With our cookbook slated to be released in less. than. 20. days. (holy cats Batman!) we’re in full-on overdrive here. Which usually means that life is going to get even crazier. Plus, we have Charles’ brother’s wedding between now and release day. Needless to say, there do not seem to be enough hours in the day to cook, eat, sleep, play, etc.
However, that does not deter us from eating (well, sometimes we have some unintentional intermittent fasting when life is really crazy, but not too often).
Saturday I (Jules) went for a little drive to pick up 26# of lamb from a local farm (Nature’s Harmony Farm, for anyone here in Georgia who might be interested). Since that’s all frozen, you can look for some future recipe with that. Then we had a “client appreciation” pool party for the members of our gym, and we whipped up some chicken salad and spicy shrimp salad. Fortunately, we made extras of the chicken salad so that we’d be able to enjoy some leftovers ourselves.
Sunday we had every intention of doing a lot of cooking, but sad to say we didn’t get as much done as we’d have liked. I did cook up an absolutely gorgeous leg of lamb courtesy of US Wellness Meats (recipe forthcoming!), Charles smoked a pork butt (we will be making curry in the next few days), and we mostly did a lot of work.
You’re probably saying, “Well, that’s not enough stuff to get you through the week!” Here’s the deal: last week we made a shepherd’s pie (recipe coming out via US Wellness Meats next month!) that yielded 12 servings. We still have some green chile chicken and gumbo in the freezer, and we planned out our week so that we knew when we would be needing something, and what that might be. When you know your life is going to be hectic, finding time to cook can be near to impossible. Which is why having those “reserves” in your freezer can and will be a lifesaver.
This week, we knew Monday night was the inaugural “Paleo Night” at Abattoir here in Atlanta, so no cooking for us. Tuesday night Charles was cooking up some awesome smothered pork chops for US Wellness Meats, the rest of the week is really all about leftovers.
Let’s list out some of the leftovers we still had on hand from last week/in the freezer, and what we made:
- Mackerel with broccoli and cabbage
- Shepherd’s pie
- One serving of meatloaf
- Chicken salad (from Saturday)
- Gumbo (frozen)
- Green chicken chile
What we cooked:
- Chicken salad (made Saturday)
- Roast leg of lamb
- Smothered pork chops
- Kale salad
- Mashed cauliflower
- Brussels sprouts
Here’s our week in a nutshell:
|B||C – Eggs and sausage||One of those days||Another one of those days||C – eggs and sausage||L – eggs and sausage||L – lamb and eggs|
|L||L – Chicken Salad||Work luncheon – roast chicken and salad||L – Shepherd’s pie||L – green chicken chile||Work meeting||L – whatever we have left!|
|D||C – Roast lamb and broccoli||Out – Abattoir Paleo night||Julie: Work gathering – wings, mussels, shrimpCharles: smothered pork chops||L – pork chops and Brussels sprouts||L – Shepherd’s pie||L – Pork Chops and mashed cauliflower|
That’s our week! Hard to believe just a few more weeks until the book is live and out there!
How do you go about attacking your crazy weeks when life is so crazy? What tips and tricks do you implement? Hoping you find these postings useful!
Because we are givers, please don’t forget to enter into the giveaway for the Le Creuset Grill Pan! If you pre-order the book on Amazon, Tweet, Facebook, e-mail or blog about the book and send us a note at info at paleocomfortfoods dot com with your info and what you did, you are in. BONUS: all entries from this week will automatically get transferred into our next Le Creuset giveaway!