Weekends go by so quickly when you work full-time; it seems as if every Saturday and Sunday, combined, are the length of a morning in the working world. There are so many things to do — errands to accomplish, chores
Tag: meal planning
The picture at the left is tonight’s dinner — the promised Corned Beef Hash, made with the leftovers from our slow cooker meal of Tuesday evening. It turned out great, with all the elements I really appreciate in a hash
Update: 3/10/12 When I wrote this post a year ago, I hadn’t gotten my act together to try out the home-cured corned beef recipe. I STILL haven’t tried it, technically; but I did purchase the brisket today and will be
I know I’ve said it before, but…kids eat what they’re used to eating. When we use terms like “kid-friendly” to describe foods and eating habits, what we’re really saying is usually “fried,” “bland,” “breaded,” or “sweetened.” There’s a rampant misconception
Every once in a while, I manage — in all the meal planning I do — to either completely mess myself up for the week, or make my life ridiculously easy. There are weeks when it just seems as though
Every once in a while, I get crazy ideas in my head (shocking, I know) that just have to be tried immediately. This weekend I had just such a moment. Breakfasts in our house lately have felt, well, BORING. Don’t
Green Food. It’s a term that can strike terror into the hearts of parents everywhere; a color which, when on the plates of small children, appears to inspire loathing like no other color in the rainbow. Green food doesn’t tend
OK, time to do something I try to do very rarely: ask you all to do me a favor. I realize that you check out this blog with whatever frequency you manage to stop by so that you can get
Yikes. Mondays. OK, more accurately: Yikes, today, which happens to be a Monday, and which fully lived up to the harried and vaguely menacing reputation of all Mondays. Not in every way; it was actually a fine, if unremarkable, day
A concept I have long understood, but don’t utilize nearly often enough, is the idea of double-duty food. By double-duty, I mean ingredients — or sometimes, even whole recipes — that can be worked with at least twice in the