Menu Planning: Week of Dec. 1

30 Nov

It’s been a long time! Hope everyone had a wonderful Thanksgiving! Can’t believe it’s already December…

Life is finally settling down with the twins. Sleeping through the night, sitting on their own- they are growing leaps and bounds! They are no longer premature in size- seems as though they have caught up to other nine month-olds.  I decided to post today because I can no longer live day to day, eating store bought food anymore! It’s not good for our bodies or our checkbook! Planning is hard and not natural for me but I realize that I must do it in order to survive with four kids. Pushing myself to just do it!

This is a rough plan to help me come up with a grocery list for my husband to shop for me, and for me to refer to on a daily basis, since my memory fails me throughout the week.  Although I would like to price shop and go to different markets, my employee, a.k.a the husband, is only willing to go to one market. Hence, I must make do and menu plan accordingly. This week, he will be shopping at Sprouts. Next week, will be the Korean market.  I’m also adding a baby menu because they have started solids now! Snack ideas for the big kids are also included at the end.

Here we go!


Breakfast: Oatmeal, Peanut Butter Sandwich, or Cereal, Banana, Apples / Babies- Oatmeal, bananas

Kids’ Lunch- Mac & Cheese W/Broccoli, grapes/ Babies- Meat, veggies, rice

Dinner- Kimchi Fried Rice / Babies-yogurt, fruit


Breakfast- Oatmeal, Peanut Butter Sandwich, or Cereal, Banana, Apples / Babies- Oatmeal, apples

Kids’ Lunch-Chicken Nuggets, carrots, applesauce / Babies- Sweet potatoes, carrots

Dinner- Taco Tuesday, Ground beef, avocado, cheese, tomatoes, lettuce, sour cream/ Babies- avocado, tofu


Breakfast- Oatmeal, Peanut Butter Sandwich, or Cereal, Banana, Apples/ Babies- Oatmeal, Banana

Kids’ Lunch- Fried Mandoo, persimmon / Babies- Squash

Dinner- Mihyuk Soup, side dishes / Babies- Meat, rice


Breakfast- Oatmeal, Peanut Butter Sandwich, or Cereal, Banana, Apples / Babies- Oatmeal, Peaches, Yogurt

Kids’ Lunch– Grilled Cheese & Spinach / Babies- Mangos, Black beans

Dinner- Pasta, salad, garlic bread / Babies- Tofu, Edamame


Breakfast- Oatmeal, Peanut Butter Sandwich, or Cereal, Banana, Apples / Babies- Oatmeal, Pears

Kids’ Lunch-Kim bahp, myulchi, / Babies- Sweet potato

Dinner- Eat out/ Babies-Green beans, rice


Breakfast- Pancakes, sausage, eggs, bacon, fruit / Babies- Yogurt, Mangoes, Oatmeal

Lunch- Birthday Party/ Babies- Meat, rice,

Dinner- Eat out

Kids’ Snacks- 

Applesauce, popcorn, carrots, raisins, yogurt sticks, cheese & crackers, apples & peanut butter, ants on a log (celery, peanut butter, raisins), hard-boiled eggs, sweet potato, hummus, pears, smoothies, almonds,

Let’s see how this week goes!

Happy cooking and happy December!


“Better Life” Cleaner Review

17 Jan

Hello! It’s been awhile! I won’t say it’s a comeback, but my current situation gives me more than ample time to type away at the computer.

Since I’ve been off the blogging grid, our family has had some exciting developments. We are expecting twins in April!


I still can’t believe we are having two babies. CRAZY! Life is crazy with one newborn- can’t imagine two babies, plus our two older kids!  Asking for lots of prayers and help very soon.:)

Nevertheless, our family is overjoyed and excited by the fact that we are doubling up on our kids! A brother and a sister for my children… how awesome is that??!!  Honestly, this is a dream come true for me. Before marriage, I always wanted four  kids- two girls, two boys. But as most married people and parents know, actually having a child changes all that. I decided I would be okay with two. Then bam! We are blessed with two more.  Overall, it’s been the toughest pregnancy yet- really bad morning sickness, getting heavy from early on, and now I’m officially on bed rest at home.  Husband is taking up the load now and I am ever grateful that he is capable of doing it all!!:) This is a much better situation than with my second child where I was hospitalized for seven weeks. Eek! I hope I get to stay home until these babies come.

