Weekly Meal Plan #8

Weekly Meal Plan #8 | In Jennie's Kitchen_

October 1st! How did that happen? It’s funny how time both trickles like molasses, and goes so fast, all at once. So much has happened since the calendar turned to 2017, and yet there’s still so much I hope to accomplish before it ends—some goals go far past this year, too.

Yesterday, we observed Yom Kippur, the end of the Jewish High Holidays. I’ve been thinking a lot of how our observance of them has evolved since Michael died. The words aren’t quite there yet, maybe they never will be. We didn’t attend services, never have, but we took yesterday to be present, be in the moment, and think about what we could do to lead better lives, as human beings, in the coming year.

And I fasted for the first time. Not a full fast, only 22 hours, as I got started later on Friday night than I planned because Virginia and I were playing on the swing in the backyard. When I think about it, though, those little moments are the ones that matter, they’re fleeting as I watch our girls grow, seemingly faster with each passing day. I’ll share something new I made for our break fast meal hopefully this week.

In the meantime, here’s a peek at what’s cooking this week. Hope your weekend has been peaceful, and the week ahead has more good times, than challenging ones.

  • The weather is a little cooler again, yay! That means the Beef Spezzatino from page 104 of Homemade with Love is on the menu this week.
  • If you’re hoping to use Homemade Vanilla Extract in your holiday baking, or want to give it as a gift this December, now is the time to make it (it needs two months to “cure”).
  •  I made this Broccoli Cheddar Cheese Pie as part of our break fast meal on Yom Kippur, but tweaked it to be a sheet pan quiche. I basically doubled the recipe. I loved this approach to the pie. Baking times were all the same, oddly enough (or maybe not?).
  • It’s time to make a refill on this Vegan Parmesan Cheese.
  • A fresh batch of granola is on the menu, too. I used up the last batch to make cereal bars last week.
  • And this chili since I have a late night this week. Always a favorite with the kids.
  • This kale salad is always a favorite, and the kale has gone crazy in the garden.
  • Is it too soon to start thinking about Pumpkin Pie?
  • Our Marley Spoon meal kits for this week are Country Fried Steak and Veggie Taco Pizza.
Eight years ago: Creamy Homemade Ricotta, Sunday Best Homemade Waffles, Sweet & Savory Tomato Jam, Coconut Peanut Sauce Beef, and Baked Fish Tacos.
Seven years ago: Concord Grape Muffins, 10-Minute Lentil Soup (great for InstantPots!), English Flapjacks, and Carrot “Fettuccine”.
Six years ago: Homemade Chocolate Snap Cookies, How to Make the Best Scrambled Eggs, A Master Plan, and In Search of An Anchor.
Five years ago: Blackberry Conserves, Thoughts on a Clear Blue Day, and Homemade with Love Photo Shoot (see how the cover photo was shot).
Four years ago: Apple Breakfast Bars, Hazelnut Thin Crisp Cookies, Prosciutto & Fried Egg Tartine, and Postcard from Paris.
Three years ago: Sunday Evening Thoughts and When Life Imitates Art.
Two years ago: Whole Grain Concord Grape Muffins (dairy-free, too), and Honey Spice Cake.
One year ago: Honey Chamomile Spice Cake, Turmeric & Ginger Roasted Cauliflower, Oatmeal Banana Muffins, About a Girl, Roasted Butternut Squash Soup, Basil Cashew Pesto, Salted Thyme Chocolate Chip Cookies, and How to Dry Fresh Herbs.