This week, we were lucky to grill out yesterday. We vastly overestimated how much meat we would eat. We’ll be meating it up over the next few days. We are meatily grateful.
Come meat us for dinner!
Coming up soon, James is taking some time to hang out with his family. I’ll be alone with the girls for many days in a row. I planned our dinners for two weeks at a time instead of one week at a time.
When I write something like the above sentences on the internet, I hear the following clucking concerns in my head after I publish,
“She shouldn’t be telling the internet that.”
I’ve shared a lot of things on the internet, it has given me deeper friendships than I’ve had in real life. Up until the current iteration of the internet, the benefits of sharing my life online have far outweighed the risks. I’m not sure about today’s internet. I’m still taking the risk.
“Who in their right mind would be interested in some middle aged mom’s meal plan?”
Thankfully, I don’t care much about the second one. I like having a collection of our dinners. Looking back on them reminds me of where we were in our lives when we were eating those dinners (Smug Marrieds! Insuffrable Infant Parents!). And now, while we muddle through the Season of Our Beef Stroganoff.
But Who Do I Think I Am?
That’s the big one.
I’m closing in on the second half of my life and I’m still not sure.
How do you know who you are?
These are the questions I’m trying to answer this week — to get just a little closer to answering Who Do I Think I Am?
1. How do I envision my ideal day? Not with today’s current constraints (kids, pets, debt, fear) but what activities will I be doing from minute to minute?
2. Where does the “ideal me” spend her money and time?
3. How do my current insecurities affect my current relationships?
4.If God is a woman, and she is on my side, what would I ask of Her? What is she asking of me?
5. What brought me joy at eight years old?
Where were we? Oh right, meal plans.
This weekend’s Shamrock Shakes are going to ROCK.
What we are eating this most Tahoe week.
Since I’m not posting on Instagram until Sunday, April 5, please enjoy my meal plan!
This week we have a fancy Oscar party, lots of meetings, Lego club, Lego class and Lego Lego. Lego, Lego, Lego.
One of January’s challenges is keeping on the Whole 30 while feeding the rest of my family.
They love me, but they will not participate in any such thing.
It’s totally cool.
I get to eat burgers like these.
We get around the meals with food like Whole 30 HJ Burgers. I eat these meat patties wrapped in butter lettuce with onions, bacon and mayo. They eat these burgers with delicious hamburger buns and Zesties. We’re all happy.
1 pound hamburger
1/2 pound pork sausage
1 egg, beaten
1 tsp garlic salt
1/2 tsp seasoning salt
1 tsp kosher salt
Mix the garlic salt, seasoning salt, kosher salt and pepper in a small bowl.
Crack and beat the egg in another small bowl until blended.
Cut 12 pieces of wax paper into pieces roughly 8×8 inches square.
Wash your hands.
Unwrap the meat onto a large cutting board.
Squish the meat together, add the garlic salt and pepper and seasoning salt and the egg.
Continue to smoosh together with your hands.
Create a shape unlike any found in nature and laugh and weep at the same time.
Scoop into snowball sized balls. I can make 10 of them.
How many can you make?
Squish meat balls to a thickness somewhere between 1/2 and 1 inch.
Stack the hamburgers in between the pieces of wax paper.
Put the hamburgers in the refrigerator while you pull the rest of the fixins together — wash the lettuce (dry it too), slice tomato and onions, frizzle the bacon.
Heat a cast iron skillet (we use this griddle from Lodge) over medium-high heat for 2-3 minutes.
Cook each burger for about 3 minutes per side. You can do this on any flat pan-like surface.
For the rest of my family, I add the cheese after I flip the burgers.
For me, I go cheeseless.
It’s a sacrifice I make for one month, every year.
Then we toast the buns that I won’t eat and I serve the burgers with all the fixins.
So, what are you eating by the end of January? Any new foods in your rotation? Any tips for lettuce wrap burgers? Tell me these things.