First, I want to say that both YaYu and WenYu did a fabulous job in the kitchen last week! I was extremely impressed with what they accomplished, both their organization and the results, and I also greatly appreciated the time out of the kitchen. Both girls have said though that they have a new appreciation for what it takes to get in the kitchen every night and get a meal on the table – it was a lot more work, and not as much “fun” as they imagined it would be.
I am hoping YaYu and I can continue splitting up the cooking duties during the week while she’s home for the summer, but this week is not the one to get it started. First of all, we’ll be in Oahu for three days, and we also won’t be going to the farmers’ market this week, and need to use up the produce we have on hand. But, I’m hoping that maybe next week she and I can come up with a joint schedule and menu plan.
Meals are going to be very casual while we’re in Waikiki. We have no plans to go to any restaurants while we’re there, but will use the hotel’s snack and coffee bars, food courts at the nearby malls, and other inexpensive eateries in the area for our dining. We’ve done some research and there are interesting and affordable options at the hotel or near by so we should be able to stay within our budget without a problem.
Meals cooked at home this week will use what we have on hand. The freezer is in great need of a defrost, so I’m on a mission for the next couple of weeks to get it as empty as possible so that chore can be taken care of.
Here’s what’s on our menu for dinner this week:
- Tuesday (this evening): Grilled teriyaki chicken thighs; zaru soba; green salad (chilled tofu for me)
- Wednesday: Waikiki
- Thursday: Waikiki
- Friday: Waikiki
- Saturday: Tofu & broccoli in spicy peanut sauce; steamed rice
- Sunday: Zucchini frittata; grilled Italian sausages (vegan for me); slow cooker risotto
- Monday: Slow cooker pork pepper pot; steamed rice (probably vegetable lo mein for me)
What’s cooking at your house this week?