November 18, 2023 - My "Pretty, Please" photo of the week - A close-up of a small cream pitcher I use when serving my grown kids' favorite breakfast, Eggs Benedict. The extra sauce gets poured in here, and very predictably is emptied as quickly as it's filled. We all love the hollandaise more than any other part of the dish!
Menu: By planning ahead, I can always count on having delicious & nutritious "fuel" for the coming week, as well as some flexibility to switch things up. If you're viewing this on your phone, you will need to scroll to the right to see lunch & dinner. Links below will send you to my own recipe, a cookbook/borrowed recipe, or the restaurant I visited. If you'd like more info on anything without a link, then please Get in Touch.
Date | Day | Breakfast (generally 8am) | Lunch (generally noon) | Dinner (generally 5pm) |
|---|---|---|---|---|
23.11.18 | Saturday | Smoothie - Banana, almond butter, almond milk, chia seeds | vegetable soup with homemade seed crackers. A handful of blueberries for "dessert" | Whole roasted chicken with mushroom gravy and farro cooked in bone broth. Green salad with radishes from my mom's garden: Rooted Vine Homestead. |
23.11.19 | Sunday | A cup of fresh homemade chicken stock (simmered all last night.) Sourdough toast topped with a smashed half banana | Small green salad with apple slices | Taco Salad Bar (for 8) - using some chicken from last night. Marinaded grilled beef. Pickled onions and peppers. Romaine and the usual taco toppings. |
23.11.20 | Monday | Smoothie - frozen peaches from my mom's peach trees (Rooted Vine Homestead), cashew milk, ice | (Get my thanksgiving turkey in a brine...for 3 nights of prep) Leftover Farro, Mushroom & Arugula salad. | Pork tenderloin stuffed with fennel sausage & dried apricots. Salad of grated carrot, celery and quinoa with blue cheese crumbles and hot sauce vinaigrette. |
23.11.21 | Tuesday | My brother made me (and my nephew) scrambled eggs, bacon and sourdough toast...delish! | Leftovers from last night's dinner. | Bourbon BBQ Short Ribs over garlic mashed potatoes and topped with Espagnole sauce. Grilled corn and zucchini salad with a light tomatillo dressing. |
23.11.22 | Wednesday | Same as yesterday | Leftovers from last night's dinner. | Quick green salad with apples and crushed toasted Brazil nuts (while getting the table set for Thanksgiving and arranging bouquets.) |
23.11.23 | Thursday | Smoothie with frozen cherries, beets, beet greens, a spoonful of almond butter, ice & hemp seeds | instead of a separate lunch and dinner. one combined meal at 2pm --> | 2pm Thanksgiving Feast...4 people turned into 8 people! My part --> turkey, gravy, Brie/bacon/smoked bourbon pastry for dipping apples, and Carrot-ginger soup |
23.11.24 | Friday | Smoothie - same as yesterday (made two at once, so today it's cold & ready to go, in a mason jar) | Thanksgiving leftovers | Soup made from homemade turkey bone broth, leftover turkey meat, asparagus, and a bit of herbed cream sauce mixed in...so yummy! |
As we all do, I plan my cooking time around a busy calendar. For instance, this week, besides typically working about 6:30 am - 4:30 pm each day (as a Kinder-9th grade school principal) I also plan my meals around some evening or weekend events.
Sunday - Extended family (casual) dinner at my house. My daughter Julia is returning from California this afternoon, and headed to TX tomorrow morning, thus a quick turnaround and fitting dinner in with a busy evening of laundry, packing, etc.
Monday - after the airport drop-off, heading to the West side of the Valley to stay with my brother for a few days (and also a meal including my nephew and son...yay!)
Thursday - Thanksgiving! A small group of us this year, so trying something new...picking up our "sides" from Chula Seafood, "Everything but the Turkey". We'll have homemade soup, appetizers, turkey & gravy, and pie...to compliment all the seafood sides!
Pictures from this week are displayed below, in order...left to right and top to bottom...as you would read a book.
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