My Week in Food

The week started with a birthday bash for a friend with a “no gifts” directive. I figured dark chocolate pistachio almond bark might be the exception to the rule, especially since the birthday boy is chocolate and nuts nut.

The party was for grown-ups only, so the kids kept themselves busy at home with a little sun-drenched sushi making.

Can meatloaf be described as adorable? Apparently yes. And delicious. Another hit from Sally Kuzemchak’s Dinnertime Survival Guide (I swear she’s not paying me kickbacks).

I made a double batch and stowed the extra in the freezer for school lunches.

This was another school lunch shortcut: Chicken Tinga Taco Salad.

Which started out as Tinga Tostadas for supper the night before.

New discovery at Trader Joe’s: Organic frozen figs. I’ve never seen frozen figs. Anyone tried them?

Proof that stale bagels are the mother of invention. I cut 3 of them into 1/2-inch slices, layed them in an 8-inch buttered pan, poured eggs whisked with milk, vanilla, and cinnamon over the top. It baked into a tasty French toast. Pass the maple syrup.

This was my kind of “all you can eat” breakfast buffet following a girlie sleepover:  yogurt, berries, almonds, pumpkin seeds, hemp seeds, and honey.  A hit.

One of my favorite reads of the week was from Maryann Jacobsen addressing how to handle a food-fixated kids. Good stuff here.

As Mother’s Day approaches, I thought I’d share a post I wrote a while back: The Only Recipe to Follow on Mother’s Day.

I’m having fun over on Instagram these days. You can find and  follow me here.

This scrumptiousness is coming your way soon: Homemade Whole Grain Blueberry Hand Pies. Seriously good.

How was your week in food?