I’m really not someone who makes a big fuss about my birthday. But, a birthday on a Monday kind of stinks. Much worse is the kids’ school being closed much of the week and our bathroom contractors will be here pounding around when Piper is trying to nap. It should make for an interesting week. And by interesting I mean unenjoyable, most likely.
But, we’re a week into the bathroom remodel and I’ve fully adjusted to my trek down the hallway in the middle of the night to use the bathroom. Can I get a bigger bladder for my birthday? Seriously.
My mother-in-law asked for birthday gift ideas which is incredibly sweet and completely unnecessary. I’m the girl who needs nothing. But I did tell her that I’ve had my eye on either a porch swing and/or a few adirondack chairs for our front porch.
Alternately and much more practically, a set of over-sized white towels for our new bathroom would be much appreciated. Half the time, we’re using either a beach towel or a cute hooded towel that’s embroidered with either “Shea” or “Piper”. Not complaining, but white will go so much better with my grey and white bathroom. 🙂
What I had planned for my birthday tomorrow is already a flop – the Thai restaurant in town in closed! Take-out from somewhere else will have to do and we’ll see if we make it to the beach with 2 crazy kids on a weeknight. Whatever happens, there will be no cooking going on. Every birthday girl deserves a night off on the day she gets a bit older!
For the other 364 days in each year, I need more recipes like this in my life. Packed with colorful vegetables, this meal is ready in no time. I raised an eyebrow a bit at that super simple sauce, but it was perfect! Just enough flavor and just the right amount to flavor each bite. Bonus that the girls gobbled it up, too!
- 8 oz dry pasta (spaghetti, fettucine, linguine, etc)
- 1 Tbsp extra-virgin olive oil
- 1 onion, halved and thinly sliced
- 2 cups chopped broccoli
- 1 red bell pepper, julienned
- 1 carrot, julienned or matchstick
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
- 3 oz raw baby spinach
- 3 Tbsp low-sodium soy sauce
- 1 Tbsp sugar
- 1½ tsp sesame oil
- ½ tsp ground ginger
- 1 tsp Sriracha
- Heat a large pot of water over high heat, bringing to a rolling boil. Cook past for 7-8 minutes or until al dente. Drain and set aside.
- Meanwhile heat olive oil in a large, deep skillet or wok over medium-high heat. Add onion, broccoli, bell pepper, carrot, and mushrooms. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in garlic and cook for 30-60 seconds or until fragrant. Top with spinach and cook until the spinach has wilted, about 2-3 minutes.
- Meanwhile, in a small bowl, whisk together all sauce ingredients; set aside.
- Add noodles and soy sauce mixture to the vegetables, and gently toss to combine. Serve immediately.
Weekly Menu: July 1st – 5th
- Sunday: Jerk Shrimp with Pineapple Rice
- Monday: Carry-Out – my birthday = kitchen closed!
- Tuesday: Southwestern Chicken & Rice Foil Packets
- Wednesday: burgers, brats, corn-on-the-cob, pasta salad
- Thursday: TBD – my parents are in town