During the school year, I have a pretty good routine going. But now it’s summer and that routine is a distant memory. The month since school ended has been a whirlwind of family visits, summer school, local events and everything else I can manage to squeeze in. I have also had countless conversations with people about the fact that I need to learn to relax and maybe not take on so many things at once. I’m working on it. I also keep thinking back to the recent and much-shared on social media NY Times opinion piece, “The Busy Trap”.
Last week I didn’t plan any meals. I didn’t even go on a real grocery shopping trip. I was so busy with summer school work and other projects that I didn’t even want to cook. Every night, Brian would ask me what was for dinner and I’d say that I didn’t know. Needless to say, it was frustrating week for all involved.
So, what did I cook and eat for dinner during a completely free form week? (I also failed at photo-taking this week, so these pictures are all from earlier iterations of the same dishes)
omelets and salads
blueberry pancakes
pasta and sauce with CSA vegetables
On Wednesday I made some cranberry-walnut muffins which made breakfast before school much easier to manage. I’ve already planned a menu for the upcoming week including Rosemary Garlic Farro with Chickpeas, Farro with Collard Greens (it’s wheat month!) and Potato, Squash and Goat Cheese Gratin. I’m so looking forward to knowing what I’m going to cook and eat every day and, even more so, having the time to actually do the cooking.
I also have plans for a batch of mint chocolate chip ice cream.