We are home from an exhausting, challenging, beautiful Canada canoe trip. I am processing nearly one thousand photographs and a multitude of emotions while settling into our everyday routine. The garden greeted us with ripening fruits and vegetables, many of which are featured in this week’s dinners.
Monday – Braised goat ribs from Stratford Ecological Center, mashed sweet and homegrown cranberry red potatos, homegrown Parisian picking cucumber and Clint Eastwood tomato salad.
Tuesday – Pan fried ricotta gnocchi (Steamy Kitchen’s recipe) with homegrown tomatoes and basil
Wednesday – Rachel volunteering and eating with Ohio 4-H/Labo international program, Alex and Lil make chicken, rice, and garden salad
Thursday – Rachel volunteering and eating with Ohio 4-H/Labo international program, Alex and Lil make spaghetti and sausage
Friday – Homemade pizza
Saturday – All day birthday surprise for Alex! I told him where we are going and he already forgot. We’re perfect for each other, seeing as how I can’t keep a secret and he can’t remember plans!
Sunday – family birthday dinner for sister Megan & Alex: Grilled Red ribs, chicken wings, and brats, Ohio sweet corn, potato packets, green beans
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I wish I could be dedicated enough to do a meal plan, because my kids need to eat dinner early and I’m usually racking my brain to the point of distraction thinking about what’s in the fridge that I can cook quickly when I get home.
At least for today, I have my answer. Those gnocchi look delicious and I have ricotta at home. Thanks Rachel!