We’ve officially moved from “back to school” to “a baby is coming!” mode around here. Yesterday involved doing some baby-related shopping, a bit of nursery organizing and trying (again) to decide on a name. Today we installed the car seat bases into the cars. We should still have several weeks to go, but we’re well aware that babies tend to arrive whenever they feel like it, so we’re trying to be ready. I’ve also been filling in my editorial calendar with guest posts to cover my maternity leave – it’s not too late to sign up! Meanwhile, amidst all the baby-related chaos, I’m trying to keep life as normal as possible and enjoy the next month of non-parenthood as much as possible.
The Pick Up
carrots, broccoli, radishes, cauliflower, spaghetti squash, potatoes, lettuce, peppers, romanesco cauliflower, delicata squash
The Plan
Leek and Potato Soup (Alton Brown)– pushed forward from last week
Baked Panko Breaded Haddock
radishes sautéed in butter
Cauliflower Sloppy Joes on rolls
salad (lettuce, carrots, peppers, radishes)
Spaghetti Squash and Black Bean Tacos with Queso Fresco (The Smitten Kitchen Cookbook)
salad
Quickie Faux Phở (Budget Bytes) with cabbage (from another week’s pick up)
stuffed delicata squash (adapted from The Kitchn)
romanesco, potato and chickpea curry (based on Vegan Cauliflower, Potato and Chickpea Curry from A Beautiful Plate)
over rice
Also on the agenda:
Vegetable Tetrazzini (peppers, carrots, broccoli) – to freeze
September’s King Arthur Flour #BakeAlong (yes, still! There are 5 days this month!)
