Caregiving from my kitchen

WIAW 141

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WIAW 141

So there we go – I launched my first – free – E-Course!

Modular Meals: Saving Time in the Holidays. It’s a stripped down version of the planning for meals concept I follow, using more commercial products than I usually eat, because we’re coming into the crazy season and who has time to do much cooking? But we all start somewhere…  And, speaking of starting, this is a start for me, and it went off without – well… with a very minor hitch that I caught and corrected immediately.

So that’s been eating my brain this week… all the final pieces I needed to pull together. And the weather is still jumping around like crazy, which doesn’t do my head any favors… So nothing else has happened for me to be all chatty about. Let’s move on to food, shall we?

WIAW 141

OK, it finally happened, I got bored with grits for breakfast… I’ll go back to them, it’s an easy meal and I do like it, but I want something else. I also realize that it says a lot about the way I’ve felt lately that I haven’t made muffins. I’d run out of my cornbread mix, and didn’t ever quite get around to making more, and making them from scratch was too… complicated… So now there is a batch of mix, just waiting for me. Just see if I don’t make muffins again!

But anyhow, I did the cheesy eggs in tacos again. That’s still the fastest breakfast I make – so it appealed also because I could make it, eat it, and get to work. Rich has been eating variations of that all along, so I still had tortillas even when I didn’t use them, so it’s always an option…

WIAW 141

Right now, I’m alternating salad and soup. In theory I still want to try both, together, but I never seem to pull it off… With all the vegetables we’re getting, I don’t have room for quarts of premade soup! But speaking of vegetables, we still have lettuce – and even tomatoes and peppers! Our CSA farm uses season extending technology – high tunnels – to keep the earth warm and protect the plants. And, rather amazingly, we have not yet had a frost.

Now, I have to say that while I like tomatoes in November, in the long run the warm weather worries me… I mean, right here there are variations, we’ve had a few early frosts, too, but by and large our weather is trending warmer, as it is all over the world. The last few weeks I’ve been rereading my posts on various social media right after Superstorm Sandy – after because we were on the very edge of the flood (the building next door flooded, we didn’t)  and in the blackout. So I’ve been reminded of the problems caused by the water in the harbor being normally a foot higher than it was a hundred years ago when our infrastructure was built, and rising faster all the time… Building higher seawalls (which we are) is only part of the answer.

But meanwhile… we buy fresh vegetables from a farmer using sustainable methods, who delivers them to a local center where more than a hundred families walk to pick them up – using significantly less gas than if a hundred families in her area all drove five to ten miles round trip to get them… It’s something… We do what we can.

Anyway… tomatoes… with lettuce, and canned salmon and cheese, and radishes, which are always the first and last crop, since they grow so quickly. Oil and vinegar dressing. And I’m sure I ate something with them… rice cakes or crackers… I really need to bake, again. (I keep saying that…)

WIAW 141

For dinner we ate a gorgeous little honeynut squash. Never heard of them before. It’s little and cute, looks like a mini butternut, but the flavor is so creamy and sweet! Keep an eye out for them, they’re delicious! And I braised chicken thighs with herbs, both for dinner and extra for lunch later. We’ve really been enjoying broccoli this year. I think we’ve had more than usual, which suits me fine – it’s very easy to cook, and we like it.

So anyway, sign up for my class if it sounds interesting, and come over to Jenn’s party at Laura’s Sprint 2 the Table!

And lets all keep doing what we can.

WIAW 141

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