The weekend is about to wrap with a Father’s Day dinner – Brian’s favorite take out, and a blueberry galette for dessert. It’s in the oven as I am typing, and smells delicious. It wasn’t the most productive weekend, but I am caught up on laundry, the house is moderately clean, and my weekly meal plan is done — feeling (semi) ready for the new week.
My intention is to take it one day at a time. The days have been packed with so much work, information, and emotions, it can be crushing. One has to be diligent in processing the messages coming from mass media and the news, to question everything and dig deeper to understand as much of a context and make their own conclusions.
I did a little bit of work on the blog this weekend, trying to simplify things. I’d love to update the look completely, but it will take awhile. It’s going to be a fun project.
Posting my meal plan for this upcoming week, with sources where applicable. It helps to look back on these posts for ideas when I am running out of inspiration.
BBQ ribs (crock pot, finish under the broiler), corn on the cob, homemade slaw
Jerk chicken with black bean/ pineapple salsa from Budget Bytes
Grilled middle eastern chicken thighs, bell peppers and onions. We use this recipe, it’s everyone’s favorite. Sometimes we make it as kebabs, and other time grill whole chicken pieces. The chicken needs to marinade for a few hours, so plan ahead if you decide to make it.
Salmon with charred vegetables and pesto orzo salad. I have some pesto in the fridge to use up and I had made tzatziki a few days ago. I’ll be using frozen salmon – not the best, but it will work.
Burgers with homemade buns, using my favorite recipe, and a salad.
Hope you had a nice and peaceful weekend and your week is off to a good start.
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