Big weekend here — my brother is coming over today. I’ve been counting down to this visit for a year. Before the pandemic he used to come almost every weekend to spend time with Remy, and I’m so ready to resume that routine. We’re all vaccinated (Remy excepted), so this feels as safe as possible for now. I’m looking forward to more cautious steps back toward normal life in 2021.
I’m also excited to have more people around to share my baking with — more taste-testers means more baking for me. I love feeding people; it’s in my Italian DNA. Tonight I’m making a big Indian feast by request, plus sourdough bread and cake. Tomorrow we’ll be at my mom’s for Easter, likely outdoors since a few family members aren’t vaccinated. For that I’m baking a huge blueberry slab pie I can’t wait to share.
Then on Monday it’s back to simple, healthy routines: quick, easy dinners. That brings us to this week’s meal plan. Here’s what we’re cooking:
- Garlic Swiss mushrooms on toast — anything on toast is great.
- Baked Greek pasta — those little cheese dollops are irresistible.
- Summer squash, tomato, and basil pasta — quick and light.
- Portobello fajitas — hearty and flavorful.
- Mexican chopped salad pitas — fresh and bright.
- Strawberry coconut chocolate cups for dessert.
Happy eating!
