Hi folks! We are back from our vacation. Our laundry has been done, shorts tucked away until summer. We finally took the Christmas tree down and I spent hours reading through last week’s papers. We spent yesterday moving on to life beyond vacation, but I want to step back and revel in our past week.

Aruba Vacation

6 days of no cell-phones, no snow, no maternity jeans, no cooking, and no social media. In essence, paradise.

My favorite night was Wednesday when we enjoyed a 5 course meal on the beach. As a food blogger, you may expect me to wax poetic about each dish, and don’t get me wrong,  the food was good (grilled pineapple and shrimp skewers, drool), but the atmosphere was nothing you would find in Wisconsin.

azul

Dress code: shoes were not an option.

We didn’t have to worry about picking a table with a view….

 

 

 

 

 

Yes, I don’t think we will have another experience quite like that in Wisconsin.

Meal Plan

Fish Tacos- We are going to give these another run. Hoping to post a recipe later this week.

Roasted Chicken with Brussel Sprouts, Pecans, and Avocado courtesy of Food and Wine magazine. This month’s issue has a recipe from Julia Child and Jean-Georges Vongerichten. I am super excited. For those of you who have followed the blog a long time, you know that roasting a chicken terrifies me slightly, but I am feeling up for the challenge.

Chicken Salad (for lunches): Let’s be honest, I am really roasting the chicken so I have chicken for chicken salad. I love chicken salad. I’m hoping I have enough for both classic and curry style (recipes posted later this month).

Tofu Curry: This is standby dish for us but we haven’t had it in awhile. Red curry paste + 1 can light coconut milk + 1 can diced tomatoes make up the sauce. Then we added cubed tofu and as many vegetables that I can fit in the pan (onions, mushrooms, peppers, broccoli, cauliflower).

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What is one dish you are cooking this week?

 

 

 

 

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