Hello, friends!
What a busy weekend! We just wrapped up cooking for week three of our Portland project, and we are worn out. We were blessed this week to get to share the meal with sweet friends and their little baby boy. Every weekend we do this, we realize how much effort goes into a chef-prepared restaurant meal. It’s always delicious, and always a huge effort. The end result is absolutely worth it, though.
We didn’t need to go to the farmer’s market this weekend, so we’re just working from the contents of our CSA and leftovers/freezer items for this week’s meal plan. I’m excited about Wednesday — it’s my birthday, and we’re going out to eat with my twin sister Lea. Somewhere delicious and amazing, I’m sure. Can’t wait. 🙂
Here’s what we have planned for this week:
Sunday, August 25 – The Portland Project
Flank Steak and Bleu Cheese Salad
Stuffed Peppers
Chocolate and Cream Cookies
Monday, August 26 – Fish Tacos with Aïoli (from The Art of Simple Food, page 57) with chips & guacamole
Tuesday, August 27 – Stuffed bell peppers
Wednesday, August 28 – Birthday dinner!
Thursday, August 29 – Curry
Friday, August 30 – Something that involves eggplant and other random summer squash
Saturday, August 31 – Short Ribs
Mackenzie’s class recently made the change to a peanut-free classroom, so packing her lunches has gotten a bit more interesting. Some combination of the following will be in her lunchbox this week:
Breakfast:
Homemade biscuits and jam
Milk
Cereal
Lunch:
Peaches
Grapes
Raspberries
Cheese – colby, mozzarella, or blue cheese
Milk
Mac and cheese
Quesadillas or tacos (if she likes them)
Carrots
Snack:
Popcorn
Homemade cookies
Fruit snacks
What’s on your menu this week?
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