Chicken and Kale Enchiladas

I haven’t made enchiladas in a while but I also had some kale I was hoping to sneak into something. Enchiladas seemed perfect. To tell the truth, I’m not a fan of raw kale but it is a good veggie to tuck into other foods. I know, I feel like anyone with a food blog is supposed to loooove kale. The health benefits are amazing but I find it so tough. Chard & spinach often score higher than kale anyway and I like them better. Greens, like kale, work well to dice up and treat like an herb. I didn’t highlight it, but it has a good place here.
Chicken & Kale Enchiladas - The Three Bite Rule
This was a perfect make-ahead meal. I made the filling while I was making my lunch (see my taco salad with avocado lime dressing). Basically I ate pretty similar lunch and dinners on the same day, but I’ll take Mexican meals any day.

Ingredients:

4 chicken tenderloin pieces (or 2 breasts)
2 tbs taco seasoning
10 oz black beans (3/4 of a can)
4 cups kale, with ribs removed
6 oz shredded cheddar
8 wheat tortillas
1 1/2 cups enchilada sauce

Directions:

Dice the chicken into chunks and sauté with the taco seasoning until cooked through.
While chicken is cooking, remove the ribs from the kale and chop. Steam the kale for 3-5 minutes to partially cook.
Mix together the kale, black beans, and chicken.
Chicken & Kale Enchiladas - The Three Bite Rule
Assemble the enchiladas with tortillas, filling, a sprinkle of cheese. (save some cheese for the top)
Chicken & Kale Enchiladas - The Three Bite Rule
Then roll them up and place with the seam-side down into a baking dish sprayed with non-stick spray.
Chicken & Kale Enchiladas - The Three Bite Rule
Pour enchilada sauce over the top and bake for 30 minutes.
Chicken & Kale Enchiladas - The Three Bite Rule
Top with cheese and bake for another 5 minutes until cheese melts. Or refrigerate until you’re ready to bake. Or freeze for future use. I made 2 pans, each with 4 enchiladas. I baked one and froze the other.
Chicken & Kale Enchiladas - The Three Bite Rule
These were really good. The sauce has some zip to it and the wheat tortillas, kale, and beans, make them a bit more nutritious. The filling really could be anything. Mine was heavier on kale and beans than chicken.

Chicken & Kale Enchiladas - The Three Bite Rule
If you have any leftover filling save it and add some brown rice for a lunch burrito bowl!

Taco Salad with Avocado Lime Dressing

My little one can sleep through the blender whirring, which is awesome. Sometimes he naps in the “office” and I clench my teeth when hitting that pulse button not too far away, but he hasn’t been bothered by smoothies, or dressings, or anything in the blender! I hope he continues to sleep deeply like his Momma. I made this salad feeling like a million bucks because I repurposed some chicken meatloaf by just warming with taco seasoning, AND had a use for the rest of the black beans, AND was eating salad. #winning

The Three Bite Rule - Taco Salad with Avocado Lime Dressing
Don’t forget, excuse the shape of some of the meat since it’s first life was chicken meatloaf that was absolutely to die for, and no I didn’t photograph it as I dumped stuff in and hoped for the best. Seriously. It restored my faith in meatloaf. Also, excuse the fact that I forgot the black beans until after taking pics.

Ingredients:

2 avocados
1/8 cup lime juice
1 tsp garlic, minced
2 tsp apple cider vinegar
1/8 cup vegetable oil
pinch of sugar

Directions:

Put avocados, lime juice, garlic, sugar, and cider vinegar into a blender.
The Three Bite Rule - Taco Salad with Avocado Lime Dressing
Blend on low and stream in oil until smooth.
The Three Bite Rule - Taco Salad with Avocado Lime Dressing
Assemble salad and drizzle on the dressing. I kept mine pretty thick but you could add more oil & lime juice to thin it out if you’d prefer.
The Three Bite Rule - Taco Salad with Avocado Lime Dressing
My salad had lettuce, cucumbers, cheddar, salsa, black beans, and taco meat. I originally thought I’d be putting avocado onto the salad but then used it for the dressing. It was really good! Because of the salsa, I didn’t think I needed that much dressing. I have to admit I dunked a few tortilla chips in the leftover dressing (which was a good choice) so I’m not sure how well any leftover dressing would keep. I think it’d turn avocado-brown, but be ok to eat.
The Three Bite Rule - Taco Salad with Avocado Lime Dressing

