I have slowly found my way back to my mid-week “me” days – a day without meetings where I get to focus on my stacks at my own rhythm and pace. When you juggle as many roles as I do in a day, you’d be surprised how little control you have of the when and how. These days help me get stuff done (yes!), but more importantly help clear my mental slate for the rest of the week. Happy Wednesday, everybody.
Mornings like this make me think of citrus. So ready for oranges and grapefruits! Getting closer with every 60° morning…
- kale = fried rice, morning scrambles, maybe quinoa-kale cakes
- sweet potato greens = pesto or stir-fry sauce
- basil = pesto, vinaigrette
- zucchini = entomatadas
- sweet potatoes = waffles, soba bowls, puchero
- butternut squash = puree for freezer
- turnips = puchero
- cucumbers = salads, snacking
- eggplant = burgers for freezer
- spinach = entomatadas, salads
- spaghetti squash = ??
- sweet peppers = ??
I have cooked dinner for three straight nights and am feeling pretty accomplished. It has been a rough couple of months for the kitchen and finally feeling like she and I are syncing back up.
No one ever tells you when you are nestling a freshly popped newborn that they turn into these older kids. All the sage advice and anecdotes are about when their kids were wee just like the one that fits perfectly in that little space in your arm. Well… they do get bigger (stop fitting in your lap for sure) and as we have learned over the years, they become more themself with every year that passes. Her love of learning, her empathy, her kindness, and her smile have only gotten more effervescent with time. This is one awesome kid that we get to share our life with and I can’t wait to see how parenting a 12 year old unfolds.
P.S. I employed a short cut last year for getting a nice stacked cake. I now use a single 8″ round cake pan (with a 2″ depth) instead of the more traditional 9″ round. I get height in my cake without having to fuss with layers and the little bit of extra cake batter that I have left get made into a couple of cupcakes.
We have a whole load of special to account for this week – the 11yo heads off on her first school trip of the year and we’ll be celebrating her 12th birthday as soon as she gets back. We (the adults) are going to take advantage of the few nights to by treating ourselves to some well-deserved, nice dinners out and about. Hope everyone has a great first week back at school!
For lots, today is the last day of summer break. Hope you all have a blast with your kiddos (big and small) and that you’ve had a great summer.
I have cooked nothing. We did manage to eat all of the following – cheesy pasta, cheesy bread, donuts, and pizza. Tomorrow’s vegetables already taste good.
A drawer for all my lunch-packing essentials is a real sanity saver once the school year kicks in. If you don’t have an entire drawer to spare, try finding a spot for a small basket or container that will corral everything and make yourself a little lunch-packing zone. I am a strong believer in having your insides match your outsides and this philosophy definitely carries over into my kitchen. Clearing out and re-prioritizing this space is one of the last steps I take before the start of the school year.
Setting the menu for her first few days later and practicing portions starting tomorrow.