What if I were the kind of blogger who wrote her blog posts in advance and scheduled them to automatically publish each Monday morning? I had half-convinced myself I could do it- write the whole thing up and then share it breezily on my facebook page from a lounge chair under a beach umbrella. Turns out I couldn’t do it. Also I didn’t sit on a lounge chair under a beach umbrella. I made another 56 cookies instead, and then a bonus batch of road trip muffins too. So now I’ve got 16 food items to share with you, and next week I’ll have round-abouts five.

So this week! We ate a lot of stuff, mostly unhealthy.  Top prize in that category went to an impromptu dinner at Gattitown, which came after blowing off a planned dinner (a high-class spinach and date salad with sumac-dusted pita croutons and roasted sweet potato cakes) after a too-long day. Gattitown is like Chuck-E-Cheese, with no rats (animatronic or (hopefully?) otherwise) and marginally better pizza. Oh, and it’s all-you-can-eat 😐 They’ve got a pizza there that’s pepperoni and pickled jalapenos and I confess to liking it very much. They’ve also got chocolate pudding in the salad bar, which is a clear winner. We don’t go for the food though, we go for the games, because Henry’s face lights up like something that lights up and looks happy when we walk, nay, run, into the arcade section. His favorite is a bowling game, with shot put-sized balls that you roll down real-ish lanes to knock down pins on strings. His second favorite is a frog-themed carnival ride thing that lifts you up in the air and bounces you up and down gently for a minute before lowering you back down. George loves the racing games where he can sit and move a steering wheel and not reach the pedals and cheating at the bowling game. It’s honestly a complete joy to go there with them.

And! And! We spent Labor Day weekend at the beach in Rockport with two of our dearest friends, Molly and Dustin, and had so much fun. We stayed at Laguna Reef, which was a happy little spot that had two-bedroom suites with a living room and dining room and a full kitchen, which meant we could cook our own meals in lieu of eating fried seafood the whole weekend, not that that would’ve been a bad way to do it. This place had a pool, so our kids got to enjoy their very favorite night-time swimming, and had a private dock which George enjoyed running down at terrifying speeds, and which we later fished off of. Henry and Andy caught two little perch with a $10 walmart fishing pole and a sack of icy shrimp bodies. Henry thought the whole thing was delightful and loved watching the fish flop back into the water. George hated, hated it, and the fish. So we hung out on the beach instead and he collected seashells. Molly and Dustin entertained the kids nearly one-hundred percent of the time, and let them do shit that Andy and I have long since lost the energy for- mud fights in the ocean with Dustin, hour-long games of hide and seek way after bedtime with Molly. The kids were sad to leave and I was too- it was so great. I hope it can become an annual thing! Anyway, here’s what it all looked like. Minus my five slices of jalapeno-pepperoni pizza and bonus plate of chocolate pudding, which I chose not to document.

Ginger-Marinated Bulgogi-Style Chicken, Grilled Summer Squash with Ssamjang Sauce. Back before everything became pizza and sugar-treats, we ate a lean chicken breast and grilled squash for dinner! And, you guys, they were both awesome. This was the best chicken breast marinade of all time. Make it do it now. Also, buy some ssamjang if you can get your hands on it. It’s like gochujang, that korean pepper paste that you squeeze on bibimbap, with the addition of fermented beans. Fermented beans! It tastes delicious. I mixed some with a splash of oil and vinegar and brushed it on the grilled squash and I loved it. I wish I knew more Korean words to mix into my writing because they seem to really liven things up.

Ultra-Smashed Cheeseburgers, Regular and Ron Swanson-Style. Andy graciously let me carry away his plate to photograph alongside mine because I loved the juxtaposition. Andy and I are opposites in almost every way. I think our brains are also the opposite of our preferred burgers. Andy’s got neurons firing every which way, solving complex math problems and logic-ing out computer programs and mine is whistling softly, thinking about jalapeno pepperoni pizzas.

Sausage and Egg Breakfast Tacos. You know, it’s some sausage and egg on a tortilla.

Sausage, Egg, and Cheese Breakfast Sandwiches on Cheddar Scallion Buttermilk Biscuits. Did you like that last one? I said, I’ll just write “it’s sausage and egg on a tortilla” and everyone will laugh and laugh! Oh me! I used the rest of the sausage from the package to make patties for these sandwiches, which were made with biscuits frozen from a previous week’s leftovers. They were good, really good, but also really rich. You could’ve guessed that though, right? Still, I have to write something here, so I wrote that.

