I’ve started to do my grocery shopping on Saturday mornings while Sylvia naps and Matt and Liam hang out. It’s early enough that I can get in and out of the 3 store I frequent in about an hour and I’m not frazzled for the rest of the day. This Saturday, I found pickling cucumbers on sale. They were perfect, local and since I already had the seasoning mixes, ripe for the picking (pardon the pun). 20 pounds and 4 hours later I had an impressive line of 22 pints and 6 quarts of fresh, homemade pickles! I am a huge pickle fan, especially when on a peanut butter sandwich, and am super excited to pull those jars off the shelves in the middle of winter! As a bonus, this weekend was perfect to be spent in the kitchen. Breezy and in the mid-70s, I couldn’t have ordered better days.
Another recent plan is to start researching batch cooking methods. I came home from the library with a stack of books with a number of recipes that I’ll be trying out in the next few weeks. I have a few standbys for frozen meals, but I’m looking forward to expanding my choices.
This week, I’m recycling meals that I didn’t make from my last few menu plans. Matt has a few appointments after work so he won’t be around when Liam and I eat. I’m prepping meats to be grilled and used on salads for our lunches and since the weather is supposed to be mild in the middle of the week, I’m hoping to squeeze in a little extra baking. Thankfully, I don’t have many things to do myself, so I’m looking forward to days spent outside in the sun, playing with the kids!
Murgh Makhani (a special request from Matt and I’m making a double recipe of the sauce to keep in the freezer)
Salmon Cakes with Sweet Potato Fries
Asian BBQ Chicken and Rice (a new freezer recipe… I’ll let you know how it turns out!)
Honey Mustard Pork Chops