Dinner - Spanish Fritatta

Onion (organic, Farmer's Market)
Olive Oil (organic, TJ's)
Potatoes (organic, PCC)
Eggs (organic, PCC)

Simple, simple food, seasoned with a little salt and pepper, and topped with salsa - yum. I'll serve some fruit on the side, and I think I'll steam some broccoli, as we had salad at lunch and Tessa prefers broccoli. We had some light sour cream and salsa left over from something else, so we're topping the dish with this combo.

I estimate the entire meal, with apple slices on the side, to be about $8, or $2 per serving (Ryan will take leftovers for lunch tomorrow). This doesn't make me the most frugal person in the world, but for healthy, pesticide free, hormone free, organic, responsibly farmed food, I think it's impressive.

This diet is providing more than our share of fruits and vegetables per day. For the first time in a while, I'm very certain that I'm hitting my minimum five servings per day without trying. I'm serving fruit at breakfast, lunch, and dinner, and we're having veggies with lunch and dinner (usually one serving at lunch, two or more at dinner; in a soup like yesterday's, there might have been four servings of veggies included, all simmered down).

Speaking of yesterday's soup, it's gone. Ryan had his for lunch today, and I took the rest to my parents, to share with them and also with my brother. Today Tessa wouldn't touch it - strange kid. Mom, Dad and Mike seemed to like it, though. Mom is doing well, walking much more than last time I saw her, and in seemingly good spirits. She is anxious to be doing more, and to be up and about, and to get rid of pain meds, but all things considered, I think she's making excellent progress. I have been enjoying our visits together. Today I was able to help by prepping the crock pot dinner my mom had planned, and it made me happy to help her in this small way (I didn't like the image of her up on the leg for two long as she cooked, but she wanted to help my dad out, as he's been doing a fantastic job of playing chef AND caring for her AND working).

Speaking of cooking, I feel like my whole life is revolving around food right now. I pray that this is temporary. The planning is not automatic, the ideas are not automatic, the style of cooking isn't yet familiar, the budget constraints feel tight, and I have a lot to learn. I'm forging ahead, though, and we're hitting some good notes.

As a routine, I'm trying to do one egg dish a week (that was tonight), one vegetarian or close-to-vegetarian dish per week (this week it's Granny's baked beans....with bacon...breaking my family in slowly), one roast per week (I'm lazy this week and I'm replicating last week's chicken), and Friday night pizza (Ryan & Tessa's favorite. The roast gets stretched for a couple of meals - chicken on top of salads, soup stock, etc. Most of the meals make leftovers for lunches, but I'm also roasting turkey for sandwiches because it's easy, cheap, and done without weird processing like other deli meats. I imagine a lot of stir frys - I'd better get some beef in this menu soon or Ryan is sure to rebel. ;-)

Okay, off to fill out Tessa's school paperwork. Time to sign up for kindergarten....

I have another loaf of bread baking, as I left the rest of ours with Mom & Dad, too.