What I Ate Wednesday #110: Mothers’ Day Linner

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Happy Wednesday! I’m still recovering from presenting my capstone project last night. It hasn’t really hit me that I’m basically done with grad school, but hey, no complaints! Of course, there’s always time for a little What I Ate Wednesday. Thank you as always to the lovely Jenn of Peas & Crayons for hosting the weekly link part. Take a visit to see more WIAW from other bloggers!

Since this week has been super-busy, here’s What I ate on Mothers’ Day. My mom is ridiculous (and I mean that in the best way possible)—she’s the only person I’ve ever met who wanted to spend her Mothers’ Day cooking for 15 people. Everything was delicious and everyone seemed to have a really nice time. The only problem with afternoon dinners (at least for me) is that I get hungry around my normal dinnertime. It’s rare that I’m able to eat dinner at 3 and make it all the way to bed without my stomach growling. Over time, I’ve learned to just treat the early dinner like it’s a late lunch. Whatever works, you know? Eat when you’re hungry, stop when you’re full. Eat again when you get hungry 6 hours later…

  • Breakfast: I’m still on a breakfast jag. You’re probably seeing me post zucchini bread oatmeal on Wednesdays, but I eat it at least 3 or 4 times a week right now.
  • Appetizers: Veggies with salsa & spinach dip, tomato & mozzarella
  • Linner: Shrimp, ribs, salad (mixed greens and also this lovely pickled beet salad my mom made), asparagus, potato & cheese pierogi; a glass-and-a-half of my favorite sparkling shiraz
  • Dessert: Vanilla ice cream with strawberries
  • Second Dinner: (unpictured) A salad using up a bunch of leftover veggies; toast with hummus & eggplant

Do you ever need to a eat a “second dinner” after family gatherings? 

11 thoughts on “What I Ate Wednesday #110: Mothers’ Day Linner

    jessielovestorun said:
    May 15, 2013 at 11:06 am

    Had I known you’d be having such a great spread of food I would have made an appearance, Ha Ha kidding 🙂

      Jess responded:
      May 15, 2013 at 11:20 pm

      haha we totally had enough food for at least ten more people!

    Jan @ Sprouts n Squats said:
    May 15, 2013 at 11:36 am

    Yum that food looks amazing! Good to see an Australian wine making an appearance, although very jealous as I’m trying not to drink in May so photos like this make me want some!

      Jess responded:
      May 15, 2013 at 11:21 pm

      Oh man, those months “off” can be so long. At least it gives you time to think about what you’d really, really like to drink when you can again?

        Jan @ Sprouts n Squats said:
        May 16, 2013 at 12:13 am

        Yes the silly part is that we have about 12 bottles of red sitting waiting to be drunk as we did an impromptu wine tour in April and bought up big so it is even more temptation staring me in the face. But the good thing is when it is time to drink again I will have the good stuff on the ready 🙂

    Eating 4 Balance said:
    May 15, 2013 at 1:40 pm

    My mom managed to go the entire day without making any food 🙂

    That pickled beet salad that your mom made sounds awesome!

    And I love zucchini bread so I bet that oatmeal is delicious.

      Jess responded:
      May 15, 2013 at 11:21 pm

      I need to get her recipe for it—I’ve never pickled anything at home but she says it’s super-easy!

    Ttrockwood said:
    May 18, 2013 at 3:59 am

    What a delicious day!! I must find that sparkling shiraz- i love all effervescent wines. Lambrusco is my go to lately.
    And of course anyone would get hungry again later in the day! You can’t eat a meal at 3pm and make it til morning, well, i know i can’t!

      Jess responded:
      May 18, 2013 at 8:36 pm

      I love lambrusco! It’s one of my favorite wines, period.

    Mary Beth said:
    May 18, 2013 at 9:51 am

    Pickled beet salad. Choose 3-4 t large beets (usually 1 bunch). Trim, scrub clean and wrap in aluminum foil. Place in baking dish in 400o oven for 1 hr10 min or until tender. Take out of oven and let cool completely. When cool, open foil, put on clean plastic or rubber gloves and peel with your hands. The skin of the beets will come off very easily at this point. Make simple vinaigrette with 1/2 cup good olive oil and 1/4 cup of your favorite vinegar (I use colaviita white wine vinegar). Cut the beets into cubes and immerse and toss in vinaigrette. Let sit for 1-2 hours. Meantime, using a mandolin, very thinly slice a peeled, small red onion. Vinaigrette for onion – 1/4 cup each of same olive oil and vinegar but also add a teaspoon of sugar. Toss in sliced red onion. Serve layered as follows – lay down some baby arugula or baby spinach or mesclun, arrange cubed beets, then red onion, the small dollops of plain soft goat cheese. I used yellow beets and it looked really pretty!

    Mary Beth said:
    May 18, 2013 at 9:57 am

    Ps – some people like to add a little fresh finely chopped oregano or thyme also. I prefer to let people salt and pepper on their own, but it is your prerogative.

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