I’m so happy to see the sun today and feel Spring in the air. It was a bit of a surprise last week when we woke to a thin ground cover of snow (actually not so unusual for the Northeastern town we live in). But eek, my husband and I were about to head to New York City for the weekend to see a couple of shows and I wondered if I had to rethink my clothing choices which heavily favored lighter fabrics (I’m one step from putting away the winter coats). I decided to stick with my spring coat and added a scarf and sweater for layering which worked out just fine. We had a fantastic time, but as is the case with these kind of trips, it went by all too fast.
I’m going to have to pass on undulate guys. My brain is just not clicking today. What I want to talk about instead is meal planning. This is something I used to do several years ago and I thought since I’m trying to cut back on foods that are overly processed and sugary, this would be the best way to go about it.
Back in the early days of motherhood and when I was planning to go back to work after maternity leave, I knew it was time to get organized. Liam was turning one at the time and as I think back now, those were the easy days of juggling family calendars. But I knew meal planning was going to be important if I wanted to get a meal on the table
every most nights.