Anywho, this post will be about a cleaning product that I’ve recently started using.

My husband enjoys watching the show “Shark Tank”, where entrepreneurs bring their business ideas to a group of investors for potential capital injection.   One of the featured businesses was this cleaning product company called “Better Life.”  Two dads began this venture to create cleaning products that were safe for their young children and for the environment.

You’re thinking, “There are so many companies like this out there now.”  But you have to watch this video. It’s very impressive. Impressive enough that they ended up getting an investment from the “sharks.”

(Better Life is the first team featured on the show.)

After watching this, my husband ordered us the Shark kit from their website.

Better Life Shark Kit

We were really impressed with how well these plant-based, all-natural cleaners worked!  As you’ll see in the video, their tests show that their cleaners disinfect and clean better than the leading brand of cleaner that contains all kinds of toxic chemicals.  The guy even sprayed the cleaner in his mouth! That’s crazy!

LOVE IT!  The products are safe for my kids, safe for the environment and clean better than the leading chemical cleaners-  it doesn’t get much better than that! For $25, I think these products are definitely worth trying! You can order the products online here.

Well, that’s it for my first post back. My next post will be a menu planning post. I’m not able to do the cooking around the house anymore, so this will be a menu planned by both my husband and me.  ‘Till next time!

Menu Plan for Week of May 20, 2013

20 May

Happy Monday!

Sorry for the late post… Came down with something this weekend and just now feeling semi-normal again. Don’t know what it was, but body aches, minor cough, headaches… something is going around!

Menu highlights from last week:

Bibimgooksoo ( White Rice noodles mixed with kimchi, hot pepper paste, sesame oil, sesame seeds, veggies / rinsed kimchi, sesame oil, soy sauce, sesame seeds, veggies )

BibimgooksooI take this chance to add healthy veggies for my kids to eat. Kale, cucumbers, and sweet baby bell peppers along with kimchi.

They eat it up!

Chicken Jjim (Chicken casserole)

I cooked this in my slow cooker ( which I bought for $10 at Macy’s Black Friday sale with rebate!)

It turned out way watery than I expected because I forgot the onions would add to the liquid!

Slow Cooker JjimChicken Jjim

Fruit Salsa & Cinnamon Chips

Made this for a baby shower… I used frozen berries instead of fresh berries, but this made it too mushy. I’ll change that up next time. The chips were AMAZING! So easy to make too… Just sprayed tortillas front and back with butter flavored Pam, cinnamon sugared it, sliced it up, and baked it for about 10-13 min. Voila! I think I ate like 10 of them while making it…

Fruit Salsa & Cinnamon Chips

Alrighty then, onto the menu plan for this week!

Kids’ Lunches

Monday:  Chicken nuggets

Tuesday:  Spring roll

Wednesday:  Grilled cheese & tomato soup

Thursday: Mandoo

Friday: Fish sticks or quesadilla

Still trying to clear out my freezer and fridge. No food shopping unless it’s ABSOLUTELY necessary. I guess I’ll decide on a case by case basis.  The proteins this week are eggs, tofu, frozen seafood, frozen chadolbaegi (thinly sliced beef for the grill).

Dinner Menu

Monday:  Ate out

Tuesday:  Spring rolls (leftovers)

Wednesday:  Doenjang jjigae ( Soybean paste soup) with tofu/ side dishes: steamed egg , lettuce, ssahmjahng (spicy red pepper and soybean paste), chadolbaegi

Thursday:  Pasta with seafood ( didn’t get to cook this last week)

Friday:  Miyuhk gook (seaweed soup -let’s see if I can cook it without actual meat) , pan-fried tilapia

Looking at the menu now, doesn’t look too bad for not going market shopping.  Granted, we had some gracious friends drop off some yummy chadolbaegi, so that’s been lasting the last two weeks!  I’m going to try to stretch it and go into the last week of May too. We’ll see!

Time for me to go back to sleep.. need to recover fully!!

Happy cooking!

Menu Plan for Week of May 13, 2013

13 May

Happy Monday!

Hope you are all staying cool! The Socal weather is crazy! 97 degrees! My kids and husband:) don’t do well in heat, so the air conditioner is blasting and we bought a new kiddie pool for the summer.  It’s actually big enough to fit our whole family, so guess I should say family pool! It takes about 30 minutes to blow up the whole pool and fill it 1/4 full.

