What's Cookin' This Week: 7/10 - 7/16

Yesterday turned into a ridiculously full day - church in the morning at Davies UU, with a really interesting speaking talking about plants, ethical eating and the understanding that all food sources ultimately go back to plant life.  We stuck around after that for the first in a series of adult religious education classes (not having been raised UU, I mentally call it "Sunday School") on the subject of development of spiritual practices in our daily life.  It looks to be very interesting!

After that, we had some errands to run, looking for a few household items. I'd also hoped to buy myself a couple cool sundresses, but I'm at a very awkward size where I either need to lose some or gain some if I want anything to fit.  So no clothes for me until I've worked off a few pounds.  So... a new age book store for fun, then Target, then Home Depot (there are no shelves that will replace the ones in the china cabinet that broke - so we're going to need to go to a glass cutter for that).

By the time we got home, we were tired and it was late - but there was still grocery shopping to do and dinner to make.  Michael headed to the store, while I hunted for my waffle iron and got the kitchen ready for a good breakfast dinner, with our yummy free range eggs.  As tiring as the day was, it was a really good one.  We need to schedule in some weekend down time next week, I think, or Michael won't be slowing down for a second on his days off.

Here's the meal plan for this week - chock full of Farmer's Market goodness:

Sunday, July 10

Homemade Waffles with Fresh Blueberries

Maple Syrup 

(we get ours from Mack Farm in NH, where a friend of ours makes it each year!)

Bacon

Fried Eggs

Monday, July 11

Peach Chicken

(from Cooking Traditional Foods Menu Mailer)

Brown Rice

Buttery Patty Pan Squash with Basil

Tuesday, July 12

Make beef broth from marrow bones.

Roast Chicken

Roasted Potatoes and Shallots

Swiss Chard with Garlic

Wednesday, July 13

Salad Bar dinner -

Serve Yourself Salad fixings, including leftover cold roast chicken

Roasted veggies:

Roasted Eggplant with Mint

Roasted Beets with Balsamic Glaze

Thursday, July 14

Crock Pot Italian Beef Sandwiches

(from Nourished Kitchen Simple Dinners Menu Mailer)

Buttery Sauteed Zucchini Ribbons
Dill Pickles

Friday, July 15

Shredded Beef with Mushrooms 

(from leftover shredded Italian beef)

Noodles
Assorted leftover veggies

Saturday, July 16

Eating out (Crepes)

 

Make gazpacho for Soup Sunday at church.

Make chicken broth from roast chicken carcass.

Sunday, July 17

Baked Salmon

Beet Greens

Quinoa

Cucumber and Onions in Yogurt

I planned for every day, because Michael takes leftovers to work for his lunch, making it much less likely that a meal will involve leftovers.  It'll take awhile to figure out how much to make for the two of us, and how far leftover food stretches.  Eventually, I will work out a way to give myself a day off from cooking each week, but for now, a little extra time in the kitchen just means I'll get used to it faster!

(shared with Menu Plan Monday)