|Oven roasted heirloom tomatoes|
Not to mention that today is Josh's first day of classes (he's a professor), so it was lovely to have time together, and a little time to prepare for the week ahead.
Since we're both busy and like to eat well during the week, I try to have a few things made ahead of time so that there is food to grab when we need it, that there are leftovers to take for lunch, and that there is the start of a few dinners waiting in the fridge. I am definitely still learning how to do this, but I think, and hope, that this will make us feel grounded and cared for even through long days.
|Buttermilk Farro Salad|
I also made a batch of slow roasted tomatoes from the garden since there were just too many that were on the verge of going badly. I roasted them, cut up and on a rack placed on a baking sheet (so that drips had somewhere to go), at 225 F for about 4 hours. They wound up slightly shriveled and sweet, and I put them into jars topped with olive oil and a few sprigs of basil. This will turn into a quick no cook pasta sauce later in the week.
|Whole grain French toast|
I'd love to hear any tips on how you balance work with weekends and feeding your families—do you cook extra on the weekends? Rely on a few quick dinner options that are easy and fuss free? I'm thinking that we'll probably have at least one "free" night a week where we're each on our own to fed for ourselves for dinner. But since we don't see each other all day, we are going to try to eat dinner together when we can.