Scattered Sundays and Meal Plan
Hello friends! We have very important things to talk about today. Very important!
It’s the all-important follow up to my leg shaving question from last week. And no, my dear (11) male readers, we’re not done talking about this!
There is no general consensus on how we all shave, but the majority of the Sustainable Cooks community seems to shave segment by segment, leg to leg. Which is how I do it.
But wait, there’s more!
When I was in Denver this week the shower I was using was twice the size of my shower and had a little ledge in there. Without even thinking about it I found myself shaving one whole leg at a time. Maybe it was because I was able to keep my leg out of the water, or maybe it was the altitude going to my head, but it was a whole new ball game.
And now, the subject is closed. Never to be discussed again.
Until next week…
Jack and I returned from Denver around midnight on Saturday morning. As always, we had an amazing time. Troy and Bennett had a great time chilling at home as well. Bennett spent two nights with my in-laws and basically wants us to relinquish custody so he can be raised in spoil city.
While Jack and my friend’s boys attended Minecraft and Youtube camp during the day, Anne and I did all the things and ate all the food. We went on three fantastic but sweaty hikes and had yummy lunches afterward. #willhikeforfood
Delicious skillet brunch from The Wildflower Cafe in Evergreen. A place so tiny that it makes me claustrophobic, but damn they make good fried potatoes.
I also taught Anne’s crew how to make Nordy Bars because Anne needed to take some sort of comforting dessert to a group of people who had a really shitty day. But…we ended up eating all the Nordy Bars between all the kids and some friends, so another batch is imminent.
I schooled Anne on the art of making Chimichurri and I made Oven-Fried Crispy Gnocchi and Veggies one night for dinner. And because we made both the same night and Chimichurri goes on everything, I used it instead of the marinade for the gnocchi. And it was a huge freaking hit! Anne’s teenager had two helpings which is like getting a Michelin star.
Anne and Nick made really awesome iced coffee using these Rumble Jar thingies (<—not an affiliate link) which were very cool. I currently use a canning jar with loose grounds and then have to filter through a mini mesh strainer lined with a paper towel. The Rumble Jar solves that problem and made great coffee.
We also hit up Red Rocks to see Foster the People and were treated to an awesome concert and amazing lighting show.
The concert was on Troy and my 14th wedding anniversary. I left my card at home for him (where he could find it), but he mailed the two (two!) cards he made to Anne’s. So funny, sweet, and talented.
I love Denver and leaving it always makes me so sad. But it was nice to get home and see these other two gentlemen who were trying not to pass out from the Seattle heat wave.
A Few Things I Love For Traveling
- Podcasts! They’re free and don’t require wi-fi once they are downloaded to your phone. Here are some of my favorites.
- These slip-on shoes. Goodness, they are so comfortable and I can walk 22k steps in them without so much as a blister. And they’re easy to take off while walking through security.
- A good reusable water bottle! Just make sure it is empty when going through security or they will hydration shame the eff out of you.
- A great book! This is what I am currently reading.
- Snacks! Make your own or pack something healthy from the store.
I woke up on Saturday morning to see that my podcast app had downloaded an episode of one of MY favorite podcasts – Chopped! And oh look, her guest this week was some crazy bitch named Sarah Cook. Hmmm…might be worth a listen.
And for those of you who play “Sarah is not a classy podcast guest” bingo, keep your ears peeled for “poop cookie” “rando” “what is this chick smoking”. Charmed I’m sure.
On Sustainable Cooks This Week
How to Cut a Peach in 15 Seconds – Learn the trick on how to cut a peach into slices in only 15 seconds! Clingstone peaches and nectarines can be a pain to cut; this tutorial will help you life hack stonefruit cutting.
Easy Make-Ahead Scrambled Eggs – The perfect simple breakfast recipe for busy mornings, Easy Make Ahead Scrambled Eggsare great for one or for a crowd. Learn the secrets on how to make this clean eating breakfast staple without milk; perfect for Whole30 or paleo lifestyles.
Fried Halloumi With Bruschetta Zoodles – A crispy one-pan dinner, Fried Halloumi With Bruschetta Zoodles is a delicious weeknight dinner. Keto, vegetarian, and kid-friendly, this dish is versatile and simple.
The Five Most Popular Posts This Week
- Healthy Sweet Tea Recipe
- Homemade Sugar-Free Coffee Creamer
- The Cleaning Schedule of a Working Mom
- How to Cut a Peach in 15 Seconds
- Whole30 Bruschetta Chicken
Monday:: Ribs. We have them from the last Butcher Box order, leftover corn from Saturday, and salad. No idea how to cook them. Any suggestions? I tried them in the Instant Pot last time and it was a big disappointment.
Tuesday:: Taco salads and fruit. We have so many raspberries and blueberries in the garden right now. Hollah!
Wednesday:: Chef/chop salads (Jack’s request) with a roll for the boys.
Thursday:: BLTAs, grilled zucchini
Friday:: Popcorn, leftovers, and movie night.
Saturday:: Out. The boys are taking me out because Troy has an event that evening.
Sunday:: Family dinner
What are you having this week?
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