Variety is the spice of life, and what I eat is no different. I like a two-week radius around my meals before I dare a repeat. I blame my mother for raising me on her carefully crafted menus. She’d spend hours pouring over cookbooks to ensure every school night had a different protein and all the nutritional values three undernourished children from Vietnam would need to boost their immune system. In short, I was incredibly spoiled. Now that I must fend for myself, I find it very difficult to live up to her same standards. I hope my mother is not reading this post because she would be ashamed. I have eaten the color yellow for every dinner (consequently every lunch too since I bring my leftovers to the office) this week.
Sunday: Lemon, Basil Salmon smothered in Brown Sugar Glazed Baby Carrots
Roasted Spaghetti Squash with Saffron Pork Chop
Tuesday: Butter Garlic Shrimp with Rosemary and Cheese Mashed Potatoes and Linguini