Amidst the vast weather changes, my daughter caught a cold with a nasty cough.  She would stay up at night because of her coughing fits.  I’ve been giving her Mucinex, but it hasn’t been helping much. So then I turned to my go-to natural elixir:) You know, Korean moms are famous for these…

Asian Pear, Doraji, Honey Drink


1 Asian Pear, peeled, cored, quartered

2 cups of dried Doraji


4 slices of ginger

4 cut green onion roots

1/4 cup honey

1. Boil all ingredients for 20-30 minutes on medium heat.

photo 1-22

After it’s cooled, I give this to my kids in a medicine cup (5ML), about 4-5 times a day.  They’re not too thrilled about it, but I reward them with a Skittle!

photo 2-22

It may not be tasty, but it really works!! I gave this to Isabella the last two days, and her cough fits at night have almost disappeared! I’ve been using this drink for my kids for the last two years, and it really makes a difference. I especially like it for kids 2 and under who can’t take any medicine for coughs yet.

Onto the menu for this week!

Kids’ Lunches

Monday: Mac & Cheese

Tuesday: Mandoo

Wednesday: Fish sticks

Thursday: Chicken Nuggets

Friday: Grilled Cheese



My goal for dinner is to use up everything in my freezer and pantry the next two weeks.

Dinner Menu

Monday:  Bibimgooksu- White rice noodles mixed with sesame oil and kimchi

Tuesday:  Spicy chicken casserole

Wednesday: Steak Fajitas

Thursday:  Japanese veggie curry with rice

Friday: Pasta with scallops/seafood

Well, that’s it from me!

Stay cool and happy cooking!



Menu Plan for Week of May 6, 2013

6 May

Happy Monday!

It’s another birthday week for us here in the Kim household!

Hubby is turning 36!! Eek! Hope he’s not too mad that I totally just revealed his age..haha

We had the chance to surprise him on Sunday and pray for him… it was so awesome to be able to do that as a whole tribe, family… I couldn’t stop the tears!!!’

Ekko tribe


Seriously, so glad this man was born 36 years ago…my life hasn’t been the same since I met him.  So thankful to call him my husband, pastor, and friend… HAPPY BIRTHDAY, BRYAN KIM! I LOVE YOU!

Now onto menu for this week…

Kids’ Lunches

Monday: Mac & Cheese

Tuesday: Fish sticks

Wednesday: Soba noodles and edamame

Thursday:  Mandoo

Friday: Grilled cheese with spinach



Dinner Menu

Monday: Ate out

Tuesday: Dinner with friends

Wednesday: Birthday dinner for hubby: Duck at this DELICIOUS Korean restaurant. I’ll post pictures next time.

Thursday:  Pasta with veggies, marinara sauce and breaded chicken strips

Friday: Kimchi jjigae, steamed egg


That’s it from me today…

Hope everyone has a fantabulous week!


Happy Cooking!




Menu Plan

29 Apr

Happy Monday!

Weekend was busy busy, so now time to relax and do the daily thing!:)


Menu highlights from last week:

Chicken Kabob with Veggies

I used a honey bbq marinade and it was delicious! Bascially a teriyaki sauce…

photo 1-20


Saturday field trip food:

Smokies, fried kimchi(spicy and non-spicy), egg roll, and dried seaweed!

Korean Bento


This week’s menu:

Kids’ Lunches

Monday: Fried Mandoo

Tuesday: Cheese, spinach quesadilla

Wednesday: Chicken nuggets

Thursday:  Pizza

Friday:  Turkey, cheese, spinach sandwich


Dinner Menu:

Monday: Kimchi Fried rice with egg

Tuesday: Seaweed soup, pan-fried tilapia

Wednesday:  BBQ with guests ( Steaks, Chorizo, Kimchi Jjigae, Lettuce/veggies)

Thursday: Chicken Casserole with Potatoes and Veggies ( 닭찜)

Friday: Build-your-burrito night ( leftover meat?, cheese, veggies, salsa)


I leave you with a post of my newest discovery called: Chapaguri!

This is the newest trend in Korea. It was popularized by a TV show called “Dad, where are you going?” I haven’t personally seen the show, but I heard about it through another TV show I was watching.:)

Basically you mix these two ramens:

Chapaghetti & Neoguri Ramens


I know, you’re thinking what? Is this a soupy thing? or no soup?

