Meal Plan: October 5 – 14, 2014

This week is going to be very busy, as Rebecca and I will both be working a couple of evenings in addition to jobs and school. We wanted to keep things (relatively) simple, and eat up fresh ingredients before we head off to New York this weekend. My best buddy and his wife just opened an amazing inn in West Kill, NY in the heart of the Catskills.

Screen Shot 2014-10-04 at 5.57.06 PM

Spruceton Inn will be the site of a bacchanal celebrating the 30th birthday of a good friend of mine. Music, hiking, campfires, Jim Beam, flannels+Carhartts, rambling, and excellent coffee will all be present. Oh, and there will be foliage on foliage on foliage and frankly, I cannot wait to bathe in fall colors.

New this week: “On the Backburner,” a running list of the meals that I am thinking about making but not making. I am usually kicking around about 3-6¬†ideas at once.


Sunday and Monday

Chicken Stir-Fry with Green Beans and Broccoli, from The Runners World Cookbook


Tuesday and Wednesday

Tomato-Scallion Shortcakes with Whipped Goat Cheese, from Smitten Kitchen


Thursday, Friday, Tuesday

Green Pasta with Pesto and Peas


On the Backburner (a to-cook list):

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