I made them dinner last night even though their dad wasn’t coming home to eat. Typically on those days, I let them fend for themselves or throw together leftovers.
Making dinner was relatively easy as I had pizza dough in the fridge, a foresight from two days ago to double the recipe. I am the queen of recipe-doubling! Ask me how many packages of ready-to-eat Mexican beef, pasta sauces, or meatballs I have in my freezer. 🙂
While I rolled out the dough I made them sweep, vacuum and de-clutter the entire open concept area around me.
Sam inspired me today. (Well he often inspires me but today I actually ended up doing something about the inspiration…) 🙂
He lives in Michigan which isn’t too far away from where I live, across the border, so we experience similar weather. As he said, this winter was brutal…but signs of spring are finally, slowly, emerging if the constant gushing of water out of our basement sump pump is an indicator at all. I mean, there was a LOT of ice and snow that had to melt and seep into the soil (and basements)…
We waterproofed the house a few years ago (and are still paying for it) but we have a dry basement. At least the teen’s PS4 is safe…😂
I spend enough time making meals throughout the year, so the less cooking and food prep I have to do during summer the better. I want to continue to enjoy cooking, which is why I need to take a mental break from all the planning, shopping and associated hoopla that is feeding the family, during the summer months.
Here are some simple lunches I’ve made this past summer which everyone here enjoys:
Lately I have had a heck of a time following a low carb diet. I really have no excuse, the greens in the garden are exploding at the moment. What a great way to enhance boring old salads.
Curly parsley, taragon, the big fat green leaves are arugula, chives, flat leaf parsley and fresh dill.
I snip them into green salads, tuna or salmon salads, pasta dishes, pasta salads, soups, and grain salads.
Missing and still to be planted: various types of basil (sweet, greek and thai are my favorite), summer savory (I have winter), sages (multi-coloured), and chervil which goes great with eggs and fish dishes.