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| From the Ojai Farmer's Market |
I feel like I'm settling back into my world of food like one settles into a comfortable armchair. Getting back to reading food blogs, being inspired by other people's work, browsing cookbooks, browsing Pinterest, noticing how the light hits the fruit bowl, walking through the Farmer's market. The beauty of fresh produce. All this is a quiet kind of inspiration. When we are in crisis mode, our mind focalizes on survival, and closes itself to the beauty out there. We don't even think to look at it, we have tunnel vision. Making the transition from the intensity of crisis to the peaceful brewing that life mostly is, can be so challenging, that re-opening of our mind, free of pressure or fear, to the world. But the world beckons my attention again, and looking outward again, I feel grateful.
Speaking of grateful, I also wanted to take this opportunity to talk about and feature Pablo's new lunchbox, which we discovered thanks to the kindness of the people at Yumbox. Pablo now goes to daycare three mornings a week, and this lunchbox is really perfect for us. The bento box format with compartments is perfect for a lunch in "courses", it is also very good for portion control, and Pablo just loves it. We have been using it for the past couple of months, and I definitely recommend it. If you are interested in finding more about it or purchasing it, you can find it here.
I am posting pictures of Pablo's Yumboxes on Facebook regularly in case it can spark some ideas. You should also check out Yumbox's Facebook page for lots of ideas, and I always welcome your suggestions and ideas too!
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| French-style grated carrots, cold leg of lamb, mild mustard on the side, white beans, Sheep's milk cheese, pineapple |
Now on to the week's menu.
Cheeses of the week: Following French tradition, I always offer a little bit of cheese at the end of every meal, between the main course and dessert. Rotation this week: Camembert (cow), goat gouda, mimolette, Italian blue, Petit Basque (sheep's milk).
Desserts: At lunch, I offer a fruit yogurt (or plain yogurt with fresh fruit), but at night, I prefer sticking to plain yogurt (regular homemade* whole milk, sheep’s milk, goat's milk and Greek yogurt for extra protein) to avoid too much sugar before bedtime.
MONDAYPablo's Lunchbox:
Cauliflower & potato in vinaigrette, skirt steak, Pecorino cheese, apple
Goûter (4pm snack) – Speculoos cookie
Dinner
Appetizer / Finger Foods: Butter lettuce with vinaigrette
Main course: French-style grated carrots, cold leg of lamb, mild mustard on the side, white beans, Sheep's milk cheese, pineapple
Now on to the week's menu.
Cheeses of the week: Following French tradition, I always offer a little bit of cheese at the end of every meal, between the main course and dessert. Rotation this week: Camembert (cow), goat gouda, mimolette, Italian blue, Petit Basque (sheep's milk).
Desserts: At lunch, I offer a fruit yogurt (or plain yogurt with fresh fruit), but at night, I prefer sticking to plain yogurt (regular homemade* whole milk, sheep’s milk, goat's milk and Greek yogurt for extra protein) to avoid too much sugar before bedtime.
MONDAYPablo's Lunchbox:
Cauliflower & potato in vinaigrette, skirt steak, Pecorino cheese, apple
Goûter (4pm snack) – Chicken Basquaise
TUESDAY
Pablo's Lunchbox:
Tomato cucumber salad, hard boiled egg, rice, Petit Basque sheep's milk cheese, strawberries.
Goûter - Kiwi
Dinner
Appetizer / Finger Foods: Butternut leek soup from Cannelle & Vanille
Main course: Pan-fried lamb chops with French-style grated carrots, cold leg of lamb, mild mustard on the side, white beans, Sheep's milk cheese, pineapple
Now on to the week's menu.
Cheeses of the week: Following French tradition, I always offer a little bit of cheese at the end of every meal, between the main course and dessert. Rotation this week: Camembert (cow), goat gouda, mimolette, Italian blue, Petit Basque (sheep's milk).
Desserts: At lunch, I offer a fruit yogurt (or plain yogurt with fresh fruit), but at night, I prefer sticking to plain yogurt (regular homemade* whole milk, sheep’s milk, goat's milk and Greek yogurt for extra protein) to avoid too much sugar before bedtime.
MONDAYPablo's Lunchbox:
Cauliflower & potato in vinaigrette, skirt steak, Pecorino cheese, apple
Goûter (4pm snack) – flageolets beans à la française
WEDNESDAY
Lunch at the beach (Pablo loves the fish tacos, with sides avocado and black beans and a few sweet potato fries)
Goûter – Pear
Dinner
Appetizer / Finger Foods: Leftover butternut leek soup
Main course: Ham, green beans with parsley and garlic
THURSDAY
Lunch
Appetizer / Finger Foods: 1/2 avocado with vinaigrette
Main course: Sardines with leftover French-style grated carrots, cold leg of lamb, mild mustard on the side, white beans, Sheep's milk cheese, pineapple
Now on to the week's menu.
