Meal plan 01.18.13

Last week I had mixed results with cooking. The birthday cake didn’t turn out well — bland and dry. Next time I’ll stick to box mixes for yellow cake. But the frosting was rich, almost moussey, which made it all worth eating. We had leftover cake with coffee and eggs at breakfast. Because we’re adults and we get to decide what breakfast food means.


On the upside, I made chickpea salad wraps and brought them to lunch a few times. They were delicious and now I’m inspired to make ahead some kind of salad or wrap filling each week for easy grab-and-go lunches. I’m no good at making lunches in the mornings.

This week’s meal plan (including stuff from last week I didn’t get around to):

Lately, I’m wildly attracted to taco recipes. Is it bad to eat tacos all week long?


2 thoughts on “Meal plan 01.18.13

    • Kind of! I used google translate and some online metric converters to get what I figure is pretty close. Here you go, I hope it helps:

      3/4 cup butter, softened
      7/8 cup sugar
      zest of 1 orange
      1/2 tsp ground cinnamon (I’d use more)
      3 eggs, separated
      juice of 1 orange (1/2 cup)
      1 1/3 cups flour
      1 tsp baking powder

      juice of 1 orange (1/2 cup)
      zest of 1 orange
      80 g sugar
      1/4 tsp ground cinnamon
      scant 1/2 cup sugar
      1/4 tsp ground cinnamon

      Preheat oven to 350F. Grease and flour an 8″ springform pan (I used a bundt pan). Cream butter with sugar, zest, and cinnamon. Add egg yolks, one at a time, beating well between each addition. Add orange juice and beat well. Sift flour with baking powder and stir into batter until just incorporated. Beat egg whites to stiff peaks and fold gently into batter. Bake 35 min or until toothpick comes out dry.

      While cake bakes, mix orange juice with zest, sugar, and cinnamon in a saucepan. Boil until all the sugar has dissolved (about 2-5 minutes). Remove from heat, strain (I didn’t), and cool. Remove cake from oven and unmold. With a toothpick, poke holes in the surface of the cake and pour the glaze over top. Garnish with orange wedges.

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