Well I did not update you on the goings-on in the kitchen last week for the same reason it feels bizarre to post this week. We have not been cooking very much.
As you might have noticed from yesterday’s post, we’ve been a little busy. I’m afraid we’ve been struggling with eating good healthy meals at home a bit as a result. Ideally, I’d like to have a few meals in the freezer ready to go when we get busy, but we’re not quite there with variety yet, and it is quite difficult sometimes to get the family onboard with “lentil soup again!?!?”
So what have we been eating? Well glossing over the calling out for pizza and the barely edible Mexican consumed @ Casa Bonita, we’ve done OK. Matt made up the delectable (and reasonably healthy) Turkey Bean Chili last week. We still have a bunch in the freezer (yay!). It goes great on left over tortilla chips from a party too, let me tell you. We also had Chicken Cheese Steaks, which are terribly terribly yummy and pretty natural, though not especially GOOD for you. Holly introduced me to them and I am a BIG BIG fan, even though I’m not especially keen on chicken.
This week we’re on the manic track getting ready to leave for the weekend and I’ve got another big push on my freelance project. So we’re going easy. As aforementioned, nachos on Sunday night, stirfry last night and spaghetti with veggies and meat sauce tonight. Tomorrow we’ve got to run errands before the trip, so we’ll go to Sweet Tomatoes for some soup and salads or if I get crazy, I’ll make something up tonight that we can just reheat tomorrow. Doubtful.
I, sadly, did not do a ton of cooking for Tabby’s party. Honestly, I’m glad I can say that. I picked up some tasty appetizers from Costco (sushi tray!) and made up fruit and veggie plates myself (all good stuff, no anemic cantaloupe). I did bake the cupcakes. I used this cupcake recipe, which created a strange, but tasty batter. Then I piped in some strawberry preserves and then we topped them with this frosting, tinted pink, and loads of sprinkles.
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