This crazy weather has me trying to figure out if I want to make a big hearty soup or a light crispy salad.  I guess we’re still somewhere in between.

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I get three nights off from cooking this week – woohoo!  On Monday, we’ll go to our granddaughter Brynn’s 5th birthday dinner.  Even though I don’t have to cook dinner for this, I DID make her special request birthday cupcakes.

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We’ve been alternating hosting casual Thursday night dinners with some special friends of ours.  This week, they’ll do the cooking.  We’ve all had a lot of fun together doing this.  Kind of a very informal Supper Club.

Friday is Date Night, and this week we’ll be going out.  We have a Date Night jar that has little slips of paper with the names of restaurants we would like to try.   When we decide we are going out for Date Night (we really are home-bodies), we just randomly choose one of the slips of paper in the jar.  It’s been a great way of deciding our plans for the evening, and we’ve actually been making some progress in checking out new (new to us) places.

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Here’s this week’s menu:

Monday:              Brynn’s Birthday Dinner

Tuesday:              Porcini Crusted Pork Tenderloin

Wednesday:        Spinach Stuffed Chicken Breasts

Thursday:            Dinner at friends’

Friday:                  Date Night out –  Bell Hall

Saturday:             Lemon-Parmesan Angel Hair Pasta with Shrimp

Sunday:                Balsamic Glazed Steak Rolls

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Written by Jennifer Cartledge