Just the other day I commented to David that I haven't had more than a few bites of watermelon all summer! The watermelon gods must have heard me, because guess what's showing up in our CSA box this week? This is also the first week in months where I have not double booked myself every night, so it also means getting back to meal time normalcy. For those of you new to this menu series, take a closer look at my planning method here.
Step 1: Community Supported Agriculture (CSA) Pick-Up
Step 2: Menu Creation
Like I mentioned above, I will actually be coming home right after work every day (a rare occurrence), which means more time in the kitchen, and a chance to test a few new recipes. Simple salads, tuna fish, and eggs keep me going strong during chaotic times, but I am welcoming the break from super late dinner times. You will also notice I am not incorporating watermelon into any particular recipe; I believe it's best enjoyed on its own.
* = David and I helped at Culinearie last night, so of course came home with delicious Indian leftovers.
** = This is my new favorite salad dressing, our basil plant is exploding, so it's become a kitchen staple.
*** = I'm leaving room for flexibility here. If the weather is nice, we may opt for eating out, picnicking, etc.
Other things that will be cooking in my kitchen this week are a tomato and cucumber salad to pair with my morning eggs, and this amazing grain free bread. I just finished the first loaf, and this is by far the best grain free bread I have ever made.
Step 3: Grocery Shopping
I've recently started doing most of my shopping after work on Friday, which in my neighborhood often means shorter lines. It also means stress-free Saturday mornings.
Walking enthusiast, and kitchen experimenter currently living out my dream in Mexico City, Mexico.
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