Before the pandemic, I found menu planning difficult. I had to plan a breakfast and a dinner menu. I am the only one at home for lunch time. I mostly I enjoyed a bowl of savory oatmeal, a bowl of vegetable soup, sometimes served with rice or a serving mixed fresh salad with a side of fresh fruits.
Thankfully, my kids were flexible especially since I became a plant eater since 2015.
The mister joined me a few years ago. So, meat now has an occasional appearance in my grocery list and on our table. I still sometimes buy it for the boy.
But during this pandemic, I now have to plan 3 meals, plus snacks. I don't mind it. No, really.
I love it and the ratings I get from my regular diners, the boy and the mister.
The past few days have been difficult with meal planning as I am extremely busy with work too in addition to fall gardening.
The other day, I stopped by at the grocery. The post office and the office supply shops are in the same complex as the grocery store. Isn't that so convenient?
I bought sesame seed rolls, a pack of lettuce, plum tomatoes, a pack of mini cucumber, and a bottle of ranch dressing. I thought I'd just whip a roasted pepper sandwich for our late lunch.
I harvested basil leaves, and a huge green bell pepper in our garden, and roasted it to char greatness.
TADAH!
Roasted green bell pepper, Swiss cheese, basil leaves, lettuce, tomatoes, Kewpie mayonnaise on sesame seed roll, plus a side of mini cucumber and ranch dressing dip.
Yesterday, I ran out of ideas for dinner. Again. Ugh!
I was so busy shipping yesterday and organizing inventories, that I totally forgot I didn't have anything planned for dinner.
I asked the mister for suggestions, and he immediately said, "The sandwich we had for lunch yesterday. Let's have that?"
OMG!
They loved that?!
So, I harvested the last bell peppers from our garden before it got dark.
Instead of French fries, I served mini cucumbers again.
But for dinner last night, I added an option-- toasted portabella mushroom in teriyaki sauce.
Double OMG!
It was superb.
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