We spent last week in North Carolina and arrived back in the Berkshires on Monday. It was a wonderful time with my in-laws, including some great cousin time for my kids. We soaked in as much time as we could at Wrightsville Beach and it was a joy to finally make a trip there with my 2-year-old.
Our weather at home this week is almost identical to the weather we left 800 miles to the south. I’m not a fan of heat, so I’m keeping the oven off for the most part this week. As my non-food focus this week is catching up on personal projects and work prep for the fall, I’m looking forward to this week’s fairly basic plans.
The Pick Up
pasta with kale pesto (from the freezer) and salad (with pre-vacation CSA vegetables)
Caprese Pasta Salad, for a women’s event at church. The rest of the family had grilled cheese at home.
loaded salads featuring lettuce, carrots, cucumbers, ham and hardboiled eggs
BLT sandwiches with snap peas
pizza with green beans
hot dogs and hamburgers with beet and goat cheese salad