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Posts Tagged ‘dinners’

How was your weekend, Internet? I hope it was lovely and not nearly as soggy as it was here. I keep reading/fretting about the situation in California, where water is so scarce. On the other hand, I have a pond forming in my backyard and my daughter’s soccer season may well not exist and it’s hard to remember what sunshine feels like. There should be some BALANCE, shouldn’t there? 

Dinners for the Week of May 9-15

  • Sheet Pan Chicken Fajitas: It’s been a while since we’ve had fajitas. I never eat fajitas with a tortilla anyway; my husband can use the low-carb options we have. 
  • Steak Kebabs with Chimichurri: If I put these on the meal plan, we WILL have grilling weather, right?
  • Tuna Tacos: Although I am a big fan of fish tacos, I have never had a tuna taco! This sounds yummy. Hopefully our fish counter will cooperate with some beautiful tuna. 
  • Szechuan Stir Fry: This all depends on me finding bell peppers that aren’t shriveled mush. 
  • Cauliflower Shawarma and Fried Halloumi: This is my “if the stars align” recipe of the week. It sounds SO good, but also maybe kind of complicated? So we shall see if I have enough energy to make it happen. If not, I will get takeout from my local Lebanese place. They have a baked cheese that is similar to halloumi and they have the spicy cauliflower I love. 

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I am NOT in the mood to think about dinner, not one bit, but I did go to grocery store and go through all the motions of buying food that could potentially be put together in a variety of combinations on one’s plate. 

The grocery store has, of late, been… well, not worrisome, exactly. But every time I go there, I feel the parallel lines between my eyebrows deepening just a little in watchful pre-concern. Today, the produce section looked like it had been looted by a colony of ravenous hares. (Please note that a group of rabbits is also known as a fluffle, which is just too adorable for words, and which, sadly, does not have the right tone for my current level of grocery store apprehension.)  There was no asparagus at all (I found some later in the prepared foods section), a single bunch of broccoli – even the section of more-expensive broccoli crowns was meager, and the crowns themselves looked like they were old – and the bell peppers were nearly non-existent. The boxed/bagged lettuce seemed plentiful, at least. But there were only TWO heads of iceberg lettuce at all. Except – and please share if your grocery store is doing this same kind of lettuce mind game – there were several two-packs of “artisan miniature iceberg lettuce” or however it is that they are trying to disguise the heads of lettuce that are too small to be sold as regular heads of lettuce. Every time I see these stunted, tiny twin packs I roll my eyes, but I have never taken a photo. I will try to remember to do so next time so we can all scoff at them together. 

The berries were moderately plentiful, but the limes and lemons looked picked through and the only other available fruits were grapefruits, a few oranges, and some pears. I did get some kiwis, I suppose, which is good because Carla is in a kiwi kick. I suppose there was, in reality, an abundance of produce in a wide variety. But it felt like very low-stock, with lots of empty spaces. And perhaps that was due to it being first thing Monday morning, but I just don’t know

The rest of the store seemed… sparse in odd ways. Like… the tonic section looked very picked over, with lots of holes on the shelves (the hole that most affected me personally was the one where the diet tonic should have been grumble grumble), but really there was a lot of tonic to be had. The same with the yogurt: holes and empty shelves, but in and among LOTS of yogurt. I was irritated to find that the peach Two Good yogurt had expired back on April 23, but there were enough other options to get plenty for the week. Cream cheese seemed very lacking – the foil-wrapped rectangles were not in evidence, nor were the tubs of whipped cream cheese Carla likes. I still have a couple of boxes from the false-alarm cream cheese shortage of last fall though (possibly expired), so I merely squinted at the empty cream cheese section and moved on. 

Frozen pancakes were not only available, they were on SALE. I had promised my husband – who is joining me on Keto! – that I would get him some frozen egg bites, but they were missing from the shelves. 

My grocery store has rearranged the meat section so I find it hard to evaluate whether it truly seems bare (there were three pork tenderloins total, and only a few packages of pork chops) or whether it’s just unfamiliar. 

Things seem VERY expensive. I hesitate to admit that I am in a position where I buy things from a list, and rarely make note of the price unless it is wildly shocking (like the 2-for-$7 iceberg lettuce of last fall). But I am pretty sure that pints of raspberries and blackberries would normally, at this time of year, be $2 a package rather than $3.50. And containers of strawberries would typically be going for $2.50 a package rather than $4.99. 

