It's a new week - I had planned to have everything organized for the week last night, then my husband threw his back out. A couple doctors later and a day gone by, back to scrounging in the fridge and cobbling together lunch. Such is life!
So, today the kids got a stir fry. I had some leftover brown rice which I combined with tomato, cucumber, poblano pepper and sprinkle of goat cheese. The key to pulling it off without getting too dried out? Always have a bit of stock in the fridge, chicken or veggie. This morning I just put enough chicken stock in a small pot (about a 1/4 inch) to warm up and moisten the rice. The chicken stock itself added more flavor. Then, it's whatever veggies you have to throw in.
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| Veggie & Goat Cheese Stir Fry |
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I also picked up these baby gourmet cucumbers - kids love them! One each for lunch (they are about 4 inches long and very flavorful).
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| Baby Cucs |
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And lastly, local watermelon from the farmer's market:
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| Local Melon |
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It may not be as big as you get from the grocery store, and it will actually contain seeds...but the juiciest, most luscious watermelon you'll ever get!
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