Beatty’s Chocolate Cake with Fluffy Vanilla Frosting. I will never stop sharing pictures of beatty’s chocolate cake because it is my cake soulmate and I love it with my full heart. Listen to this you guys. One batch of this is enough to make 24 cupcakes AND a full eight-inch round cake. That means you get to take a ton of cupcakes to a playdate and still have your very own cake to come home to! Also, this icing is a thing you should try. It was decidedly not as fluffy as the picture, but the taste is just what you want from a vanilla frosting. I only had enough for a thin smear on this round cake after letting kids decorate the 24 cupcakes, but it was actually pretty great that way.

Spanikopita-ish Pie, Butternut Squash Wedges. I did weird things to this recipe, replacements all over the place- aging chard and kale blanched and drained instead of the spinach, feta instead of gouda, and I only had one piece of puff pastry so I just put it on top. Everything came out a weird greyish color- from the cast iron? I have no idea. It tasted pretty good though. The butternut wedges were tossed in coconut oil and minced garlic and kosher salt and were so great. Penis. I’ve been wondering if people skip over the paragraphs when I straight talk about how I cooked something, so this is a little test. Except it’s maybe a bad one because maybe you do skip over those paragraphs but your eyes are magnetically drawn to the word penis, so you read this paragraph when you normally wouldn’t have. I should add another line here that doesn’t say the p word so those two p-words are buried in the meat of this paragraph and are therefore more likely to be scanned-over by the casual reader. This is real. This is science.

Peach and Plum Crisp, Whipped Cream. This recipe will be helpful to exactly no one, but what the hell, let’s discuss it anyway! Andy got a wild hair to make mai tais on our beach vacation, and researched recipes for them. They’ve got one screwball ingredient- orgeat, pronounced OR-jah- which is almondy and orange-blossomy and is supposed to be only barely detectable in the finished drink. You can buy a full liter of the stuff for eight bucks, but we didn’t want a jug of that sitting around, so Andy made his own. He chopped, toasted and pulverized almonds and soaked them overnight in simple syrup. Then strained that through cheesecloth and mixed it with a couple other things, including orange blossom water. Side note: that stuff smells like industrial solvent. In a bad way. Anyway, more on the mai tais below, but I’m mentioning all this here because a byproduct of the orgeat was a heap of finely chopped, syrupy almond bits that I didn’t want to throw away. So I mixed them with oats and butter and flour and a little more sugar and put that on top of a slew of aging peaches and plums. The resulting crisp was super crunchy, with a nubby texture like un-milked grapenuts and tasted real good. Are you better for knowing this? Or are you reading this, four years from this date, after making your very own homemade orgeat and idly googling “uses for orgeat byproducts”? If so, please, let’s be friends.

Pita Bread Pizzas. I’m a woman obsessed. We made these to satisfy George’s lunchtime pizza craving, and I can’t stop thinking about them. I preheated the oven to 350 and put two thin Phoenicia pita rounds on a baking sheet. The kids spooned crushed tomatoes on them, sprinkled them with low-moisture mozzarella, and I drizzled them with olive oil and salt. We gave ’em about five minutes in the oven to stiffen up, and then I broiled the tops to get the cheese nice and bubbly. They are a little floppy but taste like the greasy takeout pizza of your dreams. Do you roll your eyes whenever my kids fingers are in the shot? I can’t help including it- I think their big pancake hands are adorable.

Oatmeal Chocolate Chip Cookies. How many weeks in a row will my post include a massive pile of cookies? There’s a possibility that this might be week four of my late-summer cookie bender. I really have to reign things in. I made these for the beach and we snacked on them on the way down there and still had some left for the way back. There are even a few stale, large-ish crumbs in a greasy chocolate-smeared ziploc bag on the counter next to me right now (five days later) because I’m not ready to say that I wouldn’t eat them. In an effort to not eat more cookies, or what’s left of them, after dinner tonight I put a dollop of peanut butter and a sprinkle of sea salt on top of a square of dark chocolate. Then I ate three more. I felt pretty good about my healthy choices.

Blueberry Streusel Muffins. I felt like I was in a muffin rut. I’ve been alternating banana muffins and carrot muffins and I’m a little sick of both. But I wanted to bring muffins to the beach, so I looked to my facebook friends for recommendations and was richly rewarded for my diligent muffin crowd-sourcing! Here’s the list of muffin recipes that folks recommended. I’m going to cook my way through the list, in order, and see what my favorites are.

