Our kitchen went through a face lift this week which left us with all of our dishes and cabinet contents sprawled throughout the house. Making meals was quite a challenge hunting down this and that. I can’t imagine going through a kitchen reno that lasted for months!
I am counting down the days until daylight saving time ends – I want my morning light back! It feels unnatural to get up before the sun, and our wake time is usually close to 6am. I feel like I’m getting up in the middle of the night this time of year.
Thus, dark photos!
Breakfast I: Eggs, cinnamon swirl toast, banana + pear with Cinnamon Vanilla Sunflower Butter.
The next day we made pumpkin pancakes! I used our Great Harvest mix and added 1/3 cup pumpkin to the batter. Topped with a little melted butter, maple syrup drizzle, chia seeds and coconut.
The next day: leftover ‘cakes! They reheat so well in our toaster oven, and I love having them on hand for Mazen’s snacks too. Topped with Barney Butter + banana
I made overnight oats to simplify breakfast the next day.
Pumpkin was stirred in and a dollop of Barney Butter added on top.
Day 2 of kitchen project we had family scrambled eggs, High Five toast with Smucker’s Natural Raspberry and banana.
This is definitely my favorite breakfast these days!
Coming off the weekend I had leftover hamburger with sweet potato fries over salad. Goat Feta and red peppers to round it out.
Matt brought us lunch from the bakery one day – a hot pimento cheese sandwich with a salad made quickly in the middle of our kitchen painting zone – some hummus and tuna salad in the middle. Apple on top!
Another day I went to the bakery for a salad and brought it home – lemon hummus and kalamata olive over greens with tomato, cucumber and dressing.
My friend Sarah invited us over to her place to get out of the dust and served tuna salad salads. M didn’t love the tuna as much as I did, but he was wild about those crunchy crackers. I thought Sarah’s tuna salad was excellent! So creamy and perfect on the crackers.
And finally, a mug of Tomato Basil Revolutionary Soup with toast and orange on a dreary day
We ordered a pizza from Belmont Pizza with Karen one night and made salads with feta and olives on the side. Red wine to sip.
Our first night of renos we had Panko-Baked Wild Alaskan salmon, leftover quinoa (from the freezer – it froze so well!) peppered with parmesan and butter, and sautéed Swiss chard with mushrooms.
Mid week we had an out-to-dinner treat.
We met Karen at Zocalo and enjoyed some wine and wonderful entrees.
DOG guys DOG!
Lurve their carrot-vanilla scallops!!! Mazen wanted to get up and play about the time our entrees came, so Matt and I had to tag-team the rest of the meal. I’m not sure how much longer he’ll be able to sit through dinners out.
Finally we enjoyed the leftovers from our salmon night over a salad. A little leftover scallop from the night before snuck in too. I’m so glad we have our dining room table back!!