Sunday, January 18, 2009

MPM--Yes We Can

I am all about this inauguration, I have to say. I am totally thrilled with the huge public events, and with the sense of history being made.

And I need to keep the "yes we can" phrase in lexicon because this week includes a follow up to the vet to have the stitches out, a graduation transition IEP meeting for my nephew, kindergarten registration for my son, swim lessons, gymnastics lessons (new! the boys loved 'em), other classes, a meeting for my nursing moms group, work starts again tomorrow, and did I mention my son's kindergarten registration!? Still working hard on that one mentally.

So this is not a week to really stretch myself cuisine-wise. Heat it and eat it is the order of the week. And so...

Monday: leftovers from last week. Included: tagine chicken (note: I forgot that I usually made this with dried apricots, which I now know I like better, though the prunes were good too), and channa saag, recipe from my friend Shelley, which will follow soon. Beets, roasted vegetables. (I bought a rutabega to try this!)

Tuesday: African peanut chicken, recipe from the paper, will let you know how it is. Beets. Veggies.

Wednesday: Chili over rice or noodles, salad, carrot sticks and celery.

Thursday: Lasagne roll ups, recipe also from the paper. Salad.

Friday: The ravioli recipe I never got to make from Real Simple. This could be my week!

Hope you are having a good week wherever you are. And my sons, the little traitors, are running around yelling "Go Cardinals!" because now red is their favorite color due to Lightning McQueen. This will not end well for them with the Eagles Fan in Chief in the house. Sigh. Off to referee.

3 comments:

Mommychicky said...

*giggle* rutabega. Gotta try that tagine...

Domestic Goddess said...

rutabega and parsnips are my FAVORITE veggies. I make a mean winter chicken pie with those. Yummmy...

brandy101 said...

I say *Go Steelers*

But those dishes sound kinda fancy for *heat and eat*...

2 friends from church are brining meals - tonight and tomorrow. So that is good; and we have excellent takeout places nearby so Patrick will supplement the rest of the week with those.

I make a really great beef vegetable soup with rutabega and parsnips; we serve it with beef pierogies. It was something I learned from my grandparents; sort of a Gawinski tradition.Once I am up and running, I will make a pot and actually measure things to get the recipe posted at my place.