What a week/weekend! We’re moving in a few months (wanna buy a house?) and so there’s been extra shuffle to move things to storage and all that jazz. And somehow I’ve got myself committed to teaching 3 classes this week and leading one group (nutrition with cancer, grant writing for dietetics interns, Living and Loving a Gluten Free diet in Alex, VA and facilitating a group on meditation and the art of gratitude). All fun, of course, but there’s a certain level of mental whiplash involved. And I’ve started dabbling in the wild and crazy world of Twitter (@cherylharrisrd) , and I can see very clearly how that can be a total time vortex.
I posted some fun things this week, like a Sunshine Panna Cotta and Florentine cookies. With cat fur as a bonus, even.
For this week, I’m hoping to have cooking as a fun outlet, but balance is key. I often bake for my classes, but the wisdom of that is a little iffy this week.
Scrumptious is our hostess this week, and she’s chosen DIY/MYO ingredients. To celebrate, I made curry powder form the Spice and Herb Bible. I love that book. It’s perfect for…well, spice nerds like me. Scrumptious has also got a fun post on fermenting up.
Onto the menu:
Beef stew with root veggies (I haven’t made this in ages and am loving this, especially since I like beef flavored veggies and DH likes veggie flavored beef)
Herb salad with kalamata hummus
Rosemary salmon with roasted cauliflower
Something involving chicken, chickpeas and curry powder. I haven’t figured out exactly what the plan is yet.
Glazed walnuts (which are crazy addictive, I need to post the recipe next time)
Nana Skillet Bread