Mega news!

Remy is moving into the TWO YEAR OLD room at daycare on Monday. She actually doesn’t turn two for another two weeks (don’t even get me started on how in denial I am that she’s going to be two so soon), but we are going on vacation the week before her birthday so the daycare wanted to start easing her in this week instead. Their plan is to have her hang out in the new room for a few hours on Monday, then go back to her old room, and increase the number of hours in the new room as the week goes on. In general she’s not the most adaptable kid, but she was one of the youngest kids in her class when we started so all of her friends from when she first started in daycare are already in the two year old room. I expect she’ll be fine since she already knows everyone there. Mike is convinced she’s not going to want to go back to her old room once they have her in the new room for a few hours. I’m not totally sold on that, but we’ll see!

The weather is finally coming around here, so we are hell bent on spending a fair amount of today outside. After I spend the morning doing lots of cooking for the week, of course! Hope you enjoy your weekend and this week’s meal plan. Happy eating!

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A roasted cauliflower and Israeli couscous salad filled with Middle Eastern flavors including harissa-marinated halloumi and a labneh dressing.
Roasted Cauliflower and Israeli Couscous Salad with Harissa-Marinated Halloumi

Not even sure that you can call a bowl full of carbs that’s topped with fried cheese a salad, but here we are!

I mean, there are veggies too. And kale!!

Where there’s kale, there must be salad. That’s pretty much a fundamental truth.

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Fluffy, buttery vanilla cupcakes are topped with a sweet-tart raspberry buttercream made from freeze-dried raspberries.
Buttery Vanilla Cupcakes with Raspberry Buttercream

I just felt like we really needed cupcakes today.

These one day weekends can really grate on me, especially when we have stuff to do/places to be/four hours to spend in the car just getting to and from New Jersey. Not that I’m bitter or anything.

(Though I did try to teach Remy to say “Yiayia, you live too far!” on the ride to my inlaws yesterday in lieu of her screaming “GET OUT” for the last fifteen minutes. No dice.)

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Hi friends!!

What does your weekend look like? I have to work today but we are going to my in-laws tomorrow for second Easter (aka Greek Easter) and I am bringing a strawberry tart in absolute rebellion against this eternal winter. If ever there was a testament that Disney movies are real, THIS. IS. IT.

Elsa, I’m coming for you.

Thankfully we’re going on vacay to Florida in two weeks, so maybe I’ll get to feel the sun on my skin sometime this year. Here’s to hoping!

Have a good one and enjoy this week’s meal plan, which is filled with goodies like roasted veggie quinoa meal prep bowls, my fave spin on avocado toast, enchiladas, a mega veggie stir fry, and a POWER mac and cheese. Happy eating!

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The pungent and salty flavor of Pecorino Romano paired with sharp black pepper makes this asparagus and white bean cacio e pepe pasta extra delicious and the perfect pasta recipe for spring.
Asparagus and White Bean Cacio e Pepe

Someone needs to pitch a tv show to The Food Network called “Cheese Wars” in which Italian women battle it out over the virtues of Parmigiano Reggiano v Pecorino Romano. It would rival The Real Housewives for guilty pleasure entertainment!!!!

I’m absolutely sure of it.

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