Cheffing for the week.

I have been taking time out on Sundays and Mondays to cook for the week so that the wife and kiddos have dinner in the evenings. I usually wander around Market Street of Central Mkt for an hour or so grabbing random things sometimes with a purpose and other times without. For this week's menu We have the following:

~Roasted Potatoes
~Wild Mushroom Quinoa
~Baby safe grilled chicken (easy on the seasoning for no good reason)
~Black Beans
~Black Eyed Peas
~Roasted Broccoli
~Roasted Butternut Squash
~Lil Kid Meat Balls (Groung beef with onions, bread crumbs, yogurt, garlic, salt, and spices)
~Beef Short Ribs with Gravy (One last batch before winter is over)
~Rotisserie Chicken with a Tomatillo cream sauce
~Roasted Parsnips
~Diced Cantaloupe
~Lentil Soup

Most everything I make is baby safe and baby approved. Of course I wish I would have been eating Short Ribs and Roasted root veggies when I was younger. We are so lucky that they are not picky eaters. We have yet to find a food that they do not like. This whole process usually means the stove and oven are going for at least 18 hours but on the flip side I hardly touch them for the rest of the week. The other cool thing is that or gracious baby sitters usually have some goods to enjoy while they are here. I was not aware of how anticipated my cooking and a decent glass of wine were until I was reminded by someone after taking a couple of weeks off.

I think I am going to shift my blogging focus to food since it is what I have been enjoying most. Stay tuned for some recipes and pics!