Tonight was one of those nights that felt like a scramble from the second I got home. While Dennis went off to his run club, I tried to squeeze in my own run on the treadmill downstairs. In the middle of my miles I also managed to do a couple loads of laundry.
With my run out of the way, it was time to make dinner. Usually we don't eat late (it wasn't ready until about 7) but some nights that's just the way it goes. When I do my weekly meal planning, I try to find recipes that are fairly quick for the weeknights. The time goes by too fast for anything elaborate. (The hour or so I spend meal planning on Sunday morning is the best investment I make for the week. I love not having to figure out what's for dinner each night.)
Tonight we had something a little bit different. It's a recipe we had a long time ago and Dennis requested that I bring it back for an encore. Sautéed Sausage and Grapes with Broccoli Rabe from the April 2012 issue of Cooking Light. It's kind of an unusual combination of ingredients. Usually grapes are a snack food for me, and not part of the main course. But there's something about the mix of flavours that just works. It's sweet and salty and savory. Not something I would have all the time, but a nice change of pace every now and again.
The best part - the recipe makes four servings, so dinner is already taken care of tomorrow. Another benefit of planning ahead - heat & eat!
With my run out of the way, it was time to make dinner. Usually we don't eat late (it wasn't ready until about 7) but some nights that's just the way it goes. When I do my weekly meal planning, I try to find recipes that are fairly quick for the weeknights. The time goes by too fast for anything elaborate. (The hour or so I spend meal planning on Sunday morning is the best investment I make for the week. I love not having to figure out what's for dinner each night.)
Tonight we had something a little bit different. It's a recipe we had a long time ago and Dennis requested that I bring it back for an encore. Sautéed Sausage and Grapes with Broccoli Rabe from the April 2012 issue of Cooking Light. It's kind of an unusual combination of ingredients. Usually grapes are a snack food for me, and not part of the main course. But there's something about the mix of flavours that just works. It's sweet and salty and savory. Not something I would have all the time, but a nice change of pace every now and again.
The best part - the recipe makes four servings, so dinner is already taken care of tomorrow. Another benefit of planning ahead - heat & eat!