This dressing really brightened up a basic salad.
Vaguely Indian ingredients + Asparagus = deliciousness.
John Cooks May is going smashingly. He made this meatloaf for dinner on Sunday, and Becky and Jon got to have some, too. It’s also nice for meatloaf sandwiches the next day.
Yummy grilled recipe courtesy of John. A couple notes on this recipe: 1) It took considerably longer to cook than specified (it’s possible our chicken wasn’t completely defrosted, but still) and 2) Next time, I think we’ll save some of the marinade to toss with the chicken afterwards so the lemon and rosemary permeates more.
Another lunch made in the efforts of avoiding the grocery store.
We went camping with John’s side of the family last weekend and had a blast. John was in charge of Saturday night’s dinner and decided to throw together kabobs for gyros. I recommended beef because raw chicken + camping makes me nervous, so he went that route. These were so tasty grilled over an open flame, and don’t require a lot of work.
We’ve decided next month is going to be John Cooks May, where my husband will be taking over the primary kitchen responsibilities next month (I’ll probably make a few things here and there). Because of that, I’m trying to stretch out April with what I already have in the fridge, so he can do a big shopping trip later in the week. So we’re eating things like leftover quinoa stir fry for breakfast.