Blueberry Streusel Muffins – so easy! rich and tender, lovely flavor, best the day you make ’em.
These Lemon Muffins – next up!
Ginger Muffins – no link, cuz this recipe was typed up, and I’ll share it when the times comes
Apple Muffins – another hand-typed recipe without a link, to be shared later!
King Arthur Basic Muffins – mmm basic muffins
Scrambled Egg Muffins – come for the delicious muffins, stay for the bat-shit crazy commenters!
Blueberry-Lemon Bread Pudding Muffins with Crumb Topping and Lemon Glaze – bread pudding muffins, you guys! ending the great muffin experiment with a bang.

Barbecue from City Market in Luling. Our drive down to the beach took us through barbecue country. We stopped in Luling, which is charming except for the stench of crude oil which hangs over the city like an oppressive, filthy blanket, and stood in line for 40 minutes for this pile of meats. I think I like the barbecue in Lockhart better- the sausage here was rad, but the brisket was uneven- the fatty parts were great, the leaner parts were dry and chewy. We loved the sides though, and I loved that you could buy a block of sweaty, room-temperature mild cheddar to eat with your ‘cue.

Boiled Stuff on a Table from The Boiling Pot in Rockport. Piss-poor documentation for a really fun and delicious dinner. We ate super late after swimming in the hotel pool and splashing in the ocean outside our hotel on our first night, so I lost the light. This pile o’ stuff has spicy crawfish, crab, shrimp, sausage, corn, and potatoes. We all got our own cups of melted butter and there’s no way to not enjoy a meal with a cup of melted butter by your side. It turns out Henry loves shrimp, which I never cook because I feel like it’s weirdly squeaky in my teeth, but mayhaps I’ll try to now that I know he loves it.

Chilaquiles with a Fried Egg. Our first breakfast at the beach! The recipe is for vegan chilaquiles but I cooked these in bacon grease because I am a rebel; dangerous and black-hearted.

Low-Maintenance Fish Tacos, Mexican Rice, Beans, Mai Tais with Homemade Orgeat. We planned to eat fish tacos with fish the kids had caught, but then it got to be after five and we didn’t have any fishing rods. So we went to a little fish shop around the corner and bought some red snapper. It tasted real fine with the pico de gallo, but I think Andy’s mai tais were the clear stars of the meal. Citrusy, spicy from the rum, with just a smack of toasted almond. It’s a cool drink.

All the Breakfast Meats, Bacon-Grease Scrambled Eggs, Toast and Jam. A farewell to the beach with $30 worth of eggs, bacon, and sausage. It was such a great trip. I’m bummed it’s over but I don’t have the same ennui I had after our Vancouver expedition because there’s so much good stuff coming up, principally: George is turning two on Friday! He’s an undeniable delight and I can’t wait to celebrate him. Happy week to you! Penis.

The kids have been sickly. Not sick, really. No fever, or messy stomach issues, or anything like that. But they’ve been mildly congested and not-mildly unpleasant. Our bedtime routine has the children falling asleep on either side of me, George chew-nursing and pulling on my withered boob, Henry’s sweaty body pressed against my back. Sometimes it’s sweet, but not this weekend. This weekend I’m touched out and just want them to fall asleep for the love of God so I can get out of bed and watch Breaking Bad without a kid on my person. Last night we’d watch for 10 minutes and then George would wake up screaming and I’d go back in and nurse him, and then sneak back out and repeat the process over and over so it took two hours to get through an episode. I persevered though, because, television.

Highlights of the week: a day trip to McKinney Falls, where the kids spent literal hours throwing rocks into the big pool at the bottom of the now-trickly waterfall, lots of watergun fights in the front yard with our new, bought-on-clearance-at-Target super soakers, and three (three!) different outings where I got to spend time with other adults and no children. It really sounds like I hate my children! I don’t though. They’re great. Here’s what we ate this week.

Chicken Satay with Peanut Sauce, Cucumber Relish, Rice. I can assure you I ate four times that amount of chicken skewers. I only put those three in the picture because I didn’t oil the grill well enough and all the chicken stuck to it and tore off the skewers when I tried to flip them and I had to pry the charred pieces off the grill. But they still tasted awesome. That peanut sauce, y’all. I tasted it and then brought spoons around to Henry and George and Andy and I went back for more. I could drink the stuff like a milkshake, it was so creamy from coconut milk and ribboned with thai curry paste. Composing bites of chicken with that sauce and fresh and crisp cucumber relish was such a pleasure.

