A no-cook weekend

I guess it was maybe a little belated birthday gift to myself. But I didn't cook all weekend. Well, okay, so I made some muffins and some strawberry shortcake. But I didn't cook dinner all weekend.

I bought some tamales Friday afternoon from the lady in the Food4Less parking lot. Yeah, baby. 6 chicken, 6 pork, all for $11. Ate them with a big salad and good old ranch dressing on the side. So delicious. And for the record, I used to be scared that I would get sick if I bought tamales in the parking lot. But I do it all the time now and I have never gotten sick from them. Neither has G. We love the tamale lady.

We bought pad thai at Asian Fest on campus Saturday. One $5 serving was enough for G and me for a light dinner. It was pretty darn good, although they only gave me one tiny lime slice and no cilantro. More lime! More cilantro! The kids had grilled cheese at home. Their pickiness is really so tragic.

Sunday we had whole wheat and brown sugar muffins for breakfast, leftovers for lunch and dinner, and a whole lot of strawberry shortcake.

All in all, a delicious weekend with not a lot of kitchen work. Which is good since it was like 95 degrees outside and I just will not turn on the air conditioner in April. That is ridiculous.

Here are the muffins:

Whole wheat and brown sugar muffins

1 egg
1/3 c oil
1 c whole milk
1 tsp vanilla

1 c whole wheat flour
1 c all purpose flour
1/2 c brown sugar
1/2 tsp salt
2 tsp baking powder

Heat oven to 400 degrees. Prepare muffin tins for 12 medium sized muffins.

Combine wet ingredients until thoroughly mixed. Whisk together dry ingredients in a separate bowl. Stir together with the wet ingredients until barely combined.

Fill muffin tins. Bake 20-25 minutes. Serve warm with butter and honey. I like hard boiled eggs on the side.