It's going to be a busy week. Kids are on their last week before winter break, and the happy Christmas frenzy is in full swing. It's finals, finish-up-for-pay-work-before-shutdown, ship presents to Hawaii, finish Christmas cards and letters, take photos, get presents for the kids' teachers/coaches, and finish shopping week. 

Yet we still need to eat. During weeks like these, eating dinner together is a long slow exhale of relaxation. Here's what we're eating this week.

Sunday
(Leftover) Chicken Tortilla Soup. A full Tupperware of frozen soup is one of the great benefits of making soup for an army. Just make sure that it's completely melted and heated through. Soupsicles are not a desirable dinner.

Monday
Christine's Clam Chowder and fresh baked whole wheat bread.
I have re-discovered our breadmaker. Next to my beloved rice cooker, this is becoming my favorite household appliance.

Tuesday
Simple Tomato Spaghetti Sauce and Meatballs. Doubling the recipe for meatballs to bank another meal in the freezer.

Wednesday
Mayonnaise Chicken, rice and Sesa-miso eggplant. Mayonnaise chicken plays well with any side dish.

Thursday
Omi's Shoyu Fish. No tilapia for this recipe. First of all, my sister will disown me. Equally important, this requires a good sturdy white fish. Think halibut or cod, both of which are sustainably harvested. Using fresh mochi as the starch here. Sounds very promising.

Friday
Going meatless with Techie Gnocchi. Instead of butternut squash, I'll be using the kabocha that I grew over the summer.

Hope you all get a chance every day this week come home, exhale and have dinner. Eat Well. Be Well.