Southern Fried Chicken, Pot Roasted Mustard Greens with Bacon, Cheddar Scallion Buttermilk Biscuits. I bought one whole chicken from the farmers market, sliced off the breast meat and used it for the satay, cut up the wings and legs for this fried chicken, and used the rest of the carcass to make a small pot of stock for the tortilla soup below.  Are mustard greens always disgusting? Does someone have a good recipe for them? They looked so pretty at the market but they taste like someone accidentally sprayed bug repellent in your mouth. I thought I could cook them like collards, in this pot roasted greens recipe (which is the tits when you make it with collards) but the results were horrifyingly bitter. Poor Henry actually recoiled when he tasted them and I might have done the same. Andy cleaned his plate because he is a darling fellow. George ate one small part of one biscuit. The biscuits are a new recipe, and technique for me. I think I like my old standby, the barefoot contessa biscuits, better because they’re more tender. But these are really fun because they have tons of flaky layers, built in with a special folding maneuver you do to the dough. It made a ton too- I’ve got some saved in the freezer to make sausage and egg breakfast sandwiches with this week.

Tortilla Soup with Shredded Chard, Chorizo and Chihuahua Cheese Quesadillas. Somehow my head has classified this soup as an easy recipe. It is so not. You have to chop, broil, blend, fry, soak, and simmer, and the whole thing takes way longer than I think it will every time. So late in fact that by the time I finished the kids were starving, and no amount of VSCO-camming can make the inside of that soup pot light enough for you to see what it looks like. But one taste is enough to make you swear to make it again soon. The broth is perfect and sophisticated- a chicken stock infused with blended and strained fried-then-rehydrated pasilla chiles, broiled tomato and garlic, along with browned onions. It’s just gorgeous. And the chard at the end is welcome- a novelty for me, as I’d usually prefer things to be chard-less but put it in there anyway for health reasons and nothing more. You fry your own tortilla strips (the kids polished off half my pile waiting for dinner to be ready), and then flash fry the dry chopped chiles and use them as a garnish in the soup- the taste is like nothing else.

Carrot Muffins. Eager fingers ready for a muffin. We took these to our first official Unschooler meet up- a water gun fight in someone’s backyard in North Austin. It was so much fun. This backyard was a kid paradise- a geodesic dome to climb, a playscape, a trampoline, a sand pile, an outdoor kitchen, two kiddie pools, and kids playing happily with nerf guns and water balloons while the adults chatted and watched. It made me feel like our backyard is a total wasteland- we’ve got a water table (thanks, mom!) and nothing else. It’s so dire that Henry’s fun backyard activity is literally pulling weeds. I’ve been looking at this page of outdoor play spaces and daydreaming about what we could do back there to liven things up. While spending zero dollars. Oh, and the muffins! I love them. They’re essentially carrot cake with no frosting.

Charred Fresh Corn Cakes. This is the most Emeril-looking plate I’ve ever assembled. Doesn’t it look super ’90s? I am so bad at plating. The corn cakes are lovely though, and delicious with avocado and heaps upon heaps of sour cream.

The Best Korean Barbecue You’ve Ever Tasted, Ssamjang Sauce. This recipe is supposed to be made with flanken-style short ribs. I asked my meat guy if he ever carried them and he said the butcher he uses doesn’t like to slice stuff thin because he wants to keep his fingers. Fair enough! I tried it with skirt steak instead and it was still delicious. You could put a sandal in that marinade and grill it up and it would taste pretty good though, because it has all the most delicious things on earth in it (soy sauce, sesame oil, ginger, garlic, you get the drill). I planned to eat it as ssam- Korean tacos with short grain rice, wrapped in lettuce leaves, but then we thought you couldn’t taste the meat very well that way, and just ate it plain.

Sweet Potato, Black Bean, and Corn Salad with Maple Lime Dressing. This sucked. I loved the look of it on this website, and the sound of all those flavors together, but when it came time to read through the recipe, I thought it was so lame. I’m not going to waste six cups of stock to partially cook one sweet potato! And you’re supposed to cook the already-cooked beans in the stock with the sweet potato at the same time? Why? And then you’re supposed to fry it all up and everything gets crispy and somehow everything doesn’t turn gray from the black bean/stock water? It doesn’t work. But the dressing is good, and simple, and a nice compliment to the salad ingredients. Next time, I’m roasting a sweet potato, charring some corn, and tossing them together with some rinsed cooked black beans and a healthy pour of the dressing.

