Days of Rest

It’s all over. Christmas, and the big turkey feast. Trips to the grandparents for the kids to ice skate. A big evening out for Eli and I. A New Year’s Eve feast with the grandmas. In one short week, we filled our lives with wonderful meals, company, and so much of everything – fun, work, joy, celebration. So much time with family. Our hearts are filled with love from it all.

But we’re also weary.

But from here, it’s mellow. It’s January, and oddly warm as it is here, it’s the quiet part of winter. We have another couple days of vacation before life comes back to greet us, and I intend to use that time well for both rest and restoration, as well as to get a few things done.

We still need to dismantle the Christmas decorations, but from now until late February when I start my garden seeds, it will be the small things that really matter. Meals, routines, small cleaning or home improvement projects, time to do a puzzle. Later this month or in early February I’ll order more seeds, but not yet.

Because today and tomorrow the plan is to rest, to cook, to organize, and just be. It’s time to get my training going for the 10-mile race I am planning for April. This year is home-centered. We’ll spend some time away in the mountains and in Maine this summer, and depending on the adoption situation we’ll maybe get away for a few days over April vacation, but most of our time this year will be spent at home, and that contents me. Last year was a big one for trips, but being away from home so much meant that some things, like being an attentive gardener, or keeping track of what was in the freezer went by the wayside.

This year the focus will be much more on making sure we have time to breathe and spend in the yard.

Garden. Kids. Home. And in May, baby chicks. Most of our flock is almost 4 years old now, so it’s time. While we are still getting eggs after a prolonged pause, we are sporadically losing chickens and it’s time to replenish our flock.

But first, we are in day 1 of our pantry eat down and frugal month challenge, which means overall we’re just not spending money on anything other than bills. The biggest part of this is the pantry challenge. The rules are this – for the full month of January we can buy vegetables for planned meals, milk for drinking, coffee augmentation & cereal, as it’s an essential in this house, and fruit. Alternatives must be found (for example, toasted tortillas if we’re out of tortilla chips, etc) for anything we don’t have. Other than our monthly meat delivery, which I forgot, in the holiday madness, to put on hold for January our total budget for the month for food is $198, which is about 1/4 of the usual expenditure in this area, and we may be able to do it for less.

And a perk of the big cleanout is…cleaning out. As things empty – and our time is put into cleaning out closets and drawers, we clean as we go along. To say the house needs it is an understatement as clutter is creeping in everywhere.

Since we had our big Chinese feast last night, most of the meals so far today have been leftover oriented, but tonight we’ll need something healthy to offset all the heavy meals of the last week or two. I have some fresh broccoli and cauliflower, so I’ll pan roast them with a little garlic, salt, pepper and olive oil and serve them up with a simple chicken dish, maybe Butternut Squash Butter Chicken, or a simple stir fry. This week is the race to use up all the veggies in the vegetable drawers that I bought around the holidays. My budget starting next Friday is $72 including all groceries, and milk. If I want delivery, in order to stay out of the store, that has to include delivery and tip, so I’ll be very careful about our meal plan, but this week we have to be a bit more flexible to use up what we have.

Tomorrow I’ll make Chicken Parmesan that will cover lunches for my son as well, and prepare some sort of turkey soup with the broth I made for Tuesday, when everyone is back to work and school, and likely to be tired at the end. I’m thinking something along a Mexican theme, with salsa verde and tortillas toasted into chips.

Wednesday is just Eli and I, and I have the ingredients, minus the ground chicken (I’ll sub in ground beef) for a re-creation of Buffalo Chicken Enchilada Bake.

Thursday Eli is planning to make us Broccoli Cheddar Soup, and then this weekend, while the kids are at their Dad’s and we’re cleaning out closets and doing projects, I’ll stuff spaghetti squash, roast sweet potatoes, and maybe make some homemade Indian food dishes for us as well as preparing something delicious for Sunday night when the kids come home. Probably Shepherd’s Pie, which we haven’t had in ages, and will help use up the last of the red potatoes we bought for Christmas dinner.

Tuesday and Wednesday of next week I have to travel, getting home Thursday morning, so Eli will be on his own for food prep, but I’ll pick back up for Friday night dinner with the kids on the 13th, and cook straight through the weekend.

It might sound funny to take so much pleasure in using up what we have, but there’s something about January that makes me want to use things up and tidy, maybe making space for all the new that’s on the way in.

Happy New Year to you and yours. May today be restful for you, body and spirit.

