This week for dinner: Back to Basics New Year’s Resolution + Weekly Menu of Week 733

HAPPY NEW YEAR!

I hope the year has started well for you, but I have a sneaking suspicion that it might be a little crazy for everyone. 2022 has already turned out to be quite a ride for me. I won’t go into boring details about work, life, etc., but about our family is I’m getting PCR tests in the morning. I’m pretty sure COVID is making another unsolicited visit to our home. Apparently it missed the memo that the Maynards are not hosting guests right now. Update 1/13: None of us have COVID-19, Hallelujah! We’re definitely sick, but at least we’re not the. phew

George Clooney reflects on where he’s been and where he’s going…

For me, a new year means a new kitchen resolution. I’ve been thinking about a quantity in this week. If you’ve been hanging around this blog for a while, you’ll know that every year I choose a solution that links what we do in the kitchen to environmental goals. You may also know (or not, that’s okay) that I severed a tendon in my thumb in October 2020, which turned into a year-long journey of surgery and physical therapy. Today I can use my thumb again. (Woohoo!) It’s not the same as before, but it works, so I’m grateful. Bottom line, last year I didn’t make any resolutions and didn’t cook much at all…mainly because I couldn’t. Hello Fresh is the only reason we cooked at home in any form.

Which brings me to this year’s resolution. I’m going back to basics, back to what originally started this blog.

To plan. Load. Cook.

I’ve recommitted to weekly meal planning, grocery shopping and home cooking. I’m okay with falling out of training over the last 15 months – there were many good reasons for that. But I’m also willing to get my focus back on the thing that not only relieves stress each week, but is just plain good for my family’s health and the environment.

I appreciate each and every one of you who have stayed here and posted menus even though I haven’t been able to be here every week. I’m afraid to even say it out loud, but I’ll be back every week and putting our menu together! Start today! Also, I actually have a list of photographed recipes to share with you…I hope to post those again this year!

MONDAY:

TUESDAY:

• Mushroom ravioli and salad

THE WEDNESDAY:

THURSDAY:

• Roast Chicken + Mashed Potatoes + Brussels Sprouts

FRIDAY:

SATURDAY:

SUNDAY:

This week in the comments, I’d love to hear what you’ve been cooking this week, but also what your New Year’s resolution is!