Here is the final product:

photo 2-20

Cooking Instructions: ( There are many variations to this, so it’s up to your personal preference.)

1. Boil both ramen noodles with Chapaghetti veggies until noodles are slightly firm.

2. Drain noodles, leaving 1-2 tablespoons of water.

3.  Add vegetable oil from Chapaghetti package, add Chapaghetti sauce, and add Neoguri sauce (I put in the whole packet bc I LOVE Neoguri, but up to you. Some recipes call for just half of the sauce.)

4. Mix until all the sauce has coated the noodles.

5. Enjoy!


OMG! You have to try it to know what I’m talking about. It’s yummy! Chapaghetti with a kick!

Well, that’s it from me!

Happy cooking and have a great week!


Menu Plan

22 Apr

Happy Monday!

Today I get to enjoy a full Sabbath! Both kids at school, husband has afternoon duties, so I am free today!

What does this mean for me? I get to blog, I get to manage our finances, I get to read, I get to go eye shopping! I see it as a time to recharge myself so I can be a better mom/wife throughout the week.

So here’s our menu for the week:

Kids’ lunch

Monday:  Grilled Turkey and cheese sandwich/ carrots

Tuesday:  Soba noodles with edamame or peas

Wednesday:  Seaweed Rice Balls

Thursday: Fish sticks/carrots

Friday: Pizza

Saturday:  (we have a field trip, so packing a lunch) Korean bento: Rice, mini sausages, stir-fried kimchee, dried seaweed, egg roll (not the crispy kind- but literally like an omelette that is rolled up)


Monday: Carne Asada tacos- bought marinated meat last week, so just need to grill and prep veggies!

Tuesday: Chicken Kebabs with veggies and rice

Wednesday: Linguine with Shrimp and Lemon oil

Thursday: Rice and dumpling soup ( 떡만두국)

Friday: Daughter’s sixth birthday dinner! My daughter LOVES tofu soup, so we’ll probably go for this and then head out to Build-a-bear! She’s been waiting for this for a long time…so excited:)

Well, that’s it for me!

Happy cooking everyone and have a great week!

P.S. I leave you with a picture of a recent park outing. Us Koreans love to grill meat on our Blue Stars and eat pork belly with lots of veggies and kimchi. SO DELISH! Need to buy my own Blue Star!



Spicy Octopus and Homeschooling

5 Apr

Happy April!

Spring is officially here! I’ve got a new wreath of peonies on my door, and I’m feeling giddy!  My first-born is turning six this month and finishing up her first year of school this June! Crazy!!

Been itching to do some spring cleaning, and one night I decided to take apart my refrigerator! I washed every glass and plastic piece and rubbed that thing down! Reorganized too!

Top: Beverages2nd Shelf: Ready to cook/eat food

Top: Beverages
2nd Shelf: Ready to cook/eat food

I said reorganized, not emptied out though!  I’m telling you there’s a lot of empty space in the back of some of those shelves. Makes it look more packed:) Trying to make sure to clean food out before I find stuff growing on them.:)

On another note…

Recently, I made a Spicy Octopus dish. Turned out quite spicy and delish!

Spicy Octopus

Spicy Octopus

I would have added those white thin noodles, soh-myun (소면), but ran out of time.  I had leftovers the next day, so I made it with Cheese ddukboki! Have you tried these? I first tried them in Korea at a chicken kalbi place.

It is sooo yummy!

Spicy octopus with Cheese Ddukboki

Spicy octopus with Cheese Ddukboki

Cheese Ddukboki (rice cake)

Cheese Ddukboki (rice cake)

The recipe for this is pretty simple.

Spicy Octopus


1/2 package of frozen octopus ( 낙지) or fresh whole octopus from Asian market ( I don’t want to deal with cutting it, so I just buy the pre-cut, frozen kind)

1/2 onion, sliced

Sliced Veggies ( optional- cabbage, carrots, zucchini)

1 green or red chile

Red chile oil

Sauce ingredients:

2 tbsp Red pepper powder

1 heaping tbsp of red pepper paste

1 tbsp soy sauce

1 tbsp minced garlic

1/2 tsp minced ginger

1 tsp Rice wine

1/2 tsp salt

1/2 tbsp sesame oil

1/2 tbsp toasted sesame seeds

Black pepper to taste

2 tbsp of water used to cook octopus


1.  Prepare octopus by first placing it in a bowl and sprinkle coarse sea salt. “Scrub” the octopus until no foam forms.  You’ll know what I’m talking about after you do it.  Rinse and then cut into bite size pieces if not cut already.