Mommyhood: First Month Tips Nobody Told Me

While this remains a food blog, I figured some of what I have to say is now related to the little babe and I’m thinking I might share them occasionally. I make the rules, right?

thomas giraffe

1) Fresh foods
I had seriously stocked my freezer (see some freezer food favorites, or freezer friendly foods) but one of my first chances to leave the house for a minute was spent hitting the grocery store. I was seeking fresh things like veggies to dip in hummus, grapes, bananas, yogurt, juice, carrots, cukes, guac, etc. I never really knew what to bring to moms of newborns when I would visit them. I’d highly recommend stocking them up with those perishables and real foods they can munch on. This could be a post all by itself.

2) Stocking up on normal essentials
Kind of unintentionally, Mr. J and I acquired an Amazon Prime account. It has been a huge help, especially in the first month and even while we prepped for our newborn. I’d now tell anyone who’d listen to stock up on everyday items to eliminate one more thing to have to think about. Between Amazon & Costco, we loaded up on things like kleenex, coffee, toothpaste, cleaning products, toiletries, laundry detergent etc. I didn’t want the first blurry month to involve emergency trips for (insert daily used item here). We also discovered things we wanted more of and it was so great to just order and not have to think about again (some of those things included: more pacifiers of the kind he liked, more bottle pieces once he was accepting of those, etc).

3) It is hard, then easier, then harder (and so on)
The first time doing everything was confusing and awkward and meant establishing a process or figuring it out. Then we thought we had a rhythm at 1.5 weeks, then at 2.5 weeks we were back to feeling like “what the heck is going on”. I imagine this ebb and flow will continue. I was under the impression that the learning curve would be steep but then you’d be more coordinated. Turns out, just when you think you’ve got it, everything changes a bit. I also don’t think anyone told me it was OK to think it was really difficult. Physically it is hard. Emotionally it is hard. Nobody really told me it is OK to be thankful/grateful/in love but also to just find it so freaking hard.

4) Duplicates versus singles
Looking back on the first month I think there were a few things we didn’t need duplicates and a few other items to have plenty of.
just a few: we have upstairs & downstairs diapering areas but didn’t need many changing table covers since we topped it with a liner. He doesn’t have too many pairs of socks because most of his clothes have feet, plus, his tootsies don’t ever touch the floor. I wouldn’t get as many pants for the next go-round because it seems easiest for us to put him in one-piece suits as a newborn with the number of diaper changes he has.
need a lot: I thought we had millions more face cloths than we needed, but turns out we used more than I expected. I also don’t think we could ever have too many burp cloths. Anything that extends having to do laundry was greatly appreciated.

5) Make the most of a baby’s nap
There were times when my little bundle would eat every 2 hours. The time it took to feed him, burp him, change him, then settle him, then meant it was pretty much time to start again. Other times he’d sleep for longer but I didn’t always know how long. I realized gazing at him sleeping was sometimes going to mean at the end of the day, (when I was most tired) I’d have a feeling like I did nothing the whole day. For me, I learned I needed to have some tasks on my to-do list or even some things I could do when I had a few minutes. Adding library books onto my kindle, cleaning out some emails, scheduling a doctor’s appt, making a grocery list, cleaning the bathroom, unloading the dishwasher, a yoga video, etc made me feel a bit more productive. I need productivity. Plus, daytime TV is pretty terrible.

Veggie Pizza with White Bean Sauce

I have made a lot of pizzas so I always wonder at what point I’ll run out of toppings, but then I realized I can always mess with the sauce and have totally different pizza options. I wanted to make a tomato-less sauce which would make a veggie pizza more exciting (and nutritious) by adding some beans. Beans are also a breastfeeding superfood so you may see a trend establishing here.

