Last week was the first full week of school for my kids and the start of my busy cooking schedule. I was itching to see my friends while also adjusting to the idea that I would need to squeeze several meals into their hectic after-school schedule. I hoped to find time to catch up with friends while also filling my freezer with healthy and easy on-the-go foods.
My cooking started on Monday with Jackie. We enjoyed a relaxed time together folding and crimping Pork and Bok Choy dumplings — a successful start to my week since all three of my kids devoured the dumplings for dinner that night! Tuesday, Elisabeth and I made our first mini pot pies of the season, talking about big things and little things while our toddlers played. We were getting so much accomplished that we were even able to throw together a lentil and couscous dish. Wednesday, I cooked with my mother. We made large batches of breaded eggplant and chicken — our meal for that night, as well as the base for Friday night’s Chicken and Eggplant Parmesan dinners. Thursday, Kathe and I folded and crimped 60 curried beef empanadas, as we talked about school issues. By the way, these were a hit at my block party Saturday and the entire batch was gobbled up in under 10 minutes. On Friday morning, with our fillings pre-made, Suzy and I crimped more empanadas together. My week ended sweetly that afternoon with time spent with Debbie creating a quick Apple Crisp.
It was a busy and successful week for sure. My freezer is jammed with healthy, yummy food and I feel so in touch with my friends. I look forward to this coming week, when I will continue to connect with friends while cooking for my family. My friend Suzy and I are going to see how far we can stretch two oven stuffer roasters; I’m testing out my friend Steve’s high powered Vitamixer while making a super pureed soup. And, I will be making Turkey and Vegetable Samosas with Deb.
It’s a good thing I have that extra freezer!