For the last couple weeks, I have written *KISS* (Keep it Simple Silly) at the top of each of my menu plans. This is meant to be a reminder to myself to use the shortcuts that I have created. My problem is that I love to cook. This is a problem because I've had a lot of unstructured time these past few weeks and I find myself wandering into the kitchen and whipping up a buckle or a loaf of bread, just because I feel like it. Well, that's fun, but takes away from time spent on other things I need to do. And, even though I have a bit of flexibility in my schedule now, this isn't usually the case. My life is likely to go back to normal soon, and in normal life I can't cook 3-course dinners every night of the week. So, this week, I will focus on keeping it simple. We cooked burgers Sunday night, and there was something amazing about the combination of the honey wheat rolls and the toppings—we used garlic cheese (made on the Buffalo farm), tomatoes (from the farmer's market), Mayonnaise (TJ's organic) and salt and pepper. Hubby reckons it was the salt. As I was wrapping them up for lunch, I wondered how we would recreate the combination. If you wrap all that stuff together it gets really mushy, and if you wrap it separately it's a pain in the neck and a lot of stuff goes unused. Hubby said, "Why don't you switch lunch and dinner?" Eureka! So simple, and yet saves so much work of putting each condiment and topping in a separate container and packing it all up! So, I put the burgers in a baggie and put them in the fridge. We'll have the freezer meal for lunch and the burgers for dinner! Mmmm…maybe a strawberry shake to go with that! That's certainly something that wouldn't work for lunches! This weekend we are going camping at the Waterloo Pickney Recreation Area and to a Steam Train festival I made the camping menu quite simple, with room for the unknown CSA bounty. I suspect there will be many zucchini and cucumbers! Saturday lunch: Eggs with basil and goat cheese (got my eggs from the Mount Prospect Farmer's Market last weekend), Niman Ranch bacon (I've been curious about trying this since reading Righteous Porkchop. Saturday dinner: Mustard Roasted Fish (adaptation: I use 7Tbsp of yogurt and 1 Tbsp of mayo to sub for the crème fraiche), green beans (from the garden, yum!), quinoa, red onion, rosemary and goat cheese foccacia (dimple a large pizza crust), strawberry ice cream Sunday lunch: cucumber salad wraps Sunday dinner: Buffalo burgers, grilled mushroom, caprese, raspberry and blueberry crumble Monday lunch: Beans and greens (from the freezer) Monday dinner: leftover buffalo burgers and cucumber salad, strawberry shake Tuesday lunch: Pasta with radish greens sauce (from the freezer) Tuesday dinner: out (we signed up for a wine-tasting/dinner) Wednesday lunch: spaghetti (from the freezer) Wednesday dinner: sandwiches--Buffalo BLT's (bacon from the freezer), cucumber salad, chopping extra for Thursday and Friday sandwiches and salads, but not mixing it together (to keep it from getting soggy) Thursday lunch: cuke sandwiches (just need to assemble, created Wednesday night) Thursday dinner: Pizza from the freezer, with italian chicken sausages from Trader Joe's, home made pizza sauce from the freezer, onions, mushrooms and home made mozzarella Friday lunch: BLT sandwiches (make extra Wednesday night) Friday dinner: cucumber salad wraps, on the road Saturday & Sunday Breakfast: oatmeal, yogurt, bananas Saturday & Sunday Lunch: pbj, power bars, gorp, fruit leather/dried fruit, carrots Saturday dinner: Chicken sausage, something green from the CSA, bannock, grilled pineapple, dark chocolate squares Sunday dinner: Tuscan zucchini pasta if we make it home, Road food (Chipotle, Noodles & Company, or Panera) if we don't
