We’re heading back from Virgin Gorda today after a few blissful days. But now my head is swirling with everything I need to take care of this week. It’s back to a full week of book events, my March online class for my cooking school members and the City Market in Houston. Here’s what’s on the agenda/menu.
We had a beautiful flight from Virgin Gorda that flew over the British Virgin Islands, St. Thomas and on to Puerto Rico. Although, I may have held my breath for an hour in the tiny plane. It’s a long flight to Houston, so by the time we get home it will be a quick dinner and bed. What’s your go-to post-vacation meal? For us, it’s usually heaps of spaghetti cooked in salty water and smothered with Rao’s. If we have eggs, maybe a fried egg with crunchy Maldon and salsa verde or a fried egg sandwich. Simplicity reigns when you’re tired and hungry.
It’s a full morning of getting life in order before driving to Round Top. Please come say hello at Shop Courtney Barton! I’ll be pouring summer sangria and a blackberry-mint bourbon smash from my cookbook. My friend Kelly from Corroon will be with me doing a trunk show and taking orders. You won’t want to miss it! If possible, I’ll throw something in the slow cooker before I leave Houston: Think pork shoulder and BBQ sauce, boneless chicken thighs and salsa verde or a shortcut lamb barbacoa with chipotle peppers and red salsa. My family can throw together a salad and veggie side.
I’ll be with Kimberly Dorris of KD Weave at Blue Hills. Come say hello! My husband is holding down the fort at home and cooking burgers on the grill. I love to make a meatloafy burger, with egg yolks, salt and Worcestershire. My kids can make sriracha mayo and load up their burgers.
Today I have a cooking class for my members and we’re talking about recipes for building bowls. While I love a flavorful bowl with whole grains, protein, vegetables and a sauce, it can sometimes feel like a lot of components to make for one dinner. You can always utilize frozen cooked rice or quinoa, pre-roasted veggies, rotisserie chicken or store-bought sauces. Here’s an article with inspo. We’re either making Mediterranean chicken shawarma bowls or lamb keema bowls with basmati and cauliflower.
I’ll be at City Market today selling and signing cookbooks. Next week, don’t miss my Fearless Fish online course. I hope you’ll join me Tuesday at 5 pm, Wednesday at 12 pm and Thursday and 12 pm. You will be an expert at cooking fish at home after this class! And recordings are shared if you can’t make it live. It’s one of my favorite classes to teach online. I don’t know about you, but with summer right around the corner, I will be focusing my dinners on lean protein and lots of vegetables. I’m excited to share recipes for blackened snapper on herbed greens with avocado and cucumber, salmon with citrus salsa verde, mahi mahi tacos with salsa macha and a delicious cobia with pistachio crust that I can’t wait to develop. Have a good week, friends!
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