Sunday Food

It looks like November outside, but it has remained unseasonably warm, a thing both enjoyable and worrisome. But what it does mean is that this morning I went out and picked a few tomatoes, peppers and the only butternut squash to survive drought, bunnies and groundhogs eating the garden, and rot.

A hard freeze is coming this week, finally, so I want to be prepared. By next weekend it will be time to rip out the last of the garden and prepare it for next year.

We spent a lot of of money on groceries and supplies this month. I don’t know what it is about November that leads me to stock us to the gills, but every year it’s the same.

This weekend I went to Trader Joe’s and Costco, borrowing a friend’s card for the latter, and stocked us up on bulk items I know we’ll use, plus a start of things for the holidays. I’m not even close to done for Christmas but I am picking things up here and there.

We literally have almost everything we need, except twice now I’ve forgotten to get garlic powder.

Next week comes Azure Standard – huge piles of squashes, canned tomatoes (since our garden really didn’t comply this year, largely because of drought), seeds for next year and some other pantry supplies. Also our meat share and the next drop of our CSA.

So at the end of this week we’ll be in eat-down mode again. After 2 back-to-back trips to my office in Michigan to meet with clients, I’m home for a month, with the exception of a weekend away with my oldest, just us.

We have a busy week ahead with lots of appointments, kid activities and things we absolutely have to get done, so this week’s meal plan was made with that, and the target of eating a lot of veggie varieties in mind.

Knowing that Sunday was my best day to cook, I made the meal plan and then headed into the kitchen. First up was using the last of the farm apples and making Spiced Apple Butter. If all goes well we’ll have enough to give away as well as use. My travel lately meant I was a bit behind on using up the apples, so we lost a few to rot. A couple cores went to our bunny, Marshmallow and the rest of them plus the peels to the chickens, who were very happy about it.

Tomorrow’s dinner is meant to use up the Tomatillos that are still coming out of our garden, so right after that I pan-roasted 2 Poblano Peppers, 1 Jalapeno, 6 cloves of garlic and about a pound of tomatillos at 400 degrees F for about 15 minutes. Taking that prep step out will allow me to do the rest of the cooking during small breaks throughout the day. The recipe calls for carrots and onions as well, so we’ll get a large variety of veggies into our diets tomorrow.

And then my son requested chocolate chip cookies again, so I went to my go-to recipe, which makes enough to eat and some to give away.

Tonight Sunday 11/13: Chicken Parm, pasta, garlic bread, broccoli & the last of the Shishito peppers from the garden roasted with olive oil and salt

Chicken Parmesan will make plenty of leftovers for lunches this week, and we still have a couple servings left of Thai Peanut Chicken Ramen for lunches too.

Monday 11/14: Instant pot chili verde, rice, salad. I combined a couple recipes to make ours, which I’ll post soon.

Tuesday 11/15: Eli Cooks, kid friendly, protein TBD.  Our monthly meat CSA comes today, so plenty of choices!

Wednesday 11/16: Simple garlic chicken, roasted Brussels sprouts and onions, pearl couscous

Thursday 11/17: Just Eli and I, possibly Clam Chowder. Great for leftovers too.

Friday 11/18: It’s pickup #2 of 4 of our winter CSA share. It’s going to be a cold one, so MYO pizza (dough is prepped on Wednesday and cold-proofed in the fridge) topped with tomato sauce or pesto, caramelized onions, sliced San Marzano tomatoes, the last few from the garden, fresh mozzerella, spinach and whatever anyone else wants.

Saturday 11/19: Busy day – High school open house in the AM, the Moms church fair PM.  Days like this call for the crockpot! Italian pot roast, noodles, salad.

Sunday 11/21: Home day!  Roast chicken with roasted veggies and maybe Parmesan Tater Tots, a house favorite. I might get motivated to make some meatballs for Couscous Meatball Soup on Monday

Sundays in the kitchen are busy but fun, and at the end of it the house smells wonderful.

Planting Flowers in a Year of Grief

One year ago yesterday, my brother-in-law of nearly 20 years died of a massive heart attack, the kind of which in the aftermath there is no pulse, no chance of revival, no going back with a lifestyle change, a stent, a caution to rest. After a reportedly very good day, it became a very bad night, for my sister, her 3 children, and all of us.

After all that time, if one is lucky enough and puts the effort in, the in-law part drops, and one just has a brother. We weren’t confidants or buddies, but we adored one another, with our texts filled with ‘brother mine’ and ‘sister mine’. As someone who grew up without brothers, save for a brief stint with a stepbrother, having them via my sisters has been especially delightful.

