Whew, I packed a lot into this week. Remember that time I said that August would be less crazy than July? I may have been mistaken. Lots of good things, for sure: professional development, some work to get ready for the the new school year, time at my summer job, a doctor’s visit and tour of the Mother-Baby Unit at the hospital, an ice cream social at church and hosting a tag sale. Good things, but I feel like I’ve barely sat still and it has been way too hot for that sort of nonsense. My email inbox and to do list are out of control. I’ll catch up at some point, but I plan to spend this afternoon recuperating from all the craziness.
The Pick Up
melons x 3, green beans, tomatoes, kale, potatoes, eggplant, carrots, cherry tomatoes, cucumbers
The Plan
Bacon-Blue Potato Salad with Soft Boiled Eggs (How Sweet It Is)
with melon slices
Baked Panko Breaded Haddock
with green beans and corn on the cob
eggplant parmesan and pasta (recipe to come!) – 2 nights
Curry Tofu Tacos with Pintos and Kale Slaw (Post Punk Kitchen)
snack plate: carrot and cucumber sticks, cheese and crackers, pita
from the freezer: Slow Cooker Apple Butter Pulled Pork (Back to Her Roots) sandwiches
with whole roasted summer squash (leftover from last week)
What are you cooking this week?
