I have been so inspired for this week’s menu – look at this site for “Meat Free Week (March 18-25)” recipes. I was reading them out to my husband last night with my mouth watering. So, I am going to choose from this list all week (except Saturday). I will let you know my favorite and any changes I make to the recipes.
You may say a recipe every day … yes, I work full-time but….
My husband can not drive at the moment, due to a shoulder injury from playing soccer and thinking he was still a teenager ;-), and I will have to pick him and my son up by 3:30 pm every day. This will give me more time in the evening to cook 🙂 before I catch-up on work in the evening.
My major task over the weekend:
I do have to plant my indoor seeds this weekend for my summer garden – I am putting in tomatoes, romaine lettuce, zucchini, cucumbers, bell peppers (planting a little later this year) and maybe some spinach. I am excited about my winter garden which now seems to be coming along (yes in Spring)….my photo’s the week are of, my first head of broccoli and cabbage which appeared this week.
Let me start by saying, I hate daylight savings when you loose an hour, especially when you only realize it is happening a couple of hours before bed. Woke up this morning, had breakfast and now finishing my breakfast latte while writing this blog and it is midday already – I have not done a whole lot yet. Anyway, into the recap from the week and this week’s plan…..
This week was a much better week. I actually cooked a couple of meals in preparation for the week, and there was less stress at work which made it easier to come home and get things done. I got some brownie points as I was proactive and organized 2 days of walking at lunch with a friend starting this week.
We have switched to gluten-free pasta now for about 6 weeks and I will say everyone in the house (my husband, 5-year-old and myself), have found two great brands that we all love. In fact, we like Quinoa Gluten-free Pasta – Spaghetti Style and the Archer farms Gluten-free Fusilli Pastas better than the old stuff we were using. The price ($2.50-$4.00 range at our local Super Target), taste and overall cooked result are our main reasons for liking these two products. My son, who is a little fussy (not too bad, he’s jus not a vegetable person), asks for seconds and devours the spaghetti by the bowlful.
The winter has been a little longer and colder which means my vegetable garden has been producing very slowly. This is my first winter garden and it seems to be going ok. Lessons I have learned:
My swiss chard did not survive as something ate that – not sure what. So, next time I may have to place little wire cages around them
Next year, I will invest in some recycled windows to create a cover so I have a mini hot house
Two surprising things happened with this crop:
My plants survived the snow and ice. I will definitely get a crop of broccoli, cauliflower, carrots and cabbage (respectively in photo’s below)….and a little bit of spinach.
And my parsley which had died out came back to life and is flourishing.
In the meantime, waiting for this crop to grow, we are buying our veggies (still within the $70 budget). Here is our meal plan for this week – it will be similar to last week (its better not to even talk about it :-)). I have decided to cook most of the meals in the weekend to see if that it is easier to stick with the plan.