Ahoy there! Last week felt short because my parents were here through Monday. I also got way too used to leaving my big camera at home, so I’ll do better next week : ) Here’s what I’ve been eating…
Cinnamon Raisin Walnut toast with egg, banana, peach and blackberries
Egg, toasted Apple Cobbler Swirl (!!! New bread at Great Harvest !!!), nectarine and Cotton Candy grapes. I thought the grapes were really nice green grapes, but they didn’t really taste like cotton candy to me.
Pancakes! Great Harvest mix with raspberries and banana slices
Hi there giant can of pumpkin!!!
Matt brewed a pumpkin beer and left me several pounds to consume. We made pumpkin meatloaf (see below) and the doughiest pumpkin pancakes ever!
Crispy on the outside and oh-so-doughy on the inside. Just how I <3 them
The next day I made pumpkin yogurt with oats, blackberries, banana and sunbutter. More than its taste, what I love most about pumpkin is how filling it is.
And finally…leftover pancakes. In our toasted oven they are 90% as good as the day they were made. With a drizzle of thick maple syrup and fruit on the side.
This was a strange but good salad. Spinach with leftover chicken and lima beans, tomatoes and mozzarella cheese. A Spinach Feta roll on the side.
One day I met Matt for lunch at Whole Foods. Family outing. Mazen loved his hot bar treats.
This salad featured spinach, tomatoes, smoked salmon, mustard, herby cheese and half of a Virginia hamburger bun.
And here’s the lunch I had with my parents – at Whiskey Jar! Local green salad with delicious croutons, tomatoes, cuc and catfish on top. Plus a side of their amazing single pan of cornbread.
Matt and I developed a pumpkin meatloaf with a pumpkin barbecue sauce that I can’t wait to share with you later this week!
Later in the week we had more for leftovers with herby rice and salad
Karen joined us for dinner and brought over a recipe for a Thai tofu dish.
It featured noodles (supposed to be rice but we used fresh pasta) with carrots, spinach, egg, lime, garlic, a brown sugar-soy sauce and peanuts and cilantro for garnish.
Here is our weekly Mexican night! Fresh October beans we cooked from Pot Luck Farm with corn, tomatoes, bacon, cheese, and lots of avocado-yogamole.
It’s almost fall y’all!