Meal Plan Monday – Week of 5/7/2012

Holy smokes has it been a crazy few weeks.  First our Disney Cruise Vacation, then we came back and baby and I got CRAZY sick, then my husband started getting sick, then we attended a five event wedding extravaganza week where I was one of the bridesmaids and along the way we found out that our baby has Shiga toxins from e. coli.  It’s been nuts.  The last several weeks have not been exactly stellar in the areas of making our own meals, staying away from fast food, or avoiding high fructose corn syrup.  But it’s time to get back in the saddle again.  I’m feeling better – just have the lingering cough and occasional runny nose, which makes it easier to deal with any residual crankiness that the baby needs to get our of her system.  The house is slowly but surely recovering from the whirlwind that hit it and hubby will be better soon too.

Step one of getting back on track is eating our meals at home again.  So here’s the plan:

Sunday:  Chili, Corn Bread & Fruit – made a big batch of chili and topped it with some fresh avocados.  Some we ate, some we’re eating for lunch, and some we’ll freeze for a future dinner.  We picked up some strawberries and they were a tasty post-dinner treat.

Monday:  Flash Blasted Broccoli and Feta Pasta.  This will help clear out some ingredients that I’d like to use up and will keep us away from greasy foods that will irritate my husband’s throat as he recovers.  I like that the ingredients include both broccoli and spinach (and red pepper flakes and sun dried tomatoes – yum)

Tuesday:  Chole, Rice and Chicken – got this pre-made meal from Trader Joes and need to use it!  If I’m feeling inspired, maybe I’ll make some raita and get some papad to go with it. 

Wednesday: Asian Kale Noodles with Tofu (trying to use up both kale and tofu!)

Thursday:  Vegetable Quiche 

Friday:  Quinoa Bowls – Going to use dry black beans for this and bust open our new bag of quinoa.  Can’t believe we blew through a whole four pound bag!  Yay us!

Saturday:  Either left-overs if there are any OR go out.

Wish me luck!

How to Make Mickey Mouse Oreos

Last week we went on a Disney Cruise.  It was fabulously fabulous.  I’m going to post about it all week long, in fact.  I thought I’d start by doing a quick tutorial on some super easy but adorable treats I made for the friends we were traveling with.  They look like this:

All you need to make them exactly like mine is:

1 package of double stuff Oreos
1 bag of Oreo Minis
1 tube of red frosting
1 small tube of white frosting
1 small package or bottle of red sanding sugar poured onto a small plate
Wax or parchment paper lined cookie sheet

This will yield about 32 Mickeys.  Here are the steps:

1.  Using a butter knife, pull apart the mini oreos and scrape off the white filling.  You will be tempted to eat that filling.  Resist.  You’ll thank me later.

2.  Gently insert two of the minis into the filling of each Double Stuff Oreo to create “ears.”  They should be about 1/2 an inch apart.  As you can see in the picture above, your Double Stuff Oreos will break.  Just be careful with them and try to be as gentle as possible.

3.  Spread red frosting on the lower 40% of the Double Stuff Oreo.  By lower I mean the side that doesn’t have the ears.  You can do this by squeezing the frosting into a bowl and using a butter knife or by melting the frosting a bit in a small bowl and dipping the oreo into the bowl.

3. Dip the frosted portion of the Oreo into the red sanding sugar and place it onto the cookie sheet lined with wax or parchment paper.

4.  Using the white frosting, place two white dots on the red portion of each cookie

5.  Place in the refrigerator to set frosting for 2 hours or more.

While the cookies did evoke some questions from my husband (“Wait. I don’t get it.  I get the ears but what’s the red part?”  “They’re pants.”  “Why are his pants on his face?”), I just wanted to make a treat for our friends and their little ones that would kick off our trip with something fun.  I KNOW they don’t make sense exactly.  But they remind me of Mickey Mouse and they taste good. So I made some and put them in some small decorative Chinese take out boxes.  Done and done.

Some suggested modifications:
1.  Skip the sanding sugar
2.  Skip the white dots
3.  Skip the red frosting all together and just make mouse heads
4.  Insert a lollipop stick and bag them in cellophane bags tied with a cute ribbon

Meal Plan Monday – Week of April 8, 2012

I really had a hard time figuring out what to make for dinner this week but since I needed to get out of the house for a bit this morning, I forced myself to make some decisions and just move forward.  Let’s hope it’s a yummy week.

