When writing out this week’s menu I changed my mind more than a few times. I’d say more than half of the days have something crossed out and a new idea written down instead. Part of this is because I had some familial interference – ok, it’s mostly because of that. I also resisted the urge to rewrite the menu completely which is something I would never, ever do </dripping sarcasm>.
I’m going through a bit of a lull in the creative side of my world. The only pictures in my iPhoto are of the chalkboard and the only reason there are so many in there is that my family needs to eat every week and the chalkboard has become a central piece to this. Upon waking this morning, Groceries chastised me for not having written the new menu on the board yet making it hard to avoid this one little act of creativity. Having been me for as long as I have, I know that the rest will come and periods of inattention will give way to far greater attention and focus. Inspiration is a fickle friend, my dear reader.
Blueberry Muffin Pancakes from Minimalist Baker will make their appearance on Monday along with some breakfast sausage and scrambled eggs. The people around here are a bit over the moon about this one.
Ricotta Pasta with Peas comes from “The Vegetarian Family Cookbook” by Nava Atlas. We’ll be having ours with dinner rolls (homemade, of course) and steamed broccoli. Part of me feels like there should be a salad here, which I have not specifically planned, but I may not be able to resist adding when Tuesday rolls around.
Black bean tostados, mexican brown rice (video), and lime cabbage slaw all come from “Feeding the Whole Family: Recipes for Babies, Young Children, and Their Parents” by Cynthia Lair.
Grilled cheese and tomato soup is a big favorite of my kids. I’m using Pacific’s Creamy Tomato Soup (Tetra-Pak), but unlike previous appearances on our menu, the bread will not be homemade because I need a break from the bread baking. You wouldn’t believe the teary eyes I’ve gotten about this. Well, maybe not so much teary as contrite and apologetic. They didn’t mean to wear me out with the bread baking. They are so sorry if they did. They just like it so much you see. To which I explain that it’s not so much the bread baking as it is everything else relegated to my purview. You want bread, dear family members? DO THE DISHES FOR ONCE!
Tempeh nachos are my totally made up thing. Tempeh’s just going to be replacing the ground beef in my usual recipe, but the rest remains the same (tomato sauce and my very own mix of herbs and spices). We’ll have these with some local blue corn chips, lettuce, salsa, olives, guacamole, cheese, sour cream, and the mango salsa (Cookus Interruptus video here) from Cynthia Lair’s “Feeding the Whole Family: Recipes for Babies, Young Children, and Their Parents.”
Thai steak salad (Cookus Interruptus video here) will be served over soba noodles (Cookus Interruptus video here) with peanut sauce (Cookus Interruptus video here) from Cynthia Lair’s “Feeding the Whole Family: Recipes for Babies, Young Children, and Their Parents.” (Yes, this is a reshuffle from previous weeks. The poor dish, it’s a victim of life’s circumstances.)
What about you, dear reader? What’s on your plate?