We're all finally feeling better, so it's back to the normal routine around here.
Having been sick myself or taking care of sick little ones for the last two weeks, I haven't done much more than the bare minimum required to keep us all from starving. But today I plowed into my kitchen with renewed vigor!
For breakfast, I made strawberry bread with chilled strawberry soup. (Because yesterday I was looking longingly through my Simply in Season cookbook longing for spring vegetables and decided to splurge and use my last bag of strawberries from the freezer to make something springy!) I also made spaghetti for Jade to take in her lunch.
For lunch, Ruby & I whipped up some "angeled" eggs and served them with cheese and leftover strawberry bread from breakfast. (Because while I was surfing the internet this morning, reading about Laura's Angeled Eggs, Ruby came in and said they looked yummy and we should make some, so we did!)
After lunch, I decided to make bread. We'd been out for a few days. I'm not sure what I changed or what I'm doing wrong, but the last few rounds of bread-making have been a bit dangerous! During the kneading (which my mixer does for me) big hunks of dough are coming to life and flying out of the mixer and across the kitchen!! It's a little scary! Plus, my dough consistency just hasn't been right the last 3 times or so. Hmmm. I'm still learning all the science of bread making. I'll keep tinkering with it. Anyway, I made 3 loaves of bread and a pan of cinnamon rolls.
While I was making the bread, a pot of black beans simmered on the stove. I cooked up 2 pounds of beans with intentions of freezing them for future use. From the 2 pounds, I got 6 cans worth of beans (6 2-cup portions) and 3 cups of bean broth. So easy... the beans don't need much babysitting. The hardest part was bagging them up for the freezer.
On the menu tonight... Black beans & rice, of course!