**Monday’s menu** Angel hair noodles in Japanese broth. Stir-fried tofu with carrots and cabbage.
**Reminiscent of** Mr. Noodle, on which I survived during my university years. Reminsicent in a good way. I really really really liked this meal. It used up the leftover miso soup from the night before. And it used up the tofu from the bottom of the soup. And it used up a really aged-looking cabbage.
**Secret** Chinese five-spice sprinkled into individual bowls, as desired, at the table.
**Tuesday’s menu** Black beans. Baked rice. Tortillas. Yogurt and feta cheese. Green salad with grated apples and carrots.
**Wednesday’s menu** Gallo pinto (beans and rice fried together). Roasted root veggies.
**Kevin-in-charge** I had a reading and left early. The root veggies took far longer than Kevin had anticipated, so we ate them when I got home later that evening (the kids missed out).
**Thursday’s menu** Baked potatoes. Butter, sour cream, grated cheese, chopped green onions. Stir-fried napa cabbage and carrots with ginger.
**Secret** Stir-fry the napa for no longer than three minutes. Remove from heat, toss with tamari sauce mixed with red Thai curry paste, and serve immediately. Keeps the crunch.
**Friday’s menu** Hamburger curry with tomatoes, peas, and turnips. Steamed rice. Leftover black beans.
**Last-minute** Was working on a story and threw this together as the kids were walking through the door from skating. Luckily we had one package of local, organic burger in the freezer to work with. Sometimes meat just seems to equal convenience.
**Weeekend kitchen accomplishments** Eight loaves of bread (!!). Batch of yogurt (semi-successful; it’s been awhile so maybe I’ve lost my touch). Cupcakes (with Fooey and AppleApple).
**Cooking without kids** Nachos. Antijitos. Leftover black beans. Sour cream, salsa. Avocado and egg salad.
**Because** Kids were too busy jumping on the trampoline with the sprinkler rigged up underneath. Yes, it was a hot day for winter. And the last of their holiday. We made it!