… with a summer lunch of grilled corn, 3-tomato soup, tomato-mozzarella-olive salad & quinoa bites.
Summer break has officially started and so have the 11yo’s perpetual hunger pangs. We have huge stacks of books to get through (doing our first mother-daughter book club). We have meals to cook together (self sufficiency in the kitchen is summer goal #2). And we have lots of side-by-side working sessions ahead of us (‘cause the real world does not stop for summer). Finding the right balance may take us a few weeks. Hoping that thinking through at least a handful of meals will help get us there with plenty of home cooked food in our bellies:
Bursting with summer it was today… said Yoda. We have leeks, beets, parsley, green beans(!!) serranos, greenish tomatoes, carrots, potatoes, red onions, red cabbage, kale, fennel, and cucumbers!
One last hurdle to jump before we officially kick off our summer – her last day of elementary school! Helping her navigate through this transition has been using every ounce of my mama being. It accounts for 95% of the quiet around here. Excitement, tears, nervousness, and anticipation have been filling every spare moment. She has all the mixed feels about this huge change. I suspect we are only at the beginning of the mixed feels, but happy to have so much one-on-one time ahead of us to work our way though it.
Summers tend to be busy around here, but in all the best ways… meal plans, summer tomatoes (!!!), canning, lots of picnics, and ideas for easy summer entertaining on the horizon. Oh! And I have a side project brewing that I am almost ready to let out of the bag. Stay tuned…
It’s been all crickets here for the past few weeks and I don’t see that changing much until I get some breathing room in my days. Summer is what I have my sights set on. Until then please feel free to gander at my musings, links, kitchen adventures, and ramblings on Twitter and Instagram.
I’ll be back… promise!
After almost a full year in the house, it is time to do some rearranging in the kitchen. We’ve figured out where our paths bump in the mornings and I have a better sense of what that kitchen demands season to season. The coffee counter, canning supplies, pantry, and cutting boards are getting a shuffle and scrub in preparation for the busy summer season that is only a few weeks out.
I’ve been warming up to the #tomatolandia sprint that is coming up at month’s end with small batches of fruit preserves. Made a beautiful batch of loquat jam today and am moving on to dewberries next. Have you started putting up spring produce?
Just a quick hello. I haven’t put a meal plan up in a couple of weeks because I am mostly working from my repertoire of old classics. You can find an archive of my spring meal plans here. I’ll get something fresh and exciting up as soon as I get my bearings.
Still have lots of leafy green things! First week of May looks like… kale, mixed greens, romaine, spinach, carrots, broccoli, beets, spring onions (red), radishes, cilantro, kohlrabi, leeks.