Parmesan Polenta Bowls with Chard, Leeks, and Poached Eggs

My oldest has been away at a music camp for the past two weeks, and we’re getting ready to pick him up tomorrow.  The three of us here at home couldn’t be happier or more excited.  It’s strange being apart with such limited communication; I miss him.  I’ve already started making a list of some of his favorite meals to make once he’s home again with us.   Cooking, I’ll admit, has been somewhat easier while he’s been gone since I’ve only needed to please one of their palettes.  My oldest seems to have somewhat of an aversion to eggs, but my youngest loves them so there have been lots of eggs with our lunches lately.  She’ll happily eat anything as long as there’s an egg to go along with it, and these polenta bowls were no exception.  We eat lots of cold salads and sandwiches in the summer, but I find there’s still a place for warm bowls too.  No matter how hot the weather, my daughter always comes home a bit blue and shivering after being out for a swim.  Soft and creamy polenta with fresh greens and a runny poached egg was just the thing to sooth her post-morning swim lesson chill.

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A really good everyday curry- the only curry recipe you'll ever need because it's so versatile, adaptable, and simple.

It was my mom’s last radiation therapy appointment and I had wanted to be there with her to hear the doctor’s thoughts on her follow-up cancer care.  We were running a bit behind and as I quickened my pace to hurry on ahead, I fell.  Hard.  Terribly and frighteningly hard.  Face first apparently, although I don’t remember the fall.  I remember the pain, and for a quick second I thought I might have become paralyzed.  The moment my mind regained consciousness I was unable to move a single muscle in my body.  To my relief, that feeling was brief.  The next thing I knew I was being whisked away to the ER for concussion treatment.  The bump on my forehead was about the size of a golf ball, but by some miracle the CT scan showed no internal brain injuries.  The whole experience shook me up, put things back into a healthy perspective, and I am overwhelmingly thankful.  Recovery has been a bit rougher than I had expected though.  While in the healing stage, there is to be no exercise, limited screen time, and a general carefulness not to overstimulate the brain.  I am continuing to struggle with lingering headaches and vision problems, but despite all of this, I am immensely grateful.

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Chipotle Roasted Salmon Tacos

I’ve been craving fresh and simple lately, and these tacos are just that.  They come from Ina Garten’s latest book Cooking for Jeffrey, and I made just a few small changes to streamline the recipe even further.  There’s a wonderfully easy chipotle roasted salmon, a tangy cucumber and cabbage slaw, and avocado for a creamy balance.  Ina calls for mashing the avocado with lime and sriracha, but I preferred slicing avocado and squeezing on some fresh lime and sriracha separately.  One less bowl, and my youngest isn’t quite able to handle sriracha yet anyways.  This is fairly typical weeknight fare for us, and I thought you all might appreciate the simplicity as well.

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