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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…

Pre-trip geography prep. Toddler takeaway: Jack and I were going somewhere blue.

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

Golden

Sooooo sweaty

Boulder

Evergreen

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

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.

Sliced peaches in a dark green bowl with mint

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.

fried halloumi with tomatoes and zoodles in a bowl

The Five Most Popular Posts This Week

  1. Healthy Sweet Tea Recipe
  2. Homemade Sugar-Free Coffee Creamer
  3. The Cleaning Schedule of a Working Mom
  4. How to Cut a Peach in 15 Seconds
  5. Whole30 Bruschetta Chicken

Meal Plan

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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6 comments on “Scattered Sundays and Meal Plan”

  1. We do baby back ribs in the instant pot and finish under the broiler. Remove the white membrane on the ribs and run the ribs with a good spicy rib rub. Cut into sections of 4 and place on the rack in the instant pot with 1 cup of salted water in the bottom. I’ve stacked them on top of each other criss cross or standing up. Either works fine. Set pot for 25-30 minutes on manual. 15 minutes natural release then release excess steam. Spread your favorite bbq sauce on them and put under the broiler for 3-5 minutes per side to caramelize. Serve with additional bbq sauce.

  2. We love Colorado! It’s the only place we’ve ever taken a legit family vacation (even if the location was picked because of a mountain biking clinic and amazing trails). Golden stole our hearts for sure.

    We call our Bacon, Lettuce, Tomato, Avocado sandwiches BLAT’s. And we love them so much!

    Those cards are awesome. I got flowers last year for my birthday when the kiddo and I were in Iowa while the hubby was in Alabama for work. Those once and a lifetime things really do mean so much.

    I am totally thinking of enrolling Emma and my nephew in a summer camp together next year so my sister and I can spend some time together. Hmm, maybe it should be in AZ so that all the kids and sisters can hang out…

  3. I instant pot my ribs and they are the shizzznit! Dry rub the crap outta those babies. Add some liquid to the bottom of the pot. Like a Coca Cola or chicken broth. Sometimes I add a tad bit of liquid smoke. Manual high pressure for 18-20 min on the rack. Take them out to rest on a cookie sheet smothering with bbq sauce while hot. When cooled, fire up the grill and let it heat up. Add more bbq sauce to the ribs. Place meat side down on hot grill. Cook until slight charring. Or char the crap outta them like I like it. Repeat on other side. Baste with more bbq sauce as desired.

  4. We’ve been to Wildflower Cafe too! Cute little place. For the ribs, I haven’t had much IP luck and don’t want to grill or smoke them all day. I have had the best luck putting on some seasoning, wrapping them in foil and putting them in the Crock Pot all day. Then I broil them for 2-3 minutes in the oven to get them crispy.

  5. I slather my ribs with sauce, wrap them well in foil, and bake them at 325 for about 2.5-3 hours. The actual time may vary, but you want them to be fork tender. Remove from oven, unwrap, and slather them with more sauce. Put them on a grill over medium-low heat, and cook until sauce is caramelized. Turn and slather with more sauce as necessary, until they are sticky and perfect. With this recipe, my ribs always are fall of the bone tender, and never disappoint.

  6. My favorite way to do ribs:
    Smoked paprika, sea salt and cracked pepper as a rub, a light spritz of olive oil and than bake low and slow at 300 degrees for 3 hours. We like them BBQed so I add BBQ sauce for the last half hour. I use the same rub for baked chicken…not lying, my 9yo grandson called me at 9:00pm (his mom took home leftovers since he had practice that evening) to tell me it was the best chicken he had ever eaten! Maw for the Win!