Popping in this lovely Friday to share some eats from the week! You can pop in the comments section (which, thank heavens, is finally working again I believe) to say hi
First: Fruit! I rarely get out my camera to record anything other than dinners (and bread — which is coming at the end of this post ) but on Sunday when I made our fruit bowls for the week everything was so colorful that I had to take a pic. I pack these for Anthony and I to snack on throughout the week — I’ve found that cut-up fruit is a lot more fun to eat than whole fruit when you’re sitting at an office desk. If I pack a lonely old apple, it usually won’t get eaten!On the opposite side of the spectrum, here’s a big old whole chicken. Easy to pull off when you stick it in the slow cooker!I put the bird in on low heat before I left for work on Wednesday and threw in an onion, salt, and pepper too. Plus some sprigs of rosemary!
When we came home all I had to do was focus on the side dishes (which I’d prepped over the weekend — major time saver). Simple roasted brussel sprouts + Israeli couscous.The meat was so tender! Plus I had lots of stock to make homemade broth. After I took these photos I realized we were missing a key ingredient: Cranberry sauce! The whole reason I made this dish was to use up cranberry sauce that had been in our freezer since Thanksgiving. Final meal of the week: Fried
rice quinoa. From Cook Smarts! Now that I have my running glove review out of the way, I’ll have to do a full write-up on this meal planning service for you guys Big topics being discussed right here on the blog as always.Quinoa/brown rice mix, sausage, carrots, eggs, and onions (green AND white). Topped with cilantro + sriracha. <– we must be eating a lot of sriracha because that’s the first time I’ve spelled it correctly on my own without having to Google it first…Chopsticks and a fork on the side. Because my chopsticks skillz aren’t quite strong enough to handle a single grain of quinoa at the bottom of the bowl. And now for the grand finale: BREAD!!!! I took advantage of our rosemary plant (which is somehow still alive this cold winter) and put some fresh flavor in this loaf. Look at that little sprig sneaking out the side!A few flax seeds sprinkled in:All sliced up! We’ve been enjoying this bread with runny eggs for breakfast.And that was our menu for the week! Tonight we’re headed out with Alanna, who is visiting all the way from Baltimore! Charm City meet Music City.
- What was on your menu for the week?
- Fruit: Eat it whole, or cut it up first?
- Is it normal for rosemary plants to survive a TN winter? I know nothing about gardening and just plant things to see if they live.