• Monday: Black bean chilaquiles
• Tuesday: Brown Rice Bowl with miso, poached egg, & kale-radish salad
• Wednesday: Slow-cooker spinach & ricotta lasagna
• Thursday: Penne with Roasted Cauliflower
• Friday: Creamy Kale & Garbanzo Soup (family favorite)
• Saturday: The kitchen will be closed for Halloween
• Sunday: The kitchen will still be closed. I mean it.
This week is shaping up to be a doozy. Quarterly payroll tax returns are due on Friday, I have a client knee-deep in the midst of a crisis, Book Character Costume Day is this Wednesday at the kids' homeschool academy, and I HAVE LESS THAN A WEEK LEFT TO WORK OUT THE DETAILS OF OUR FAMILY COSTUME FOR THE WILD RUMPUS.
{I will not freak out, I will not freak out, I will not freak out...}
Last year's costume is going to be hard to top, but coming up with family costume themes and participating in the bizarro community parade is waayyyyyy more our speed than trick-or-treating. Besides, having The Great Pumpkin visit the house and leave a few favorite treats on All Hallow's Eve means that I can control the amount of sugar and the quality of the candy that we have around.
But all that is going to take a backseat for the next couple days while I knuckle down at my desk and Get. Things. Done.
It's going to take a lot of juggling to keep all these balls in the air for the rest of the month, and the meal plan is where I'm turning for warmth and nourishment - at a faster pace than usual. Quick comfort foods for the win.
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