Wow, it has been several weeks since I last posted anything! Between some hectic deadlines and vacation, menu planning and cooking were put on the back burner (hehe, pun intended). Now that the projects are under control and we are back from Seattle and Olympic National Park... it is time to get back into a schedule. That includes a menu for this week... but first... a little bit about vacation!
We spent a few days in Seattle, only a couple blocks away from Pike Place Market! It was the Coho Salmon homecoming when they swim upsteam from the ocean to spawn in the fresh water. We got to see them swimming at the Ballard Locks and noticed baby salmon in some of the streams throughout the week. We went to EMP, saw the Space Needle, ate a lot of good food, and walked around the city a lot!
Then we headed across the Sound to Olympic National Park! As soon as we put our bags down, we were off hiking up Hurricane Ridge to see the sunset over Mount Olympus. We stayed in the rain shadow, hiked to a sub-alpine lake, spent some time on a beach with sea stacks, and walked through a rain forest! So many different climates and weather conditions to be prepared for! It was beautiful!
It's one of those vacations you need a vacation from to recover! Not exactly an option right now, so here is this week's menu as we have already started into the week!
slower cooker roasted chicken and mashed potatoes
salad with leftover roasted chicken
quesadillas and mexican potatoesYum