This week has been wild. I officially started my PhD program at Harvard (which I still can’t believe is a real sentence I get to type… which is why things feel wild). It’s thrilling to be back in school, and yet there’s an adjustment as I find my new rhythms and routines.
On top of this, Charlotte’s starting the new school year, moving out of preschool for the first time. Like so many other parents in these weird weeks around Labor Day, we’ve been scrambling to figure out what to do when the various daycares, schools, and after-school programs are off (and not all off on the same days). Not an easy thing to do when we’re both working and as I’m not fully in my own school schedule yet, but we made it. I think logistics should get easier from here: here’s hoping!
Here’s what I’ve been eating and reading this week:
What I’m Reading this Week
Good for a laugh: Attending Burning Man or Parenting a Toddler — it’s basically the same thing.
My sister sent me this link, correctly assuming I’d like it: The story of two births
Writers writing about witches. I’m on board.
A list of fifty must-read parenting books.
A look into the young generation’s frustration with the climate action and what they’re doing about it.
How “wishcycling” is playing a big role in the global recycling meltdown.
Popular plant-based meat alternatives.
Elizabeth Warren’s 2005 personal finance book helped her gain a following, before politics.
I just thought this was neat: logos that look like what they mean
This is wild: vegan influencers who quit being vegan are feeling the backlash. As I move towards a more plant-focused eating pattern, I’m intentional about not having labels because of the negative impact of labels and having it become too entrenched as a part of identity.
What I’m Cooking this Week
This frozen margarita pie from Bon Appetit.
A family favorite: Joy the Baker’s blueberry waffles
Weekly Menu Plan (in case you need ideas or inspiration):
Sunday: Creamy pasta with shrimp and side of corn & zucchini
Monday: Summer vegetable gratin (from Rachel Ray) — FYI: I roasted the veggies for a bit instead of broiling them. Cooking the entire meal under the broiler seemed like too much for such a time-sensitive technique.
Tuesday: Lentil + rice bowls with summer vegetables (from Sprouted Kitchen cookbook)
Wednesday: Leftovers
Thursday: Out to Lola 42 with my sisters (I only ever get sushi with them)
Friday: Leftovers
Saturday: Bean tacos with corn, avocado and tomato