The Three Bite Rule - Veggie Pizza with White Bean Sauce

Ingredients:

1 can white beans, undrained
2 tbs garlic
1 tbs parmesan cheese
1 tsp vinegar (apple cider, red wine, champagne, etc)
1-2 tbs olive oil
pizza dough
1 1/2 cups shredded mozzarella
2 small tomatoes, sliced
1 cup broccoli florets

Directions:

Preheat the oven (and pizza stone, if using one) to 400-degrees.
In a blender or food processor, blend beans, garlic, vinegar, parmesan, and salt & pepper until smooth.
The Three Bite Rule - Veggie Pizza with White Bean Sauce

Prebake the pizza dough for 10 minutes until lightly cooked and beginning to brown.
While the dough cooks, roast the broccoli in some olive oil until beginning to brown (about 10 minutes, it’ll cook a bit more on the pizza too).
Spread the white bean sauce onto the dough, then top with cheese, sliced tomato, and broccoli.
The Three Bite Rule - Veggie Pizza with White Bean Sauce
Bake for 10-15 minutes, until the cheese melts and the crust crisps.
The Three Bite Rule - Veggie Pizza with White Bean Sauce
Drizzle with some truffle oil if you like. Enjoy!

I loved the creamy white bean sauce/spread on here. It added a nice subtle touch on this one.
The Three Bite Rule - Veggie Pizza with White Bean Sauce

This veggie pizza was a nice change of pace. The sliced tomato was great and not something I’d top a pizza with if it also had tomato sauce. I think this one would be a great addition to a bunch of pizzas and would keep vegetarians happy that they weren’t left only with a margarita pizza or a cheese option. You could vary it with any veggies you had on hand, and the white bean sauce will definitely have leftovers…perfect for dipping veggies & pita chips or for a sandwich spread.

Chicken & Wild Rice Soup

I don’t make soup often enough and this was one I made in stages. It was really good practice to cook in shifts of however long the little one was napping. I baked the chicken when I had the oven on for dinner one night and I made the rice the next morning when I had a few minutes. This soup was so easy and one I’ll definitely make again.

The Three Bite Rule - Chicken & Wild Rice Soup

Ingredients: (makes ~4 servings)

4 chicken thighs
wild rice
1 1/2 cups chicken broth
1/2 cup water
5 carrots (approx. 2 cups)
1/2 cup milk or cream (I used 1% milk)
1/2 tsp dried thyme

Directions:

Bake chicken until cooked through. (I used a few boneless, skinless thighs and a few drumsticks and then made some broth from the drumstick bones). Cut the chicken into spoon-sized chunks. Prepare rice according to the package directions. (I used Near East Long Grain & Wild Rice Mix which definitely added to the soup flavor).
In a large pot, add the chicken, rice, and broth over low heat.
The Three Bite Rule - Chicken & Wild Rice Soup
Cut up the carrots into coins (steam/boil/cook first if eating the soup upon completion, or let raw carrot pieces cook in the soup if you’ll let it simmer longer).
Add the carrots, thyme, & water to the pot.
The Three Bite Rule - Chicken & Wild Rice Soup
Cook for 20 minutes then add the milk/cream. (Cook longer if the carrots are raw).
The Three Bite Rule - Chicken & Wild Rice Soup
Taste and season with salt & pepper as needed. I didn’t add any salt because the rice mix had a flavor packet that seemed like plenty.

I loved this. I went heavy on the carrots but you could add celery, onions, or whatever veggies you have. The thyme is what makes me think warm, comfort food like stuffing or pot pie.

Add more water when warming any leftovers.
The Three Bite Rule - Chicken & Wild Rice Soup

February 2015 Roundup

Bring on March. I’m ready. I love my birthday month…hint hint! I’m feeling a bit more settled with the baby and being on maternity leave. I also am ready for the news to no-longer drone on and on about the snowiest February ever. Yes, we can see that, moving on.

February flew by, despite the fact that I didn’t leave the house much. Baby T hadn’t had his 1-month shots (not to mention leaving the premises with a newborn is a production) so I didn’t go many places. It is a good time of year to be home-bound and snuggly. I spent much of February in yoga pants or pjs to breastfeed, nap, or figure out mommy-hood. There were good days, and some of the toughest I’ve had in awhile. What a mix!

Here’s what you may have missed during the food of February:
I highly recommend this quick and easy breakfast bake that is pretty much a savory bread pudding or savory french toast. Do it. Customize it. You’ll love it. This was something I prepped for the freezer and was really happy with it. It puffed up for a fluffy breakfast-for-dinner meal straight from the freezer.
The Three Bite Rule - Breakfast Bake with Ham, Eggs, and Cheese
For the superbowl, I jazzed up some potato skins. They were good, though I could have done a better job making it more evenly seasoned.

