The Meal Plan these days looks a little different. It's simpler. There's more repetition and less lengthy recipes. More trips to the market for a fewer number of items. A chicken roasted with potatoes on Wednesday means chicken soup on Thursday and a thermos of soup on Friday for lunch for a few. I've rediscovered tortellini and gnocchi. We eat lentils though not as many for now. Butternut squash over rice is back as a seasonal mainstay. Naomi despairs. However she has made peace with it after I warned the table that we were going to be seeing a lot of it over the next few months. And she can't help but taste it's sweet, satisfying flavor. I serve more polenta and roast vegetables. I turn to the back of boxes for recipes and search less on the internet. I'm buying more salted butter. And when I make bread I use less yeast and let it rise overnight in the refrigerator. I learned this method from a neighbor after I tasted her "traditional german" bread. There is batch cooking when possible.
Here's my latest back of the bag recipe found on the back of Bob's Red Mill shredded unsweetened coconut and adapted slightly.
1/4 cup of butter
40 large marshmallows
1/2 tsp vanilla
2 cups rolled oats
1 cup unsweetened shredded coconut
1/2 cup wheat germ
1/2 tsp salt
3 tbs brown flaxseeds
2 tbs cocoa powder
melt butter and marshmallows. add vanilla. remove from heat and add remaining ingredients, mix well. press into greased 9x9 pan and chill. Cut into squares and serve.