Here We Go! Dinners for a Busy Week
I had so many things I wanted to say tonight, but I’m not quite sure where to begin. Instead, I’ll just say that there’s a gaggle of boisterous senior girls laughing in my kitchen and that makes the world feel ok and a lot less scary. And if you’re a parent of a senior, try to read this bucket list for parents of seniors without crying. This morning, after listening to our online sermon flanked on the couch by my two daughters, we had such a good talk about overwhelm, stress and anxiety. I loved our sermon today on perseverance, the last in a series on “finishing strong.” I hope you are finishing your weekend strong, which in my case means with my feet up and a puppy in my lap. Sending hugs, one dinner at a time.
Half the family will be at the kick-off to our school book fair and the other half will be home doing homework. I thawed a beef tenderloin from Perini Ranch that was a gift from a friend. We’re tossing up red leaf salad greens from my Hope Farms Farm Share with super simple salad dressing. Use code SITK10 for a discount on your first order.
I’ll make the udon noodle stir fry from my article that ran in last week’s Houston Chronicle. There’s a paywall for the link, apologies if you don’t subscribe. The recipe uses Trader Joe’s vegetable and soba noodle stir fry kit (find it in the refrigerated produce section) with sriracha tofu and chopped kimchi added to the mix. I have some bok choy to use up, so I plan to slice it up and toss in some extra veggies.
It’s the final day of our school bookfair where I curate the cookbook section with some friends. Watch my Instagram stories this week for all the new cookbook recs! Tonight we’re having super easy ground beef tacos for dinner. A surefire family win.
We have a holiday appetizer and cocktail class this afternoon with some of my favorite class recipes. If you haven’t downloaded my holiday appetizer and cocktail ebook, don’t miss out! I’m heading out with friends tonight, but I’ll thaw a batch of tortellini, beans, and greens soup for my family. A side of garlic bread and they’ll be set.
Tonight I’m teaching a cooking class for Memorial Hermann on healthy Thanksgiving sides. the recipes are from their Everyday Well Eats database, which you should all check out asap. The only thing I’ll need to do for dinner is roast a chicken and it will feel like Thanksgiving came early.
I’m so excited to host Hunter Bell and her team for a holiday appetizer and cocktail class. We’re making cranberry margaritas, balsamic roasted peppers with whipped feta, sage cocktail nuts similar to these and mini brie bites.
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