The biggest price escalation I spotted today was goat cheese. I am 99% certain that I could get a 4-ounce log of goat cheese for $3.99 in the past; today it was $5.29, and that was for a brand I’ve never heard of before. The kind I usually get was $5.49. That is a BIG jump. Cheese in general seems to have really gone up in price – unfortunate considering that we eat a LOT of cheese, especially when doing keto. 

I also bought wheat germ for the first time, because I made a loaf of banana chocolate chip bread on Carla’s request; she’d tasted it at a friend’s house, and I got the recipe from the friend’s mother and it calls for equal parts flour, whole wheat flour, and wheat germ. For anyone who has also never before purchased wheat germ, and suddenly finds themselves needing it, it was in the cereal aisle, NOT the baking aisle like I thought it would be. I also scoured the aisle that has all the hemp hearts and chia seeds and whey protein and collagen powder before finally asking an employee. 

Carla has asked me to FREEZE the banana chip bread once it is made, which… I am not going to do until after she has tasted it fresh.

I bought some cheery yellow tulips as well, on sale for $6.99 a bunch; there used to be a section of flowers that were 3 for $15, but several weeks ago that changed to 3 for $18, so I understand that flowers are no exception to inflation. These tulips were one of a handful of bunches that looked remotely acceptable; the others looked like they had already spent several long days preening for the customers and were now haggard and limp. Perhaps it is the persistent rain of this particular spring that is causing the lackluster flowers; perhaps there will be an influx later in the week in time for Mother’s Day.

Okay. I have dawdled long enough. Now it is time to figure out what to eat this week.

Dinners for the Week of May 2 to May8

What are you eating this week, the FIRST WEEK OF MAY OMG?

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We finally had some sunshine and heat this weekend. Enough so that I wore a sleeveless shirt one day and a skirt and sandals the next. It is supposed to drop into the thirties again in the middle of the week though, so I am trying not to get TOO comfortable. I do wish there were a more gradual shift from winter to EIGHTY-DEGREES, though. I prefer to linger in the 60s for awhile. 

Then again, it is nearly May. May. May is NEXT WEEK, people. How. And when. And why. Time is a slippery fish. 

I think I may try to fire up the grill a couple of times, while the weather is nice? The heat certainly makes me crave things will grill marks. 

Dinners for the Week of April 25-May 2

  • Takeout and various other easy meals.

I realize I don’t have sides planned for any of these meals… but… that’s more than I am capable of at this moment. 

What’s your weather like right now? Have you been able to grill yet this season (if grilling is your thing)?

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How was your holiday weekend? Did you eat anything wonderful, and if so I want specifics please (candy counts).

I did not make beef tenderloin for Easter dinner. My husband said that beef tenderloin is our Christmas dinner, and, while he didn’t expand on that comment, I sort of get where he’s coming from. We don’t want to spoil its specialness by having it more often.

Instead, after begging my family to tell me what they want, Carla finally announced that she wanted “that chicken Daddy ate at the Japanese restaurant.” First of all, it was pork, but no matter! This was a clear, specific request and something that I could make with Carla, so I readily agreed. We made pork tonkatsu (I made myself a pork chop with no breading) and Carla and my husband thought it was yummy. I do not enjoy pan frying things, but it turned out okay. 

We also had strawberries and mascarpone which was delicious (even without adding honey to the mascarpone). 

Let’s see. I think I am going to try a few fun things for dinner this week, and then lean heavily on the prepared foods section of my grocery store for other meals. I just don’t have it in me to cook, but I KNOW I will not be cooking next week, so I feel like I should at least give the impression of making an effort. 

Dinners for the Week of April 18-24

  • Lemon Butter Shrimp with Broccoli: I don’t know how my husband will feel about this one – shrimp is not something he really gravitates toward. But I think it will be novel, at least, because I don’t make shrimp for the family that often. (Of course, by “for the family” I exclude Carla, who will not touch a shrimp with a ten-foot chopstick.)
  • Thai-Style Pork Tenderloin with this Quinoa: I want to make the quinoa. I want to eat the quinoa. But I may just skip it altogether and do a boring side salad or some green beans or something. Time will tell.
  • Honey Garlic Sheet Pan Salmon & Brussels Sprouts: Here is where I play “can I get away with forcing my husband to eat salmon if I slather it in honey.”
  • Slow Cooker Barbacoa Beef Tacos: These are good and we haven’t had them in a long while. 