The last thing I gave him was some of our homemade Garlic Scape Pesto, and this year I looked at the pile of scapes and let them rot in the refrigerator. I just couldn’t.

Maybe next year.

I describe it as a bomb going off in our family, leaving a smoking crater where there was once just level ground. Everywhere you look is smoke and blackness. A year later, the blast is tidied and no longer do waves of smoke rise from it, but it is still hard to look at. Eli and I brought yellow flowers to Billy’s grave under a tree, leaving them next to the mums from my parents, and then left a bottle of wine for my sister on her doorstep.

It’s been a busy autumn. The garden didn’t do so well this year, between drought and rabbits and groundhogs. There’s still some tomatillos, tomatos and squashes in there, and I’m hoping we have a week or so before a hard freeze in order to let them fully ripen. Our CSA ends this week but we’ve signed up for a winter share. Our usual trip to my sister’s to get our fall stockpile of veggies is going to have to wait a year. Our son turned 10, and we spent a brief few days in Florida celebrating. He has taken up trombone and the gardening club at school.

Work is busy and Eli continues to launch his work into the world. We have a teenager now, so we see her less, but are delighted at her friends and social life, delayed due to the pandemic.

The children are thriving after a tough couple of years

We prepare Sithean for winter as we always do. Our pantry is stocked, our freezer is full, and it’s time for fires in the wood stove.

But this year it’s also time to plant bulbs. Missing from Sithean’s legacy plantings were tulips and snowdrops, which are the first flower here, often appearing on a crust of snow, and now is the season. Over the next few weekends we will dig our bulbs in to the chilly ground, cover them, and hope that in the spring another area of the yard is covered in a profusion of oranges, pinks and purples, with a little bit of cream and some blue alliums tossed in for good measure.

When I arrived here the soil was dead and dust in most places. Each year, we amend it with compost and plantings and try to make this place better than we found it. With vegetable gardens and fruit trees for sure, but also with things that just exist for beauty and the benefit of the insects.

We’ll bring a few snowdrops to plant by Billy’s grave too, just because.

None of us know our time left, so our job is to fill it with life and joy and love. As for me, I’m going to fill my world with gardens.

When A Door Closes, A Window Opens

Hibiscus in bloom, Photo by Eli 5 Stone

Our summer of nothing and everything had more twists and turns than a miniseries plot, but somehow we landed in a peaceful Labor Day weekend.

The children are back to school – 4th and 8th grade respectively – and Sithean is off the market. There’s nothing to buy in our town, keeping the house show-ready was an exercise in exhaustion, and we may have the general lines of a solution on how we renovate without having to move out and to get the space we need.

We’ve jettisoned the architects, the builder we were talking to jettisoned us after we declined to go along with an out-of-control cost per square foot quote – lovely people all I’m sure, but not useful to us now, and we are starting the process of drawing and researching for a new builder.

We’ve taken the control back into our hands and it feels so, so much better, not to mention the relief we feel at no longer having people wander through our house on demand.

So what happens now is that we figure out the path forward without the stress of more architect bills, or without feeling like everything has to be a negotiation downward on a non-realistic construction quote. It’s freeing.

I mean, it wasn’t fun to be dumped by our builder, someone the neighbors raved about – but at the end of the day, he was never accessible, and non-responsive, so what he was to them was a different thing than what he was to us. And that’s okay, because in the end we need to focus on what we need. And what we need is reasonable and decent communication, for a start.

I do believe that sometimes the universe throws up walls in your way when you aren’t walking where you are supposed to go, and that happened here, over and over again. So much so that we started to believe the only thing we could do was move. Once we started to let go of some pre-conceived notions about what our options were things started to open up, in our minds and in the world.

For now, we’re staying put and getting estimates on our newly designed-by-us plan to get our needed space not by lifting the roof and flipping the stairs, a move that would require us to move out for 6+ months, but to go back and to the left, creating a bit of an L-shape for the house with a wrapping porch.

But for today, there’s pesto and zucchini fritters to make, and food prep for the week. For today, we can let go and let things play out over time.

And for another day, Sithean is home.

Summer Eating

Roses on the garden gate – photo by Eli 5 Stone

Summer mornings, even the weekday ones, are my favorite time. The air is cool enough for a light blanket over my legs. Everyone else is asleep, and I can watch the sunrise through the living room windows while I sip coffee.

Taco the rooster starts crowing far too early, but even that is part of the ambiance here, although I do occasionally consider really how badly we need his company in the here and now, and come up fairly empty on what he’s useful for.

