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Hi, all! I hope you’re having a great Monday!
Want to punch me in my chipper, blog-happy face already? Me too!
So I’m not really that chipper today. But I did realize this morning that I’m probably on a bit of a happiness-fueled, coffee-induced high that began with Cave Husband’s return from deployment last week. I’ve had him home and have been chatting his snuggly-wuggly face off, and until today – when I realized my dog was utterly fascinated with my flapping lips – I didn’t fully grasp that even the months’ worth of Reality TV updates I’ve got for poor CH are going to run out eventually. (Probably long after he’s found a way to listen to Scott Van Pelt while pretending to care about the Gorga-Manzo-Giudice road trip currently assaulting our DVR.)
What I’m sayin’ is: at some point, I’ll have to come back to reality. And that point is now.
I’ve slacked BIG TIME on my meal planning the last few months, but it’s time to tighten up ship. I’ll be posting these each week (or when I remember, or never) to feed your addiction to poorly-designed spreadsheets and gastronomical voyeurism. Or, to continue shouting my nonsense down a giant empty (metaphorical) hallway.
So, here’s what we’re looking at for this week. I generally cook from The Food Lovers Make it Paleo (spectacular) and Well-Fed (amazing) – you’ll see those on the list – and now I’ve added the fantastic recipes from my buddy Diane’s book, Practical Paleo. These three are quite literally the bomb-dot-com.
When I’m planning, I pick what we’re eating and fill in ingredients we don’t have. Simple. Takes 15 minutes, and trust me – it’s time well-spent. Knowing what you’re making for dinner after a 12-hour day of
RHONJ marathons hard work makes one MUCH less likely to eat six Larabars and thirty packets of ketchup for dinner.
I pick a few meals for “bulk cooking” to get us through lunches and such. My meatballs bring all the CaveHusbands to the yard. (Recipe forthcoming – they’re amazing hot or cold.)
My Olive Oil comes from Kasandrinos Imports (straight from grove to me, and I know the man Kasandrinos himself. It’s legit, and good enough to shoot solo.)
Dave’s Gourmet has a super-clean Heirloom tomato sauce I like to stock up on, because it’s better than anything I’ve made at home.
For those who know me (or if you listen to the Podcast), you know I’m a “nutrient-seeker.” I’ll generally “hide” liver in stews and meatballs, I chug the stuffing outta some broth most days, and I love me some Cod Liver Oil/Butter Oil blend. I’ll graze on coconut flakes, olives and fermented carrots, beets or cabbage, sip on Kombucha, and if I’m really hungry, I’ll grab a Paleo Kit. Those don’t always make it in the meal plan because – well – they’re givens.
When I say “Some kind of Paleo-friendly badass brunch,” what I mean is after I sleep in I make CH take me out for Huevos Rancheros and then watch M*A*S*H the movie or Season 2 of Parks & Rec.
Yes, “brunch” is a loaded term in our house. It also means Liz gets what she wants and the lawn will mow itself.
Here’s the most important note: I’m flexible with this. This morning I went for slices of pork rather than hash, because this particular pork loin roast came home with me from my brief stint working Polyface Farms. Meaning, it’s ridonkulously (repigulously?) good and hashing it would be a crime.
Here’s today so far…
…And I’m fixing to eat a HUGE dinner – which is why my lunch was slightly petite.
What do you have planned for the week? Does it include wonky spreadsheets like mine, or have you found a better method?
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