I’m so happy how this pulled pork eggs benedict came out. I looove leftovers getting to shine in other ways. This pulled pork has 9 lives. I didn’t see any out so I stalked a guy in the meat area and he got one for me. It was huge, and being priced by the pound meant it cost a small fortune. Even with my cheap-skate tendencies I didn’t mind at all since I knew it’d freeze well and I’d be using it a few ways. Wait till I get the next batch out of the freezer!
The Three Bite Rule - Pulled Pork Eggs Benedict
Hands down, the best dish of February was this salmon with creamy dill dressing. I went from being happy with the most decadent breakfast in the world, to posting a salad topped with fish! It also knocked off 2 of my monthly goals (more seafood & making salad dressing). Yes!!
The Three Bite Rule - Salmon with Creamy Dill & Cucumber Dressing

Progress on this year’s goals: 
The Year of the Earring: you betcha. Here’s this month’s selection 
make more salad dressings:
YES! I did it! I made a Creamy Dill & Cucumber dressing for my salad with salmon.
factor more time into how long every-day tasks/trips will take: I didn’t quite succeed in this when heading out with the babe. I’ll keep it in mind though.
recreate restaurant menu items: ehh. nope. Not this month. Maybe by not going to restaurants I’ll have to recreate what they’re offering.
be more adventurous with my reading selections: I gave up on “All the Light We Cannot See”. I found it depressing and I was battling postpartum hormones so I switched to It Was Me All Along by Andie Mitchell of the blog Can You Stay For Dinner. I loved it, though the beginning was bumming me out a bit. She is enchanting and has a tremendous and moving story to tell of her life-long relationship with food. I highly recommend. Now I’m onto some next options. I borrowed a few from the library for my kindle and will see what I get into. 
use the crockpot more: I made one I really liked! I didn’t blog it since there aren’t many steps/techniques/tips for crockpot food, plus, I didn’t tweak the recipe at all. It was chicken cordon bleu topped with stuffing. It was good, and made for a million servings Mr. J took to work and I ate between feedings for the little one. I cut the chicken into chunks and used some diced spiral ham I had in the freezer from Christmas. 
#seafoodsunday once a month: So it wasn’t a Sunday, but make this salmon asap. You can thank me later. Plus, the seasoned butter was fun to squish.

Salmon with Creamy Dill & Cucumber Dressing

I’m sooo psyched to share this one! I was excited to make it, even more thrilled when I ate it, and just couldn’t wait to share it with you! I came upon the salmon, courtesy of my parents buying a big piece and giving me some. They deserve all the credit for making this month’s fish adventure happen, and making my own salad dressing made this a double whammy. Spell-check deserves the credit to helping me correctly spell whammy.

The Three Bite Rule - Salmon with Creamy Dill & Cucumber Dressing
Mr. J doesn’t do fish so this was lunch for one and was quick & easy to make a single serving. There. Nothing stopping you. A reminder we can all use. In the time it took for the fish to cook, I mixed the dressing & prepped the salad.

Ingredients:

1 piece of salmon
2 tbs butter
1 tsp fresh or dried herbs or spice blend
3 tbs sour cream
3 tbs mayo
1 tbs garlic, minced
1 tbs cider vinegar
1 tsp dill
1/4 cup English cucumber
leafy greens & tomatoes for salad

Directions:

Preheat the oven to 400-degrees.
Cut butter into pieces onto a piece of plastic wrap. Top with herb mix, salt, & pepper.
The Three Bite Rule - Salmon with Creamy Dill & Cucumber Dressing
Twist up the plastic wrap and mash the butter together to incorporate the spices.
Put the salmon onto a piece of foil and dot with the herbed butter. Fold up the foil to form a packet.
The Three Bite Rule - Salmon with Creamy Dill & Cucumber Dressing
Bake for 20 minutes until cooked through.
The Three Bite Rule - Salmon with Creamy Dill & Cucumber Dressing
While salmon is cooking, add the sour cream, mayo, cider vinegar, garlic, dill, salt, and pepper. Mix well and refrigerate until serving.
The Three Bite Rule - Salmon with Creamy Dill & Cucumber Dressing
Chop & plate salad ingredients. Optional: toss lightly with oil/vinegar. Place the salmon on top.
Add chopped cucumber to the dressing just before serving.
The Three Bite Rule - Salmon with Creamy Dill & Cucumber Dressing
Spoon some dressing over the plate & enjoy!
The Three Bite Rule - Salmon with Creamy Dill & Cucumber Dressing
Ohh wow. So good. I loooved the herb & buttered salmon. It was flaky and the dressing was perfect. I liked the crunch of the cucumber in the dressing rather than in the salad. This was a delightful reminder that the butter makes it feel decadent while a small amount of dressing kept it fresh yet flavorful. My parents lightly dress salad with a healthier dressing so a creamy one can just be for some touch of flavor.

