Gentle Readers, summer is a great time to establish some goals. The Practical Cooks Junior have established theirs already, and they are as follows: eat outside as often as possible, take night walks no less than 2 times a week, swim daily, travel often. The Youngest is still convinced she can sell the team on Australia as the big vacation, but alas, that will have to wait.
The last week of school is a Herculean push of activities, many of them popsicle-based. Please note, I checked, and the “fruit-based” had more grams of sugar than the store-brand red/purple/orange pack. Read the labels, and when you can, make your own.
In the spirit of al fresco dining, with a side of last week of school, here are this week’s menus:
And the Four Square Grocery Shopping List:
Which all means:
Crostini and a light lemon sauce on pasta for the win! Carbs can be warm weather friendly, don’t fear them. It’s a great one-pot dish, ideal for transporting outside. If some falls on the ground, toss it to the birds. Goat cheese on crisps is the simplest appetizer in the world, and wow is it good. Damn you Whole Foods Cheesemongers–I’m a sucker for a sample.
Monday: Dine Out!
Lots of obligations this week. I’ll be doing some field research though, so stay tuned.
It’s hot, and I crave lettuce and watermelon. Sometimes at the same time. Tie it together with feta and a white balsamic, some basil in chiffonade form, and you’re in business.
Wednesday: Pasta with broccoli
A request from TPCs Jr, the key here is to put more broccoli than pasta.
Another request from my offspring. To dine outside, simply assemble inside, wrap in foil, and transport. Spicy food in hot weather is your friend.
Friday: Frozen Pizza
School is out, time to party! Oh wait, was that my out loud voice?
Saturday: Dine Out!
We’ll be visiting a new country, I don’t know which one yet. If you have ideas, let us know! Summer is a great time to try new things–without the time pressure, life gets simpler. And dining culturally is an easy way to keep the learning going without being so obvious. When your child names the food she’s eating in French, run with it.
I will admit, I’ve fallen off the CSA and Farmer’s Market bandwagon, strictly because of time. However, outdoor dining is inspiring me to rejoin the flock. Our meals are simple and portable, so fresh ingredients are a must. Help us out with our field research, challenge us to try your favorite ice cream. Post it in the comments box below! There’s plenty of room.
Send patio furniture, insect repellant, and actual feedback to practical cook at gmail dot com. Connect on Facebook: The Practical Cook Blog. (Thanks in advance for spreading The Practical Cook Blog word. Press “like” on Facebook today! Also, follow the food pictures on Instagram @amylewi.)
Up next on Wednesday, Obika Mozzarella Bar Reviewed!