Black Bean and Corn Salsa. It’s happened, you guys. I’ve linked to a Rachael Ray recipe. But I don’t feel too bad about it because this definitely isn’t an original recipe of hers- my mom’s been making the stuff since I was a kid. She used a can of black beans and a can of Mexi-corn (that charming little can that has flecks of green and red pepper among the kernals) and maybe jicama? And lime and cilantro and red onion, I think. Anyway, you don’t need a recipe for this. You just put all these things together with a lot of lime juice and a splash of oil (otherwise it seems too dry and chalky to me). I added a big tomato because I got a very pretty one at Wheatsville and I liked it that way.

Black Bean and Cheese Taquitos. Pour a 1/2 inch of oil into a cast iron skillet and heat it over medium heat. When the oil is hot, drop a corn tortilla in, quickly flip it over with tongs, and take it out of the oil and put it on a plate. Repeat with as many tortillas as you want, stacking the softened fried ones on top of each other. Now that the tortillas are softened you can put a thin line of whatever you want in the center (I did a spoonful of black beans and a sprinkle of grated chihuahua cheese) and roll them up. Place them seam-side down back into the oil, and fry them, flipping once, until they’re completely brown and crispy.

Salted Chocolate Chunk Cookies. I shared these with you a few weeks ago, during the time when all I did was make cookies. I had to make them again because the first time I used chocolate chips instead of the chopped chocolate the recipe called for, and I really wanted to experience the cookie the way it was meant to be, with puddles of melted chocolate. Oh, you guys. They are the cure for your deepest woes, the antidote to your sharpest poisons. They are Gods among cookies. Andy didn’t eat any because they’re too chocolate-y, which is another feather in the cap of this recipe because it means I can eat that many more of them. Sorry, Andy

I didn’t go to the farmers’ market this week, so here’s a picture of kids on hippos.

We went to San Antonio! We stayed in a hotel on the riverwalk and the kids did parkour from the desk to the ottoman to the bed in my sister’s hotel room while I ate a row of Oreos and three fistfuls of Cheez-Its that she, being a very wise person, thought to bring on our overnight adventure. We went on a boat tour of the riverwalk, and though it was obvious that our river guide had never spoken to another person before, he had some interesting facts to share. I think it was also his first time driving the boat because he crashed into a parked one at the end of the tour and the whole thing was awkward and enjoyable. My sister had her heart set on eating on the riverwalk. I know what’s best for everyone in every situation and I thought this was inadvisable because there is no good place to eat on the riverwalk. But she wanted the ambiance of the bustling tourists and the little river right next to your table, deeming it to be like the Blue Bayou restaurant in Disneyland, which I suppose it sort of is. This is how I found myself eating dinner at the Rainforest Cafe. Blaaaaaaaagghghh. That’s what it’s like to eat there. You’re welcome, I just saved your $50. Seriously, you guys. It cost $50 for me to get an entree, a glass of water, and two kids meals of pepperoni pizza and applesauce cups. Oh and two kids desserts that look like they come free with the kids menu but do not. I got the $18 fish and chips, thinking that it’d be a hard dish to screw up, but Rainforest Cafe rose to the occasion. The batter on the fish (which was described as “flaky white fish”- for 18 bucks I want to at least know what kind of fish I’m eating), hand to God, was like funnel cake. It was shockingly sugary. Soggy in places, jagged enough in others to cut the roof of your mouth. The Safari fries were thick and mealy and underseasoned. The tartar sauce warm and gloppy. The cole slaw tasted of splenda and sadness. And our table was tucked into a back corner devoid of animatronic animals, so the magical ambiance was limited to the dusty plastic vines that had been hanging from the ceiling since 1986. I hate this place. If you’re not such a tight-ass downer you can have a good time there, as my sister and brother-in-law managed with aplomb. They shared a festive (also $18) appetizer platter, sipped a bright tropical cocktail from a commemorative cup, and enjoyed their burger and tortellini. Did my shitty attitude ruin what would have otherwise been a delightful meal? No. I did nothing wrong and this place sucks.

