I hurt my ankle badly on Saturday. It’s been nagging me for weeks, but as long as I iced it after I played tennis, it never progressed to pain — just discomfort. That changed on Saturday, when it started aching early in the morning and progressed to bring-me-tears pain by the evening. I could barely hobble to my car. After a day of doctor-prescribed rest, ice, and anti-inflammatory meds, I am feeling much better. My x-rays are back and we’ve ruled out a stress fracture, but I have an orthopedist appointment today to see what I can do to heal my ankle now and prevent a recurring injury. The worst part of it all is I can’t play tennis for at least a week.
The best part, perhaps, is that I have a medical excuse for keeping my cooking low key this week. I’m also reserving the right to order in if I’m feeling like I need to put my foot up! But these CSA vegetables won’t cook themselves, so I’ve got to make some headway on them, at least. I’m hoping to be back on the court and in the kitchen by next week.
Monday: Roasted yellow squash, eggplant, and onions over whole wheat pasta
Tuesday: Easy Chicken Chili (from the freezer), tortilla chips, lots of extra cilantro for A.
Wednesday: Chana Saag, brown rice, naan (bumped yet again — can’t seem to get to this one)
Thursday: Kale & Black Bean Salad, rolls, sliced cheese
Friday: Chicken Soup (from the freezer) with noodles, challah, farm share veggies
Saturday: Out to dinner
Sunday: At a barbecue, I’m bringing Martha Stewart’s Chocolate Chip Cookie Icebox Cake
For more menu planning ideas, check out Laura at Organizing Junkie.