My mandate that the boys are responsible for their own breakfasts and lunches has been moderately successful.  Brian (10) has 9:00 swim practice, so he just grabs a mouthful of leftovers and then eats something more substantial afterwards.  Kevin (12) drags himself out of bed sometime after 10 and hunkers down in front of a box of cereal.  It is best not to talk to him until at least the 2nd bowl.  The self-serve lunch grazing needs a bit of work.  I think I'll put up a list of approved items.  Pretzels and peanut butter, YES pretzels and chocolate frosting, NO.  

The boys would love the grazing to continue right through dinner, but that's not going to happen.  We're still going to stop and come together to share a civilized meal.   This week we're having Mongolian Beef (by special request), with rice and garlic snap peas and a mandarin salad.  I can set the beef to marinade early in the day and stir-fry it when everyone is hungry.  

CranApple Pork Tenderloin (wish me luck finding fresh cranberries in June), calls for using part of the sauce as a baste, and I think if the weather cooperates I'll just grill it.  This will be served with slowcooker baked potatoes, and some steamed broccoli.    

Also this week is a sure to be unpopular with the boys but I really want it Curried Potatoes, Cauliflower, Peas and Chickpeas and a homemade Mango Chutney. Since they seem to have their own plans maybe they'll be gone on this night, and if not, well, maybe I'll just have to let them graze...

So, it's our first week out of school and that means the kitchen is getting a lot more use.  Right now I am patiently awaiting the owners/last known users to remove sunscreen, a baseball mitt, swim goggles, and sandwich fixings from the counters.

This week's menu is relying heavily on the boys making their own breakfasts and lunches so I can work.    They have requested to be able to graze during the day instead of an actual set lunch hour, so I'm planning things like Salami, Cheese, and Crackers,  as well as Pretzels and Apples with PB Dip, and I'll have platters of fruits and vegetables handy.

I'd like dinners to be a bit flexible in case we have plans, but I'm going to try out a new recipe for Crispy Baked Dark Meat Chicken.  It seems everyone wants the legs and thighs, so I'm going to try this.  Hopefully it's packable and can be a picnic dinner.   I'll also make Hanukkah Apple Cake, which is moist, unfrosted, and very popular with my crowd.

Other than than, just grilling up some burgers, Pineapple Ham Kabobs, and some steak for a Steak Salad with Blue Cheese Dressing.

Time to switch to summer mode around here!

Well, the freezer is empty, for all practical purposes.  I could serve a dinner of Popsicles and peas, but that wouldn't be tasty or nutritious.  SO, I'm back to regular planning.

On Monday we had Pork Dumplings.  I thought they were ok, but the boys loved them.  There were none left.  Next time, I will take the tip from Mizfit and line the steamer basket with the extra cabbage leaves before steaming.  Sticking is not pretty.  I served the dumplings with brown rice and mandarin oranges.  It was a nice, light, summer meal.

Oldest son has a hankering for Cheese Ravioli so we're going to make our own.  He can turn out dumplings and pierogis like a pro, so I'm betting that these will go pretty quickly, too. 

For Father's Day we have something pretty fun planned.  We're going to make an Asparagus Gruyere Tart,  Tomatoes with Goat Cheese, Olives, and Oregano,  Stuffed Mushrooms,  and then top it all of with Grilled Peaches and Ice Cream.   I'm not delusional enough to think that the boys will actually eat any of this, but the day is not about them.  There will be plenty of leftovers from the week, or our oldest son can, under Dad's watchful eye, grill something that both boys agree on.