To say a lot has changed since I last posted in October 2016 would be an understatement. The Apple Turnovers were one of the last few things I made until recent. Thats because I had just found out that week I was PREGNANT and since then in June of this year had a BABY GIRL!
I would like to write a post about it all but my priority here is it get back into gear with posting recipes regularly again. I hope to grace the internet with a recipe once a week but that may be a tall order some weeks. We shall see. I will say that I always thought my efforts in meal planning pre-baby was time well spent until recently. I didn’t realize how much back and forth I would do changing my mind about what I wanted to make for weeknight meals until I spent the last two weeks just finding a recipe and sticking to it. Same goes for grocery shopping. For instance, today is Thursday and the new grocery fliers are up. I will browse them tonight, create my online grocery list, place my order, and pick it up on Sunday. Where as before I would take my time to go to each of the stores and browse the aisles in a way I would say it was time wasted.
Basically, I don’t have time for that! I’m proud to say I’ve stayed on track with prepping and planning so far and my anxiety of seeing a full fridge on Sunday to a well used and emptying fridge at the end of the week makes me proud of myself. This takes me to last nights dinner that was a great use of left overs. I had left over chicken, frozen veggies, and puff pastry so if you haven’t caught my drift yet, it was the perfect set up for chicken pot pie pies- they were rather pockets but I like the sound of pie pies :).
And as it was a no frill or fuss dinner, I leave you with a no frill or fuss post.
I wanted to keep the curry flavor mild but if you like stronger curry flavors, add more curry powder