Sunday: soyaki grilled chicken, rice cooker Mac n cheese (with cauliflower), roasted summer squash with caper gremolda.
Monday: Fake Jambalya, corn on the cob
Tuesday: Wendy’s having dinner with Jaime
Wednesday: Tilapia, quinoa, mutli-colored green beans
Thursday: Thai inspired Turkey with Rice noodles and Lettuce Cups
Friday: Pearl’s
Saturday: Whatever Grandpa DeeDee is cooking.
Sunday: Soup and grilled cheese sammiches.
Isadora: I’m a movie star.
Isadora: Daddy has a penis. We have vulvas together.
Upon learning she was covered in skin: Isadora: Take it off mama! Take it off!
She’s been weaned for a while but still asks to nurse every once in a while. When I explain that boobles don’t work any more Isadora said: I’ll kiss them and make them better.
Mitch: Are you a movie star?
Izzy: No. I’m painting.
Mitch: You’re the best.
Izzy: I am?
Wendy: What are you doing at Daddy’s desk?
Isadora: I’m checking my email.
Wendy: Lay down on your changing pad so we can put your pajamas on.
Isadora: No, I gotta check my email first.
Another great recipe from A Little Yumminess. I can’t wait to try this one.
Ingredients:
1 lb chicken breasts/thighs, cut into 1 inch cubes
3/4 cup yoghurt (full/lowfat)
1 tbsp ginger, minced
2 cloves garlic, minced
1/2 tsp cumin powder
1 tsp coriander powder
1/2 tsp garam masala
pinch (or more) of red chilli powder (optional)
pinch of red food coloring (optional)
salt and pepper to taste
Method
Marinate chicken in all the ingredients for at least 2 hours or overnight (longer is better)
Preheat oven to 350F
Bake for 30-35 minutes and if you like it charred you can leave it under the broiler for 5-10 minutes
Serve on skewers for fun presentation if you desire (no need to bake on skewers – the skewers just make the chicken little fingers friendly)
I’m too tired to get up on a stool and write this out on the chalk board tonight.
Sunday: Today was supposed to be lasagna day, but I didn’t realize I was out of lasagna noodles. Luckily, I had a bag of whole wheat penne, so we’re having baked penne instead with a salad of mixed greens and edible flowers. I’m hoping Izzy gets excited about that.
Monday: Chicken sausage with wild rice and kale. I’m making it up as I go along. I already cooked the rice tonight, so everything else will be easy to slap together when I get home from work. I’ll also cook up a bunch of corn on the cob. We’ll have leftovers for Izzy to snack on throughout the week.
Tuesday: I’m going to Heavy Metal Aerobics with Patricia on Tuesday night, so we’ll have leftover baked penne before I go.
Wednesday: Soyaki chicken and roasted summer squash with caper gremolata.
Thursday: I have my photography class, so Mitch and Izzy are on their own. good luck!
Friday: It’s poker night for Mitch. I want to do something easy so we don’t have a bunch of dishes at the end. Shrimp tacos and black beans. I hope to recreate the tacos we had with the Watanabe family in Placerville. Yummy!
Saturday: We’ll have something light since I will be going to French Laundry on Sunday to celebrate my birthday. 
Me: I love you.
Her: You love me?
Me: Yeah.
Her: Do you love you?
Me: Yes, I love me.
Her: Me too.
Gremolata
1/4 chopped fresh flat-leaf parsley
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1 tablespoon capers
2 teaspoons EVOO
1 garlic clove, minced
Squash:
4 cups pattypan (flying saucer) squash, halved lengthwise
3 cups baby zucchini, trimmed
2 teaspoons EVOO
1/4 teaspoon salt
1/4 teaspoon pepper
1. Preheat ovento 475 degrees. 2. To prepare gremolata, combine first 6 ingredients in a small bowl. Set gremolata aside. 3. To prepare squash, combine pattypan squash, zucchini, and 2 teaspoons oil. Sprinkle with salt and pepper. Arrange squash, cut side down, in a single layer on a jelly-roll pan. Bake at 475 for 15 minutes or until squash is tender and lightly browned, stirring
after 7 minutes. Sprinkle gremolata over the squash. Serve immediately. Yield: 8 servings (serving size: about 1/4 cup).
Source: Cooking Light 2010 Summer Cookbook