Cheeses of the week: Following French tradition, I always offer a little bit of cheese at the end of every meal, between the main course and dessert. Rotation this week: Camembert (cow), goat gouda, mimolette, Italian blue, Petit Basque (sheep's milk).
Desserts: At lunch, I offer a fruit yogurt (or plain yogurt with fresh fruit), but at night, I prefer sticking to plain yogurt (regular homemade* whole milk, sheep’s milk, goat's milk and Greek yogurt for extra protein) to avoid too much sugar before bedtime.
MONDAYPablo's Lunchbox:
Cauliflower & potato in vinaigrette, skirt steak, Pecorino cheese, apple
Goûter (4pm snack) – flageolets
Goûter -
Dinner
Appetizer / Finger Foods: Watermelon radish (with butter and salt)
Main course: Roasted chicken with bell peppers and onions, fresh fettucini Alfredo (trying this recipe)
FRIDAY
Pablo's Lunchbox:
French-style grated carrots, cold leg of lamb, mild mustard on the side, white beans, Sheep's milk cheese, pineapple
Now on to the week's menu.
Cheeses of the week: Following French tradition, I always offer a little bit of cheese at the end of every meal, between the main course and dessert. Rotation this week: Camembert (cow), goat gouda, mimolette, Italian blue, Petit Basque (sheep's milk).
Desserts: At lunch, I offer a fruit yogurt (or plain yogurt with fresh fruit), but at night, I prefer sticking to plain yogurt (regular homemade* whole milk, sheep’s milk, goat's milk and Greek yogurt for extra protein) to avoid too much sugar before bedtime.
MONDAYPablo's Lunchbox:
Cauliflower & potato in vinaigrette, skirt steak, Pecorino cheese, apple
Goûter (4pm snack) – Pea salad
Main course: This lovely French-style grated carrots, cold leg of lamb, mild mustard on the side, white beans, Sheep's milk cheese, pineapple
Now on to the week's menu.
Cheeses of the week: Following French tradition, I always offer a little bit of cheese at the end of every meal, between the main course and dessert. Rotation this week: Camembert (cow), goat gouda, mimolette, Italian blue, Petit Basque (sheep's milk).
Desserts: At lunch, I offer a fruit yogurt (or plain yogurt with fresh fruit), but at night, I prefer sticking to plain yogurt (regular homemade* whole milk, sheep’s milk, goat's milk and Greek yogurt for extra protein) to avoid too much sugar before bedtime.
MONDAYPablo's Lunchbox:
Cauliflower & potato in vinaigrette, skirt steak, Pecorino cheese, apple
Goûter (4pm snack) – Lentil shallot salad
Main course: Prosciutto & avocado
Goûter -French-style grated carrots, cold leg of lamb, mild mustard on the side, white beans, Sheep's milk cheese, pineapple
Now on to the week's menu.
Cheeses of the week: Following French tradition, I always offer a little bit of cheese at the end of every meal, between the main course and dessert. Rotation this week: Camembert (cow), goat gouda, mimolette, Italian blue, Petit Basque (sheep's milk).
Desserts: At lunch, I offer a fruit yogurt (or plain yogurt with fresh fruit), but at night, I prefer sticking to plain yogurt (regular homemade* whole milk, sheep’s milk, goat's milk and Greek yogurt for extra protein) to avoid too much sugar before bedtime.
MONDAYPablo's Lunchbox:
Cauliflower & potato in vinaigrette, skirt steak, Pecorino cheese, apple
Goûter (4pm snack) – French-style grated carrots, cold leg of lamb, mild mustard on the side, white beans, Sheep's milk cheese, pineapple
Now on to the week's menu.
Cheeses of the week: Following French tradition, I always offer a little bit of cheese at the end of every meal, between the main course and dessert. Rotation this week: Camembert (cow), goat gouda, mimolette, Italian blue, Petit Basque (sheep's milk).
Desserts: At lunch, I offer a fruit yogurt (or plain yogurt with fresh fruit), but at night, I prefer sticking to plain yogurt (regular homemade* whole milk, sheep’s milk, goat's milk and Greek yogurt for extra protein) to avoid too much sugar before bedtime.
MONDAYPablo's Lunchbox:
Cauliflower & potato in vinaigrette, skirt steak, Pecorino cheese, apple
Goûter (4pm snack) – Almond Galette des Rois
Dinner
Appetizer / Finger Foods: Broccoli watercress soup
Main course: Tofu, coconut quinoa