Now that the Christmas craziness is behind us, I have to say I’m itching to get back into our “normal” routine. First task on tap: this week’s menu plan. One of our resolutions for the new year is to eat three vegetarian meals per week (last year’s resolution was for two meatless meals per week, and we have enjoyed it so much, we are upping the ante for 2k10), and I have to say I’m really excited about some of the recipes we have on tap.
Monday – Quinoa Risotto with Mushrooms and Thyme (from the January issue of Bon Appetit)
Tuesday – Rigatoni with Bolognese Sauce (we’ll be doubling the sauce to use on Thursday as well)
Wednesday – Italian Vegetable Soup with Brown Butter Soda Bread
Thursday – Baked Layered Polenta with Bolognese Sauce
Friday – New Year’s Brunch: Bacon, Eggs, and Homemade Buttermilk Biscuits; Hoppin’ John Stew (we always have to have a hearty serving of black-eyed peas for good luck in the new year!) with White Cheddar Cheese Grits (from the January issue of Southern Living)
I am still in the process of sifting through all of the oodles of photos from Christmas with both sides of the family. Santa was very good to all of us this year!
Having grown up in a home brimming with sewing notions and paintbrushes, Amy has a deep love for all things creative. On any given day, you’ll find her knee-deep in her latest creative endeavor, with projects ranging from sewing and crafts to home decor and kid-friendly ideas. Amy believes that everyone, regardless of skill level or experience, possesses the ability to create something beautiful, and Positively Splendid was born of her passion for helping others harness their innate creative potential.