Each and every Sunday

Each and every Sunday, I's been a few hours meal prepping things to make eating easier during the work week. Here's everything I prepped this week. My husband was on call and my kids were doing chores and for some reason spending half the day in the kitchen is fun to me. So, I went a little bit extra on our choices today. Also took the opportunity to use so many things for my garden, feeling like my twin flame Ina Garden. So, I started by getting some bacon in the oven, prepping a compot that's going to go with our Silly Little Treat and starting the chicken for the chicken salad. and I'm going to eat for lunch and then jumped into the cold foam, which isn't a personal apology from me for the cheese and cracker cold foam last week. Thought I'd keep the flavors a little classic. So we're soaking some chocolate chip cookies and some milk. While that's going, I'm making one of my favorite recipes, these protein bagels. They are literally three ingredients, flour, Greek yogurt and baking powder. I doubled the batch this week to make some extras for my kids. And this isn't a classic dough. So you don't have to need it for super long. It's actually really delicate. I divided it into equal parts. Then sort of rolling into a ball and add the holes. As you can see, they are very rough, but we're doing a lot today. Little egg wash and some everything bagel seasoning and those go in the oven. My compot's done, that's needs to cool. And now we're starting the gelatin for what's going to be a blackberry mousse. Everybody's making this crunchy mousse online. So I need to try it, of course. Never actually made mousse before. But you start my mixing fruit puree with this gelatin, which I was struggling with a little bit. Whipped up some heavy cream and then let that cool while I went to the garden and got some chai. You guys saw me made chafe butter a few weeks back. We're going to use the flowers and the cream cheese today. This is going to go with the bakles. The flowers are so pretty and they actually have a really strong chafe flavor, which I like. Mixing the chilled fruit puree with the heavy cream. This is going to be the base of the mousse. We're filling it into these raspberry molds and then piping in the compost that we made earlier. This now has to go in the freezer for 3 hours. So we will come back to that. By little babies, everything bagel are cooled and packed away. Then I'm also We're putting the cream cheese away as well. We're doing chili crisp chicken salad for lunch. I love using the kitchen to blend up the chicken, but you can use two forks as well. Added in some edamomi, some cuppy mee, chili cris, green onion, little soy sauce, little rice wine vinegar, mixed that up and stirred it away. I'm really pumped about this. Going to eat it with some cucumbers or some crackers or maybe in a tortilla if I get bored. Strain that chocolate chip cookie milk we made earlier adding in some marshmallow fluff and some chocolate syrup for like a chocolate chip cookie more kind of thing. And I need to save some of that extra cookie milk for a little drink during the week. Cut up some topping and added them into this box. This is also going with the bags and it's three hours later pulling these things out of the molds. They actually look great. Now the crunchy part is adding this white chocolate mixture and very carefully dipping it into this. And thank God, I'm done for the day.