The green, green grass.

summer fields

I have been longing to return to the routine of the school year, back from the chaotic pace of a particularly unpredictable summer break.  I have been waiting to return to regular carpool, homework, dinner at 6:30, bedtime at 8:30, making lunches and having a sense of command and control.

I have been looking forward to returning to something that is no longer.  The days of having both children in the same school, on the same schedule and abiding by the same routine have ended.  Forever.  And the grass on the other side of the summer frenzy is a cow pasture, complete with plenty of cow patties.

We are up at 5:30 every week day to get child one ready and off to school at 6:15.  Child two heads out at 7:30.  One comes home at 2:30, the other at 3:30.  One has football every evening; the other has dance.  The idea of shared family breakfast and dinner are long gone, and it’s time for a new plan.

What that plan is, I don’t yet know.  But here’s what we’re going to try this week.   Wish us luck, and don’t be shy if you’ve got a better idea.

jennyslark food plan august 12 2013

Food

Week of August 12| 2013

 tomato harvest Gyro salad (adapted from Taste of Home)Brown 2 pounds of ground lamb (or mix of lamb and beef or turkey); season with 1 Tbsp. dried oregano, 1 tsp. kosher salt and 1-2 cloves garlic.  In a small glass bowl combine 1 c. plain Greek yogurt, 1 tsp. dill, 1 tsp. salt, 1-2 Tbsp. lemon juice, 1 cucumber (peeled, seeded and diced) and ½ white onion, finely diced.  Spoon meat over chopped romaine or other crisp lettuce; top with yogurt sauce and feta; serve with toasted pita bread wedges.

 tomatillas july 2013

Crock Pot Guinness Stew (Food 52)

I have never made this recipe, but it looks delicious.  I’ll put everything together one morning when we leave for carpool and hope for the best by dinner time.  The best thing about beef stew is that is usually tastes better the next day.

 Boulangerie Olivier Bratwurst & sauerkraut

(in the slow cooker)We bought some brats from the Fresh Market this weekend, along with a small batch specialty sauerkraut.   Same routine as with the beef stew – set it up in the morning when we leave, and hope for a good outcome by the time we return home.  Will serve with apple slices and a romaine salad with fresh buttermilk dressing.

okra

Caprese sandwich

Slice a full loaf of Italian bread (or baguette) in half; spread with mayonnaise.  Layer mozzarella slices, fresh tomato slices and basil leaves thickly on one half.  Top with the other half and wrap tightly in plastic wrap.  Let sit in the refrigerator all day.  Slice and serve with fresh fruit or pickled okra, or whatever looks like a good match.

 Farmer's market, January 2013

FondueFirst course:  beef tenderloin, broccoli, carrots, mushrooms, and potatoes (herbed bouillon base)

Second course:  strawberries & bananas (dark chocolate)

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