I don’t usually do a mid-day, non-what-we-had-for-dinner post, but I think this situation warrants it. We have a dinner conundrum.
As you might know, Rose is quite passionate about gymnastics. This week, she was invited to move to a more rigorous training schedule. It’s wonderful news because she’s really been wanting a promotion, and she works so hard, and is so in love with the sport. But it totally messes with things, dinner-wise.
Twice a week she’ll be finishing gymnastics at 7:30pm (we’re angling to change it to 7:00, but still). After which we’ll have to drive home, find parking (at a more challenging time than the previous 6:00pm), have dinner, shower, pajamas, teeth, read(?), and get Rose in bed. All of this needs to be completed by 8:30pm.
Oh shit.
I was already worried about how the new addition would impact our family dinners, but this is a whole new can of challenge. Also, Shane has physical therapy until 7:15pm, three times per week, for the foreseeable future. Having him get dinner ready isn’t an option either.
What we really need is staff. We can’t afford staff, so I guess the next best thing would be a plan. A good plan.
I am not, in general, a planner-aheader but that might need to change. What I’ve decided to try is creating a weekly dinner menu, ahead of time. Next week is our first week on the new schedule.
So far I have this:
Monday – Make-ahead meal & CSA veggies
Tuesday – Chicken & CSA veggies
Wednesday – Coffee shop – call ahead so we don’t have to wait?
Thursday – Something (new?) that can be prepped ahead of time (CSA pickup night) & CSA veggies
Friday – Steak & CSA veggies
I hope you’ll check back to see how it all pans out. I figure if we can make this work, we can handle having another kid around. Hopefully.
As always, suggestions are welcome!
So, being someone that does not get home until 630ish and frankie has karate two nights a week that gets him home by 630 and then we need to do everything and be in bed by 8, i feel your pain. So here is what i do for those nights that i cant think straight: weekends, specifically sundays, are about long slow cooked things that are ready to be incorporated or heated as soon as we come home and complemented with veg or salad. Stocks that can be made into quick soups or sauces, sauces that can double down for french bread pizzas (think bruschetta, but with more cheese than fresh tomato) or incorprated into soups, or spread over meat or pasta. Pestos pre portioned to incorporate into whatever, cheese sauces, cream sauces, salads (chicken salad, egg salad, tuna salad) whatever can go on top of more greens and bread type options, or mixed into pastas or grains. I know sanwiches arent really viable solutions for shane. Also, gratins and casseroles are always helpful and usually taste better the day after.
I usually start with one great big sauce and some stock and use that to build the rest of the meals for the week. Also, i know you are not a fan, but a roasted chicken on sunday night can be turned into a plethora of other items for the rest of the week (bbq chicken pizza, added to soups, shredded into tacos or quesadilas, chopped and added to beans and rice, the list is endless.)
If any of these ideas sound intriguing, let me know and i can send you recipes of what i do with one thing and how it becomes the meal for the rest of the week.