So my week went like this: I experimented with cooking stinky buckwheat one night and the next day, my daughter wrote an essay extolling many wonderful aspects of our relationship. Except cooking. Her words were “I would like to send my mom to cooking school.” Well, ouch!
I hadn’t realized that in my zeal to try new, healthier recipes and foods, she had gotten lost in the transition. She missed having some of her old favorites–tacos, meatloaf and pasta without a thousand vegetables squished in. For me, our new recipes have been “fun” and “adventurous.” For her, some of them were “weird” and “gross”. Time for reflection.
This week’s menu represents some of our favorites–beef stew with lots of potatoes and carrots and breakfast-for-dinner night. I’m taking a half-step back and working on how we can make our old traditional meals more healthy without taking away the comfort. I can’t promise I won’t squeeze some veggie puree into meatloaf, but I’m trying to do better with slowly working our new foods into our weekly menus! We’re also going to make a more concerted effort to let her do some cooking (this is harder than it sounds with a teen’s busy schedule).
Our budget this week is just a bit under our maximum of $100.00, so yay! And we’re still having lots of locally produced, organic and sustainable foods. Hopefully, they are not “weird.” We’ll see.
- Rare Earth Farms (stew beef, Maple View Farm buttermilk): 18.00
- Mae Farm (pork tenderloin, maple sausage): $16.00
- Misc. Farmer’s Market (sweet potatoes, white potatoes, broccoli, apples, carrots): $12.50
- Trader Joes (red curry paste, barley, frozen fruit, organic soy milk, organic bananas): $27.53
- Mitchell family pantry (fig preserves, strawberry jam, field peas): $9.00
- Sunday–Red curry chicken and vegetables with organic rice
- Monday–Pancake supper (whole wheat buttermilk pancakes, Mae Farm maple sausage, sauteed cinnamon apples)
- Tuesday–Figgy pork tenderloin with sauteed garden greens and summer field peas
- Wednesday–Leftover buffet
- Thursday–Beef stew with root vegetables
- Friday–out for girls night
- Saturday–Leftover beef stew