Our Tuesday nights are a bit busy right now.  The kids both have swimming starting at 5pm, which go until 5:45pm.  Then Kailan has baseball at 6:15 until 7:45.  That’s right, the kid has to shower, change into his baseball clothes and get over to the field in time to eat something quick before starting the game. 

This generally does not go well.  He is not noted for his speed in changing after swimming.

Brian usually grabs the kids from school and takes them, while I go home after work to pack up a dinner for us at the field.  I also usually have to bring a blanket and something warm for Anya to wear, since her hair is still wet from swimming and it is a windy area.  She gets a bit chilled.

Here is the sandwich I made this week, but no picture.  I was in a hurry!

1/2 package light cream cheese
1 cup shredded Dubliner cheese (aged white cheddar)
1/2 tsp granulated garlic
1/2 tsp granulated onion
1/4 tsp sea salt

Mix this all together, and you may need to pop it in the microwave to soften it enough to mix.

1 package English muffins (I used the Sun-dried Tomato and Herb muffins from Wolfermans – I keep them in the freezer)
6 strips of bacon, cut in half and cooked up crispy
4 pieces of prosciutto
Fresh Spinach
Tomato, sliced

Turn the oven on to 425 degrees.  My muffins were 4 to a package, so halve them up and put the cheese spread on one of the halves.  Put both halves on a baking sheet.  I put a little olive oil on the half that didn’t have the cheese.  Pop it into the oven until all nice and melty, which was about 10 minutes.  Put the bacon slices, then prosciutto, spinach and tomato on the cheese side and cover with the other half.  I didn’t put the spinach and tomato on the kids’ sandwiches, since I know they don’t like it that way. 

I put each sandwich in it’s own aluminum foil package and they were still warm by the time they got to the field.  They were late, so Kai had to eat between innings.

Next time I will need to make another sandwich.  There was enough for one sandwich each, and Brian was eyeing up Kai’s sandwich pretty hard.  He’s lucky Daddy loves him. 😉 I packed some chips with salsa, too, so he didn’t go hungry.

The week before was croissants with Italian salami’s and fresh mozzarella.  I also packed some hummus and pita chips and a piece of cake for Anya.  It’s the least I can do for her, since she has to sit at a baseball field shivering for an hour and a half!

If anyone has some suggestions for a good picnic dinner, I would love to hear them.  We have two more weeks of these busy nights.

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Right now I am trying to use up what we have in the freezer and pantry.  I seem to be throwing too much food away because we don’t eat it.  Stockpiling food is great to have things on hand, but when you don’t eat them it is such a waste. 

Our friend that raises Angus beef isn’t going to have her cows ready to butcher until September this year, instead of June, so we are going to be able to get all of the old beef out of the freezer in time.  We should also be ready for the next fish order in the Fall.  I’m sure by the end of the summer there will be no more halibut, salmon or beef in the freezer.  We may have to break down and buy from the store!  Yuck!  The last time I bought ground beef from the store, it was not good.  We are a bit spoiled.

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Oh, and I made this Mango Quinoa Salad last week as a side to grilled salmon.  It was totally yummy!