What We're Eating March 7-14

 It's my Spring Break. Last Spring Break I went to Utah for a friend's surprise 40th. I returned home and we dove into lockdown. This spring break I'm catching up on work, spray painting old deck chairs and cooking.

On Monday and Tuesday I'll be alone so dinner will consist of whatever is lying around in the fridge. When I was single and lived alone oh so many years ago, that was one of my favorite things to do. 

Wednesday: It's dinner on the deck with grandma and Ryan. Butter Chickpeas and Butter Chicken along with homemade Naan. 

Thursday: Something with white beans. Either braised like this or like this. 

Friday: It's feast night and we're going to make sushi. I have no idea how this will turn out, but we'll figure it out. I should actually clarify that what we'll be making will be vegetarian rolls. Still, we'll call it sushi.

Saturday: We're heading out on a road trip with Grandma. Depending on what time we come home will determine what we'll be eating. 

Sunday: It's Pi Day! So we'll be making Ruby's Vegetarian Picnic Pie. We'll also make some sort of dessert pie. I just don't know what kind yet. 

Notes on the week: On Thursday we just didn't feel like beans so we made this creamy turmeric pasta. It was like a grownup version of Mac and Cheese. Easy and comforting. The Friday Sushi was successful. At first our rolls were pretty chunky, but then my daughter became more delicate in constructing them and they turned out perfectly. On Saturday we wound up cobbling together leftovers and finishing off the Olive Rosemary Sourdough Loaf we had made. When Nuala was little we would buy a loaf of this from a local bakery and a hunk of goat cheese from a local farm and we'd sit and she would devour the two of them. Nothing reminds me of when she was little more than olives and goat cheese. Then that bakery closed and it became increasingly harder to find an olive loaf in our town. Then we played around with Flora Shedden's Class Sourdough loaf and created this. We are content now.