This is a picture of the kids getting an up-close look at the snakes at the Bell Museum, a new addition to the U of M St. Paul campus. It was exciting to take them out and let them explore. While it’s been great to spend so much time with them over winter break, I haven’t yet managed to get back into my own routines and systems, which leaves me feeling a bit discombobulated. Last week was supposed to be a get-back-to-work week, where there’s still a lull in deadlines and an uptick in motivation. Instead, we got clobbered with fevers and ear infections. I’m really looking forward to the week ahead: I feel like the New Year hasn’t quite begun yet for me.
Nevertheless, here’s what I’ve been managing to read and cook this week:
What I’ve been reading and enjoying:
The Cut’s take on the ubiquity of Instagram Face
Predicted food trends for 2020
All these orzo recipes from The Kitchn look delicious
The 2020 Goodreads.com reading challenge: My goal is 52 (one per week) non-work-related books. First up: The Lager Queen of Minnesota
What isn’t here: any links to detoxes, resets, 30-day diet challenges, or any dieting shenanigans. I include my menu plans on a weekly to serve as a source of ideas for what to cook for dinner (that tracks with the U.S. northeast’s seasonal availability) and to give a glimpse into how I as a Registered Dietitian navigate these decisions for myself and my family. Here is what was on the table this past week:
Weekly Menu
Sunday: Turkey meatball bake from Half-Baked Harvest’s Super Simple cookbook
Monday: Celebratory dinner at my sister’s — she served brisket, asparagus, baked brie with apples, and a potato gratin
Tuesday: Paninis with roasted spiced cauliflower
Wednesday: Leftovers
Thursday: Vegetarian enchiladas (black beans, corn, bell peppers)
Friday: Date night at The Fox and the Knife, which I found out was a 2018 Food + Wine best restaurant winner
Saturday: Enchilada leftovers and some baking prep for next week
