Life at the moment is a bit of a whirlwind. My parents visited last week, we’re visiting Seattle this weekend, and my best friend from college and her three kids are visiting (briefly) at the beginning of next week. In the middle of that, my husband and I have been busily thinking about and researching the two cities we could choose to move to in August – Seattle, Washington or Cambridge, Massachusetts. That all makes for some inconsistent blogging here and some less-than-routine “weekly” menu planning for our family. (Thanks for your patience!)
So, here’s our menu from last Saturday through the beginning of our trip to Seattle. We’re not having any trouble using up our farmshare vegetables any more, first because the volume is significantly less during the winter and second because we have two more adults and another baby in the house to help eat it all. It’s a nice break, really, because as much as I’ve loved the fact that the weekly vegetables force me to be creative, I don’t have a lot of extra brain energy to be creative with at the moment. It’s also fun having other people sharing new meal ideas and helping with cooking and cleanup.
D: French toast (by A&J), Tennessee country sausage (a special treat from my parents), baked apples with ice cream (also by A&J)
B: leftovers or cereal with milk
L: sandwiches or clean out the refrigerator
D: A&J cooking – Bourbon chicken and spicy mashed sweet potatoes with blue cheese and cilantro (this was so yummy!)
L: pasta with homemade sauce from the freezer
D: turkey and asparagus pie, substituting lot of vegetables for the asparagus (green beans, broccoli, kale, etc.), crockpot “fried” apples
B: homemade yogurt and homemade granola
L: leftover pasta with leftover sauce
D: cabbage stew
B: leftover oatmeal
L: sandwiches, fruit
D: leftover cabbage stew
B: leftover oatmeal or yogurt and granola
L,D: on the road!