Happy Cinco de Mayo! Or, if you’re a big Star Wars fan, happy Revenge of the Fifth! How was your weekend? Ours was spent cleaning out and remodeling our laundry room. The house we’re renting was built in 1997, and the laundry room was never finished. It still had the builder grade primer on the walls! After nearly four years of living here and bemoaning the inadequate (and ugly) storage space, I emailed our landlords with our proposal to paint the walls, install a new utility sink with cabinet, and upgrade the shelving. We’re adding a second shelf above the washer and dryer for extra storage, and I can’t wait to show you all how it looks! The brackets for the shelves should arrive Wednesday, so you can expect a “hooray, it’s finished!” post by the weekend.
For our dinners this week, I wanted to get back to incorporating more plant-based meals, so every other day is a vegetarian option. We’re still trying to work through our stock of frozen stuff, but we’ve already made a good dent in our supply! We’ve also managed to maintain the organization of both freezers, which will be handy when I start prepping freezer and crockpot meals for the first several weeks after I give birth. Only 15 weeks to go!
Sunday, May 5:
Lamb burgers with kale, onions, and tzatziki sauce, and broccoli fries
Monday, May 6:
Creamy roasted cauliflower, potato, and pea curry with garlic naan
Tuesday, May 7:
Chickpea pasta with turkey meatballs and veggie loaded red sauce
Wednesday, May 8:
Dinner out with Peter’s parents
Thursday, May 9:
Friday, May 10:
Vegetarian cornbread chili pie
Saturday, May 11:
Roasted sweet potato, black bean, corn, and poblano enchiladas