At 9:00 last night, just as Josh (my very patient, loving Canadian hubs) was about to fall asleep, I remembered that I needed to find the Velveeta to make the "Spaghetti and Cheese" using the spaghetti leftovers from the spaghetti and meatballs last night for tomorrow night (the first day back at work). He groaned but so thoughtfully went to find it. I know I bought it before we made THE MOVE, and most of the stuff in the cupboards is disorganized from the move, so I didn't know for sure where it was. And Josh doesn't want me attempting to climb on a chair to reach anything up high because of the unborn.
When Josh got home, we went to Kroger and bought the Italian loaves for the sandwiches as well as some salad and sub toppins. There is something so soothing about processing (slicing, dicing stripping) veggies for use. I love the colorful piles it makes. Josh, my hero, did the washing of the veggies and prepping of the onion. Josh and I did a build-your-own-sub thing because both of us like different things on our subs. I chose the full Subway works (minus the lettuce): mayo, brown mustard, oil, vinegar, salt, pepper, tomato, onion, olives, green pepper, cheese, pickles, and jalapenos (plus the meatballs, of course). Josh had lettuce but no pickles or jalapenos (or mayo, mustard, oil, or vinegar). I remembered about halfway through eating mine to take a pic. Half of it was also all I could eat; I cut up the rest to heat in a near casserole for lunch tomorrow.
While he was at work today, I "pieced up" the Velveeta (because of its delightful mushiness it's difficult to dice as it sticks to the knife) but noticed that the recipe I was going to use called for 4 cups of milk. So, I had to wait to make it until after Josh got home (because he had the car). So, I busied myself with making a grocery list for salad and meatball sub toppins (tonight's dinner).
When Josh got home, we went to Kroger and bought the Italian loaves for the sandwiches as well as some salad and sub toppins. There is something so soothing about processing (slicing, dicing stripping) veggies for use. I love the colorful piles it makes. Josh, my hero, did the washing of the veggies and prepping of the onion. Josh and I did a build-your-own-sub thing because both of us like different things on our subs. I chose the full Subway works (minus the lettuce): mayo, brown mustard, oil, vinegar, salt, pepper, tomato, onion, olives, green pepper, cheese, pickles, and jalapenos (plus the meatballs, of course). Josh had lettuce but no pickles or jalapenos (or mayo, mustard, oil, or vinegar). I remembered about halfway through eating mine to take a pic. Half of it was also all I could eat; I cut up the rest to heat in a near casserole for lunch tomorrow.
Josh also made his wicked avocado treat that he learned from one of his customers at work: sliced avocado topped with salt, fresh ground (cracked) black pepper, lemon juice, and lime juice.
After dinner, Josh peeled cucumbers and carrots to help me prep for the salads to accompany the spaghetti and cheese tomorrow as well as his salad for work tomorrow. I went on another slicing and dicing rampage and made his work salad for tomorrow. I mixed up a special salad toppin with dehydrated peppers, onions, garlic, oregano, Mrs. Dash tomato and basil, freshly ground pepper, sunflower seeds, bacon bits, and sesame seeds (among other things). I also made the spaghetti and cheese (pics to come tomorrow of the spaghetti).
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