As tends to be the case in the legal world, there are stretches of time that are just INSANE busy. For me, that has been the case since June. Throw in 8 or 9 weddings, several out of town trips (both business and pleasure), and that explains why Mr. Foodie and I have been subsisting off frozen pizzas, take-out, sandwiches, and truth be told (earmuffs, Mom), wine-only 9pm dinners for the last several months.
We just had 5 weddings in the last 30 days, and I've been working 12 hour days. This being my first free weekend in what seems like eternity, I cooked, slept, and sipped red wine while in comfy pants. It was glorious.
I return to legal craziness tomorrow. Fortunately, I managed to stock the Foodie freezer with the following to get us through the next stretch:
2 quart-sized bags of chicken soup made with homemade stock
2 quart-sized bags of taco soup
2 quart-sized bags of vegetable soup with ditalini pasta
1 gallon-sized bag of chicken chile verde
2 dinner portions of meatballs
1 big bag of mini-meatballs for pizza or soup
1 spinach and feta pie
2 pans of cheese manicotti
1 pan of spinach and cheese lasagna
And, courtesy of Mr. Foodie, 2 quart-sized bags of his famous smoky beer 'n bacon man chili. Don't worry girls, you'll like it too.
It is somewhat of a relief to know that we will have REAL food to eat and that Mr. Foodie can have ready when I get home. Back to the grind...
2 quarts of Mr. Foodie's smoky beer 'n bacon man chili
korean braised short ribs
1 week ago