Good morning; how was your weekend? We had a really nice weekend. Mom came up on Thursday afternoon and hung out with the kids on Friday while David and I spent a day in Greenville, SC. Saturday morning, mom, the girls and I hung out in Davidson, eating breakfast, wandering the farmers market, and visiting the bookstore. It was lovely!
On Sunday the girls had their piano recital and it was such a joy to watch their progress. H’s song made me tear up; I love watching them play. Mom headed home afterwards and we went to a celebratory dinner, then came home for an evening walk because they weather has been stellar.
Today kicks off what I’m now referring to as our last week of school. We are all so ready for it and are looking forward to the inherent freedom feeling that summer brings along with it. This week, though, we are still at it- end of year assessments and all!
Mondays are for Mexican food, at least that is the trend I seem to be sticking to. This bowl came together really easily with the help of Daily Harvest’s frozen grain and veggie blends. It’s a new product of theirs and it makes a a dinner side or a bowl base really easy to achieve! I marinated some steak strips in this chili lime marinade and sauteed some peppers and onions to go with it.
Tuesday was Kaitlyn’s birthday. She requested Applegate corndogs and oven fries; so that’s what the kids had while David and I finished up some leftovers and we all ate the most delicious Tres Leches cake. Highly recommend!
It’s grilling season! Drumsticks are so easy. I tossed them in a garlic pepper seasoning blend, then just grill them, turning every 5 minutes, until they are done (165 degrees, which takes about 30 minutes). Simple baked sweet potato and roasted green beans on the side.
Maybe it was the fresh herbs I added on top (parsley, oregano, and mint), or maybe I was just hungry, but I feel like this was an extra delicious Greek dinner bowl. I made Greek meatballs and my favorite Greek salad and then served them on top of salad greens with tzatziki, hummus, and harissa.
Mom took the girls to Mexican while David and I were on our day date. David and I had dinner at a great little BBQ spot, Monkey Wrench Smokehouse. We sat outside, live music was playing, and the food was delicious!
We kept Saturday simple. We used produce from True Freedom Farm to create a big, beautiful salad and ate it with homemade dressing (why don’t I make this more often?! It’s so good and so easy when I just add all the ingredients to a mason jar then use the immersion blender). I had fresh sourdough so we sliced that up to dip into a blend of olive oil, balsamic vinegar, salt, and herbs.
Sunday we went to church and the girls had their recital, so we kept things easy and went to dinner afterwards. We went to The Waterman, where we had each of us pick an oyster from their daily selection to try. So good, though K did not agree. I don’t think she understood the concept of how to correctly doctor it up. Personally, I’m team cracker, cocktail sauce, loads of horseradish, and a squeeze of lemon. For dinner, I had the gumbo.
- Find all previous weekly meal plans here.
- Our meat comes from Butcher Box. I’ve used them for years and trust their quality and consistency.
- Fresh herbs brighten up every meal I have two countertop gardens that I grow them in: see the comparison between the two here. AHS will get you 10% off of Click & Grow.
- See what we spend each month on groceries here.
- Print off your own free weekly meal plan printable from the resource page.
- Daily Harvest offers easy frozen organic veggie-heavy heat and eat meals.
- You can find all my favorite kitchen tools here.
It all looks amazing! I love raw oysters with just a squeeze of lemon, although I don’t eat (trust?) them in CO. The salad looks great also! I joined a vegetable CSA one summer and it totally changed how I make salads. The membership was super expensive so I made a point not to waste anything, and ended up throwing every scrap into my salads- chopped carrot and beet tops, fennel fronds, and even the tough leek greens, sliced thinly. I don’t get the deliveries anymore, but definitely seek out different veggies that enhance so many meals and salads.
YAY to the last week of school! I’m so ready for it! I had an amazing year in my new position/ classroom as a STEM teacher and the sky is the limit for what we can do in my classes. I basically have the freedom to design and create my own projects, plus the budget for materials, along with all the tools- band saws, drills, sanders, soldering irons, etc., so I don’t think I’ll ever get bored. But the first year was a ton of work moving into the classroom (1970s shop room), cleaning it up and organizing and making it work for me all while developing the curriculum and projects for 3 different courses. There is just so much “stuff” that I manage now and it’s 100% different from teaching math (but in a good way!), and I’m learning so much along with my students. I’m ready for that break though!! Last week of school means tons of schedule disruptions so I’m playing a movie in most of my classes and sitting down for once.
Kelli H says
The piano recital is probably such a joy! Camryn had her ballet recital last weekend and she has improved so much so I can’t imagine the progress with your girls. All your dinners looked so good!
Brittany Dixon says
I bet it was wonderful watching her on stage! Such a joy as a parent <3