My Week in Food
It’s really Two Weeks in Food today since I didn’t get to it last weekend. Let’s catch up. First, I went as a stowaway in Mr. Mom’s Kitchen’s suitcase on a “work trip” to Hawaii. While he had meetings, I ate my weight in tropical fruit. Love that passionfruit comes in its own serving bowl.
Rambutan, another exotic fruit as beautiful as it is delicious.
Left one beach for another…this was what our Northern California coast looked like on Thanksgiving Day.
We played in the sand only after churning out a few pies. First, salted caramel apple.
Finished up the weekend with a gaggle of girls over to play. I decided to put them to work so set up an assembly line with all the fixings for lasagne inspired by this recipe with a few adjustments (added spinach, used ground turkey in place of half the sausage, skipped the goat cheese).
The girls each had a DIY lasagne to bring home for dinner.
Apple cheddar toasts with a dash of cinnamon for after school snack.
Total failure: lemon rice pudding done in the slow cooker. Too “health foodie” according to one of the kids. Perhaps it was the fact that I used brown rice? Back to the drawing board.
Indulged in a weeknight movie with the kids to see Frozen (loved). Brought along a batch of homemade popcorn. New favorite formula: 1 tablespoon virgin coconut oil and 1/2 cup popcorn to pop the corn. Drizzle with 1 1/2 tablespoon melted butter and salt to taste. Excellent.
Finished the week with a holiday gathering whereby I turned the cranberry muffin recipe from Best Lunch Box Ever into an upside down cranberry coffee cake. Here’s how: Sprinkle 1/4 cup brown sugar in a greased 9-inch cake pan. Cover with 1 cup roughly chopped fresh cranberries. Spread the muffin batter on top (reduce the amount of cranberries in the batter to 1 1/2 cups). Bake until a toothpick comes out clean!
How was your week in food?