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Welcoming the weekend

July 9, 2008 - Kathie Evanoff
Weekends are always welcome at my house, although they don’t always mean the days are any less hectic. After working throughout the week, sometimes putting in late days and other times just too tired to start any projects when I do get home, I tend to “save” chores for the weekend rather than try to get them done on a daily basis. The same goes for keeping this food blog. I usually go into the weekend with good intentions of blogging every day, only to find that housekeeping, shopping and general catching up keeps me from fulfilling those plans. Regardless, I usually continue to take photos of my meals, although they don’t always get posted. In any event, I will try to do better and will attempt to post on Monday’s the weekend’s meals. Last weekend included an extra day for the Fourth of July holiday and I admit that I wasn’t diligent about taking photos of everything. Friday’s breakfast is here, scrambled eggs and toast with milk and a banana, but lunch was out with my husband and son and although I indulged in chicken tenders and salad, I left the camera behind. Dinner, to be perfectly honest, I don’t even remember, but I do remember the fireworks we enjoyed later in the evening, not to mention the mile and a half walk home when we decided to leave our car in town to avoid the heavy traffic that always follows our fireworks. We still got home before our street filled up with vehicles rushing to get out of town and back to their own communities. But by Monday, the camera came out once again and every meal was photographed. Monday and Tuesday are the busiest days at the offices in Niles and Warren, so I find that finding time to blog is limited. Still, I continually strive to make this a daily, rather than a weekly blog, so don’t be discouraged if you haven’t seen anything new for a while. I will get it down to a routine eventually. In the meantime, here’s the start of the week.

 
 

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Breakfast on the Fourth of July: 2 ounces meat; 2 ounces grains (1/2 whole); 2 tsps. oils (butter on toast); ¾ cup fruit; 30 discretionary calories (sugar in tea).