almost everything will have to hold at room temp. Here’s what I am thinking so far:
- A packed lunch for day one of her trip
- Banana Bread Granola Bar or Nut, Quinoa & Chocolate Bars
- Kale & Quinoa Bites (might pack just a few in a small cooler that she can eat at beginning of week)
- Portable Fruit (apples, bananas, clementines)
- Raisins & PB Chips
- Carob & Greens Energy Chews (store-bought)
- Rice Cakes (store-bought)
Any other suggestions?
dandelion greens, spinach, kale, fennel, parsley, radishes, beets, carrots, mixed greens, spring onions, leeks, artichokes, parsnips, broccoli
That is the number of times that we ate out last week. A lot of those were quick solo lunches (a taco, a sandwich) and the one “family” meal that we had out was to mark a special occasion, but still… eight is a whole lot more outside meals than our stomachs are accustomed to. This week HAS to be better. Picking up on whatever went uncooked last week and am going with super-duper simple for the rest.
How often can you eat out before your body/pocketbook/sanity needs a home-cooked meal? Not eating at home tends to make everything feel just a wee bit off for me. It means no downtime in the kitchen prepping, no quiet time after meals with the newspaper, and far more time running around than I care for. I think I was feeling pretty unsettled by the time last Friday rolled around and if I would have paid closer attention to me (instead of the busy and the tired) I would have caught it as soon as Wednesday.
Have a great week and I wish you lots of home-cooked meals or at the very least one more home-cooked meal than you were counting on.
I’ve been trying to make more time for journaling to set some intention and reset. It might feel a little quiet here in the meantime.
Keeping things short and sweet today ‘cause we have a busy week ahead with only little bits of downtime in between. Busy for nothing but good reasons so focusing on the gains instead of the tired. Have a great week!
Chana Masala | Basmati Rice
Veggie Picadillo Tacos | Black Beans
Chard, Ricotta, & Saffron Cakes | Roasted Beets | Lentil Soup
Leek Risotto | Crispy Romaine Salads
Veggie Sandwiches | Roasted Brussel Sprouts & Carrots
Salad w/ Tempeh BBQ, Roasted Beets, Avocados
Roasted Veggie Pitas with Avocado Dip
Lots of salsa (more on this soon)
Compound butter with dill
Compound butter with parsley
Frozen herbs in oil
Strawberry Lemonade Concentrate
Grapefruit juice (for freezer)
Listening to the stomp of little feet in a teeny martial arts class she is helping with.
Excited about moving into the new studio space.
Chomping on an apple.
We use fruit as our seasonal markers here. The day the cold went away, the pleas for watermelon began. Adding it to the shopping list (in April!!!) is a bit overzealous, but all this means is that her had has switched to summer mode. Two more months to go until we are on summer break…
They seemed like a total cop-out for dinner, but I snuck in some greens and dressed ’em with homemade salsa. All is well. Bellies are happy.
Thought it would be helpful to see how much produce we have left about halfway though our CSA pickup cycle (we get a Large share from JBG on a bi-weekly schedule). We started with all of this on March 23. Our next pickup is 6 days out. I’ll be making it through the week with the folllowing and some help from the pantry:
- ½ bunch of kale
- Handful of Spinach
- ½ of a red cabbage
- 1 jar of carrots
- Pickled Daikon
- Sweet Potato Puree (in freezer) + Sweet Potatoes
- Roasted Beets (in freezer)
- 4 brussel sprouts + greens from stalk
Those last few brussel sprouts will probably go into a morning scramble. I see a batch of sweet potato soup for the freezer, a roasted vegetable salad, and maybe some dressed up veggie hot dogs with an asian slaw. The rest of the meal plan will come together in due time…