I’m really hoping that “semi” doesn’t need to be dropped in the title to these soon. My husband’s job is talking about them going back to working half the week from home to expand spacing. But this week, the FDA gave final approval to the vaccine, and now businesses and government authorities are starting to mandate vaccines. So, I don’t know how that will impact decisions on shutting things back down. Our mayor announced that a mask mandate will go back in place for the city. But the plan to send the kids back to school in person, with no remote option, is still moving forward. Yes, I am a parent that would choose remote. I understand the arguments about the social needs of the kids, but I am terrified of the spread of this Delta variant and that it is having a much larger impact on the younger population. But I won’t dive too deep into that controversial argument. Let’s eat.
Thursday (8/19) – We ordered Taco Bell again. I know, I know. We didn’t do the jalapenos this time. We just love the party pack where you get burritos and tacos.
Friday (8/20) – I made pesto stuffed chicken leg quarters and mashed potatoes. I had some leftover pesto from last week, and it sounded good. It turned out that it was a fantastic idea. I baked it in the oven on a sheet pan. I like to use the high heat, fast cook method I learned from Michael Symon. The skin was so crisp!
Saturday (8/21) – We just had leftovers. At this point, we had plenty of them.
Sunday (8/22) – We had chili. No, I don’t get credit for cooking. Okay, I guess I do, but I cooked this a while back and froze it. My husband reheated it.
Monday (8/23) – Katie was finally able to come home after her Covid quarantine period. At her request, I made shrimp alfredo. That was the last of the shrimp we had in the freezer, so that creates a bit of a conundrum. See, I recently listened to this story on NPR about how bad our shrimp consumption is for the environment. Apparently now, I need to only eat US caught shrimp, if at all. That’s gonna be tough.
Tuesday (8/24) – I phoned it in on tacos this week. We just had your basic soft tacos with soyrizo and refried black beans. I did get the black beans to just about a perfect consistency. This sounds basic, but I’ve been having issues with them either being like plaster or too runny.
Wednesday (8/25) – I made another version of the couscous. This time I added zucchini, tomatoes and feta. I thought it was pretty good. No one else was a fan of the zucchini. Maybe I’ll try it with broccoli next time. I just thought zucchini would go so well.
So this week had a little homemade, a little not, and a little leftovers. That seems like “normal” has been reached, right? I don’t know. I feel like the cooking game will probably up again once this heat breaks.
Foodie's Delimma 