Sunday:  Carrot & Ginger Soup, Sandwiches, Brussel Sprouts, and Fries.  In-laws came over for dinner and my MIL asked for something easy like grilled cheese.  Hubby preferred veggie tapenade sandwiches so I made those instead (MIL had an upset stomach and decided to eat something else instead).  I felt like eating fries but thought I should use these sprouts too so the next thing you know, we had a bunch of food on the table.  AND I made some veggie pasta for the babe.  Lots going on at dinneroo last night!

Monday:  Quiche – I usually use puff pastry as the crust of our quiche but I’m going to try to use phyllo dough instead to cut back on the saturated fat.  Everyone seems to like quiche so let’s hope this doesn’t ruin it.

Tuesday:  Quinoa burgers, salad, fruit, and maybe some more fries!

Wednesday: Out

Thursday: Enchiladas

Friday: Hot and Spicy tofu, Rice and salad

Saturday:  Out

 

 

Popcorn is Awesome.

Today’s one of those days where I get to use my blog as an outlet for my stream of random thoughts.

I like popcorn. Well, actually I love popcorn.

I used to buy microwave popcorn.  Then I started hearing about how too much microwave popcorn isn’t good for you.  I know that it has to be obscene amounts but I had this urge to buy kernels and pop them on the stove so I did.  Man, oh man, was it good!

But kind of a PITA because you have to stand there, shaking a pot, for 10 minutes.  So then a friend shared a link that showed how to make microwave popcorn with kernels.  All you have to do is put some kernels in a brown lunch bag, fold the top twice and turn on the microwave.  No chemicals, no burns due to crazy flying kernels, less fat because there’s no oil and super duper easy.  I’ve been doing that lately.  It’s way high on the convenience scale but I have to admit that the stove popped popcorn is better.  The popcorn off the stove is way fluffier or less dense.  Maybe it has something to do with the temperature level.  See, when I make popcorn, I can’t help but share with the little one.  She loves it but I have to give her pieces that don’t have any of the shell on it, otherwise she might choke on it.  When I used to make it on the stove, it was easy to find pieces to break off for her.  Now that I’m microwaving it, I have to hunt for pieces and the pieces that I can find are smaller.  I can only guess that the stove popped corn is exploding more extensively or violently and making bigger pieces.

I also sometimes burn the popcorn in the microwave because I’m still not good at knowing when to take it out.  And that stinks, literally and figuratively.  With the stove popped corn, I don’t think I ever burned it.  On the positive side, though, the microwave popcorn is lighter in calories and fat since I”m not using oil.  I will probably keep making the microwave kind out of sheer laziness (and because I just bought 200 brown paper bags – what!?!  At least I can recycle them!) but when I really want good popcorn, the stove is the way to go.  Either way I’m eating it and want to do this one day:

When I was a kid, my Dad has a business in an industrial part of Albuquerque, New Mexico and there were all kinds of companies nearby.  There was a Nabisco plant or distribution center, a slush puppy office/distribution center and there was a place called The Popcorn Factory.  They sold huge (and I do mean huge) bags of popcorn that were probably two feet tall and ten inches in diameter.  My dad and his business partners always kept some in their “executive” breakroom (if you saw it, you’d understand why executive is in quotes) so I always knew I could have that popcorn if we went over there.  Once my brother and I walked over to the factory to…well I don’t know what…buy popcorn?  Probably not…just satisfy some curiosity and we were probably hopeful that they’d give us some popcorn because we were kids.  Anyway, when we walked into their small office store, we saw they had all these INCREDIBLE options – CInnamon Red Hots!  Chocolate!  Cotton Candy!  Kettle Corn!  Butter!  Carmel!  Cheese!  Our dad and his dopey partners were holding out on us – they only bought butter!  So we spent probably half an hour trying to figure out what to get. I recall eating the cinnamon red hots.  Delicious.  My other happy memory of popcorn is that my mom used to pop corn for us on the stove.  Sometimes it would be Jiffy Pop and other times it would be in a pot.  Because my dad likes spicy food, she would put Indian chili powder in it but of course, not on top after it was done popping; she’d put it in the oil that the kernels popped in.  So what would happen?  The pepper would fly all over the house in the air and we’d all start coughing and sneezing.  I guess that’s not the happy part.  The happy part is that she would dump all the popcorn out and all four of us would sit around the table eating it together.  Something hot and tasty with people you love on a rainy day is delightful.  Now that I have a little one, I understand the joy in making something and seeing your tot enjoy it.

