I made dinner the other night for the first time in a few weeks (I only like cooking for special occasions. Big, fancy dinners I ROCK IT. Everyday meals… well…).
We had some lamb chops in the freezer, so I threw them on a baking tray with coriander powder, a few spoonfuls of bottled tikka masala, ground pepper and a sliced white onion; set the oven on Broil and roasted them for 20 minutes while I cooked brown rice and steamed mushrooms and broccoli. I thought it was decent (of course the boys woke up right when I finished cooking, so it was cold by the time we ate). E said it was BOOORING. So now he
gets to cook is relegated to the kitchen for the rest of the year.
My saving grace were these Pumpkin Cream Cheese Muffins (been obsessed with the Starbucks version all fall). Super easy to make: I took the pumpkin ‘bread’ recipe from Katie’s (Bower Power) post, stirred in a cup of apple sauce and added a dollop of honey-walnut cream cheese on top of each one. Baked at 350°F until a fork came out clean. TO-DIE-FOR GOOD. And I’m terrible at baking, so you KNOW this was Kindergarten easy. I’ve had one of these bad boys with a cup of coffee every morning for the past week. Ooooh, yeeaahh.