My friends!

I guess, well, I am sorrynotsorry, if you please.

Work has been completely insane. We are in the thick of a run with a long show and a lot of understudies to get up-to-speed plus all the cross-training one must do. Oh, and in my "spare time," I've been training for my next show. Oh, and it's Benefit season, so my "days off" are days "on." So, you know, the first thing to go (as suspected) was the writing. But not the food prep. Oh no. Not the food prep...

It has been a delicious bunch of weeks, if I'm being honest! And though I may not get to writing about these things for a while, I thought I might do some catching up on what the last few weeks have looked like.

Without any further ado...

Here is what this week has looked like:

• breakfasts: smoothies with bananas, strawberries, blueberries, spinach, ginger, and greek yogurt
• lunch/dinner: pasta fagioli
• lunch/dinner: "cheater" eggplant parm - eggplant and cherry tomatoes tosses with sauce, aromatics, mozzarella, and parmesany-panko then baked (based on this NYT recipe)
• lunch/dinner: one of my favorite sandwiches - sourdough with avocado, black olives, alfalfa sprouts, and swiss cheese
• snacks: granny smith apples (back on track, because as you'll see below, I've been eating ALL THE OFFICE SNACKS EVER)

Last week:

• breakfasts: avocado toast
• lunch/dinner: turmeric-miso soup with udon, turnip, and shiitakes (from this Food52 recipe)
• lunch/dinner: mayo-less anti-pasto pasta salad with shells, chicken sausage, mozzarella, cherry tomatoes, sauteed zucchini, pepperoncini, and a balsamic vinaigrette
• lunch/dinner: a calzone from the freezer, and some meals out with friends
• snacks: yogurts

The week before that:

• breakfasts: oatmeal, and then herby focaccia with over-easy egg and spices
• lunch/dinner: herby focaccia toasties with lemon-thyme chicken, roasted red peppers, and provolone (traveled to work as wraps when I needed to pack them up)
• lunch/dinner: eggplant and tofu stir-fry
• lunch/dinner: zucchini pasta bake from the freezer
• snacks: office snacks! (I know, the worst!)
• treats for the group: a Derby pie (the day after Derby Day, but it's the thought that counts)

Four weeks ago:

• breakfasts: leftover toasts with tomato and ricotta and egg, then hot cereal with over easy egg and sriracha (the best!)
• lunch/dinner: pierogies from the freezer with chive-y sour cream
• lunch/dinner: pasta with pan-fried mushrooms and camembert sauce (oh, and peas... SO CONTROVERSIAL) (from this Food & Wine recipe)
• lunch/dinner: kale and turkey sausage tart with ricotta and basil (from this Food52 recipe)
• snacks: OMG so many office snacks
• treats for the group: salt and pepper cookies with strawberry lemonade jam (from this Food & Wine recipe) (make these immediately.) (you won't be sorry.)

And we're all caught up! Hopefully soon, I will get back to my process posts. Until then, know I'm still planning and eating well!