This strawberries and cream pandowdy is topped with a flaky rye crust and double baked until the strawberry juice overflows its edges.
I was brainstorming recipe ideas a few nights ago and made the irreparable mistake of looking at Pinterest recipe trends for inspiration.
Let’s just say there are some things that you can never unsee.
Thick and chewy bucatini are tossed with a sweet corn sauce and homemade ricotta.
The exact right time to tackle your bucket list item of making homemade ricotta is probably not in-between every-3-day 27 hour shifts.
Off the top of my head I can think of at least ten more practical opportunities, timing-wise. BUT, I’ve never been known to make my life simple (like, who thought having a kid in med school was a good idea?!), so here we are.
One pot of pasta, a few choice words, and a newfound appreciation for fromagers later.
Another 27 hour call in the books! Only another five or six left to go. Not that I’m counting.
Amazingly enough, I actually got 7 hours of sleep last night and have the rest of the weekend off so it’s going to kind of feel like a real weekend. I just need a shower and an XL cup of coffee and I’ll be good to go. Yaaaaaaasssssss.
Here’s what’s going on in this week’s meal plan:
Happy eating!
Peach and black raspberry pie: a classic summer pie filled with perfectly ripe sweet peaches and deliciously tart black raspberries. A must-make for the summer.
Remember that time I thought it was a really good idea to buy white pants but obviously completely forgot that I HAVE A TODDLER.
And not just any toddler – my toddler, whose favorite foods are raspberries, plums, and pretty much anything that can stain her hands, face, and everything around her in a 20-foot radius.
A meatless stuffed pepper recipe in which smoky roasted peppers are filled with a bright and zesty mixture of chickpeas, goat cheese, and fresh herbs.
Another recipe rescued from the depths of my email inbox!!!
It’s not as photogenic as its fruit- and brown butter-laced counterpart, but its infinitely more useful when affronted with the eternal question of “what’s for dinner” that somehow comes up every. dang. day.
Here’s what this week’s meal plan has in store for you:
Happy eating!
Welcome to Eats Well With Others, where we take a vegetable-and-cupcake laden approach to life (always with a bit of laughter on the side)!
