With YaYu gone to China for the next two weeks, and WenYu working almost every day (they feed her at work), it will be just Brett and I at the dinner table most evenings. This will be our first look at what it will be like to cook for just the two of us, and we’re interested in seeing not only how many leftovers there are, but how quickly they get eaten.
I have repeatedly told Brett that once the girls are out on their own that I’d like to take a break, that even though I enjoy cooking I want some time off. I’m hoping though that I’ll be able to find a happy medium between cooking some things at home and supplementing our menu with prepared foods from the market or deli, all while still staying within our budget.
My spiralizer arrived! I am eager to try it out, and there was a tasty recipe for a cold noodles salad in the little book that came with the gadget, so we’re going to try that this week. Brett told me he wants to swap out spaghetti for zoodles right along with me, but I’ll still have to fix pasta for the girls. Our egg dinner is getting switched to Monday so that we can have one of Brett’s favorites for Father’s Day: burgers and fries.
Here’s what’s on the menu this week:
- Tuesday (this evening): Pad Thai with chicken; cucumbers (just chicken and cucumbers for me)
- Wednesday: Cold vegetable noodle salad with sesame-peanut sauce
- Thursday: Grilled beef Polish sausages; sauerkraut; coleslaw
- Friday: Mapo tofu; steamed rice; cucumbers
- Saturday: Leftovers
- Sunday (Father’s Day): Grilled hamburgers; French fries; wilted cucumber pickles
- Monday: Baked chili rellenos; yellow rice; grilled zucchini
We’ll be picking up lots of zucchini at the farmers’ market this week, as well as cucumbers, daikon radish, tomatoes, mint (for mojitos), mangoes and papaya. Locally grown pineapples are showing up now, so we may get one of those if we can find an affordable one.