Menu Week of 10/22/11

I traveled to Boston last weekend - back to the house that I grew up in, to the neighborhood I used to be a part of, to my mother's cooking, to my brother's teasing, to all those little knick knacks left behind on my shelves, in my drawers, all around the house. Sometimes, we need to return to our childhood, and feel the memories again. Though in my case, a brief reminiscence is preferred.

Every time I go home, I remember the days, when, not so long ago, I was entirely reliant on others. The world outside was full of wonder and opportunity, but inside, it was safe and worry-free. It's the little things that I didn't notice , the little things that, now, I notice every time - probably, because it is now my turn to provide the same way that my mother did for me.

After I started this somewhat impulsive blog, I noticed how many other women, other working mothers, share the same faith in food and its ability to keep a family together. Maybe there's more to it - maybe we cook to relieve our own stress, to express our need for creativity, to simply have some time to ourselves. But, somehow, the entire process - choosing a menu, ensuring it falls within our budget, adding a few surprise elements here and there, shopping, and then, of course, cooking - creates a sense of well being, both within ourselves and our families.

So here's to our mothers who did this for us, and to our grandmothers who taught them, and here's to the younger generation who will hopefully adopt some of what we do for them everyday.

Weekly Menu 10/22/11
(thank you to Erin for sending me the link to Annie's Eats where many of this weeks recipes come from)

Saturday

• Breakfast: Scrambled eggs and toast
• Lunch/Dinner: Left over pot roast, soup, perogis
• Prep: Turkey sausage (recipe with slight modifications)

Sunday

• Breakfast: Sharlotka (attempt #2)
• Dinner: Chicken and Sausage Jambalaya (with modifications)
• Prep: Vegetable soup; Tuna salad; Meatloaf; Roasted chicken; Apple turnovers; Ranch dressing; Gravy

Monday

• Breakfast: Apple turnovers
• Lunch:Tuna salad sandwiches
• Dinner: Soup & salad; Potatoes & Meatloaf
• Prep:

Tuesday

• Breakfast: Yogurt & mini-bagels
• Lunch:Meatloaf sandwiches
• Dinner: Cucumber-avocado salad; Chicken tacos
• Prep:Cook corn, black beans and tomato relish

Wednesday

• Breakfast: Apple turnover
• Lunch: Chicken wrap
• Dinner: Halibut with corn cakes; Soup and grilled cheese for the kid
• Prep: Chicken tenders, Caesar dressing

Thursday

• Breakfast: Cereal
• Lunch: Meatloaf sandwiches
• Dinner: Soup; Caesar salad topped with chicken tenders
• Prep: Cream sauce; mushrooms; Spinach feta dip

Friday

• Breakfast: Breakfast sandwich
• Lunch: Chicken sandwich
• Dinner: Spinach feta dip with veggies; Linguini with cream sauce, mushrooms and left over chicken