"I am so glad I live in a world where there are Octobers."
It sure is hard to believe that the last full week of this beautiful, fun-filled month is upon us! Jack thinks it moved by slowly. I am pretty sure that the anticipation of his birthday and trick-or-treating has a lot to do with that. There were many moments this month that I thought time was creeping by too, days that were filled with whiny pleas after nights of little sleep, messes that never seemed to get cleaned, dinner that was thrown across the dining room by our youngest love rather than being eaten. Yet, like so many things, in retrospect the time seems to be flying by and it often feels so hard to catch my breath to soak in the little things that make this life so precious.
I have missed sharing my dinner menu plans in this space. I continue to menu plan for our house as part of my weekly routine, but have hesitated to share them here because many of the dishes are not my creation. But, this now seems silly. I want you to know what dishes inspire me to carve out time in my day to food shop and cook for my family. So, I am going to try to share our dinner plans each week paired with the link to the recipe whether it be from me or someone else or the link to a restaurant we have plans to dine in. I hope this inspires yummy food on your table and keeps me dedicated to menu planning. Also, I love recipe inspiration, so always feel free to send delicious sounding or tasting recipes my way!
Our menu for the week:
Tuesday – Cheese and refried pinto bean quesadillas. Served with a tomato and avocado salad and sour cream.
Wednesday – Spinach and Potato Frittata and a simple green salad.
Thursday – My parents will be arriving for the weekend and we are going out for BBQ at Greater Good Barbecue.
Friday – Tomorrow, David and I are running a race so it's a good night to carb-load. I am going to make baked ravioli which is so simple and so satisfying! I buy fresh ravioli (any flavor will do, but I usually buy cheese and spinach) and combine it in a baking dish with either a 28-ounce can of diced tomatoes or a jar of marinara sauce and top it with shredded mozzarella cheese. I bake it for about 20-30 minutes at 350 degrees, or until cheese has melted and browned. I will serve this rich dish with an arugula and beet salad.
Saturday - Today is Jack's BIRTHDAY!!! He will be choosing dinner, but it will be centered around football watching on the porch and lots of yard playing with the neighbors, so I am guessing that we will grill sausages and hot dogs, have fresh fruit, and perhaps macaroni and cheese.
Sunday – Birthday celebration dinner for David at Beetlecat; I am so excited to try it!
Have a great week!
PS Photo above from Porchfest which took place on the second weekend of October.