Around the Table with the Burkes: It’s the little victories

…I have three small tornadoes
destroying every room immediately
after I’ve cleaned it.

My parents came for a visit last week (a “visit” where I use them for free labor and my dad’s construction expertise). I’m frantically trying to prepare my house for sale, no small task when my other half is away from home four days a week, and I have three small tornadoes destroying every room immediately after I’ve cleaned it. Mom and dad cleared more than a few things off of my list, though it still seems like there is stuff EVERYWHERE. All of the house projects made mealtime difficult, as we reached the end of each day too tired to think, so shortcuts were key to filling empty bellies this week.

On Saturday I had a rare evening out with my friends to celebrate a birthday and see Captain Marvel. I ate what I wanted and no one stole my French fries. Travis made pork chops, spaetzle, and green beans for the kids, which my parents were also thrilled to have when they arrived Saturday night. On Sunday Grillmaster Burke made steaks.

Lightly Sweetened Mashed
Sweet Potatoes:
Cube the sweet potatoes and boil until they’re soft. Add ¼ cup of butter, a splash of milk, and a few tablespoons of real maple syrup. Mix until uniformly mashed.

After Monday’s projects – which included deck repair, door replacement, and so much cleaning – I ordered takeout. Tuesday’s exhausting to-do list was followed by a rotisserie chicken with corn and noodles.

Wednesday I succumbed to guilt over feeding my parents shortcut food, so I roasted a pork loin and squash and made mashed sweet potatoes. The secret to my sweet potatoes, beloved the family over: after boiling the potatoes until they’re soft I add ¼ cup of butter, a splash of milk, and a few tablespoons of real maple syrup. We pretend it’s still healthy – maple syrup is practically a vegetable, right?

Travis arrived home on Thursday to chicken chili (thank you McCormick packet) and cornbread. On Friday we had pasta night, with the addition of sweet Italian sausage (baked from frozen for an hour at 350 degrees, then added to the sauce).

It was a week of quick dinners, but I’m happy we managed to avoid fast food. We also managed to sit down at the table together each night (sans Travis for three of them). It’s the little victories.

Around the Table with the Burkes: Solo Parenting

The potatoes are a treat for me; my children torment their Irish and German ancestors by hating on potatoes and, as such, I don’t make them often.

I left off last week with big plans to do some freezer meals and set myself up for an organized week of solo parenting. Best laid plans…

On Saturday my oldest son insisted we throw a surprise birthday party for his best friend who a) had already had a party, and b) hates surprises. My son was not to be deterred by these facts, so I made some macaroni & cheese, threw together a veggie tray, and ordered some cupcakes. Friends brought chicken to complete the meal. We all had a great time at the party no one actually wanted to happen.

Sunday I was struck down by whatever illness is floating around my kids’ schools, so my freezer meals were tossed out the window. However, I pulled myself together just enough to put a pork shoulder in the Instant Pot with barbecue sauce, Worcestershire sauce, and cider vinegar; 90 minutes later we had pulled pork, paired with spaetzle and green beans.

My husband’s job took him to Winston Salem for most of the week, and I felt like I had been hit by a truck, so after struggling through Monday I picked up Happy Meals and called it a night. All hail the red-haired clown.

I found myself feeling slightly better on Tuesday, so I made an actual dinner of pulled chicken, green beans, and roasted potatoes. The potatoes are a treat for me; my children torment their Irish and German ancestors by hating on potatoes, and as such, I don’t make them often. Peel potatoes, cut into 1-inch squares. Coat with olive oil and sprinkle with garlic, crushed rosemary, salt, and pepper. Roast at 425 for 20 minutes, increase to 450 for an additional 10. They’re ready when they start to brown.

Wednesday evening was spent in the company of two toddlers, so I busted out the leftovers. An unexpected benefit of being husband free is the abundance of food in my fridge. I might get away with only cooking once or twice a week from now on. Won’t that make for some interesting articles…

Travis made his triumphant return home on Thursday. A better wife would have made a welcome home dinner, this wife (who was still sick) ordered a pizza.

Today I went to the doctor and learned I have bronchitis. Armed with this information and some medicine I have higher hopes for getting my act together next week. As for dinner tonight, we have yet to have the circular “I don’t know, what do you want to eat?” conversation, but I’m already leaning pasta.

Weeks like this one remind me why a plan is a wonderful thing to have.

Norah’s Simple Roasted Potatoes: Peel potatoes, cut into 1-inch squares. Coat with olive oil and sprinkle with garlic, crushed rosemary, salt, and pepper. Roast at 425 for 20 minutes, increase to 450 for an additional 10. They’re ready when they start to brown.

Around the Table with the Burkes: 2019, A Year for the Burkes

As always, my husband and I do our best in the name of elusive family togetherness.

Thus far, 2019 has been a rough year in the Burke house (and it’s only February!). Sometimes the hits just keep on coming and it can be difficult to find your feet again. This is where I find myself at present. It’s hard, then, to do things like plan a week of healthy meals and get everyone to the table. As always, though, my husband and I do our best in the name of elusive family togetherness. I have also been unable to make it to the Farmer’s Market for a few Saturdays now, but I maintain the hope that tomorrow will be the day. So on to the week!

We had a full house on Saturday as we offered to feed our neighbors’ kids while they worked on an important home project. With six kids around the table, Travis grilled hamburgers (he is a hamburger master), served with broccoli and noodles. I would share his special hamburger spice blend, but he won’t even share it with me, alas.

Sunday was another big group dinner. In cleaning out our freezer we discovered a giant pack of steak that was an all or nothing defrosting endeavor. We invited our friends to join us for sweet potato fries, green beans, and grilled steak. Travis put on his chef hat once more and handled it all. We went the easy route with fries we also discovered in the freezer, but when I’m feeling ambitious I slice up sweet potatoes into eight sections each, coat with olive oil, and sprinkle with salt, pepper, garlic powder, and chipotle chili powder if we’re feeling spicy. Roast at 425 for 20-30 minutes, until the outsides are crisp and the insides are soft.

I returned to an old staple on Monday with a chicken stir fry and rice. Tuesday I threw together pork chops, egg noodles, and corn as it was just me and the kids. My older children eat dinner at church on Wednesday nights before choir, so Travis, the toddler, and I took out leftovers that night.

Thursday night was pasta night, and tonight I’m thinking I’ll change my plans to something hearty and warm to stave off this ridiculous weather. Chili or a stew of some kind.

This weekend I’m going to try my hand at making a supply of freezer meals. My husband is headed off to Winston Salem for work, leaving me to manage our circus alone for awhile. I’m hoping an ounce of preparation (and the help of the world’s best friends) will help me maintain just a tiny bit of sanity. Tune in next week to find out!