It’s Saturday!!! One week and two days before our move!!

Many inquiring minds are probably wondering if I’ve started packing.

What I tell my husband: Errrmmmm sort of obviously because what kind of CRAZY person would not have started packing yet?!

Truth: Heck no not at all even a little bit.

In my defense, we decided to order those rentable reusable boxes that are all the moving rage these days and they are coming this afternoon. At which point the packing can officially commence!!

Maybe. If I feel up to it. (Probably not.)

Actually, I feel like a real priority over the weekend and at the beginning of the week should be COOKING and stocking the fridge with dinners so that I can actually pack all of my cooking stuff later in the week and not, like, the night before at 2AM. Lest we starve in this city full of infinite takeout options. Obvs.

ANWAYS. We’ll see how that shakes out.

Regardless, YOU should get lots of cooking done this weekend! Because it is prime cooking time, folks. Not so hot that you feel ill when considering turning your oven on and just warm enough that all the best produce is coming into season. We’ve got lots of great inspiration in our meal plan this week, ranging from crispy black bean and sweet potato tacos, some mega gorgeous Mason jar salads, a veggie-full Thai peanut sauced stir fry, pretty-in-pink beet patties with vegan tzatziki, and a super seasonal blueberry, nectarine and burrata salad.

Happy eating!!

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Pro tip: put lots of negative feelings about apartment hunting into the universe and everything will fall into place.

Yes that meeeaaannnnsss….WE SIGNED A LEASE!!!

It’s actually on an apartment that I saw a little less than two weeks ago and loved at first sight. I dragged the.boy to it the next day and we put it in an application, which took for.e.ver to be approved. So we kept looking. And I just kind of assumed with each passing day that we probably weren’t getting it.

BUT THEN WE GOT IT.

It really is a great apartment, you guys. It’s BIG for an NYC apartment, with an actual room for a kitchen. (If you’ve ever seen the 2×2 alcoves that are marketed as kitchens here, then you know how amazing that is.) And there are windows in the kitchen!! WINDOWS!! Actually, it’s a corner apartment so every room has windows. Amazing.

Every apartment is a bit of a compromise, though, and for this one is that it’s not across the street from the hospital where I’ll be starting residency, like we’d hoped. BUT it’s only 13 blocks away. Totally walkable or bus-able. We can do this.

I’m actually super glad that apartment hunting over, because now I can focus more on cooking!!! And getting a backlog of recipes so that I’ll actually have something to post once the craziness of intern year starts. I’m basically done with all of my May recipes and have planned out what I want to post from now through September. Now, to actually execute some of it. It would also be really great to get some meals in the freezer (which probably means donating more breast milk to make space….) so that when crazy nights inevitably happen we won’t have to survive off of PB&Js.

I know Mother’s Day is this weekend, which means I shouldn’t have to cook AT ALL (hint hint husband), but realistically means that I’ll probably make tons of dessert to celebrate with. And some healthier things so we can start the week off on the right track. If you’re looking to do the same, this week’s meal plan can help you get there! It features a crunchy thai salad with a to-die-for creamy peanut dressing, a lovely veggie frittata that looks like spring on a plate, cozy Thai chickpea “meat”balls, a one pot pasta primavera, and the most loaded avocado toast that you ever did see. Happy eating!

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