I like to top my popcorn with a little butter, some salt and some nutritional yeast.  Soooo good.  I also like it with hot sauce like Frank’s or Tabasco sauce.  Also sooooo good.  I’ve heard people really like m&m’s with their popcorn but I don’t think I’ve ever had that.  What’s your favorite popcorn topper/combo?

I didn’t know that I had so much to say about popcorn…

Stupid High Fructose Corn Syrup

How’s that title for a bad attitude?  🙂  A few weeks ago I mentioned that I was going to watch what I ate for a few weeks and figure out what my goal should be for reducing the amount of high fructose corn syrup in my diet.  Well it seems that I’ve been “treating” (well really, it’s more like punishing) myself a lot these last few weeks.  I’ve had Yogurtland a few times and while the yogurt is probably not THAT bad for me, the toppings I choose to put on top of my yogurt are.  They have included Kit-Kats, Reese’s peanut butter cups, Mother’s circus cookies, and Pebbles cereal.  I’m trying to change it to almonds on top of sugar free chocolate yogurt instead.  Sigh.  I’ve also been drinking iced tea a couple days a week and this week I actually bought a Cactus Cooler but probably drank about 6 ounces.  Those have been the main sources of HFCS for me.  At home, I realized that we don’t have a lot of ingredients containing it.  It’s mostly when we eat out or I get a processed treat of some sort.

We buy ketchup that doesn’t have any, we usually make our own salad dressings, we don’t buy Chips Ahoy or Oreos or anything like that…Oh wait.  I’ve been buying Karina some biscuits…let me check the package on that.  It’s a Gerber product so I don’t have a lot of hope…Yep, it’s in there.  At least it’s more than half way down the ingredients list, I guess.  Ugh.  And while we’re confessing, I probably ate as many of those biscuits as Miss K. did.  So let’s add that to the list of HFCS products I’m eating.  Argh.  There are only two left in the pack; next time I’ll buy Annie’s and check the label.

So I think what’s reasonable is to get two “treats” per week with HFCS.  That will still allow me to have an occasional sweet drink (soda or tea) and maybe one other thing.  However, if I eat ketchup that has it, that counts as my once a week treat.  This will likely encourage me to avoid ketchup.  I’ll also be more diligent about checking labels.  I’ve had a few surprises when I reminded myself I hadn’t read the label on a few products.  Like the other day – I was so disappointed when I saw that the Tom’s toothpaste I bought actually had Sodium Laurel Sulfate – ARRRRGGHHHH!!!  The whole reason I bought it was to avoid SLS but of course I was trying to keep Miss K from grabbing all the items in the beauty aisle at Sprouts instead of reading the label.  I was really disappointed in that.

Back to the subject at hand.  Ya, twice a week and no more.  You know, in general, I want to cut back on my sugar intake and this will certainly help  I do realize that I’ve cut it WAAAY back from what it used to be but there’s always room for improvement, right?

One last thing…corn advocates (WHO are those guys anyway??? Let’s call them Corny Cronies) Corny Cronies have been lobbying to change the name of HFCS (most likely because of the bad rep it has earned) to Corn Sugar.  So in case you see the ingredient, be aware of what it is.  For a while now, they’ve been spending millions to get you to think that it’s just like table sugar.  Well it is and it isn’t.  Do your homework and decide for yourself.  As with everything, my philosophy is all things in moderation.

What items do you consume that has HFCS in it that you were surprised by?

What is this stuff?

I’ve been seeing and reading about some ingredients that I want to learn more about.  I just don’t know what to do with them and I fear what I do not understand.  Let’s do a little home work and find out, shall we?  What is it and how do I use it and why should I eat it?

Salba – I first saw this on a packet of baby food puree and it piqued my interest. 

What is it?  Salba is a South American seed/grain that’s apparently a powerhouse of nutrition. It was originally used by the Aztecs and is packed full of minerals, vitamins and Omega 3’s.  Salba is derived from Chia (by the way, I know nothing about Chia, either.  All I know is that I can plant chia seeds on a sheep and it will grow into a Chia Pet.  Ch-ch-ch-chia!).