This year is flying by. Everyone I talk to agrees, and no one is exactly sure where the time is going. It’s crawling up on July. The garden is planted, the world is green, but won’t be for much longer – we desperately need for it to rain. School is out and there are two full, lovely months before we have to start gearing up for it again.

And we’ve been busy, with every weekend being filled with commitments. After 2 years of quiet weekends, I’m happy to see everyone and feeling quite overwhelmed, and wishing for time in my garden. Unstructured time is good for all of us.

But on a rainy Sunday last weekend, I was able to slow down. While it was, in fact, Father’s Day, my husband was in Los Angeles, my bestie, who had come to stay for a few days left early that morning and the kids were with their Dad. Other than the dog, who decided to nap through the morning, I was alone and not on a schedule for the first time in ages.

The rest of the country was experiencing a heatwave, but it was downright chilly in Massachusetts. I sat in bed under the blankets and contemplated all the things I could be doing, which included nothing. I sipped my tea and pondered more, occasionally getting up to do a small chore, such as laundry or dishes, then returning to my seat.

Even that time though, was productive, as Sundays are the days to make our meal plan. As we go into summer, time becomes more fungible, and meals more flexible, fresher and based on local ingredients. Our CSA is heading into week 4, and while the garden isn’t producing yet, it will be soon enough. This week I brought home the first zucchinis from the CSA, and cheerfully broke out my spiralizer. I don’t eat zucchini noodles because they are just healthy, I eat them because they are completely delicious, absorbing whatever flavors you add to a saucepan.

We have lettuce and bok choy and turnips galore right now, along with farm-fresh scallions, so my daughter made us homemade Ramen. All you need are noodles, broth, soy sauce and some seasonings, eggs and cut up veggies. It’s cheap, delicious and most of all, accessible, i.e. you don’t have to have a pantry full of fancy ingredients to make it. Slicing up scallions, cucumbers and carrots to go in keep it healthy and they are all affordable veggies.

I do have a pretty diverse pantry, but these days, with grocery prices skyrocketing, I’m focused on how to do it better, cheaper, and full-flavor, with a focus on using up what we have. We love Moroccan and Israeli pearl couscous, and I finally bought a 5-lb bag so that we can have it any time (for comparison,Whole Foods sells 12-ounce boxes for $3.19 each) and 0ver the next week we’ll add Moroccan Chicken and Couscous to our repertoire. The cost of it on Amazon has gone up to $23 but I think we paid $17. Bulk food purchases pay off in the short and long haul if you can store them. I regularly make Dal and my own Lentil Sausage Soup and a 5-lb bag of red lentils still lasts me quite a long time. 18-24 months maybe?

This week I bought some beef (ouch! So not cheap) so that I could marinate some Beef Bulgogi, and pop it in the freezer. Two pounds will feed us for dinner and a couple lunches at some point when no one feels like doing food prep. While it was a bit of a splurge it is very handy to have ready to thaw. And tomorrow we’re going to give Pesto Chicken Saltimbocca a try. I have lots of cherry tomatoes on hand from my last trip to BJs, and I bought some chicken cutlets.

But otherwise, we’ll eat the food we have. The raspberry bushes are starting to produce and we have some other fruits. It’s prime grill time and most of our meals will be focused around that. Hamburgers, grilled veggies, and simple sides, lots of no-recipe recipes. And occasionally just cereal for dinner too. Because it’s summer, and we can.

Simple Spring Meals

Thompson Falls, Gorham NH

And just like that, everything is green and in bloom. How I love spring!

Our return home from the much-needed respite of the mountains coincided with a few things, and not just driving up to see the tulips blooming. I love tulips, and can’t wait to plant more.

We’re less than a year until our renovation starts, so cleaning out and organizing things in earnest has to begin, and so does a cutback in our spending so that we can start to place deposits on our renovation. While we will have to finance some, our goal is to do as much in cash as possible. This is a very big renovation, and we want to be able to add a few splurges, like my new cookstove.

We also all need eye exams and the adults need new glasses, so we need to watch our spending all fronts. We have lots of fun trips planned this year, in the RV, and to bring the kids to NYC for a big surprise, so we’re going to do plenty of enjoying even as we get frugal.

This also means we need to cut back our spending on food and eat down what we have. Despite the rising food prices and temptation to stockpile, it’s time to empty our pantry and freezers. We want to be able to unplug them next summer when the house is under construction. I haven’t emptied a freezer since the pandemic started, and honestly it feels weird and uncomfortable to do it given all the food price uncertainty, but it needs to be done.

