It has cooled down significantly over the past couple of days and I think the trend will continue for the greater part of next week. Cooler weather at this time of year [in South Central Texas] is rare so I’ve been gazing out the window in the morning and daydreaming about San Francisco. Sigh. Once the heat really does kick in, it will be nearly unbearable to bake and roast, so I shall spend the greater part of the week baking breads (quick and yeasted) and letting the oven do its lovely magic on whatever vegetables I can get my hands on.
I’ve decided to let go of the rigid allocation of what to cook on what day. I ended up shifting things around last week and even though I cooked every day (yay!) I found myself disappointed if I didn’t make it happen on the day that I had planned it for. I’ve also decided to more properly plan for the “snackage” that happens throughout the day.
Ricotta & Basil Omelets
Yogurt | Cinnamon Walnut Granola
Banana-Almond Smoothies and Bagels
Waffles with Fresh Fruit
Fried Egg Sandwiches
Roasted Acorn Squashes | Salad with Avocado Lime Vinaigrette
Tortilla Soup – seven year-old’s request
Olive Lentil Burgers | Grilled Smashed Potatoes
Fideos | Black Bean & MJ Quesadillas
Potato & Chickpea Stew
Cucumber, Cream Cheese & Radish Sprout Sandwiches | Barbecue Style Lima Beans
Pasta Salad with Cauliflower and Mustard Vinaigrette
Balsamic Roasted Tofu
Spicy Chickpea Spread & Fresh Veggies
Banana Muffins & Shortbread Cookies for Austin Bakes for Japan
I am off to start some roasting and to make sure I have a complete grocery list for my outing to Wheatsville later.