Menu Planning Mondays & Grocery Shopping with Young Children

We literally had *nothing* to eat in the house so I had to venture out this morning for a significant amount of food. And of course it was an adventure. We are limited to Publix and Kroger for these large trips as I haven't figured out a way to fit both kids and the groceries into any carts other than the kind that have little cars for Charlie. So Anyway, I chose my weapon (Publix) and headed out the door, bright and early. The car carts were waayyy in the back, stuck behind all the other carts. And of course the cart "dispenser" was right in the doorway. So I made quite a scene trying to wrangle Charlie, keep track of Elliot (patiently waiting in his carrier) and get the car buggy from the back row. The other customers trying to enter the store were not happy. One woman in particular GLARED at me and said in a very unkind voice, "Can you please move these carts" while acting as if she was going to literally run over Elliot with her cart. After I, in a very syrupy sweet voice told her that I was doing my best, she went into a discussion about she understands and has 6 grandkids. I ignored her as she showed no signs of being understanding or grandmotherly. Finally one older gentleman stopped, pulled out the car buggy, gave me an encouraging smile and told me have a good day. Thanks to him, I probably will.

And while I don't expect people to see me and offer to stop what they are doing and help me just because I decided to have two children so close in age, I do think that people could muster a little common courtesy in their interactions with me and other mothers with young children. In the future, I'm going to try to be more consciously polite to the strangers with whom I interact on a day-to-day basis. As becomes a Christian and a just a fellow human being who happens to be breathing the same air and occupying the same space.

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This week's menu only covers up through Thursday. We are having out-of-town company this week-and I'll be doing a special menu for those days.

Tonight: Going to Todd and Marlo's for dinner; bringing Green Jacket Salad (my favorite)

Tuesday: Pecan-Crusted Tilapia with Seasoned Cheese Grits

Wednesday: Buffalo Chicken Salad

Lunches: leftovers, sandwiches and a new favorite around here, from a recent menu, Chili Corn Stack-up Salad (try it, you'll LOVE it)

Snacks:
Lemon Drips and Drops Smoothie
Abs Diet Ultimate Smoothie
Yogurt
Cheese & crackers

As most of you are aware, this is Masters Week, a very grand occasion in the Garden City. Most, if not all, of Augusta's traditions are related in some way to The Augusta National Golf Course and Masters Golf Tournament. And the city is ALIVE this week, in a way that is unique to this city and this particular event. In spite of all the traffic and increased police presence (I swear I am a cop / radar magnet, in spite of the fact that I drive a black KIA!), it is fun to be a part of all the excitement. Join me in celebrating, if you wish, and make a Green Jacket Salad, named for a famous restaurant that used to be across from the Augusta National Golf Course - this was their house salad. It's an old Augusta favorite. Hope you enjoy making it - we had it with our Mahi Mahi and couscous for dinner last night.

Green Jacket Salad
1 tsp. oregano
1 tsp. Lawry's seasoned salt
1 tsp. Accent (this is basically MSG, and I leave it out and just add a little more seasoning salt)
1/4 cup olive oil
1/4 cup vinegar (red wine or balsamic)
1 large, chopped tomato
1/4 cup chopped parsley
1/4 cup chopped, green onions
Pita chips
Parmesan cheese, grated
One head of lettuce or your favorite bagged lettuce (I use mixed greens)

- Combine first 5 ingredients. Add tomato, parsley and onions. (I usually just put the tomatoes in the lettuce instead--the other mixture seems to keep longer without the tomatoes in it.)
- Toss over one head of torn lettuce--or just toss enough of the topping with the amount of lettuce you want to use.
- Sprinkle with parmesan cheese and serve with pita chips (made from baking torn pita bread in oven at 300 degrees 10 minutes or until crisp. (I use whole wheat or oat bran pita bread.)