Settling into a groove planning and cooking for 3-5 adults, including one recuperating and currently picky (usually infinitely flexible) senior.
Having a tentative plan helped a lot last week as we settled mom in after her return from the hospital. She’s still eating very little compared to her usual appetite and being picky, but she’s doing a lot better than the first few days, so we’re grateful for the improvement.
Lunch is the easiest meal for her to eat, so we’re sticking to the before-days normal of a balanced Indian vegetarian meal to maximize nutrition. Dinners are still difficult, because even though she’s choosing the meals, she’s physically and emotionally exhausted by the evening and can only manage a few bites. It’s ok, we know that will get better with time. But having something interesting she’ll enjoy makes it a bit easier and engaging in the meantime.
Mon - Pasta redo (see dinner fail yesterday): salvaged ravioli in either a simple broth or béchamel, with a piece of garlic toast for mom. For the rest, Kheema-stuffed parathas from the freezer. Avocado and tomato salad for everyone.
Tues - Thai green curry with vegetables, plus mock duck for vegetarian and chicken for the rest.
Wed - Mushroom Japchae — maybe. Backup plan of vegetarian Hakka noodles. Gochujang or soya chili chicken lollipops (french wings) depending on which noodle.
Thurs - Pasta bake for mom (either bechamel or tomato sauce, or a fusion bake using up leftover pav bhaji – her invention and subsequent party favorite), roasted veg, and sautéed baby lamb chops for us.
Fri - Some kind of takeout as everyone will be fed up by then.
Sat - Steak (beyond steak for mom), scalloped potatoes, spinach, and mushrooms .
Sun - TBD: maybe quesadillas with guacamole on the side, maybe enchiladas, or maybe not Mexican and I’ll just make quiche (eggless using a thick béchamel for mom, standard for us).
Did I mention (Alphonso) mango season is here? Just the start, but a mango deluge is about to be upon us.
Have a great week!
