Last week I was a crazy cooking mama. I was trying all sorts of new recipes, some were successes, and some were destined for the compost (aka, my tofu and kale salad). I also baked our favorite chocolate chip cookies for a celebration at Zoe’s school, as well as cooked up a skillet cookie for dessert. Needless to say, I am “cookied out” this week.
So, you might notice that Thursday has moved from leftover night to take out night. I have really tried to make it a leftover night, but I’m literally in the car from 3:30 till 7:00 shuffling the kids around from one activity to the next. Eli eats dinner first at 5:00 before his soccer practice. His choice is to hit Stefano’s with a buddy or two and grab a quick slice of pizza, done! Zoe prefers a healthier dinner fare after her dance class, as well as I, so depending on time, we will either hit Sol Food, which is right next to her dance studio, or Cafe Del Soul, which is near Eli’s soccer practice. On Thursdays I am literally a chauffeur, and it’s ok. It’s part of being a mom, and honestly I love it. I savor the one-on-one time I get with the kids and the chaos that surrounds the evening. I also know that I will miss this all this activity when the kids are out of the house, so I try to appreciate and relish in the chaos now.
I’m giving you a bonus this week and adding in what we’re eating for dessert. Mmmmm, I can’t wait, as I love these brownies.
Dessert this week: Robert’s absolute best brownies.
Thursday: Take out night!
Friday: Leftover night! Enchiladas with pumpkin sauce & mixed green salad.
Here’s a preview of what’s to come this week:
Tuesday: Easy and crunchy garlic bread.
Thursday: How to make juice without a juicer.
What’s in this juice? Kale, ginger, lemon, apple & celery.