Of course, it also won’t hurt us to be buying fewer snacks and packaged food. The pandemic took that to new heights, and now it’s time to get back to more healthy basics. Eat healthy, spend less – what’s not to like?

I came home to some veggies that needed using up – while things that go bad can always go to the chickens or the compost, I don’t like wasting food, so I’m trying to be better about fruit and vegetable management.

Leeks and turnips in particular needed to be used, but the spring weather, and some really heavy vacation eating meant that I needed something lighter, so I stumbled upon, and proceeded to adapt, an old NY Times cooking recipe for soup. Vegetarian, vegan if you omit the parmesan, light but creamy and tasty, and a good use for cheap vegetables. I made mine for lunches this week, but it’s a great meatless Monday option as well. It’s a good winter soup, not that different in concept from a vichyssoise, but it was also wonderful the Saturday night of our return.

Turnip Leek Soup with Lemon & Parmesan

3 leeks, sliced in 1/2″ rings
2 large turnips, chopped into 1/2″ dice
2 cloves of garlic, minced
2 quarts chicken or vegetable stock
Juice of 1 lemon
3/4 c grated parmesan
2 tsp salt or to taste
1/2 tsp pepper
2 bay leaves
2 tablespoons white wine or cooking wine
dash of cayenne
1/2 cup arborio or short grain rice
Chives and croutons for garnish

Slice the leeks and soak in cold water to remove grit
Peel and dice the turnip. (If you have chickens, they love the scraps)

In a large soup pot, saute the leeks in olive oil for 3-5 minutes, until they begin to soften. Add the diced turnip, and continue to saute for another 5 minutes. Add the garlic, cook for 1 minute.

Add the bay leaves, stock, wine, rice, bay leaves, pepper and cayenne and simmer for approximately 30 minutes, until the turnip has softened and the rice is cooked through. Remove the bay leaves, and puree with an immersion blender or in batches in a blender or food processor. Return to the pot, add the lemon, parmesan and salt, and stir over heat for another minute.

Ladle into bowls, top with chives and croutons.


Another great and healthy meal prep food is this Lemon Cranberry Quinoa Salad that I had with hardboiled eggs after getting a couple miles in on the treadmill, which I can honestly say is one of the best investments I’ve made ever. It’s healthy, quick and delicious, and a hit in my house, even with my 13 year old daughter. I buy dried cranberries in bulk and put them in anything.

And then there’s one of the cheapest side dishes of all, Polenta, literally cornmeal, salt and water, with some Parmesan cheese and butter. Paired with Chicken Francese – it’s a bit of work but a really good meal – and any of the vegetables you might have around. But really, you could pair it with any protein or skip the protein and just saute some veggies on top.

Our meal plan this week:

Lunches: leftover soup, cranberry quinoa salad and leftover enchiladas

Sunday: Chicken Francese, polenta, roasted asparagus
Monday: Beef bulgogi (pre-prepped and in the freezer), rice, salad, naan
Tuesday: Parmesan crusted chicken, broccoli, popovers
Wednesday: Just Eli and I, cheese and crackers and fruit
Thursday: Eli cooks
Friday: Instant pot chicken gnocchi soup (personal rave for Skinny Spatula, everything she blogs about tastes amazing)
Saturday: MYO Pizza in the Ooni oven
Sunday: Picnic with cousins! Menu TBD

Happy Spring!


Springtime Grace

Moonlit Spring Night

All of a sudden, the bitter cold transitioned to something resembling tolerable, and we even had a day over 70 – concerning if you think about climate change, deliriously wonderful after 4 months of shivering – to cap it off.

Seed starting is in full swing, and so is planning for our renovation next year, with an infinity of decisions to be made, we’re starting now to reduce our stress later, and get a better grip on our budget.

But mostly we are focused on spring. The first of the seedlings have started to come up, which gives me a sense of hope, and the yard is slowly starting to turn green. I don’t have to travel for work again for a while either, which is nice. After 2 trips in 3 weeks, which was immediately followed by the annual butt-kicking that is Daylight Savings Time, I can rest and enjoy being home before the hectic spring yard work really kicks in.


Seed Starting is the Best Kind of Magic

There’s a bit to do now, as it’s time to mow down the trench bed, and Eli is removing debris, including a huge branch that took out some of our old lilac bushes after a recent wind storm. The lilacs were going to have to go in service to renovation anyway, so maybe in the end that will turn out to be a gift, Mother Nature taking them down for us so I don’t have the heartbreak of watching them dug up.