What’s on your dinner plan this week?

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We have houseguests for a few more days, so I am trying to think of things that my husband and I like, that are keto-friendly (or keto-adjacent), that aren’t wildly fussy, that don’t include any of the things my relatives are allergic to, and that are tasty. At least, tasty-ish

Why is this hard?

Dinners for the Week of April 11-April 17

  • Asian Chicken Salad: I think I will make this with slow cooker teriyaki chicken breasts, because I can throw those in the crockpot in the morning and don’t have to worry about them. I will have lots of fun things people can add to the salad: cashews, snow peas, shredded carrots, red bell pepper, crunchy chow mein noodles, mandarin oranges, scallions, tomatoes. But I feel like I should have something else on the side… just not sure WHAT. 
  • Slow Cooker Beef Stew: Let’s divert our attention away from chicken and toward beef, perhaps. This sounds good, plus I can make it in the slow cooker which I much prefer when I have guests. I am assuming there will be salad leftover to eat as a side. It is a bit hearty for APRIL, but then again, it is wet and raw outside so perhaps it is perfect.

Okay, beyond that we will do takeout, takeout, and more takeout. 

Yes, I know there is a holiday weekend looming. My relatives should be gone by then, which means that I don’t have to think too much about what to make. Plus, we have been invited to a Passover Seder, so there’s one night sorted. For Easter… I have no idea what to make. The only thing that sounds remotely appealing are these Lemon Cream Meringues, but that’s not really a dinner per se.

This parmesan crusted salmon sounds delicious… but my husband doesn’t love salmon. Maybe a beef tenderloin, possibly with this strawberry salad on the side?

If you are celebrating Passover or Easter this weekend (or both), what are you planning to eat?

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My in-laws are visiting for a week, so I am desperate for A Plan. Otherwise I am sure I would still be staring dully into the fridge and wondering, “What is meals?” 

We will definitely also be getting takeout while they are here – MORE than once. And I think we may even try to go out to dinner at a restaurant together. We’ll see. But that leaves plenty of open dinner spots to fill.

My meal plan this week is based around three principles:

  1. Sounds good to eat.
  2. Sounds (or is, from experience) simple to make.
  3. Can be prepped partly/mostly in advance, because I cannot stand having people helping me in the kitchen. (With the sole exception of my husband.) I know. When it comes to the added stress of feeding more people than normal, I only have myself to blame. But having houseguests – even the nice, easy ones like my in-laws! – fills me with anxiety, and maintaining control over my kitchen, and how the food is prepared, and how everything is cleaned, is very important to my mental health.

Also, of course, there is the pesky “I am still on Keto” thing. So I am also trying to choose meals that are low-carb, or whose carbs are easy to separate. The exception to THAT is the chicken tortilla soup, to which I add black beans and corn. And tortilla strips. But I will see if I can survive without scooping those three delicacies into my own personal bowl. Or maybe I simply enjoy the soup and return to Keto the next day. (I cannot tell you how EXTREME my soup cravings have been since I’ve been on Keto. All I want is soup.)

Let’s do this.

Dinners for the Week of April 4-10

What are you eating this week?

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Listen, I am going to be honest with you here. I have not been super about sticking to a meal plan lately. Today, I am going to list some meals below that I WANT to make, meals that I INTEND to make. But let’s just all keep in mind that it may not happen, and I may simply roast some salmon and broccoli and call it a day. That sounds good. Maybe I should put it on the list and increase my chances of following, at least in part, the meal plan. 

Before I get into the actual meals, I want to access your stir fry genius please. 

One of my favorite meals is Stir Fry, in which I chop up a bunch of veggies and possibly a protein and then toss them together with a sauce. My favorite type of sauce is some variation on soy sauce plus something sweet plus something spicy plus a little glug of vinegar, with some garlic and possibly ginger thrown in. This Szechuan-style sauce is one of my favorite versions of this type of sauce. As you well know, I adore this chicken and zucchini stir fry, which is also a soy-based sauce, with some chicken stock thrown in for good measure.

But… I may be growing weary of that type of sauce? My husband is, that’s for sure. Every time I make something with a soy-based sauce, he comments on how salty it is. And we do use low-sodium soy sauce, so I don’t really know what to DO about that.

