Mid-May Meal Plan
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Mid-May Meal Plan

I don’t know what the weather is like where you are, but as I am writing this it’s cloudy and chilly and not all that spring like. My friend told me that we’ve had three months of March and, minus a few dazzling days, he’s pretty much on the nose with that. But nicer days are coming, and I hope we can all find ways to enjoy being outdoors without . . . well, without being stupid.
OK, tell me—do the days go by extremely quickly for you? Like, weirdly quickly? As in, work, cook, work, take a walk, clean up slightly, then suddenly it’s 5:00 and I am hustling to make that Zoom meeting, and then a Zoom drink date, and then dinner, and then it’s time for a Zoom birthday party? And then it’s 10:00 and time to watch The West Wing (people, this not only stands the test of time, it also makes me weepy with longing).
I don’t know when I am supposed to squeeze in the time to learn Mandarin or crochet a hammock or get good at some TikTok stair dance so I can humiliate my children on a global scale. I am still trying to finish Fleichman Is in Trouble, which I started a month ago.
Also, something fun (or as the brilliant John Oliver says, “And Now This”): Every week I’m going to be creating a special menu for Saturday night on the blog. This came about because a friend of mine who is in the wine business and I were talking about how the days were blurring together, and how weekends didn’t much feel like weekends anymore. So we thought, hey, let’s team up and offer a nice menu paired with an accessible and reasonably priced wine or two that feels like a true Saturday night meal. Not expensive, not fussy, but something that feels like a moment of joy in a week that can feel quite monotonous. Click here for the first menu!

And hummus continues to rule the land . . .
Click here to learn how to make your own hummus at home!
Hey, I’m thinking about all of you out there. Sending wishes for peace and happiness and health and looking forward to never taking the most casual of meetings for granted again.
This granola is super adaptable—use whatever dried fruit you have around, from raisins to apricots to cranberries to cherries to prunes (I know some people tried to get them to be called dried plums for a while, an image makeover if you will. I didn’t buy into that marketing mumbo jumbo). Also add nuts if you like. My last batch included hulled pumpkin seeds.

Click here for the recipe.

At this moment when baking is practically an Olympic sport, a moist, perfect loaf of simple banana bread is the best way to get into the game. This is the much-loved recipe from The Mom 100 Cookbook (which I’m sure you have . . . you have it right?).
If you're like me, perhaps you similarly have down the three-stage banana ripening system, with one group on deck, ready for baking or smoothies, one bunch approaching the launchpad, and one bunch bench-warming until its time is near. That was a whole lot of mixed metaphors, just for you.

Click here for the recipe.

There has never been, nor will there ever be, a moment when these tacos are not greeted with wild enthusiasm at the table. Wild enthusiasm may translate into loud chewing noises and the sound of a spoon scraping the bottom of the salsa bowl, but in home-cook language, that is wild enthusiasm. I took the leftover taco meat and layered it with some warmed tortillas, tomato sauce, and cheese, turning it into a Mexican lasagna of sorts, and that will be dinner tonight. I’ll let you know how it goes on Instagram, and later on the blog.

Click here for the recipe.

Shortly I will be grilling pizzas, but until this gloomy damp weather is done, I’m all about the oven and the cast iron. I bought my pizza dough at the supermarket, but if you are feeling more industrious than I am, you can make your own.

Click here for the recipe.

Lunches around here are usually one of two things: a) leftovers, sometimes morphed into something new, or b) grilled cheeses. Everyone is happy to see them even multiple times per week, they are cheap and fast and easy, and you can switch up or combine the cheeses in so many ways that it never feels like the same old, same old. That’s a lot of bang for your sandwich buck.

Click here for the recipe.
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If you have meal-planning gripes, questions, or things you want to suggest, come hang out with me on Instagram, Facebook, or Twitter!

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