Next year, it’s unlikely we’ll have a garden, and even this year I’m shying away from planting trees or perennials, other than a commitment to start working on turning at least some of the front yard into a wildflower garden in front for my son and a few varieties of poppies, which I’ve been meaning to add for years.

We begin to use the last of the winter vegetables. A few remaining onions from our 50-lb sack, the last few of the half bushel of sweet potatoes, one of the last 2 spaghetti squashes. Once spring warmth comes they will not last any longer. We’re also walking the line between keeping stocked, with food prices soaring, and eating down our pantry and freezer space. As we eat through the last of the pesto and kale from last fall, we won’t be filling that space up again until after our big renovation. I have mixed feelings about that, as I view a full larder as an edible emergency fund, but it is the most sensible approach for us.

As we pass the 5-month mark of loss, the gut punches of memory are less frequent, but no less powerful.

Which is why my thoughts return to my 2022 mantra, Go Easy, and the idea of grace for myself and for so many others. The pandemic, climate change and Russian war-making, and the return of famine to the news have left me worried, angry, sad, stressed. Inflation is real, and has seen our gas, food and energy costs spike. We’re anxious about the costs of our renovation, even while acknowledging that the time has come for it. We’re grateful for warmer days, even while recognizing that perhaps it just shouldn’t be this warm in March.

But we are blessed with family, friends and a safe home, and my endless gratitude for it all. I’m grateful for the grace of today, and right now, that’s enough.

Meal Plan and Batch Cook Your Way Through Anything

There is always something lovely to see on my walks

The weather continues to be challenging – first a giant, but rather pleasant snowstorm, then rain, then sleet and snow followed by another drop in temperature. Saturday afternoon was warm enough for us to bundle up in snow gear and take Teddy for a walk on nearby Greenbelt land. Sunday morning I woke up to 5 degree temperatures, with the bunnies having to take up residence in the basement for the 3rd time in a month. If it stays above 10 degrees, their hutch & run, which is covered in a tarp most of the winter, plus their winter coats keep them warm enough. Below that and we’re likely to wake to bunny popsicles, so in they come, bunsicles being on no one’s list of favorite things.

Challenging these days is more than the weather as my uncle is likely to succumb to his cancer soon enough. We’ve lost a lot in the last few months, my family and I, but I am trying to appreciate and hold gratitude every day as a result, and hold on to all my people.

The lingering warmth in the living room from the fire was lovely, as were my cozy blankets, but I had spent much of Friday afternoon and Saturday morning running errands, primarily food related – Costco, Trader Joe’s and Market Basket, plus our local dairy for a week’s supply of milk, and then the Co-op for bunny food and treats, and suet cakes for the birds. At this time of year, there’s not much for the wild birds to eat, so we try to keep our feeders full. By the time I was finished I had spent $518.41, which is the bulk of our grocery budget for the month. I’ve lately been returning to my old habits of buying most of our groceries at the start of each month, and supplementing fruit, veggies and milk in.

We’re also coming to the end of stock-up shopping, as we’re going to renovate the house next spring, and that requires us moving out completely for a while. Moving some food is inevitable, but it’s time to start emptying the pantries and freezer for real. I tend to view a full larder as an edible emergency fund, and that thinking has served me well, but it will be kind of fun to start to see empty spaces too.

To do that we’ve got to eat what we have and carefully manage our inventory and stockpile. Some things we simply can’t run out of – coffee, cereal for my son, olive oil and spices, things like that. Others I want to make sure we see how long we can go before we need any more. And to eat healthy and stay within a reasonable food budget, meal planning and batch cooking.

I’ve also made the commitment to make 1 dinner and 2 lunches each week for my younger sister – she’s still dealing with the death of her beloved husband, and while I can’t make the loss easier, I can ensure that once a week she and the girls have a hot meal, homemade bread, and that she’s got a couple lunches to take to work each week. Sometimes I add cookies or a treat, sometimes I don’t. But it’s forced me to be a creative and thoughtful cook, since variety and healthy is very important. And it’s making me way, way more efficient in the kitchen. It’s a small thing, and my target is 12 months of food delivery, once a week. Eli helps too, last week we sent over a big pile of his homemade Empanadas. My take is that their life is hard enough, and a little help is sometimes the difference between being able to tie a knot in your rope and hang on, and not having enough rope left to tie.

This week’s meal plan is varied, healthy and yummy, and I’m excited about it.

