If I felt like last week was “a good blend of enjoying summer and looking forwards toward September”, this week has been the scramble between the two. For various reasons, school stuff isn’t going as smoothly as I’d hoped and I suddenly feel driven to accomplish all the things I was supposed to be doing all summer. This always happens, I don’t know why I’m always surprised. Of course, this summer includes additional exciting tasks like doctor’s appointments, ultrasounds and interviewing potential daycare providers.
My family is coming to visit again this weekend, which I’m really excited about. My sister is bring my adorable, and energetic, 1 year old nephew. We’ll be doing some eating out and my brain keeps remembering more meals that I haven’t thought about – like, what am I feeding these people for breakfast?
Though it’s tempting during weeks like this to throw my menu planning out the window, I know that these are the times I need it the most. If I don’t have ideas for things we can eat and make sure that the ingredients are on hand – even if it’s something simple – we’ll end up unnecessarily spending money on packaged meals at the supermarket or getting take out. There’s plenty of good food in the house, I just have to be intentional about using it.
The Pick Up
broccoli, corn on the cob, lettuce, beets, mini peppers (!!!), tomatoes, collard greens, cucumbers, bell peppers, eggplant
The Plan
family visiting: take out pizza
with salad (lettuce, tomato, cucumber, bell pepper, beets)
family visiting: dinner out!
tomato, cucumber and dill salad
with sliced bread
Salmon en Papillotte (Julia and Jacques Cooking at Home)
with corn on the cob and broccoli
Boiled Zucchini Salad with Tuna (Lidia Bastianich)
with corn on the cob, from the farmers market
Roasted Eggplant with Yogurt-Tahini Sauce and Cumin-Crisped Chickpeas (The Smitten Kitchen Cookbook)
collard green and breakfast sausage frittata
