Compared to last weekend, I enjoyed a slower pace, as well as more time with my girls. The weather was unseasonably warm – and my husband pulled out the last of the pepper plants. I rescued my lavendar and rosemary plants that he had “cleaned up” and re-potted them. I often joke how I am married to a man who shoves things into the netherworld… and how true these statements are. He cannot stand clutter, while I must sort through the minutia of every single item and give each piece a home. Together, this combination of frantic disposer and scrupulous reviewer often result in a clash of the opinions. Thankfully, over the years, he has slowed down on the pace of disposal, and I have learned to speed up the reviewing process.
Today’s lunch is:
Buta-niku no shogayaki, or sliced pork sautéed with ginger with sautéed napa cabbage, carrots and onion
Steamed organic multi-grain rice with gomashio (black) and sweet peas
Organic cucumber slices
My favorite holiday is this week! I actually changed my turkey order at Makinajian farm, increasing the size of the bird to 22 lbs. Looking forward to the gorgeous smells of Thanksgiving cooking, later this week.