The thing is, I am not sure what other options there are, for stir fries? I mean, there’s the entire curry side of things, which I love. And maybe I just need to veer over into curry territory more often. My problem with curry is twofold: First, it feels heartier than a soy-based sauce; richer. And sometimes I want something that feels light. Second, I feel like curry is fussy, at least compared to the soy based sauce, which I can now do without measuring. I like a nice flavorful curry, and the curry paste that comes from a jar just doesn’t do it for me on its own. It needs doctoring. The reason my favorite red curry stir fry recipe is so delicious, for example, is because it also has kaffir lime leaves and lemongrass and a bit of sugar thrown in to amplify the flavors of the curry paste.

Now I am really itching for some red curry. 

To recap: curry is doable, and worth it from a deliciousness standpoint, but it’s fussy. I have to go to a whole separate market to get the lime leaves. And the lime leaves and the lemongrass need to be washed and bruised. And the curry itself has to cook down for awhile. It’s worth it, but it’s not an everyday stir fry for me. 

Same goes for fire fry, which is quite possibly my favorite stir fry of all time. It’s a process. Measuring out all the spices, and marinating the meat, and chopping the ginger and garlic (or pulling pre-chopped ginger and pre-diced garlic out of the fridge), and chopping the onion, and letting everything cook down. 

It’s amazing, but it’s not a task I want to undertake every week. 

So what I want to know is: What else is there, stir-fry sauce-wise?

That sounded very Carrie Bradshaw of me, if Carrie Bradshaw spent all her money on woks and Penzey’s spices instead of Manolo Blahniks. 

I have never really ventured into hoisin sauce territory (but I am suspicious it would be a lot like soy sauce). I have tried oyster sauce, in beef with broccoli, and again: it’s very similar, in my mind, to soy sauce. I am a little leery of sticky sweet sauces or sauces that involve peanuts in any form, although not opposed, you understand. I am just hopeful that there are all sorts of other stir fry sauces that I am overlooking, somehow, and I want options. Lots and lots of options. 

Obviously, I can google. But I want to know your tried-and-true stir fry go-tos. I have a bunch of broccoli and zucchini and bell peppers in my fridge, just DYING to be stir fried. Please help me help them fulfill their veggie destiny.

Dinners for the Week of March 1-March 7

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Last week was a call week, which are just… awful. This one was particularly rough – really hard on my husband, who already finds call extra stressful, and hard on my kid, who still finds it strange and unsettling that her father is suddenly unavailable for a week. And, although it is the least hard on me, it is harder on me than normal because it is seven days of solo parenting and taking care of all of the day-to-day stuff my husband usually shares with me. On top of call week, today was a school holiday. So I just experienced three active, full, wonderful days with my daughter, and one of those days included a dental appointment (mine) and all three days required an hour-plus of driving, twice on the freeway which I loathe. I also made a phone call I have been putting off (please clap) and had to leave a message (argh). There is somehow copious amounts of dirty laundry in To Wash piles on my floor AND copious amounts of clean laundry on the guest bed waiting for me to fold it. (Don’t hold your breath.) (I did manage to wash everyone’s sheets and make the beds.) None of this sounds particularly trying, or worse than normal, but I am exhausted and ready to get back to our non-call week routine. 

Because it was a call week, we did a lot of on-the-fly meal decision making, and I did last-minute trips to the store to pick up pre-made foods a couple of times. We ordered pizza last night. We only made a few of the things on my meal plan last week. That’s fine. That’s how it goes. 

As I type this, Carla is watching TV (which I don’t usually allow on school nights) and eating a snack dinner. Snack dinner is one of my biggest parenting “hacks” (if you can call it a hack instead of “being lazy” which clearly I am choosing to do) because it allows me to put together a quick and easy no-cook meal in minutes, with things I have lying around. Pepperoni or ham, cheddar cheese or Babybel cheese, fruit, tomatoes, broccoli, sugar snap peas, mini bagels and cream cheese, capers, olives, guacamole, crackers or chips or toast. It’s not a long list, but we usually have most of those things lying around. Snack dinners also allow me to give Carla “just a taste” of things that she might not otherwise consider edible. For instance, we bought a watermelon radish at the store today because Carla was curious about it. Curiosity means opportunity to extend Carla’s list of acceptable foods, so I bought one. It can go in the salad I am making this week. 

