This past week was strange weather wise. The week started off feeling like winter with cool temps and rain (so not typical for California) and then by Wednesday the sun came out and the temps soared into the high 90’s. Hey, I’m not complaining at all, but I did have to switch a few things on my weekly menu as we craved some major comfort foods on Monday and Tuesday night. I couldn’t resist those heirlooms at the market anymore, so I made up a batch of my heirloom tomato soup on Monday and served that up with some grilled gruyere cheese sandwiches. Pure comfort food bliss, I tell ya! Here’s my Instagram of dinner.
Tuesday was super cool and it rained non-stop all day. Hey, I even put a fire in the fire place. I asked the kids what they were really craving for dinner and they both said cheesy baked tortellini pasta, so I served that up with some lacinato kale salad. Here’s another Instagram I took of dinner. Cheesy goodness!
I was also in the baking mode that day, (that’s what rainy days do to me) so I whipped us up a batch of our favorite brownies, Robert’s absolute best brownies. They are so darn good and so easy to whip up.
Ok, enough food talk, let’s talk about the kiddos!
Zoe babysat tons this past week, she’s really a hardworking girl and is doing a great job with these kids she’s watching! The best part is that she is enjoying herself as much as the kids are enjoying her. On one of her rare days off, (just kidding) she got together with her best friend Madeline and her two sisters, and opened a frozen banana stand. For those of you that watch Arrested Development, you’ll understand the whole frozen banana thing. Below is a picture of them with their stand. This was a last-minute throw together idea and they weren’t fully prepared, so the banana’s were not necessarily frozen, they were covered in Nutella, but next time they’re going all out and serving up some frozen bananas along with some frozen s’mores (my recommendation). I love the imagination these kids have!
Eli and I stopped by after his camp to purchase him a Nutella covered banana. As you can see he was a huge fan!
Eli had his first week of summer camp. He went with 6 of his best buds to this camp called, Outside Adventure Kids, which is partnered with Outside Magazine. This camp totally rocked! It was a true get outside and play camp. The camp took them out on different adventures everyday. On Monday they went Mountain biking, Tuesday they went hiking along the ocean and visited the Marine Mammal center, in the pouring rain folks. The weather cleared up for rock climbing on Wednesday. Here’s a photo the counselors took of Eli rock climbing. He loved that!
Thursday they went paddle boarding in Sausalito. Here’s a photo of Eli on his paddle board. He and his buddies did more tipping over and swimming than they did actual paddling, but it was 90 degrees that day, so the cool ocean felt nice.
To close out the week they went kayaking on Friday and the boys yet again did more tipping and falling into the ocean. That’s seriously their favorite thing to do.
All in all, I have to say that this camp was awesome and Eli and his buddies are definitely on board for next summer. Here’s a photo of some the gang Friday after camp. My friend Heather and I took them to Mag’s for some frozen yogurt. Zoe was baby-sitting so she came along with us as well, those little girls just adore her.
Ok, let’s get back to talking about food! Here’s what we have planned this week.
Sunday night dinner
Pesto-yogurt roasted chicken and kale salad with ricotta salata. I’m helping my best friend Yvonne organize her kitchen as she’s moving in to her new house today, so John’s in charge of dinner. I think he’s going to either grill or roast the chicken. It’s hot here, so I think grilling might be the better choice! I love that I get to come home to a home cooked meal!
Monday night dinner
Ina’s summer garden pasta, kale salad with ricotta salata, lacinato kale salad, and frozen s’mores. Ok, so my best friend just moved into her new house and the Grandy gang is bringing over dinner. I love this pasta, because you marinate the tomatoes, garlic and basil all day and then just heat up the capellini for 3 minutes and dinner is served. I’m making 2 kale salads because her boys love kale and one salad is just not enough. I thought I would make up some s’mores to round off the meal as it’s going to be a hot one. Thank goodness she has a pool!
Tuesday night dinner
The heat wave continues, so I’m making up some curried chicken salad in the morning and we’ll have that for dinner piled in some whole-grain tortillas or on some bread from rustic bakery. I’m going to serve the sandwiches with a nice green salad with carrot ginger dressing.
Wednesday night dinner
The heat wave is supposed to break a bit, so I’m making up our FAVORITE SOUP EVER, my heirloom tomato soup. Try this soup! It’s vegan, doesn’t require any stock or broth, just fresh ripe heirloom tomatoes, yellow onion, basil, thyme, oregano, olive oil and a splash of balsamic vinegar. We’ll pair this soup with some leftover curried chicken salad sandwiches or wraps. BTW, my heirloom tomato soup is being featured on NoshOnIt this Tuesday.
Thursday night dinner
Happy 4th of July! I have the night off as we’re heading to our friend’s in Tiburon for lunch and then over to another friend’s for dinner. I’m sure I will bring something, like maybe my skillet cookie, frozen s’more’s or a least a kale salad! I have to bring something, right?
Friday night dinner
You know the drill, Marin mama’s night off!
Have a great week!