First things first, road trip was a success! No fried foods, no restaurant food on the drive either way. Instead, we stopped at picnic areas and a gigantic Sonic playscape (where I had a much-needed coffee) and the girlies spent the respites running, climbing and jumping. Wonderful. We restocked before the drive home (and I was shocked to find NO organic produce in East Texas groceries) and made the trip back with a single pit stop (for gas and pita chips at an HEB Grocery store that offered a gas station as well).
This week, in recovery from trip mode still, I'm concentrating on using what we have in the pantry/fridge.
This meant eating leftover vegan quiche and boiling fresh corn on the cob from our CSA for dinner when we got home Monday evening. It meant a big salad for dinner yesterday, coupled with leftover hummus and baba ghanoush. It means that I've got pintos my dad sent home with me (frozen, from his garden) simmering on the stove as I type this. These will make a simple meal in and of themselves with greens and cornbread, but I'm also going to deviate from my black bean burger recipe and sub these instead for dinner tonight. I'm also planning to use the fresh tomato sauce I froze last Friday (made with fresh tomatoes and basil from our CSA) for a simple pasta meal this week. And I'm pretty sure there is a frozen tub of Greek lentils in there as well, to which we'll had vegan sausage links.
I'm hoping we'll only need a small restock at the grocery this week (various milks for the girls, fresh-roasted coffee, greens for smoothies and other).
For the weekend, I'm going to concentrate on making room in my kitchen for easier cooking. I'm often balancing a cutting board on the edge of the sink because counter space is limited/full. That's just bad cooking chi. Must amend because I've realized that it's become an impediment to weeknight cooking. If I have to clear a countertop to chop veggies, et al, it's less likely to happen.