Pre-prepped Lunches
Lemon Cranberry Quinoa Salad topped with chicken – this stuff is so, so good and filled with fruit and veggies. I subbed in the apple since the store didn’t have jicama
Falafel and Tzatziki

Dinners
Sunday: Roasted chicken and vegetables, homemade dinner rolls
Monday: Creamy sun dried tomato pasta for our family and for hers (this is also an insanely good and easy recipe, just use a very deep skillet)
Tuesday: Beef Bulgogi (I made a triple batch, with 2 in the freezer for later)
Wednesday: Salmon over cauliflower rice with Garlic Scape Pesto I froze last summer
Thursday: Eli cooks, always delicious
Friday: Homemade pizza in the oven or chicken soup with rice, depending on moods and motivation
Saturday: Whichever one we didn’t make for Friday

While I’ve made all sorts of breads and baked goods, I’ve never made a dinner roll. This week I decided to tackle that gap with a recipe for Scotch Baps. I took the recipe from one of my oldest cookbooks, one I got in my early 20s, called Soup and Bread, by a writer and chef with the worlds coolest hippie name, Crescent Dragonwagon. Soup and Bread is a contemporary of The Moosewood Cookbook, a cookbook I bought about the same time and proceeded to hate every recipe I tried from it. Some I made twice thinking it was me, and never have I disliked a cookbook so consistently.

Maybe it’s me though, because it was a bestseller. If Mollie Katzen, the author, taught me anything, it was that it’s okay to be disinterested or even loathe things that everyone else seems to like, which is perhaps why I was always so comfortable disliking Sex and The City. I tried – and by that I mean I toughed it out through 2 episodes – and always thought that show would be improved by all the cast being taken out by a wayward Zamboni.

By 11:30 on Sunday the Baps were in their final rise (more on them in a moment), everything else was either made or in the oven and my wonderful husband had rescued my too-damp falafel in the air fryer.

So about that cookbook, and those Baps, Soup and Bread (and if you want to have a splurge to the tune of $4.59 you can have a wonderful read and a happy belly) – Baps are a dense roll, with a butter and milk base. I think I would use less flour than the recipe calls for, maybe 4 cups total for the rolls and more for dusting, and they really weren’t terribly photogenic, but these things are good. It’s my understanding in Scotland they are morning rolls, toasted with butter and with some sausage on them, but we’ll eat them with our roasted chicken for dinner.

As we roll into another busy week, the peace of Sunday afternoon with warm food and loved ones is something I treasure. The cooking is done, the preparations are complete, and there’s nothing left but to sit and enjoy the last of today’s sunshine before twilight comes again.

After the Storm

26″ of snow later…

A giant snowstorm hit New England this weekend, just as Omicron paid a visit to Eli, I and my son – my daughter was spared, and is spending our 5 days of isolation with her father. We were feeling neither very good nor horrible, just middle of the road crummy , which led to doing a lot of nothing, in and around Eli and I working.

Saturday I felt better, and the storm was in full force, so other than some shoveling and a bit of playing outside for my son, the only thing to do was to putter around the house, make meal plans, drink tea and cook – dinner last night was Half Baked Harvest’s One Skillet Greek Meatballs & Lemon Butter Orzo, one we’ll definitely make again.

Snow Day Dinner

I contemplated a nap but it was a little bit late in the afternoon before I considered it, so I skipped it, opting instead for a long sleep into Sunday morning, when I woke up to cold and over 25 inches of snow having fallen in 24 hours.

It was profoundly lovely, although cold enough that the chickens decided that even their run was a little much.

The chickens were having none of it and hid inside

Despite Covid leaving us tired and coughing, and the frigid temps, we all got outside for a little bit and enjoyed the snow. Teddy the Doggleby especially enjoyed it, despite the snow being taller than him in most places.

Teddy watches as Connor uses the driveway as a sledding hill

Tonight’s dinner is Instant Pot Carnitas in taco form, adjusted just a little to reduce the spice by omitting the chipotle powder along with some broccoli

.

Just over 3 months ago, our lives changed utterly when my brother-in-law, more brother than in-law, died suddenly. The loss reverberates daily – in our missing him always, and in small things, like making sure my sister has someone to plow her out for her shifts in the ER, to which I can only say that John, who plows me out has taken it upon himself to make sure she’s okay, even heading back to help clean off cars after a bit of a snafu at the beginning of the storm. I say it a lot, but it is so true – we’re lucky ducks, even when bad things happen. A new normal is starting to knit itself out of the tear in our hearts and lives, one that involves being there to help his loved ones hold up the sky.

