Last week was unseasonably hot, (near 90 most afternoons) so I ended up not making the chicken Parmesan, as I did not want to heat up the kitchen. It was basically a week of sandwiches and salads. I really should check the weather forecast before I plan my weekly menu, don’t you think? Anyway, I made this delicious egg salad sandwich on Monday, (which I will post soon) as well as whipped us up a batch of curried chicken salad. It felt like summer cooking in October.
I really enjoyed the weather though. I biked the kids to and from school a couple of days and got to see some amazing sunrises as well as a beautiful flock of pelicans. I took this shot below on the way home one morning. Isn’t it beautiful? I was actually trying to grab a picture of 2 ducks with their behinds simultaneously in the air, but they swam away as I got close. The mornings were brisk, (55 degrees) and by the afternoon it was in the low 90’s. My kids would be freezing in their shorts on the way to school, but then they would be roasting on the way home. It’s all about the layers here in California, cold mornings and warm afternoons.
Below is what my lunch looked like most of the week. I had a lot of heirloom tomato soup and kale salad. I paired the soup with different kale salads as well as a bagel one day. I’m going to miss this soup come winter, but luckily I have 2 batches in the freezer.
You know what made me a happy mom this week? Zoe asked for the lacinato kale salad for lunch the other day. I paired the salad with a popover, and she was one happy girl. She came home from school and said it was one of the best lunches she has ever had. Yaay!