I’m headed out the door in ten minutes to bring Stella to school (she goes every morning this year!), I’m applauding myself for getting Alice to the bus stop in time and I’m typing one-handed because I have a cranky, teething 13 month old on my lap. But Menu Mondays are back, after a summer …
I looked at my calendar last night to see what I had on tap for the week, and I suffered a small surge of panic when I saw that I failed to take into account my daughter’s THREE half-days this week. Add in softball practice that ends at dinnertime, three meetings, a classroom birthday celebration, …
1. Alice made the menu this week. She even wrote it all down. Kindergarten is incredible. Also, she is making the perogies, probably. She made them last week and did a great job. 2. The Chickn’ Nuggets are from Quorn, a brand that I really like because it doesn’t use soy-based protein like most vegetarian …
Meat on Special? It just means that a local supermarket, a very fine one, was having a sale on ground chuck (yes, I’m aware of the recall! We were not affected by the recall, no worries) and Bell and Evans chicken. So, I bought more than I usually would and threw it in the freezer. …
The kids chose this week’s meals, with the exception of Friday. Pretend Soup, by Mollie Katzen is a great little cookbook for kids, even if some of the recipes are weird. Not the pizza, though. The pizza is totally normal and Alice even wanted to use zucchini, as directed in the recipe, so we’ll see …
1. Of course, that is my recipe! http://realnani.blogspot.com/2013/11/skillet-chicken-pot-pie.html 2. This fish recipe is so good, and I’ve made it with halibut, mahi maui and cod. Delicious.3. My recipe again, though I’m out of cheesecloth, so I will probably roast the chicken breast, pull off the meat and make a stock from the bones. http://realnani.blogspot.com/2013/11/balabusta-cred.html Also, confession time: …
{Don’t forget to enter the giveaway for a free copy of The Good Mother Myth! See that post here: http://realnani.blogspot.com/2014/01/GoodMotherMyth.html} I was inspired by my friend Sovina to put flank steak on my menu this week. She makes skirt steak but the flank was cheaper and looked better than the skirt that was available at my …
Notes: We are not vegans but we do not eat a lot of meat, so I take a lot of inspiration from vegan and vegetarian cookbooks. We eat dairy and eggs, so I often use the real thing even in vegan recipes. Also on my list for the week: make greek yogurt (which can be …