I learned my lesson from last week – when I was meal planning, I thought about what I could make for dinner that would set us up for mealtime success.
Sunday – One Big Steak for Two, Cauliflower Everyone Loves and Red Onion Parsley Salad from Balaboosta
Ready for a confusing story? Good. Me too.
Last week, MHM was all rah-rah it’s Bastille Day next Monday! And so I thought to myself Of course we must celebrate! I will make steak since we never ever eat that at home. So I made our meal plan and I looked at our schedule and then I realized that I was going to be working a very long day on Monday. Remember that thing where I’m trying to avoid overreaching? Me too.
Having already set my sights on making steak this week (and having already scoured the grocery ads), I moved this dinner to Sunday night. Unencumbered by the French culture, we ended up with a chimichurri sauce and a host of other things that had not been part of the original vision.
Dear Past Kat, thank you for making a double batch of enchilada sauce that one weekend where you had a lot of time on your hands. I owe you big time.
Main course out of the way, I had just enough time to chop an onion, supervise the beans and soft-fry a few eggs (rice steaming, cilantro mincing and avocado mashing are 100% Marcus’ domain).
I am sure y’all are trying to figure out what it means to have Asparagus Salad made with Green Beans. When I was at the grocery store, Asparagus was $4.99/lb. I don’t know about you, but in this house that is Expensive. I was hesitant to make the purchase, and then I realized that green beans would do just as well when pressed into service. This is probably a trick we will rely upon more often.