Clearly I enjoyed it:
The Three Bite Rule - Salmon with Creamy Dill & Cucumber Dressing

Pulled Pork Eggs Benedict

Ohh gosh. I hope you’re wearing yoga pants when you make/eat this. You’ll need the room in your belt (and also, I’m mainly wearing yoga pants on maternity leave and don’t want to be the only one). This eggs benedict with pulled pork, hollandaise, and a fried egg makes for a hugely decadent breakfast and is so full of flavor. There’s nothing light about this and that’s what makes it ahhh-mazing. Have this as brunch…if anything is going to count for two meals, this is the dish to do it with.

The Three Bite Rule - Pulled Pork Eggs Benedict
I’m lucky to have lots of eggs on hand from my parents hens. Fresh egg yolks are unparalleled so this was a great way to highlight them. Speaking of my parents, Mom reminded me she makes her hollandaise in a blender…that sounds easier. I wish I remembered that.

Ingredients:

BBQ pulled pork (see my recipe here)
1/2 English muffin per person
1 fried egg per person
3 egg yolks
1 tbs lemon juice
1/2 stick butter (not butter substitute)

Directions:

Mix egg yolks & lemon juice together using a hand mixer or blender for about 2 minutes or until doubled in size. (Note I started with 2 yolks but added a 3rd once it was just too little to mix well).
The Three Bite Rule - Pulled Pork Eggs Benedict
Over a double boiler of very low simmering water, slowly pour in the melted butter while whisking or beating with a hand mixer for 2 minutes. Be careful not to scramble the eggs by cooking them.
Remove from the heat and add salt, pepper, and a dribble of hot sauce. Then stir the sauce. Keep the simmering water handy in case the sauce gets too thick when assembling (see below).
The Three Bite Rule - Pulled Pork Eggs Benedict
Toast the English muffins and warm the pork.
Heat a frying pan to medium heat to fry the eggs.
Layer the muffin with the pork while the egg cooks.
The Three Bite Rule - Pulled Pork Eggs Benedict
Lay the egg on top with some salt & pepper on it.
The Three Bite Rule - Pulled Pork Eggs Benedict
Pour hollandaise sauce over the top. Add in a little warm water at a time if the sauce gets too thick (mine was pretty thick).
The Three Bite Rule - Pulled Pork Eggs BenedictEnjoy!

Ohh so good. Plus you probably won’t want your next meal for quite a while after eating this. I ended up actually splitting it between 2 English muffin pieces. One egg seemed like plenty since the sauce is so rich, it was a better quantity. You could serve this on biscuits or cornbread. You could poach the eggs (I loooove poached eggs) but they’re considerably harder than a fried egg and all the components seemed like enough to handle.

My pulled pork recipe for the crockpot will serve a ton. First I made this as BBQ pulled pork, then I froze the rest in batches and used it a few ways after we ate it a few times. This eggs benedict was just one way. My future batches will likely be a panini I have on my list and maybe as a baked dish with a cornbread-y topping.

Here are some other ideas for the pork leftovers: 
Pulled pork into tacos (as seen here, or here)
Pulled pork into a quesadilla
Pulled pork on pizza with mustard beer sauce
Pulled pork on nachos
Pulled pork as sliders

This totally made me feel like I was back to blogging for real. I made this while the little one napped which made me feel like a success/champion/rockstar. I struggle a bit feeling productive on days that all I’ve done is keep my little human alive. Plus, it seemed like a good use of time for 2 meals in one!

Loaded Potato Skins with Extra Seasoning

Woah! A real recipe! I know, I know, contain yourself. I’m back at it…sort of.

For the Superbowl I was wanting to make something that would be do-able with Baby T dictating my schedule. I thought of potato skins and thought they’d be good since they’re sort of football shaped, and I could do most of the prep earlier and just pop them in the oven when it was game-time. I added one not-so-secret ingredient to kick them up a touch and it was great!