2. Preheat a saute pan and add the cut and cleaned octopus.  Cover with lid and cook on high heat for about 2 minutes. Remove from heat immediately (overcooking it will make the texture tough) and set aside the water in the pan for the sauce.

3.  Mix all the sauce ingredients with the octopus water from pan.

4. Preheat another pan and add 1 tbsp of the red chile oil and the sauce.  Simmer on low heat, stirring often to prevent burning.  If you have veggies that need to cook awhile to get soft, put them in now.

5.  When veggies are half-way done, add the octopus. Cook for another 3-5 minutes max.

6. Serve with white rice, white noodles.


Been wanting to post about my smoothies too!

Thanks to my Aunt who gifted me the Kefir grains, I’ve been growing my own kefir at home.  I’ve been adding it to our smoothies, along with everything else pictured below.



Smoothie ingredients

Smoothie ingredients (L to R): Kefir, Spirulina, Frozen Acai berries, Flax seed, Chia Seeds, Wheat Germ, Frozen strawberries, pineapples, blueberries, not pictured: Bananas, oranges, Soy milk

My beloved Vitamix

My beloved Vitamix

Kefir definitely makes it sour, but my kids don’t seem to mind! What goes into my smoothies varies, but the healthy stuff I try to keep consistent.  I love adding kale into a fruit smoothie too. My kids will drink it! Amazing right? And I never add any sugar. The fruits make it sweet enough!  I still haven’t ventured to make much else in my Vitamix, but one day I shall!

Last but not least, these are the two things on my heart right now and thought it would fun to share the journey with you:

Adoption: We are just in the thinking, praying stages. Got recently connected to this website, so I will start exploring more.

Homeschooling: I’ve been sitting on this notion for about two years now. I’m still sitting on it, but every time I read about it, think about it, my heart gets excited.

Here’s a book I just read: “Homeschooling: A Family’s Journey” by Gregory and Martine Millman

I liked it because it gave me an overview from the mere beginnings all the way to college. Not overly religious and their kids went onto college and are not socially awkward. I gave a sigh of relief after. However, still left with BIG looming questions of curriculum and lifestyle. Will keep you updated…

Okie dokes!

Happy Cooking and happy reading!

Peony wreath

Food: Menu Plan for Week of Jan. 28, 2013

28 Jan

Hello! It’s already the last week of January! What? I can’t believe it… time flies.

My parents, brother and sister-in-law, are all coming to visit next week!! Wahoo! So excited!! Haven’t seen my brother and sister in two years! Can’t wait to have a big family reunion! I’ve never hosted the whole fam bam before, so super excited!! Kids are counting down the days… Too many exclamation points!!!

Now, back to the menu planning…  This month, I went market shopping twice and I overfilled my fridge and freezer. It was one of those, “Oh, I already had that…” kind of month. My goal is to just finish off the food I have in the next two weeks.  I should have a tamales party because I bought a huge bag from Costco and it’s sitting in my freezer.  Come over if you want tamales! 🙂

Here is the menu for this week:

Kids’ lunch menu/My lunch (I’m starting to put my own lunch on here because if I don’t do it, many times, I end up skipping lunch=bad. Trying to take care of myself this year and be healthy!):

Monday: Kimbap rolls with sesame oil, vegetable mix, sesame seeds, applesauce, water/ lunch at friends

Tuesday: Tomato Basil Soup (from Costco), grilled cheese / turkey avocado sandwich with tomato basil soup

Wednesday: Soba noodles with memi sauce, sweet bell peppers sliced, fried mandoo(gyoza)/ ditto for me

Thursday:  Chicken Nuggets, apples, baby carrots/ chicken tamales (from Costco)

Friday: Pizza day at school/ ditto- at school with daughter


Dinner Menu:

Monday: Pan-fried Tilapia (filets from Costco), brown rice, steamed & sautéed brussels sprouts

Tuesday: Kimchi fried rice with egg- (with kimchi pre-rinsed for kids)

Wednesday: Military Base Soup for hubby and me with Costco chicken broth, Knife noodles in same broth for kids

Thursday:  Pasta with veggies

Friday: Hot dogs & Hamburger night!


