I went back to work yesterday. Summer break is over.
Don't get me wrong, I like my job and all, but summer break is amazing. It's hard not to be a little sad when it's over.
I spent last week with ZERO obligations. I had lunch with a friend who is moving to Minnesota, we had home cooked meals, I cleaned out our attic and closets (did some MAJOR PURGING guys - felt wonderful), and John and I did some hiking.
I can't wait to tell you a little bit more about this beautiful hiking spot. Stay tuned.
In this week's meal plan (which is sometimes a photo of our menu board in our kitchen, sometimes a screenshot of my Real Plans, sometimes a simple list with links to recipes), you'll find several homegrown or local item from our urban homestead. Of course, there will be a few repeats throughout the week since we try to eat in-season and lots of leftovers for lunch. Breakfast is usually a smoothie or steel cut oats; something that can be prepared quickly in the morning.
Monday - Steak & veggie kabobs with veggie quinoa
Tuesday - BLTs and green beans from the garden
Wednesday - Not sure yet. We're teaching a backyard chicken class around dinner time.
Thursday - Baked salmon and a kale salad
Friday - Mozzarella stuffed cheeseburgers with sautéed mushrooms, peppers and onions
Saturday - Birthday party!
Sunday - Something in the slow cooker - maybe a soup or a roast of some sort so we have leftovers for next week.
It might seem complicating to eat locally and in season, but we actually get the bulk of our meal plan ideas from Real Plans. You can go here to learn more!