It's been a grilled cheese kind of week so far. It's OK to have the same thing two days in a row, right?
Sunday - beef fajitas with sauteed onions and peppers.
Monday - Kate's Nuggs (made by Ry with extra love and extra marinating time - delish) and grilled cheese and avocado on homemade oatmeal molasses bread. I made it from the Tassajara Bread Book, and have finally dare-I-say mastered? the yeasted bread recipe enough to add fun ingredients.
Tuesday - Spring Harvest Parsnip Soup (that I invented! Recipe coming soon, although, spoiler alert, it's pretty much just like the Squash Bisque recipe, just with parsnips instead of butternut squash...) and grilled cheese and avocado on homemade oatmeal molasses bread. Threw some broccoli into the soup for added BOOM. And nutrients.
Wednesday - Sweet Potato and Black Bean enchiladas. I am SO excited.
Thursday - Uh-oh. Forgot about Thursday. Looks like we won't be eating after all.
Friday - heading to Massachusetts for an Easter/Birthday weekend with the fam, so who knows what we'll eat tonight.
Saturday - Dad's Birthday Dinner - 2 Roast Chickens, fancy bread from VT, braised parsnips, spinach salad, and I get to make a cake - oh, what to make!?! When the world is my oyster like this, I am sometimes wrought with indecision. It's not everyday I get to make a birthday cake of my choice!
Here is a picture for today that will indicate the theme of my next blog post...