Ladies Who Brunch

Last night, before leaving the house, I gave my kids a choice for dinner-one of them involved using a neglected loaf of french bread to make french toast. I had made a large crock o' soup for teacher conferences as part of the meal the PTA provided and also as dinner for a new mama. I love doing both of those things, and generally I just make enough that the same meal feeds my family as well. Last night the stars just didn't align so my poor little cobbler's children were shoeless. Feel very bad for them.

I got home from delivering dinner to find that J had already re-heated leftovers and the kids were just sitting down to dinner, hooray! Charlie was immediately incensed that I hadn't made the promised french toast so I blurted that we'd have it for breakfast the next morning before really thinking about the fact that I would never get my act together to make french toast on a school morning. Scrambled eggs and toast? Sure. French toast? Never gonna happen, way too high-maintenance.  Our Best Bites to the rescue; their Overnight Baked French Toast is so insanely good, and it takes almost no time the morning of because all of the prep is done the night before (hence the overnight in the title, in case you didn't catch that piece). 

Eggs, milk, half and half, brown sugar, cinnamon and vanilla soak into a crusty loaf of bread all night creating the most perfect custardy middle and crispy top after spending a little less than an hour in your oven the next morning. Were it not a school day, I'd have added the streusel topping that normally accompanies it, but I figured that the drizzle of melted butter and maple syrup were more than their teachers wanted already. See? Always thinking of the teachers.

Before I went to bed I set, and obsessively re-checked, my alarm for six so there was no chance of oversleeping (silly me, I didn't need that alarm). This morning I pre-heated the oven to 350, put the pan in the oven, set a timer and laid back down pretending that my kids were not already up and playing with legos in the pre-dawn light.

About forty-five minutes later the house was filled with the smell of warm, sweet cinnamon-y eggs as I pulled out a pan of perfection with golden peaks and let it cool. I have to admit, I was feeling like pretty hot shit as I melted a stick of butter and warmed the syrup. I called the boys out and my heart warmed as they recognized the smell and raced to the table. This is where memories are made.

Are you gagging yet? Don't worry. The very next words out of Charlie's mouth were 'Seriously?! This is the kind of french toast that I don't like!' Sigh.

Meal Plan Monday; 2-in-1

I decided to start doing two weeks of meal planning at a time. The week goes so quickly and, before I know it, I'm staring down Sunday with a dwindling produce selection and not a lot of inspiration. The meals for the following week that can be made ahead and frozen will be, and grocery shopping will be more streamlined. With a five person family, I still try to stay under $800 a month in groceries, and most of the time I'm able to, with some flex for the months of heavy meat purchases. Once I made the commitment to buy only organic and/or free-range meat, I also had to concede that we'd have less meals that included meat so I've been delving into my queue of vegetarian meals. A lot of people shy away from vegetarian meals because they think they'll lack flavor or substance, but that's just not true, it's all in the seasoning and the selection of produce and protein.

I've been pretty salad-heavy in my lunches lately, but will be trying these Eggplant Pizzas from Julia Child as a way to change things up. There are so many good, healthy and hearty options, there's no reason to be left eating your kids' cast-off crusts, or a crappy protein bar on the run. It takes a little more planning and prep time, but once you get in the habit it just becomes part of your day.

For the week of February 17th:

Monday: Quinoa Burgers, using the shredded zucchini in the recipe instead of carrots

Tuesday: Make-Your-Own Taco Bar

Wednesday: This Chili (yes, again-It's good! Making multiple batches by prepping the meat and then dividing into gallon sized bags, ready to thaw and cook next time) and Skillet Cornbread

Thursday: Meaty Lasagna, Salad and Bread (yet another that I'll make multiple of-in 8x8 pans-and freeze)

Friday: Pizza Playdate Dinner-For all the mamas whose husbands work late or travel, it's one night a month that we don't have to worry about dinner alone.

Saturday: Breakfast for Dinner; WW Waffles with Berry sauce and bacon. I love Marc Bittman's Quick and Easy waffles-I've used How To Cook Everything to death!)

