“I’m not a perfect person.” You all know that song right? Anyway, it’s been replaying over and over in my mind for the past week. I’ve had one of those weeks where I’ve had some mishaps and failures in the kitchen, a few errors regarding the blog were brought to my attention, and there were a few other things that I won’t go into that made me doubt myself and wonder why I continue to do this blog. I’m truly like any of you when it comes to cooking. The only difference is that I photograph and jot down the recipes for you, that’s it. I don’t have any culinary training. I’m just a busy parent/person like any of you who has their good weeks and their bad weeks, and when I have a couple of bad days in a row, I get a bit down and need to be reminded that I’m only human. I’m not here to be perfect or an expert, I’m here to evolve, grow, learn and have fun. So, that’s where I’m at today. I’m continuing to grow as a cook in the kitchen, as a writer and photographer. I will make mistakes along the way, but I know that it’s OK, and at the end of the day this blog is my outlet to share my love of cooking and creating. It’s almost like a cooking journal for me, one that is public mind you, but still at the end of the day, it’s for me to look back on and reflect at how far I have come and where I want to go. Anyway, I just thought I would share that with you all today because that’s just how I was feeling. I don’t want to put on this facade that I’m this perfect cook, mother, writer or person. I’m just me!
Anyway, I’m also learning that I can’t just eat one way. I need and like variety and I need food to taste good. I just can’t eat something because it’s deemed healthy, it has to taste good to me and be worth the effort that it took to make it. For instance, take a look at this burger, it looks good doesn’t it?
Sadly it wasn’t our favorite, but the yogurt sauce that topped it was a hit (see I like to turn a negative into a postive). Anyway, I was excited to try these middle eastern turkey burgers that were full of spinach and herbs. I made these up yesterday for dinner and started to get nervous when making the patties. I mean they were a bit too green for my liking, but I figured hey, looks can be deceiving, I’m sure they’ll turn out great.
The thing was that these burgers were just too healthy for us. I love a good veggie burger or a healthier burger, but John hit the nail on the head when he referred to these as a “cleanse burger.” They really didn’t taste like a burger to us, as there were too many greens inside and they over powered the whole burger. We all cleaned our plates though, because that’s just what we do. We don’t like to waste good food, and this was good, real food, but it just wasn’t what we were looking for, and we weren’t satisfied. SO after dinner, I cleaned up the kitchen and John and the kids ran over to Susie Cakes to get this gorgeous slice of cake below. Ok, we all dived in and I have to say, we were very satisfied after eating every crumb of this chocolate cake.
I did have a recipe success this week though! I made this lasagna style pasta on Friday and it was a hit. It’s a great and easy weeknight pasta to throw together and it makes enough for 2 nights, bonus!
Sunday night dinner: Zoe has her big dance recital tonight and it’s going to be a 4 hour show that runs through dinner. So tonight we’re going to be cramming our faces with a quick wrap from Cafe del Soul during intermission.
Monday night dinner: Zoe is performing yet again, but tonight it’s with her school’s jazz band at the Giants game. Go Giants and go Hall middle school!
Tuesday night dinner: Spaghetti with cheesy broiled tomatoes and basil and crisp and easy garlic bread. I’m so excited because we’re all home for dinner tonight. Dance is over for the spring and there is no baseball practice tonight, woo hoo! The kids have been asking for this pasta, so I’m splurging and picking up a few heirloom tomatoes! Rebel, I know.
Wednesday night dinner: Chicken enchiladas with tomatillo salsa and kale and ricotta salata salad. This is the perfect springtime dinner. We love these enchiladas and I have to say that I’ve been eating up boatloads of this kale and ricotta salata salad. It’s seriously so good, and it’s Eli’s favorite salad! Whenever I say that we’re having this salad for dinner, Eli says, “YES!”
Thursday night dinner: Grilled skirt steak with herb salsa verde and wheat berries with charred onions and kale. After Saturday night’s so called “cleanse” dinner, my family asked if we could have some steak this week. We haven’t had it for a while, so it will be a nice change of pace.
Stay tuned for Wednesday when I will post the recipe for this asparagus and gruyere cheese pizza.