My Friday night reading pile:
My Friday night fridge, and dinner (omelet with 2 fresh eggs, cucumbers and parsley from the garden, carrots):
My Saturday morning weather forecast, and postponed swim meet (translates to “Found Time,” every mom’s favorite way to start the weekend):
My grocery store bonus this week – one Luna bar for negative 26 cents!
What’s on the menu for the next few days? So far, all I have is blueberry pie, blueberry muffins (see those baskets of fresh-picked blueberries in the fridge?) and chocolate cake. Maybe some turkey burgers, linguine with roasted red peppers and tomatoes, summer squash torte, corn and tomato salad, or lamb kibbe…. I’ll figure it out and let you know how it turns out. What are you cooking this weekend?
Lots of reasons to celebrate this week – Alex’s birthday, Fathers’ Day, last day of school…. Here’s what we put on our table, and some ideas for the upcoming week:
- Cornell BBQ chicken, corn on the cob, arugula salad with tomatoes. I tossed all mine together for a big luscious salad.
- Alex’s birthday was this week and he wanted brisket for dinner. So he smoked a brisket all day, and we had brisket with cole slaw and BBQ sauce for dinner. Homemade ice cream (made without the guava, the sour cream gives this ice cream a nice tart flavor) with strawberries for dessert. Happy Birthday honey!
- Lentils, rice and caramelized onions (or mujadara). You can dress it up with yogurt and tahini, but we like to serve ours overs green salad and tomatoes with a simple dressing (equal parts olive oil, lemon juice and fresh mint).
- Tonight is Fathers’ Day, and Alex asked for salmon. So, we’ll start with salmon on the grill, and serve it with pineapple avocado salad.
- Korean grilled chicken, with brown rice, and maybe some grilled broccoli (or maybe I’ll just steam it if there’s not enough room on the grill).
- We have a night swim meet this week, so I will grill some Italian sausages and serve with salad. No walking taco or hockey puck hamburger for me, please.
- Turkey meatballs with simple homemade tomato sauce, Israeli couscous, sautéed greens (still getting some from the garden, yay!).
- We still have half a bag of masa harina, so pupusas or gorditas will probably find their way on the menu later this week.
- Leftover lentils? Try these curried lentils with eggs. The ingredient list is long, but my friend Laura says she cheats sometimes and uses curry powder and garam masala. Sounds like a winner to me!
Enjoy! xoxo M.
My week of salad, salad and more salad started with this bounty from our garden – buttercrunch lettuce, chard, red kale, Lancinato kale and arugula:
Here’s what we did with all that good stuff!
- Kale salad, which is a great recipe, except I didn’t have white balsamic vinegar (so I used white wine vinegar), currants (so I chopped up some raisins) or pine nuts (so I used toasted slivered almonds).
- Buttercrunch lettuce salad (avocados, Zima tomatoes, vinaigrette), with grilled flat iron steak, rice pilaf.
- Roasted sweet potatoes (chili powder, cumin, oregano), grilled sausage, arugula salad.
- Chard with beans (and I added tomatoes), with polenta and parmesan cheese.
- Mujadara (seriously, this is an old favorite, so good and so cheap), with lemon juice and mint dressing, over whatever-greens-were-left-in-the-fridge.
This weekend we are having a Cuban dinner, with almost everything on this menu. If only we could get our hands on some Cuban cigars…. Hmmm….
John and I whipped up this Colombian masterpiece for his Spanish class this week. It’s amazing what you can accomplish from 4:30am-7:00am, especially if it involves baked goods….
He said everyone LOVED it, and wished there was more. Then, he spent the afternoon out on the river. What a great day!
Have a great weekend, everyone! xo M.
I took five girls ages 12-15 to the beach this past weekend. We met a few challenges along the way. The first and perhaps most devastating to the girls was our place had (pause for dramatic effect) no WIFI!!! And, the first two days it rained and rained and rained and barely hit 60 degrees. What did we do? They figured it out – Twister, water balloons and finally putt-putt when the skies cleared. It was awesome, and I loved every minute of it!
The second (and perhaps most devastating to me) challenge was the pantry was equipped with exactly one salt shaker and one pepper shaker. Yikes, time to get creative to feed six of us for a few days! A quick trip to the grocery store, and with a few staples (butter, eggs, olive oil, vinegar, Mrs. Dash…) and careful planning, here’s what I came up with:
- rotisserie chicken, French bread from the bakery, big green salad with olive oil & vinegar
- steak seasoned with s&p and Mrs. Dash, cheese ravioli with simple tomato sauce, green salad with olive oil and vinegar (and of course s&p and Mrs. Dash)
- local peaches, grilled, serve with vanilla ice cream and drizzled with honey
- pan-roasted potatoes seasoned with s&p and Mrs. Dash (throw on sheet pan at 425 for 15-20 min), add chicken legs (seasoned with butter, s&p and more Mrs. Dash), cook for another 25-30 minutes. Serve with steamed broccoli, toss with butter or olive oil, s&p
- egg and cheese sandwiches, with fresh fruit
Oh, don’t worry, we had our fair share of junk food too. French fries, pizza, Candy Kitchen, Fishers popcorn… I’ll stop there before I totally embarrass myself. As for this week coming up, I’m planning on eating as much green as I possibly can – salads, salads and more salads.
By the way, the weather totally cooperated on our last day – sunny and 70 degrees all day. I could not have asked for a better day, and I didn’t want to leave. My Happy Place.