Sunday: Minestrone (I make this a quad batch by browning enough meat for four batches and then continuing on with only one quarter of the meat for one batch and portioning the others into gallon-sized freezer bags with the remaining ingredients per the freezer instructions), Green Salad and Artisan Bread

For the week of February 24th:

Monday:  Quinoa and Spinach patties with eggs

Tuesday: Fish Tacos with Simple Slaw (cabbage, sour cream or greek yogurt, lime juice, salt and cilantro)

Wednesday: Brisket with Roasted Brussels Sprouts and Parmesan Risotto

Thursday: Leftovers

Friday: Mom's gone-Boys rule (I'll be having a delicious kid-free dinner in Portland with my bestie to ring in another year for her)

Saturday: Ditto (more kid-free loveliness, including some pampering with girlfriends to celebrate babies and birthdays)

Sunday: Breakfast for Dinner; Protein Banana Pancakes and Bacon

The Spice of Life

Like a lot of people, I store almost all of my spices, oils, vinegar and other cooking and baking supplies in the teeny tiny cabinet above the range hood/microwave. Who doesn't love leaning very near an active gas burner to reach the back of said cabinet and have multiple bottles of basil or cumin fall all over them? I know it totally makes my day. Alas, I have been searching for the perfect spice organization for quite awhile until fortune smiled upon me. Or was it the World Market algorithm? Either way, after about an hour of sorting, organizing and yes, trusty label maker utilizing, I am one happy girl.

IHeart Organizing featured kitchen organization last month, so I've been on kind of a nerdy organizing streak, packaging pirate's booty into freezer canning jars as 'snack packs' and purchasing an over-the-door pantry organizer that is still sitting on my washing machine because the pantry door needs to be re-hung to make it fit correctly (j is super stoked when I start projects that cause him more tedium.) but still, the cure to my spice overload eluded me. Until...

It all started when Our Best Bites posted a photo on facebook of a lime glazed quick bread that they'd portioned out into adorable blue and white mini bread pans. What?! I know-I promise, I'm getting there. Clearly everyone else was smitten with them, because a quick scan of the comments revealed World Market as the source of said cuteness. I hopped online and after I put them in my virtual basket, the helpful folks suggested I might like some round glass spice jars. Hold. The. Phone. Why yes, yes I would like them. Actually, I would like thirty-two, thanks! They arrived and then sat on my counter for two days.

Tomorrow morning I'm leaving for the weekend. My first child-free weekend since last December's (2011, not 2012) weekend at the Rock-n-Roll Vegas Half-Marathon. A weekend of girlfriends, laughter, wine consumption and blessed, sacred, uninterrupted sleep. I have a lot to get done before I leave-closets to purge, books to sort and laundry to fold and put away. Naturally, this was the perfect time to organize the spice cabinet.

(Sorry for the iphone pictures)Here's the scary and overflowing before:

Notice that several of the jars are precariously perched...guess how many times they've lost their footing.

After taking everything out of the cabinet, I knew I wanted the bulk of the spices to go in one of the drawers by the stoves so a quick shuffle of contents so that things made better sense and I had a empty drawer. I then matched up all the spices because lord knows when things are that crammed, there are going to be duplicates because sometimes it was just easier to buy another bottle of turmeric than to find the one that you think you're pretty sure you maybe saw when you took them all down to find the coriander last week.

I initially thought it would be cute to paint a square if chalkboard paint and then write each spice...cute unit, it rubbed off the first time. Also, who has time for that? So I busted out my old pal the label gun, and I filled each jar then applied a label so that I wasn't left to later guess what one might be. I was able to fit a lot of them in the drawer, and chose the few that I use infrequently to go back in the cabinet above, but the new jars and labels made the, easily identifiable. My big containers of cinnamon and chili powder went back in the fridge door-I'm sure it's not true, but I heard somewhere along the way that they are better kept there and I'm sticking to it.

The ahhh after. Like Pretty maids all in a row!

I like these jars for several reasons just a few of them being that at $3.99/four-pack they're affordable, they can hold more than a full-sized jar of most brands and they have a wide enough mouth that all of my measuring spoons will fit inside. Next up; baking drawer organization. I know, the excitement of my life is just astounding.

Everything in its new home and I may or may not have opened the drawers about twenty times just to gaze at the shiny little jars. I swear they winked back. And then I made a batch of Banana Nutella Granola to take and share with my girlfriends-organized and yummy smelling kitchen?! It's the 1-2 punch for this girl. Now, I must pack.