About the Kitchen

I've said it before: we keep food pretty simple and wholesome.  In the past, we'd do two bigger grocery shopping trips each month and, as needed, pick-up fresh fruit, cheese and vegetables in between (we'd always run out of these before two weeks pass).  I've decided to switch it up and do one (smaller) trip once a week, usually Friday, sometimes Saturday. This way, I can focus on meals needed for just that week. I'm sure many people already shop this way; but, I'm particularly grateful for this tweaked approach.

Our favorite place to shop is Trader Joe's! Though I do love Whole Foods when needing to purchase bulk. This week we'll have:
- homemade pizza (with this crust and sauce) with romaine salad
- garlic linguine with caprese salad (with marinated fresh mozzarella) and this rosemary bread
- slow-simmered pintos with homemade tortilla
- garbanzo couscous dish with free range curry chicken for the boys
- black bean and chip salad

I don't assign dishes to dates; just make what feels good that day. And I usually make enough to have leftovers the rest of the week. Nothing fancy, but certainly flavorful and fresh food. Nate loves to help cook, and we have a ton of fun in the kitchen together. One of our favorite lunches is natural peanut butter  and raw honey on multi-grain bread. Classic, and so, so good.

Some things I hope to do to alter/improve our kitchen and the cooking therein:
- build and expand indoor herb garden
- refinish dining table. It's a gorgeous walnut table that has too much wear and tear to go without a tablecloth pretty much all the time
- eliminate completely all plastic anything
- grow my wooden spoon collection

And every morning, around 9:30, the sunlight hits the prism on our kitchen sink window- Nate and I will spin the prism and watch the rainbows flicker throughout the room. It's pretty magnificent.