Go to a meetup for something on Meetup.com
Climb Mt. Pilchuck
Try letterboxing
Go to the Granite Falls Museum
Go to the Seattle Art Museum
Go to the Pacific Science Center

Finish Audrey’s 1st year scrapbook
Start and finish Toby’s 1st year scrapbook
Update Audrey’s baby book to current
Update Toby’s baby book to current

Make 10 recipes in Vegetarian Cooking for Everyone by Deborah Madison
Make 10 recipes in Olive Trees and Honey by Gil Marks

Re-read all 9 books in the Little House on the Prairie series
Re-read all 8 books in the Anne of Green Gables series
Read 5 other fiction books
Read 5 parenting/child development books
Read Nevi’im
Read Ketuvim

Have 24 “no TV” days

Do 12 DITLs

- Apple Pancakes with Cider Syrup
- Baked Eggs with Cheddar Dill Sauce
- Mimosas

- Black Bean Croquettes with Fresh Salsa (bumped out from last week)
- Falafel Pitas with Cucumber-Yogurt Dressing
- White Bean Soup

For Audrey, this dress, with black tights and black dress shoes. She already has the tights and shoes.

For Toby, this shirt and overalls. He’ll need some black or red socks/crib shoes.

For me, I already have a black skirt and shoes. I need black tights, and then I’ll get this top and sweater.

Akiva will wear black pants and then some kind of black/white/gray long sleeved button front shirt from Old Navy.

Hopefully we’ll all coordinate enough but not look too matchy-matchy. What do you think?

Here’s what I’m planning for the week of Nov. 8-12:
- Crockpot Corn Chowder
- North African Vegetable Stew with Poached Eggs
- Vegetable Tian
- Macaroni and Cheese with Cauliflower

2 tablespoons unsalted butter
1/4 cup apple cider
2/3 cup ricotta cheese
3/4 cup canned pumpkin (NOT pumpkin pie filling)
1 egg
1 zucchini, washed and sliced thinly
1/2 a yellow onion, diced
2 cloves garlic, minced
1 pint mushrooms, cleaned and sliced thinly
10 lasagna noodles, cooked
1/3 cup Parmesan cheese, grated
2/3 cup mozzarella cheese, grated
1 tablespoon all-purpose flour
1 cup whole milk
1 teaspoon cinnamon
2 teaspoons thyme
Salt and pepper

1. Combine the canned pumpkin with cinnamon, salt, and pepper to taste in a medium bowl. Set aside.

2. Thinly slice the zucchini and set aside.

3. Combine the Parmesan and mozzarella cheeses in a bowl and set aside.

4. Boil the lasagna noodles, drain, and set aside.

5. Make your mushroom filling. Melt 1 tablespoon of butter in a pan. Add the onion and mushrooms and cook over medium heat until softened and cooked down. Add the thyme and garlic. Add the apple cider and cook until liquid is evaporated, about 10 minutes. Remove from heat and allow to cool, then add to the pumpkin. Add the ricotta cheese, egg, salt, and pepper. Set aside.

6. Make the bechamel sauce. Melt 1 tablespoon of butter in a small saucepan over medium heat. Add the tablespoon of flour and whisk until combined. Do not allow the roux to brown. Add the cup of milk, continuing to whisk. Bring the mixture to a boil, add a pinch of salt, and reduce heat to a simmer. Allow it to simmer until reduced and thickened.

7. Now assemble the lasagna. Start by placing lasagna noodles on the bottom of the pan. Top with some mushroom filling, some sliced zucchini, some of the bechamel, and a sprinkle of the cheeses. Continue to layer to fill the pan.

8. Bake at 350 for about 30 minutes, or until heated through. Allow to sit for a few minutes before serving.

I have some leftover canned pumpkin now so I’m going to make Southwestern Pumpkin Burgers and freeze them to eat later.

I’ve been collecting dinner recipes that look like something both Akiva and I will enjoy. That’s easier said than done since we have quite a few things we won’t eat. I’m also trying to keep the dinners at least somewhat healthy. One thing that I know works for us is for me to plan and purchase ingredients for four dinners per week. That allows for one weeknight where we’re on our own to eat something that the other person doesn’t like. And I do not cook dinners on the weekends (at least, not in any kind of organized way).

Here’s what I’m thinking about for the week of Oct. 25-29:
- Bean Bolognese
- Tofu Parmigiana
- Taco Salad
- Rice Corn Cakes with Spicy Black Beans

1 cabbage
2 red peppers
2 green peppers
1 large red onion
1 large yellow or white onion
2 bunches of cilantro
6 tomatoes
1 can of jalapenos
1/2 cup sugar
1 cup oil
1 cup vinegar
Pepper
Garlic salt

That’s it! You chop everything up and mix it together. It’s best if it sits in the refrigerator for at least a few hours first. It makes a lot (and I mean a LOT) so I usually half or even quarter the recipe. Enjoy!

Hair – messy
Your mother – helpful
Your father – concerned
Favorite food – ice cream
Dream last night – unknown
Favorite drink – latte
What room are you in? – living
Hobby – genealogy
Fear – bugs
Where were you last night? – home
Something that you aren’t – nulliparous
Muffins – sure
Wish Llst item – books
Where you grew up – Washington
What you are wearing – pajamas
Your pet – furry
Friends – international
Something you’re not wearing – socks
Favorite store – Target
Favorite color – blue
Last time you laughed – today
Your best friend – Akiva
Best place you go over and over – home
Person who you email regularly – nobody
Favorite place to eat – Subway