Yes, that is a My Little Pony plate. Carla now prefers the regular china, but I still try to give her the cute kids’ plates when I can get away with it. I have asked her, and she is not ready for me to dispose of the cute kids’ plates. She just doesn’t want to use them all the time.

I also added mini cucumbers to her plate. She LOVES pickles (although we are no longer going through them a jar per week), so why does she not love cucumbers? This baffles me, even though I LOVE pickles and do not like cucumbers; I do, at least, keep forcing myself to buy and eat cucumbers because it makes no sense. They are THE SAME THING. Also in cucumber bafflement, why is it that you can either buy an enormous English cucumber that will feed you for a week, if you eat the cucumber every night of that week, or feed you for a meal or two and then slowly disintegrate into mush in your crisper… OR you can buy a package of teeny cucumbers that will definitely get soft and squishy before you can eat all of them… but you can buy a single “one-serving” zucchini, which looks identical to a cucumber but is not, no problem? WHY. I demand choose-your-portion cucumbers! I demand it!

As long as we are being devil-may-care with the rules, I am having a glass of wine, which has nothing whatsoever to do with my cucumber demands. Holidays/days when the kids are off of school still count as the weekend, right? Right. I am drinking Kirkland brand Prosecco rose from Costco and I love it. It is bubbly AND pink. Doubly fun. I have been avoiding going to Costco, even though we are rapidly running out of the things we buy exclusively there (kitchen garbage bags, dishwasher detergent, microwave bacon yes I know, butter), but perhaps I can use the promise of MORE Prosecco rose as a carrot to get me to go. I am annoyed that rose doesn’t have the appropriate accent but not annoyed enough to fix it.

Oh. Right. Dinners.

Dinners for the Week of February 21-27

  • Chicken Romano with Parmesan Roasted Broccoli: I am just OFF chicken. Urgh. I think I am off ground beef, too, which is unfortunate. Thank goodness there are so many fish in the sea, and on the grocery store counter! If I start being squicked out by fish… maybe I become a vegetarian? I like beans well enough, although they don’t particularly care for me. 
  • Asian Salad: Once again, I will be eating salmon. I bought my husband a pre-marinated teriyaki chicken breast. We will add mandarin oranges, sugar snap peas, red bell pepper, scallions, and the aforementioned watermelon radish.
  • Carnitas Tacos: This sounds yummy. (So far, pork and I are still friends.) And I could totally use a crockpot meal this week.
  • Shrimp with Zucchini Noodles: I have a hankering for shrimp scampi, but the last time I made it, it was a disaster. So this is NOT shrimp scampi. It is “garlic butter shrimp with zucchini noodles.” (Or, as I first typed it, shrim with noddles, and then I corrected that to shimp with nooooodles. I am tired.)
  • Takeout: This is the week of my birthday, so I am planning to order Mexican takeout and stuff myself with enchiladas and cake. (P.S. Colleen and I share the same birthday! If you are up to it, head on over to her blog and give her some birthday love.) 

The verdict on the watermelon radish is that it is TOO SPICY. (She ate the smallest possible sliver and spat it out. Sigh.) And I STILL don’t want to go to Costco.

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Happy Valentine’s Day, Internet! I hope you have some of your favorite treats today. And, in case you need a little nudge, it is perfectly fine to buy yourself flowers, if you like flowers! They are still mood-boosting, even if you are the one paying for them! 

We don’t do anything for Valentine’s Day around here, except for cards and a little bit of candy. We had Treat Foods yesterday (ribs! chips and guacamole!) for the Super Bowl, so I am all treat-fooded-out today.

Let’s see. Dinners? Dinners.

Dinners for the Week of February 14 – February 20

Sheet Pan Parmesan Salmon with Broccoli: One pan, easy peasy, with literally a lemon squeezy. I am going to make chicken for my husband, who does not like salmon, and salmon for myself, who is OFF chicken right now.

Beef and Snow Pea Stir Fry: This sounds so good to me right now. And also easy, I hope?

Bang Bang Shrimp Pasta: Totally new-to-me recipe, but sounds very different from what we normally eat around here. I know shrimp isn’t my husband’s favorite protein, but I am taking him at his word that “I will literally eat anything you make, I don’t care.”

