It is the last week in January. Somehow. I know time goes faster as you age, I know it. I understand the intellectual concept behind it. And yet it still feels shocking, like loose gravel slipping out from under your feet as you try not to fall down the side of a hill.
We have snow and sunshine right now, which is my favorite combination. February is right here, knocking on the door, and I love February. It's so short, it makes it seem like spring is right around the corner. Plus, it's my birthday month. (And Lisa's!) One of my aspirations this year is to get a massage, and I think I'll schedule it for my birthday. That sounds like a good way to start my forty-third year on this planet.
Time to stop delaying. Let's get to the meal planning.
Dinners for the Week of January 30-February 5
Garlicky Spinach and Chickpea Soup: My husband wants to try this, so try it we shall! I do admit that I am a little wary of spinach in soup. Cooked spinach already has an unpleasant (to me) texture, and I can't imagine that making it wet will improve things.
Szechuan Stir Fry: Tried and true favorite. My grocery store has been flush with beautiful bell peppers lately. I have been eating the green ones raw, filled with cottage cheese, but I also really want all the stir fries. I think I will make this with steak for my husband. I like to stir fry the meat in a little garlic and ginger and oil, put the meat into the bowl I will use, add it back into the stir fry at the appropriate time, and then enjoy the essence of meat it leaves behind.
Sheet Pan Pesto Salmon with Lemon Thyme Potatoes: I love a good sheet pan meal. I don't know if I can persuade my husband to eat salmon though – it seems like every time we eat fish, he gets a piece with bones in it.
Crispy Slow Cooker Carnitas: I snagged a big ol' pork butt on sale the other day. Carnitas seems like a good thing to have on hand for tacos and burrito bowls and salads. Plus, it's delicious and easy.
What are you doing, this final week of January 2023?
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