Mr. J loooves his sports snacks and I’m really only into the Superbowl for the snacks (and commercials – my fav was the Budweiser Clydesdales and the puppy…I was in tears). We had a spread of these, veggies with ranch, guac & queso with tortilla chips. Perfection!

The Three Bite Rule - Potato Skins

Ingredients:

6 potatoes, baked
4 tbs butter
1 tbs French Onion Soup Mix
6 strips of bacon
1 1/2 cups shredded cheddar

Directions:

Half then hollow out the potatoes leaving some potato around the skin.
Melt the butter. Mix the butter and soup mix together.
The Three Bite Rule - Potato Skins
Preheat the oven to 375-degrees.
Cook the bacon until crisp and drain the excess grease. Chop into small pieces.
Brush the butter/seasoning mix over the potato halves on a baking sheet.
The Three Bite Rule - Potato Skins
Sprinkle with shredded cheese and top with bacon.
The Three Bite Rule - Potato Skins
Bake at 375-degrees for 10 minutes or until the cheese is melted and the potato crisps.
The Three Bite Rule - Potato Skins
Enjoy!

I baked the potatoes earlier in the day. I always forget how long they take to bake. I could have gotten them started in the micro to speed it up. I saved the innards thinking it’d become mashed potatoes for a side dish or lunch. Being home everyday and feeding myself lunch has been interesting…these potato skin leftovers became lunch a few times!

I liked the additional seasoning and think it’d be easy enough to use a spice rub or any seasoning mix you have around. I didn’t salt/pepper them since the seasoning had plenty of salt. Next time I’d be sure to brush it on more evenly…some had more flavor than others. I know pre-packed soup mix isn’t the healthiest but I’m considering making (and blogging) something with a newborn to be a win. #winning

Maternity Leave & Adventures in Mommy-hood

I’m back…sort of. I shared the arrival of my sweet baby boy Thomas in a little January Recap but here he is if you missed just how cute he is: or follow on instagram if you can’t get enough ;)
birth

It is definitely an adjustment. I’m so in awe of him. I can’t get over just how much we love him. He’ll be sleeping and I just miss him or I’ll get up for a 4am feeding and I feel badly that his diaper is wet rather than feeling tired. I realized the other day that he has more eyelashes than a few weeks ago and that surprised me about how much I know about him.

There are other times that I just can’t figure him out. What is he thinking? Why is he upset and why doesn’t anything stop his cries. Breastfeeding is going well sometimes and other times is so incredibly hard. It is such a gamble. I’m grateful to pass the occasional chance to feed him to Mr. J now that I’ve tried pumping a bit. Overall I think we’re doing well. Time is a bit of a blur. I feel like we’re learning more all the time and I expect that to continue.

Baby T is now just about a month old! How did that happen?? I’m relieved the first month is behind us. I hear it is the hardest and we agree there were definitely tough times as we try to figure out what we’re doing. The baby blues are for real, and I don’t think I’ve shed this many tears before in my life.

But this face, who could resist?
Thomas

Likes: being swaddled; eating a bottle from Daddy!; visits from the family & Skype chats with those farther away; how many snow days have had for us all home together; all the ad-orable outfits he’s been gifted & his soothie pacifier.

Dislikes: some of Mommy’s versions of lullabies (since she doesn’t know all the words); how long it took for us to switch him into bigger (size 1) diapers – he was wetting through newborn diapers but we didn’t make the connection for a few days of many outfit changes; and getting dressed after a feeding.

New Surprises: the puppies sniff  hello daily but haven’t goobed/slobbered/licked him too much; how much he seems to be growing all the time!

Now, for the food since this is (and will remain) a food blog. We’ve been working our way through freezer food and I’m shocked how long it has sustained us, though we also had some help by way of a veggie lasagna roll up delivery and the first night home we were treated to a spread of roasted chicken, twice baked potatoes, green beans, and several cookie/pumpkin bread gifts.

I do really want to cook and make some interesting things. I haven’t done much yet since it seems like 5-9pm are the bewitching hours here and I haven’t gotten out of the house much. I’m thinking maybe I should use this maternity leave also as time to cook interesting lunches (or rather meals) that are Emily-friendly…things that Mr. J isn’t into if daytime is an easier cook-time. We’ll see. I’m back, but slowly and possibly sporadically.