As I went out to bring the chickens some scraps and overripe grapes, I watched the cold January sun sink down through the trees, illuminating our house like a Maxfield Parrish painting, and just felt grateful for this lovely place, for our family and friends, and all the blessings around us.

Saturdays in the Kitchen

Picture of our walk – photo by Eli 5 Stone

As January rolled in with our first snowstorm and kid snow day, so did a critical phase of what Eli and I are referring to as our ’10 year plan’, our combined target of some big goals, like adoption, which we are just in the waiting phase on, and some really big house renovations, and a parallel track to financial independence. In order to achieve our goals it’s going to require serious focus. And in 2022, that means tightening our belts and evaluating all of our expenses.

I’ve found that spending less feels onerous without a goal, and only minimally painful with one (or more). And we are going for strategic use of our money, with travel a priority, but focused on trips where we can use hotel, airline and car rental points or the RV, as much as possible. Our recent loss of my brother in law, still fresh and painful, has taught us not to wait to make memories, but like with all things, balance and a plan for the future – a plan that there will be a future -is required.

I sat down to start this post the other night with a glass of inexpensive wine, and a bowl of Half Baked Harvest’s One Pot Hamburger Helper , which uses up a lot of my frozen shredded zucchini, as well as a bunch of the fancy leftover Christmas cheese and is filling and warm and yummy. I used cassava pasta instead of traditional pasta and added a splash of white wine for flavor, but this recipe is good, healthy and uses up what’s in the freezer and the pantry.

Because if you preserve something you really need to eat it. Past me was admittedly terrible about this, forgetting things in the freezer and fridge, current me is getting much, much better at it. For us, meal plans, batch cooking and planning ahead are the only things that work. And because our lives get so busy, cooking ahead saves us a ton of stress.

Yesterday Eli and I went to the grocery store and then I spent about 5-6 hours in the kitchen. I made Anadama Bread, a double batch of Butternut Squash Lasagna with Garlic and Rosemary, chipotle turkey stuffed sweet potatoes with spinach, and a pot of healthy Butter Chicken with mashed cauliflower for Saturday dinner. I also took some of the last of the beets we had from our farm share, and peeled and chopped them small, coated them in olive oil, salt and pepper and roasted them at 375 degrees until slightly crunchy. Roasted beets are a no-recipe recipe that both Eli and I love.

We have lunches now to take us at least until Wednesday, between the stuffed sweet potatoes and a pot of French Onion Soup I made on Friday night. We have a squash lasagna for the freezer, which will reappear on a night where no one has the time and energy to cook and provide lunch leftovers for a few days, and we had a great dinner from about 20 minutes of effort.

Later this morning I will return to the kitchen and prep tonight’s dinner and Monday as well. Tonight is a simple batch of parmesan-crusted chicken, with broccoli and popovers on the side, and Monday is likely the bulgogi I prepped and froze in December, with a side of couscous and edamame. Eli takes meal prep Tuesday and Thursday so the next time I’m on duty is Wednesday, but we’ll see how the leftover situation is then, we might need to eat down what we’ve made, or we may pull some chili from the freezer.

We’ve tried batch cooking and eating the same thing for days, but generally that isn’t popular here, and it doesn’t help us when we have highly variable meats that arrive from our local meat subscription, or when we have to plan around garden/CSA produce, also highly variable, so we try instead to rotate meals that we enjoy that allow us to use up the food we have. And I go looking (and get inventive) when I need new recipes for when we have something to use up. Right now our pumpkins and squashes need using, so the squash lasagna and stuffed sweet potatoes served multiple purposes.

We’ll be eating stuffed spaghetti squash probably once a week for the next few weeks too, as we have a plethora of them that we grew, and they won’t last forever. I’m holding on to some tomatoes that I froze in the fall to make a giant batch of sauce later this month, and that will turn into spaghetti and meatball dinners and probably lasagna and homemade pizza too.

Come February, it will be time to go to work on the sweet potatoes and keeping onions we bought back in October before they reach the end of their life. By early March, when we start our seeds most of the pesto will be gone from the freezer and we’ll be mostly beholden to the grocery store for our fresh fruit and veggies, although my plan is to plant some greens next weekend to supplement with lettuce for salads and greens for stir fry. In April and May the farm stands will open again, and we’ll maybe wander into Boston to Haymarket to supplement now and again if time allows. By then we’ll be back in the garden as well, and by June the garlic scapes will be turning into pesto again. But for now, the unhurried afternoons in the kitchen keep us warm and well-fed, and are part of what has become our annual cycle of food use here at Sithean.

Bird Feeder in the Snow by Eli 5 Stone
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