How do I use it?  Salba requires no cooking and can be sprinkled on cereal, salads, etc.

Why should I eat it?  Salba is even more nutritious than Chia.  It has the perfect balance of Omega 3’s and Omega 6’s; the most perfect of that found in nature (wow…I’m starting to think I oughta get some of this) and has eight times the amount of Omega 3’s as Salmon.  It also has six times more calcium than milk, three times more iron than spinach, and three times antioxident strength than blueberries.  This information was taken from here.

Conclusion?  I’m going to get some and see if I can work it into my life without too much strife.

Nutritional Yeast – I occasionally buy nutritional yeast for a crispy seitan recipe that I make every so often.  I also like nutritional yeast on my popcorn, along with some butter and salt. The thing is…I don’t know why or if it’s nutritious.  I’m just assuming it is because of the name.  Let’s see what we can learn…

What is it?  Nutritional Yeast is deactivated yeast.  It is typically sold in the form of flakes or powder.  It is naturally low in fat and sodium and is naturally free of gluten, dairy and sugar.

How do I use it?  Nutritional yeast is nutty or cheesy in flavor and is often substituted for cheese in vegan diets.  You can use it in mashed potatoes, add it to tofu to make vegan scrambled eggs, and it is popular as a popcorn topper, as I use it.

Why should I eat it?  Nutritional yeast is high in fiber, manganese, protein, magnesium, thiamin and riboflavin.  It is low on the glycemic load chart, has very little inflammation qualities, and is low in saturated fat.

Conclusion:  I think I’ll keep using it as I have been but will also try to add it to potatoes and other veggies that need sprucing up.  No harm, right?

Amaranth –  Amaranth can come in two forms; greens and grains.  I think the grains are more readily available and the recipes I’ve seen calling for amaranth are referring to the grain so let’s talk about the grain.

What is it?  Amaranth is a grain, also a staple crop by the Aztecs.  It was used in religious ceremonies until it was banned by the conquistadores that conquered Aztec lands.  It has many nutritional values in its raw form but when cooked, some are depleted.

How do I use it?  Cook it and use it like you would other grains, such as rice, quinoa, etc.  You will not be able to digest it unless it’s cooked.

Why should I eat it?  It is high in protein, iron, and calcium, more so than other grains, such as wheat, rice or corn. 

Conclusion?  It’s a good alternative to wheat and quinoa and rice but I don’t think I’m going to run out and buy some.  If I could digest it raw, then it might be worth it or if I was sick of the other grains, I’d add it to my options.

Kombucha – Saw a drink in the refrigerated section of my local Sprouts and wondered if it was any good for me.  Didn’t have a clue as to what it was…

What is it?  It is an effervescent tea drink that is made by fermenting tea with a solid mass of yeast and bacteria.

How do I use it?  Just drink it!

Why should I eat it?  Kombucha is said to work as a detoxifier because it contains glucuronic acid, which the liver uses to remove toxins from the body.  It also is said to increase energy and help with joint recovery and skin elasticity.

Conclusion?  I don’t know about this one.  Maybe it’s good to have on hand if we’ve had some drinks and need to clean up our systems the next day.

I’m glad I looked into these.  I think I’m going to try that Salba and some of my curiosity has now been attended to.  What would you like to try?  Any ingredients that you’ve been intimidated or confused by?  Side note:  I was buying a can of enchilada sauce once and the cashier asked me what I was going to make with it.  I told her “enchiladas.”  She then told me she had never had enchiladas.  I found that very very sad.  They’re one of my favorite foods.  She was confused/intimidated by enchilada sauce.

Meal Plan Monday – Week of March 25, 2012

Another week of eating out way too much.  🙁  Gonna get back on track this week for sure!  Here’s the plan:

Sunday:  Uh, ya.  Went to Maggiano’s and had two gazillion calories.  Do I get any points for not ordering dessert?  Ya, didn’t think so.

Monday:  Fideua & Mashed Cauliflower

Tuesday:  Eggplant Parmesan, Salad, and Roasted Brussel Sprouts

Wednesday: Quinoa Bowls & Roasted Fennel

Thursday:  Soup & Salad

Friday:  Vegetarian Egg Rolls, Cucumbers & Spicy Garlic Broccoli

Saturday:  Out?

