Happy September everyone! Although we’re two weeks into the month, I feel like I’ve been playing catch-up given our late August travel and the start of the school year. Which technically should take some childcare off of my plate, but given school adjustment periods, has actually made things more challenging.
After missing last week’s box, it was nice to get back into the CSA game again, with a brand new delivery from our friends at Bialas Farms. Here’s a quick snapshot of what I picked up this week:
- Broccoli
- Lettuce
- Leeks
- Tomatoes
- Red Komatsuna
- Baby Eggplant
- Celery
- Yukon Gold Potatoes
- Red Peppers
- Garlic
In addition to the Bialas box, I got my other box of gorgeous artisanal ingredients from Hatchery.
Lots to unwrap from the beautiful brown packaging this week including: Our Sundae Dates fudge sauce, Red Duck curry ketchup, Bulgogo Asian BBQ sauce, Acala Farms Fresh Cilantro Oil, Liber & Co. Pineapple Gum Syrup, and Gourmegg gourmet seasoning for the well-dressed egg.
A good week for cooking, so let’s talk about breakfast.
We came back from our week of travel feeling thick-in-the-middle from a Summer of gluttony + a jam-packed week of restaurant meals.
Although my Summer wardrobe of bathing suits and baggy shorts didn’t hint at any weight gain, my city clothes sure did. I was shocked when I went for my first post-Summer walk and discovered that my comfortable exercise shorts were now skintight and air-suctioned to every curve. It was like someone had played a cruel trick on me and stuffed my closet full of kids’ clothes. Rodney and I resolved to lighten things up in the eating department. As a result of our determination, our first meal back was this: steak ‘n egg breakfast burritos topped with sour cream.
