It’s 2 p.m., and I’ve successfully completed Day 3 of NaNoWriMo. I’ve written around 5600 words. I think I may try to pull ahead a bit this afternoon if I have time. (I’m anticipating there may be a day or two this month that I do not have the time to write the full 1667 words per day. Then again, I do have a whole, blessed, much-needed week off at Thanksgiving during which I can write extra if I need to.)
In the meantime, it’s time to plan this week’s menu so that I will know I have time for writing. As you may remember from a previous post, I have been aiming to spend less than 20 minutes of hands-on time getting the meals ready this month.
Sunday: Turkey and cranberry baked potato (with goat brie instead of regular) and steamed broccoli
Monday: Big salads with local butter lettuce (hydroponic) topped with herb-roasted winter vegetables (butternut squash, carrots, and onions) and gluten-free, egg-free breaded, pan-fried goat cheese medallions (sounds complicated but is easy–recipe later this week)
Tuesday: Black Bean & Chocolate Chili (no celery, soy sauce, or cloves–suggestions for a soy-free, gluten-free soy sauce substitute?) and gluten-free, dairy-free, egg-free cornbread from Sophie-Safe Cooking
Wednesday: Work late–take leftovers
Thursday: Irish Beef Stew in the crockpot (using gf beer–any suggestions on a Worcestershire sauce replacement?)
Friday: Fennel, Orange, and Olive Salad served on/with Chebe pizza crust
Saturday: Red Thai gluten-free curry with sweet potatoes, green onions, cashews, broccoli, et al on brown jasmine rice
Yum–looks like a tasty week.
Oh, and I’ve submitted this week’s meal planning to The Gluten-Free Menu Swap, being hosted this week at Gluten-Free Cooking School.