Roasted Salmon and Brussels Sprouts was a very easy recipe to throw together and the results were very good. I didn't have any salmon but I did have 4 pieces of frozen tilapia waiting for the right moment. In our vegetable drawer I had a leftover stalk or two of broccoli so I cut that into small pieces and added it to the brussels sprout mixture. While this was roasting I cooked a small portion of brown rice and we mixed it altogether. Quick, easy with a healthy protein. We don't generally have any red meat here, a little organic chicken and fish now and then and we seem to be staying healthy through this long-ass winter.
Curried Cauliflower Soup from Martha Rose was pretty simple to assembly while I waited for the first meal to cook. This one I had all the right ingredients and I have it for backup meals this week. This soup is spicy and will taste great with some toasted naan bread. This next week will be very busy with our Spring (?) Scholastic book fair and conferences. Having a few meals prepared will help us get through the week and make it to Spring Break.
In the midst of more snowfall we are headed to Chicago for the first few days of Spring Break 2019! Road trips mean lots of uninterrupted time to read. I'm excited to shop on Devon Street - I need to replenish some spice jars and I love looking at the stores in this area.
This week more inspiration hit and I joined Book-of-the-Month Club because as my daughter said "Just what you need! More books" But seriously ~ I liked the idea of trying some new titles/authors and after showing the list to my husband we both agreed on Daisy Jones and the Six by Taylor Jenkins Reid.
I'm halfway through Salvage the Bones by Jesmyn Ward and have to hurry to finish because my adult wine-drinking book club meets the Monday after our Chicago trip and our March read is Where the Crawdads Sing by Delia Owens. I've heard a lot of great things about this story so I'm anxious to get started.
Cheers to a good week!
