My son is 4 years old and is modeling the slippers.
Size H- 5mm crochet hook
Double strand of 100% wool worsted weight yarn. I used Patons classic wool.
Chain 21
Rows 2-10 *Sc1, turn, SC across*
Fold slipper in half
Row 11-19 SC around
*SC1, SC 2 tog* repeat 15x
Thread through remaining stitches.
My Mom is an excellent cook. She is the type of cook that can make anything without looking at a recipe and make it fabulous. Everyone comments on her cooking. She came to the United States from Singapore in the 80’s and met my dad. Her cooking is an amazing fusion of Asian and American. Everything has flavor- blah foods are not her style.
I am not a cook. I tell this to people all the time, but I never take time to explain. My standards for good food are always judged against my Mom’s food. When we go out, its always, “the food is good but…” While, we do have our favorite restaurants and our favorite dishes, are usually quick to judge them. I am a good critic, influenced by years of watching the original “Iron Chef” on food network when I was in elementary school.
I feel like my story is common- everyone has a good cook in their family and some people learned to become good cooks themselves.
“I learned from my Grandma.”
“I learned from my Aunt.”
“I learned from my Dad.”
Well, I didn’t. I simply accepted my Mom’s talents and never took the time to follow, question and learn from her. I am an adequate cook. I know how to chop onions, boil eggs, and follow recipes. In fact, I follow recipes quite well. Recipes are in-tune with my personality- a set of plans that I follow. I am not a rule breaker or culinary trail blazer. I don’t stray from plans or recipes and I don’t add more of this or take away that. This is what makes me, in my mind, an adequate cook. Great cooks are pioneering these recipes and tweaking recipes. I am following them. In the end, the excellent cooks allow us adequate cooks to produce the same delicious meals to serve.
If you are anything like me, you really do not want to read five chapters about inspiration and rules to follow. Who has time for that anyway? So I am going to keep this extremely simple. 6 days of cooking per week. 3 weeks.
I actually do an 8 week rotation to keep things interesting. You can add on to this plan or you can do your own. Either way, this has saved our family money (no more buying excess amounts of things or eating out) and has saved me time (shop once per week and done).
WEEK 1
1. American: Grilled salmon I, asparagus, steamed rice
2. Mexican: Chicken Enchilada II, mexican black bean salad
3. Miscellaneous: Brown sugar Meatloaf, au gratin potatoes
4. Casserole or crock pot: Chicken pot pie
5. Italian: Peppered Shrimp alfredo
6. Asian: Asian lettuce wrap
WEEK 2
1. American: Buffalo chicken wings, spinach dip, bread
2. Mexican: Marinated flank steak, fajitas, tortilla
3. Miscellaneous: Coconut shrimp, rice, peas
4. Casserole or crock pot: Slow cooker chicken and dumplings
5. Italian: Spaghetti and meatballs
6. Asian: Schezwan shrimp, steamed rice, broccoli
WEEK 3
1. American: Garlic Chicken, honey roasted red potatoes, green beans
2. Mexican: Fish tacos
3. Miscellaneous: Artichoke chicken, fettuccine noodles
4. Casserole or crock pot: Corn casserole, boilermaker tailgate chili
5. Italian: broiled tilapia parmesan, rice
6. Asian: Chicken tikka masala, white rice, naan*Coming soon: purchase the 8 week rotation for only $8
GROCERY LISTS
I shop at Kroger because I love adding all the items to my online lists on the Kroger app. Each week I load the list to my cart and select grocery pick up. The next day, I drive up and they load all the groceries into my car. I have included 3 weeks of grocery lists here, but I have a 8 week rotation with 8 lists. Once I complete those 8 weeks, I start over.
Grocery List Week 1:
= 49 total items
Grocery List Week 2
= 33 total items
Grocery List Week 3
= 41 total items
