back in the saddle: a week’s meal plan
What a comforting routine now lost in modern times: getting back in the saddle. I imagine that when horses were more than pretty play toys with plastic manes and sparkly eyes, the old creak of the saddle leather, burnished smooth and supple from use, was the very definition of comfort resulting from routine. Somehow, settling into the seat of my trusty stead, ye olde Honda Accord, doesn’t carry quite the same connotations.
All the same, I like the comfort of my other old saddles, my daily routines.
As lovely as the holidays are with the undercurrent of happy stress humming along with the 24/7 holiday jingles on the radio, isn’t there something nice about getting back to normal come January?
Normal returns this week with one of my favorite time- and stress-saving routines: planning the week’s meals well in advance of the “What should we have for dinner tonight?” last-minute crisis.
(A family favorite that makes frequent appearances in our meal rotation. A company-pleaser every time!)
(I just dare you to turn your nose up at these brussel sprouts. These ain’t your momma’s soggy green orbs!)
Breakfast for dinner: Eggs in a Nest
(A lovely savory variation on the more typical sweet and smooth butternut squash soup recipes)
Dinner with friends at Tamari
Salmon Cakes with Sweet Potato Fries
For a PDF of the meal-planning worksheet that I’ve adapted for my purposes, click here. I plan on a two-week cycle, which helps minimize the number of trips I make to the grocery store. By which I mean I minimize the number of times I cinch the cart’s tattered seat belt around a two-year-old who is attempting to liberate a box of yogurt-covered raisins from the very top shelf while inadvertently dumping a can of diced tomatoes into the back of the cart on top of my eggs. Who wouldn’t want to avoid that scenario if possible?