on weekend cooking

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food-related

Weekday cooking and weekend cooking are completely different beasts. Monday-Friday it is about sustenance and fuel. MUST GET FOOD IN BELLY. There is simply more of work and life that makes the relatively simple of act of getting food into your belly *seem* harder so we reheat, assemble, and indulge in the world of quick.

Weekend cooking though? That is when I get to recharge. I can slow down and listen to some lectures ir a podcast. I can bust out the cookbooks and take up as much space as I need. I can contemplate the kind of week I want next week to be. I can prep and plan in hopes of making the eating part of the next Monday-Friday feel less rushed.

It has been weeks since I have had the mental and physical energy to indulge in a full day in the kitchen and I am going to relish every second of it.


#NP Great Presidents from The Great Courses
Making Harira from Heidi Swanson’s Near & Far
Looking forward to cooking for my mama at the end of the month.

resetting

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familia

  
I feel like I have been talking about getting back into a groove for at least a month… maybe longer. 2016 has been exhausting so far! I’ve managed to scribble lofty what to eat lists, but nothing anywhere close to my more regular meal plans. I had illusions (delusions) of a quick adjustment period when we started homeschooling, but now see that we are gonna have to really rework the hows and whens of all our stuffs – when to cook so I can get our fridge fully stocked with meals, how to squeeze in creative time so I can recharge… even the where to work is up for a re-do.

We’ll be wrapping up her first “semester” next week and will be going into our summer mode starting in May. The time to embrace this new lifeflow couldn’t be better. She’ll have a lighter workload. I’ll have more flexibility to try out different routines. And we’ll all be more chill once we can get back to our daily swimming. Just need the rain and grey to let up now.

P.S. I totally just blogged frok my phone.😉

ready for summer

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preserving the seasons

This happens to me every April. It has to do with wanting to be done with the busy that always comes at this time of year (summer tends to be a bit of a break in that regard). Also… my pantry is very, very sad. Tomatoes are low. Pickles are gone. All that is left is peppers, peppers, and ketchup and there is only so much kitchen magic that can come of it.

I want cukes and tomatoes and peaches and eggplant and even zucchini! Come on summer!

saturday oms from the kitchen

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vegetarian meal plans

  
Picking up CSA today, definitely helped me feel more settled. Saturdays are when I usually get a long stretch of time to myself in the kitchen. Some people meditate. Me? I clean and take stock of my pantries and fresh vegetables. This helps me start to wrap my brain around what to cook in the coming week and is how my shopping list comes together. 

  
Our CSA held lots of goodies today:

  • bok choi
  • sweet potatoes
  • carrots
  • beets
  • fennel
  • parsnips
  • dandelion greens
  • spinach
  • kale
  • leeks
  • broccoli
  • radishes
  • lettuce

The season’s first leeks always go to a spring risotto and those dandelion greens are going straight into a pesto with pumpkin seeds. Everything else will get figured out soon enough. Check into my Instagram and Twitter feed tonight and tomorrow as I prep my way into a meal plan.

it is april

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food-related

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Wowzers. Trying my best to find my way back to the kitchen this week after months of hard and a grief-filled March. I am counting on you April! Bring on Spring. Bring on the warmer weather. Bring on the loquats!

I’ll be back when there is more and please do peek in at my Instagram and Twitter feeds (links in the nav somewhere). I am most certainly doing and making stuff.