OK, first I need to point out that I don’t work for Trader Joes, nor do I know anyone that does, I just really like their products, philosophy, and prices.
Since the “incident,” I’ve been pretty limited in all facets of normal daily activities. Showering with one hand in a plastic bag, wearing sports bras because I can’t hook a normal bra strap, having help tying my shoes, etc. And that’s all before 7 a.m. So, to say that cooking has been a challenge is an understatement. Lucky for me, Scott is a great cook. But with dinner time falling after baby feeding and baby bath; all of which he has to handle, we’ve been going more the semi-prepared route. Let’s look at today for example:
Lunch was a canned salmon “superfood” salad
Featuring TJ’s canned salmon (thanks for opening the can Scott!)
Such an easy way to take advantage of getting in lots of omega 3 fish oil.
I said superfoods, because it was spinach, blueberries, leftover roasted veggies (butternut squash, cauliflower, brussels, and broccoli) jicama, and fennel. All tossed in my homemade lemon dressing. (Made earlier in the day, of the “incident.”)
Then their’s dinner:
I at least fancied it up a bit by serving it on plates.
These spring rolls were excellent. Very fresh and the peanut sauce was perfect. That’s saying a lot because I’m very picky about my peanut sauces.
I also Sandra Lee’d the meal by making a little microwave egg drop soup.
Directions: pour 1/2 can of low sodiumchicken broth into bowl and add a few fresh sugar snap peas. Microwave 3 minutes on high, take out and crack an egg into the bowl, whisk with a fork until egg is separated and cooked. Add a few drops of sesame oil. Wallah!
So since my food photos might be less than inspiring, I’ll leave a cute picture of Ava.
Happy Almost Weekend!
Anyone have any fun plans?