The goal is also to not eat out during the week.  Stick to left overs when possible!  Unfortunately today’s left overs were from Maggiano’s.  Technically I “ate at home” but the food wasn’t homemade.  Bleh.  It was pretty good, though, and baby seemed to like it too 🙂  Let’s do this!

#12 – Reduce the amount of high fructose corn syrup in my diet

It’s time.  I’ve been avoiding this one.  Deep breath.  Time to start cutting back on the high fructose corn syrup in my diet.  Well, I need to cut back on all sugars in my diet and I’m starting with this one.

High fructose corn syrup is very similar to table sugar.  They both have roughly the same amount of calories, they are both manufactured, they are both made up of fructose and glucose.  Scientists are still studying the effects of HFCS vs. table sugar but there are several things that I’ve read that lead me to believe that HFCS is not good for me.  First, there is a correlation between the introduction of HFCS into mainstream foods and our nation’s obesity problem.  Secondly, HFCS is a cheap way to get sugar into processed foods and I find that sugar is addictive.  So because it’s cheap, food manufacturers use it (a lot) and in turn, I enjoy it (a lot) and then I want to eat it (a lot).  I don’t like lack of control in anything so I’m takin’ it back.  Third, my basic understanding is that HFCS causes nicks in your arteries that weaken the walls that carry vital blood throughout my body.  I need those arteries to be strong.

The big challenge here is that it’s EVERYWHERE.  Surprising places that aren’t even sweet…bread, ketchup, salad dressing, soups.  And of course it’s in the delicious treats we’ve all become accustomed to – ice cream, candy, mass produced cookies, cakes, and soda.  Unfortunately it’s in these things in high quantities.  So it’s time to proactively cut back.

First, the easy stuff.  We don’t buy a lot of cookies and cakes, mostly because I love ’em too much.  Wait.  Let me just show you some items that I’d love to eat RIGHT NOW…

Oh Gingerbread man.  I will eat you.  And when it’s yuletide cheer time, I will eat your whole family.  Seriously, I could use a Payday right now too.  I’ve been thinkin’ about those guys often lately.  No joke.  I could eat any (and possibly all) of these right about now.

So therein lies the problem.  I love this stuff.  Even that disgusting marshmallow peep.  Tis the season.  And although I haven’t checked, I’m pretty sure all of these things have HFCS.  LIke the other items on the LIST, I just want to improve because the reality is that I’m going to want a cookie sometimes.  And I’m going to use Heinz 57 ketchup.  BUT I can make a concerted effort to keep these things out of my home and to have the willpower to resist them *most* times.  So no more store bought salad dressings, no more sweet cereals, no more Heinz 57.  This was my ketchup of choice (ya, I had a ketchup of choice) for many years.  Just like I’m no longer a Crest Kid, and it’s no longer ALWAYS Coca-Cola, times are a-changing.  Time to let it go.  This also means I’ll need to be more diligent about checking labels.  Many of the breads we buy have HFCS.  And this also means keeping those sodas to a minimum.  And it also means I have to give up my beloved Iced Peach Green Teas.  Even though we get them with less sugar or Splenda, the syrup to make it peach flavored must have HFCS.  Oh so sad.  They are such a refreshing treat.

I’m not sure how to set a goal with this, partly because I don’t know how much I actually consume.  I think I’ll start by counting the number of items I eat (that I’m aware of) containing HFCS.  It gets back to the same issue that keeps coming up.  I need to just avoid processed foods.  So let’s start with that.  For the next week, I will keep track of how often I am consuming HFCS and will set a goal to reduce it.  Oh boy.

 

The Dirty Dozen

I never know what’s worth buying organic and what’s not.  They have organic everything.  But sometimes it costs twice as much and for something like a banana, does it matter?  I never know.  So I’ve been trying to use the Environmental Working Group’s Dirty Dozen list as my guide, especially for food that we make for our bub. Confession: I’ve bought at least four of these in the last two weeks that were conventionally grown.  It’s just not that easy to find organic potatoes, for example.  Basically the list includes the twelve fruits/vegetables that were found to have the most pesticide residues.  Now use a little common sense here – of course it’s better to eat conventionally grown fruit and vegetables than none at all but if you have access to organic for at least these twelve, it’s a good choice.  It’s particularly important for children and pregnant women.