Last week menu highlight:

Fishcake Soup

Every time I cook this soup, I am convinced that my whole family will love it, but each time I realize that I really made it for myself!  I think it’s a little too fishy for my kids because the broth is made from anchovies, kelp, radish, onion and odeng powder soup base (MSG is in it for sure:) ) Then you add the fishcakes, and it really tastes and smells ocean-y.

But I LOVE it!! I can eat it for breakfast, lunch, and dinner.  I use soy sauce and the spicy korean yellow mustard as my dipping sauce and finish a whole bowl of rice. Much like eating ddukboki, I save the egg for last! I cut the boiled egg in half, add the soy sauce, break up the yolk and whites into my rice and consume!! YUMMY!  Ate it for three days straight… 🙂  Try it! Super easy recipe…

Odeng Soup

Well, that’s it from me!

Hope everyone has a great week!

Happy Cooking!

I’m back! Food: Recipes for a Wintery Day- ( 갈비찜 & 닳볶음탕)

24 Jan

Whew! Hello! It’s been awhile. I’ve missed this.

I feel like I should say Merry Christmas & Happy New Year! That’s how much time has passed… 🙂

Food department has been seriously suffering during these past holiday months. I just winged it and admittedly ate out A LOT more than I wanted, in between the family dinners, etc.  I feel myself coming back into a rhythm again.

With the recent colder weather in SoCal,  I was craving a lot of Korean food, especially the savory, soupy ones.

The first that came to mind was 갈비찜,(kalbi-jjim) or steamed short-rib.  You know, the kind where the meat is so tender it just melts in your mouth. I love the veggies in it too- the radish, carrots, and for this one I used Kabocha squash, all marinated in that yummy sauce.  Delish! ImageImage

Ingredients: ( 4-6 servings)

Short ribs ( not sure on poundage, but each person can eat about 3 short ribs)

Radish, carrots, kabocha squash, sweet potato, or any other vegetable ( preferably something that doesn’t get too mushy when cooked for long periods of time)

Sauce: 1 cup soy sauce, 2 cups water, 1 tablespoon sesame oil, pepper, sugar/agave to taste- must be to the point where you think it’s too sweet, 1 tablespoons minced garlic


1. Soak short ribs in cold water to drain blood. Rinse and set aside.

2. Wash, cut veggies into large pieces. If the pieces are too small, you’ll end up with unidentifiable mush.

3. Place meat on bottom of pot and pour half of sauce. Then place veggies on top and pour the rest.

4. Cook covered on medium heat until meat is super tender, falling off of the bones.

Key to cooking this dish is the sauce! The initial sauce should be a little bland, but a little overboard sweet. This way, as the meat cooks and the sauce reduces, it ends up with the right amount of salty and sweet.

Another go-to recipe of mine is 닳볶음탕, or spicy chicken stew?? Sorry for the translation.

When I used to live in Korea, my aunt would cook this for us with fresh chicken from the poultry shops, the open market kind pictured below.  Image


All I would need is a bowl of this chicken stew and I could clear two bowls of hot white rice, easy.


I forgot to take a picture before. But this recipe is SUPER easy as well.


Package of drumsticks, or whole chicken cut in pieces

Assortment of veggies: Potatoes, carrots, bell peppers, onions, green onions

Sauce (make and set aside): 2 tablespoons Hot Pepper Paste ( Go-chu jang) , 3 tablespoons hot pepper powder, 2 tablespoons Soy sauce, 1-2 tablespoons Agave sweetener, salt & pepper, 1 tablespoon minced garlic


1. Place chicken on bottom of pot and pour enough sauce to cover chicken. Mix well.

2. Place potatoes on top and rest of sauce.

3. Pour 2 cups of water into pot.

4. Cook on high heat for about five minutes and then cover and cook on medium heat for 20-30 minutes or until meat is fully cooked and tender.

5. Add other vegetables towards the end of cooking time, about 10-15 minutes before.

And voila! That’s it! Though I like to be healthy and make brown rice for my family on a normal basis, for this particular dish, I always make white rice. There’s something about it that makes it the perfect combination!

I’ll be posting menu plans this week! My fridge is busting out the seams. I have to cook it all somehow.  Don’t be surprised by random menus!

Happy Cooking!