Baked Pork Chops with Zucchini: This meal isn’t giving me the heart eyes or anything, but it sounds easy and we already have pork chops AND zucchini on hand.

Asian Steak Salad: This sounds fresh and different. Last week, on a whim, I grabbed a bag of wonton strips and basically I need a non-chicken meal to go with them. This should do the trick.

What are you craving this week?

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Oh, you are so very lovely. I want to invite you over for dinner (I am making tacos – will be sure to have vegetarian and diabetic friendly and gluten free options available, plus lots of guacamole and chips) and welcome you with an awkward hug that will be both slightly uncomfortable and yet supremely satisfying and then shine love and margaritas on you all evening long. 

Because that cannot happen in real life, know that I am hosting you in my heart. 

By the way, because of your Supreme Awesomeness, a) I did not yell at Carla this morning, even though we left the house twenty minutes late, b) I purchased a $10 rug from Target to use as a boot spot/mud-soaker-upper in our non-existent mud room, and c) I have some Very Good Ideas for what to get for my friend-having-a-hard-time and for my parents’ anniversary. ALSO also, I called my other friend and she didn’t answer but called me back, and we have a phone date later this week. THANK YOU.  

Guess what? It is FEBRUARY. My birthday is later this month, and I am considering the cake situation good and early. 

Cake is a food topic, which is why I am including it in a post ostensibly about dinners. Just so you are aware of my very logical thought process.

I recently became aware of a newish local bakery that I would like to patronize. The baker is this totally kick-ass woman who always knew she didn’t want to have a “traditional” job, and who nonetheless did all the studying she needed to become a pastry chef, and then put in her time working for a bunch of fancy local restaurants, learning, and making contacts, until she was finally able to branch out and start her own thing. I want to support her purely for that. And I have met her (in an instance where she was donating her services) and she is so cool and smart and driven and kind. But also, she makes really good stuff! She sells her baked goods at a local farmer’s market, but apparently you can also commission her to do things. (I don’t think commission is the correct word, but it is the word I am going with.) And maybe I want to commission her to make me a birthday cake???

This sounds like a good idea because a) I would be supporting this local kick-ass entrepreneur, and b) I wouldn’t have to feel guilty about requesting my busy husband bake me something. But I am not fully sold on the idea because of a few things. First, I don’t know what I’m getting myself into. Like… how much is a birthday cake going to cost? And will it cost enough that it’s worth her while? But not so much that I will feel okay spending it on myself? Second, I will have to make a phone call, and I don’t know what information she will want from me, or what questions to ask, or whether I can inquire about the price and back out if we are talking wedding cake pricing, and all those unknowns make me uncomfortable. Third, I already do a LOT of Mother’s Day myself (for ALL the mothers in my/my husband’s life), which is both good and cranky-making, and I don’t know if I also want to take on Making My Own Birthday Magical. I suspect that taking it on means never taking it off, you know? (Please note that asking my husband to take this project on is not an option. He hates making phone calls EVEN MORE than I do, and he just won’t do it, even if I specifically ask him to, and then he will feel guilty for not complying with my request, and resentful that I asked him to do something I know he hates doing, and I will feel hurt that he can’t get past his phone phobia THIS ONE TIME and resentful that I STILL have to do it myself. You know how it goes.) This is all to say that I’m considering my cake options, but haven’t fully committed one way or the other. Good thing it’s only the FIRST of February; I still have some time.

P.S. even though this is not a letter: I want a vanilla cake with lemon curd and lemony cream cheese frosting. That sounds amazing to me. It is the cake of my heart. If there were some sort of raspberry element involved, I would be all for it. 

Oh right. Cake daydreaming aside, we need to eat dinner food at some point. 

We literally ARE having tacos for dinner tonight. The rest of the week is less sharp in my mind, although I probably better get it together considering we may have an enormous snowstorm. And also Carla has another four-day weekend (WHY) so I need to get to the grocery store soon. We do have the happy plan to visit friends for dinner one evening, so that’s fun to look forward to.

Update: As I wandered around the grocery store, I came up with additional meal plans. Too MANY meal plans, in fact. Probably we will dump the salmon, or I will make it for lunches. (My husband doesn’t love salmon; although, last time I made salmon, I just made him a chicken breast. So we’ll see.)

Dinners for the Week of February 1-6

Let’s continue the cake talk: what is your dream cake? Or, if you are not a cake person: what would you eat instead?

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