The Dirty Dozen:

  1. Apples
  2. Celery
  3. Strawberries
  4. Peaches
  5. Spinach
  6. Imported Nectarines
  7. Imported Grapes
  8. Sweet Bell Peppers
  9. Potatoes
  10. Domestic Blueberries
  11. Lettuce
  12. Kale/Collard Greens

They also provide a “Clean Fifteen” list of produce that were found to have the least pesticide residue.  These fruits and veggies are safer to eat non-organic.

The Clean Fifteen:

  1. Onions
  2. Sweet Corn
  3. Pineapples
  4. Avocados
  5. Asparagus
  6. Sweet Peas
  7. Mangoes
  8. Eggplant
  9. Domestic Cantaloupe
  10. Kiwi
  11. Cabbage
  12. Watermelon
  13. Sweet Potatoes
  14. Grapefruit
  15. Mushrooms

Reviewing the list was helpful to me. I am not going to freak out if I can’t find an organic item on the dirty dozen list but if the option is there, I’m now more likely to take it. Now there are organizations that encourage you to take this list with a grain of salt.  For example, the Alliance for Food and Farming provides a pesticide calculator that helps show the number of servings someone would need to eat in order to experience the negative effects of pesticides.  You would need to eat a LOT of produce to get significant levels of pesticide exposure but really, if you have a healthier option, why not take it?  Produce is one of the few things you can buy at the market that is not processed.  The pesticides sitting on them are additives that YOU don’t need (I understand that the farmers do in order to provide the crops, but YOUR body doesn’t need those pesticides).  Luckily between the farmer’s market, Sprouts, and Trader Joe’s, I can find several of these in organic options.  The tough part is that I find that our list of markets continues to grow.  This week we went to four markets to get groceries.  Not particularly time efficient but then I’ve been thinking that if I do a good job with meal planning, maybe I SHOULD be going to the market several times a week to get the freshest produce.  Much of the world does this.  Hell, in India, the market comes to your house everyday – a guy with a cart walks buy and you can get your produce for that day.  And in France, people stop by the market on their way home from work for bread, dairy and fresh vegetables.  It’s really only here in the states where we have these monsterous refrigerators and freezers stockpiled full of packaged foods.  But I digress.  Hope this list is helpful to you and happy produce shopping!

Monday Meal Plan – Week of March 4, 2012

We’ve had a good run of eating at home, the last couple weeks, I’m proud to say.  Last week we ate at home every weeknight (only went out on the weekends) and the week before, I cooked six days in a row!  Yay for us!  The plan is to keep up the trend by keeping things simple in the kitchen but trying some new things.

Sunday:  Fideua is a Spanish dish that was vegan and actually pretty good, if I do say so myself.  It’s made with soy chorizo, onions, angel hair pasta, tomato sauce and mushrooms.  I halved the recipe that served eight but we ate it all up.  Maybe it’s not supposed to be a main dish but we’ll be treating it that way.  Yum.  Adding it to the ol’ rotation.  Here’s what it looks like.  Que bonito, no?

 

Monday:  Quinoa Khichadi.  Made this a few weeks ago and I’m going to give it another try to see if I can fix some of the imperfections.  I’d like to try to make one indian dish for dinner each week.  I feel like I need to learn how to cook that kind of food in case our folks need me to.  I technically know how but I have no confidence and haven’t regularly been around indian food in 10 years.  So it’s time.

Tuesday:  Hubby will likely have a work event to attend so baby and I will figure something out on our own.  If we don’t have leftovers, I’ll do something quick and easy.  Timing will work out well because I’m actually going to be making an extra meal for one of the Moms in my MOMS club who just had a baby a few weeks ago.  It’s an awesome way that moms help one another out, because it’s not easy dealing with food stuff when you just had a baby.  Although I saw this mom last week and she had her stuff together.  She looked great!

Wednesday:  Pizza and Salad (and maybe some asparagus I need to use up)

Thursday:    Soup and Sandwiches.  I know it’s crazy but my husband keeps telling me how much he likes it so it’s a quick go-to that is easy on the waist, the wallet, and the effort scale!

Friday:  Black beans and Rice – my husband and I were talking about food he likes and he’s a simple guy.  Just wants some basic foods and this is one that he requested.  I am going to buy some dried black beans and soak them.  Also have some soy chorizo left over from the Fideua that I’d like to use up.  Win-win!

Saturday:    Maybe we’ll go out and I’ll take a break from cooking

What’s on the menu for your family this week?