Gentle readers, the new time may kill me. The Practical Cook enjoys falling back, and fights springing forward. So whenever you read this, may it follow several cups of coffee. This is background to explain the less than creative weekly menus, complete with water spots from putting it down on the counter.
This week’s challenges include changing seasons, a birthday party (sch0ol and home) for a 6-year-old, and general chaos.
So here’s the plan:
This translates into:
Sunday: Fish and Veg
Very tempted to go salmon or tuna noodle casserole. There are leftover noodles in the fridge and it would be so easy. Throw in some edamame, serve with greens on the side.
Monday: Breakfast for Dinner
Raisin Bran muffins, eggs, grits, facon and fauxsage.
Tuesday: Soup and Sammies
Soup is a great way to clean out the fridge/freezer, look for more on the art of sandwiches this week.
Wednesday: Pasta Bake
No idea what I’ll do here. Thinking about risotto.
Thursday: Corned beef, potatoes, veg (cabbage), brown bread
Hello slow cooker, time to celebrate St. Patrick’s day. I also need to make blueberry muffins for Friday school snack.
Friday: Dine Out
The birthday girl’s mood will drive this food decision. Quick punt meal at home, or restaurant of her choosing?
Saturday: Leftovers? (See above.)
We’ve been going to the Farmer’s Market (check to see if yours is open–the eggs are not to be missed) in the morning, followed by errands. This will be a party prep day, complete with cake-making duties.
As you can tell, the spring cleaning continues. We’ll share an inspiring story from a fellow reader about her clean-up this week, too. Coming up tomorrow, the birthday Carrot Cake recipe.
Till then, keep those requests and ideas coming: practicalcook at gmail dot com