We went back to the hotel for an after-dinner swim in the rooftop pool, which thrilled the kids. The next day we got up early and went to the zoo, and the whole thing was lovely and fun. Except for all the animals being sad. But we got to go in the butterfly room and watch them swirl around us, and ride a wonderful carousel, and a little train, and then we drove home and called the trip a success.

I’ve only got a few dinners to share with you this week, and one of them is just a picture of my partially-eaten meal from Taco Cabana, but here we go!

Beef Empanadas, Chimichurri, Beans. I made these empanadas for the first time when we were doing our Argentina dinner (that reminds me, I really need to get back on that- Australia is next on our list and that means more meat pies so I don’t know what I’ve been waiting for) and they were so great. So I made ’em again and we loved them again. I have gotten no better at doing that rope-y fold thing you’re supposed to do around the edge, but they taste great. Especially when you spoon heaps of chimichurri onto each bite.

Sopa Rejia with Pan-Fried Summer Squash, Crispy Eggplant with Honey. Sopa Rejia seems to not be a thing outside of the family cookbook I got from my friend Amanda, which her brilliant cousin created after hours of lessons in the kitchen with their grandmother. I grew up next to Amanda and when her granny was visiting she would make us the most insanely perfect enchiladas I’ve ever had- I still haven’t had any better than hers. This cookbook has a recipe for those, along with all her other staples, and this Sopa Rejia, which is basically a mac and cheese enhanced with a pureed roasted green pepper cream sauce. I bought roasted mild hatch chiles from Central Market, so I used those, but normally, you’d broil, skin, and seed 2 poblano peppers, chop them up and puree them in a blender with a cup of heavy cream, a 1/2 cup of milk, and salt and pepper. Then mix that with cooked spaghetti and 8 oz of grated monterrey jack cheese, put it in a casserole dish, top it with butter pats, and bake, covered, in a 350 oven for 25-35 minutes. It’s so much like the famous Al Forno pasta, which I love dearly, but perhaps even better because the roasted peppers add a freshness that makes the dish feel less heavy. I had a couple unearmarked summer squashes so I sauteed them until crispy and tossed them in the mix.

The eggplant is something I read about on the linked blog- The Tipsy Baker. I love her so much. She is the best food writer of all the food blogs I read (a lot)- hilarious, honest, and inspirational. I had heard a few years ago about a book called Make the Bread, Buy the Butter, which purports to tell you what’s worth cooking from scratch and what’s not, and I thought it sounded like just the sort of thing I’d love, but then I forgot about it. I just learned that Tipsy Baker lady is the person who wrote that book, and the reviews look like it is every bit as charming and funny as her blog is, so it has jumped to the top of my amazon wishlist. Oh, I got off track- the eggplant is fabulous.

Chorizo Tacos, Beans. Richardson Farms (they sell at the Sunset Valley and Barton Creek Saturday farmers’ markets) makes a fresh Mexican-style chorizo that I just love, and that has basically no heat to it, so my kids like it too. For an easy dinner I just crisp it up in a pan and serve it with beans and cotija, avocado, and lime.

Sopita. Another dish stolen from my friend Amanda! And her granny. If you’re in a Mexican grocery store, buy a box of that chicken tomato bullion (just do it) and a little bag of vermicelli. Saute the noodles in a little oil until they’re golden brown, then add water and 1 1/2 cubes of the bullion, stirring to dissolve it in the water. Stir and taste the noodles, adding more water if you want it soupier, or if it has all been absorbed before the noodles are done cooking. This rocks, and costs just about $1.

Taco Cabana. I took this picture because I was planning to blog about the food we ate on our San Antonio trip. But then we ate oreos and cheez its, rainforest cafe, a kind bar for breakfast, and a hamburger from the zoo. So. I’m putting this here anyway because I like these cheese enchiladas from TC. I eat them with pickled jalapenos and it’s good. Right after this picture Henry dropped his cup of Strawberry Fanta on the floor. I let him have a special drink because, road trip. I took a sip of it and I swear it tastes exactly like Big Red, with no strawberry flavor at all. This is mysterious to me.

Pancakes, Scrambled Eggs, Fruit. When we got back from San Antonio I had no willpower and no meat or vegetables in the house. I had eggs and fruit and baking stuff though, so we had pancakes. Which I burned, because that’s just how I make them, I guess.

I’ll have more food to share next week, because we are around the whole time. And I bought lots of green things. This makes me feel like a successful person every time I open the refrigerator.