I opened our van door and smelled the bananas I’d forgotten I’d put in there for snacks last week. They hadn’t rotted, not yet. But they were too soft to eat. Usually I freeze brown bananas until I’m ready to bake bread, but I had four active boys in our home — and our dog, who’d been sticker-ed, needed a break. So I made banana bread to slow their pace.

I keep forgetting it’s Lent. I fry up bacon on Fridays, pack ham sandwiches in our kids’ lunch boxes, nibble on cold hotdogs. It’s having three children, I think. Or maybe life in general. I live in a fog. So Matt reminded me no meat today as he poured a glass of grapefruit juice. “Why don’t you try Tuna Casserole?” he asked, as he walked out the door.

Only we have swimming lessons tonight, so I did a crock pot version of it. I did steps 1-3, but rather than buttering a dish, I set the ingredients in our crock pot. Now I’m letting it simmer for 5-6 hours.

I always think I can do more than I can. I love those nights where you just let go.

***

*Contest closed: Winner is #88, Tess.

Do you want to let go tonight? Here’s your chance to win dinner from Schwan’s Home Service. One reader will receive a “Fun Family Night” with a first course of Baked Ziti from Fresco by Scotto. You’ll also receive Five Cheese Garlic French Bread, MicroSteam Baby Broccoli Florets and Chocolate Ice Cream.

Simply leave a comment. One entry per reader. Must be a US resident over 18. Contest closes at midnight on Wednesday, March 30, 2011.

On Monday night, The Blog Pantry ladies met up at Spalon Montage for a tour. (And a glass of wine, only I petered out before we got to it.) Watching a Thai Yoga massage (a.k.a “lazy man’s yoga”; you lay on the floor, eyes closed, while your therapist stretches your legs for you) made me realize how tight my body’s become in the past few years. And not the good kind of tight.

Pictured above: Jilene from Be Put Together; Jen from Red Stamp; Elissa from Little Bean Photo; Michele of Stuff Soup; and Kate from Kate In The Kitchen.

***

I’m a sucker for using up leftovers. Tonight we’re dicing up yesterday’s steak for steak and egg fajitas, a simple meal that helps empty out your fridge. (That’s my kind of meal: feels both free and efficient.) When cooking for our kids, I skip the onions. That way, I won’t have to pick them out later.

It’s so draining some days. Not the work, but the worry.

***

*Enter to win a $60 Gift Certificate to CSN Stores.

Tonight Matt was working late, so we prepared a simple dinner of Swedish Meatballs, adapted from Kitchen Daily, without the dill sauce. I needed to use up a leftover quart of whipping cream.

• 1/2 cup breadcrumbs
• 1 cup heavy cream
• 1/2 cup cheddar cheese
• 1/2 cup chopped onion
• 1 lb ground beef
• 1/2 teaspoon dried dill
• 1 teaspoon salt
• 1/2 teaspoon pepper

Soak breadcrumbs in heavy cream.

Saute onions in butter.

Mix together breadcrumbs, onions, and remaining ingredients.

Roll into 1 inch balls, and bake at 400 for 20 minutes (can make ahead and refrigerate for up to 3 days).

We almost got our house clean. Then she found the paper towels, and reminded us life wasn’t about your accomplishments, but those moments in between.

***

Tonight, we’re making a Shepherd’s Pie to use up our leftover hamburger meat. I love the thought of Sunset Magazine’s Meatball Shepherd’s Pie, but as I lack most of the ingredients, I’ve adapted the recipe as follows:

• 1 1/2 pounds ground beef
• 1 medium onion diced
• 2 cloves garlic diced
• 1 Tbls tomato paste
• 1 tsp Worcestershire sauce
• 1 tsp thyme
• salt and pepper
• 1 cup frozen vegetables
• 5 medium potatoes
• 1/2 cup milk
• 2 Tbl butter
• 1 1/4 cup cheddar cheese
• 1 cup chicken or beef stock

1. Peel potatoes, quarter, and boil for 20 minutes.
2. Brown meat in frying pan, along with onions and garlic. Cook until no longer pink. Add Worcester and tomato sauce. Remove from heat.
3. In a mixing bowl, mash potatoes. Add in 1 cup of cheese, butter, salt and pepper, and thyme.
4. Pour 1 cup stock in crock pot. Add meat. Then frozen vegetables. Top with mashed potatoes.
5. Cook on high for 3 hours (or on low for 6 hours). Remove lid, sprinkle on remaining cheddar cheese, and cook for 30 minutes to allow potatoes to brown.

We started packing today. Mirrors, books, toys. Their rooms felt so familiar to me, all kinds of good: how they grew in each one, beds we snuggled in. I don’t know. I’m not sure I want to move.

***

We’re serving enchiladas, adapted from Rachel Ray Magazine, for dinner. They’re easy to make ahead. And they’re forgiving, so often we’ll make enchiladas to use up leftover hamburger meat or chicken.

• 2 Tbls butter
• 1 diced onion (if your kids will eat it, otherwise leave out)
• 3 Tbl flour (if using onion)
• 1 can tomato sauce (19 ounces)
• 1 Tbl chili powder
• 2  1/2 tsps ground cumin
• 1-1/2 tsps salt
• 2 lbs hamburger
• 1 pound cheddar cheese

Make the meat ahead:

In a medium saucepan, saute onion, if using, in butter. Stir in flour and cook for 2 minutes.

Add in hamburger, once browned (if sticks, add 1/2 cup water here, and less later), season with chili powder, cumin and salt. Pour 1 1/2 cup water and tomato sauce in. Bring to a boil and then simmered until thickened. Refrigerate.

When ready to cook:

Pour 1 cup of enchilada sauce in a casserole dish. Dip 1 tortilla into sauce, coat both sides. Remove to a plate, layer meat and cheese on one end. Roll, folding sides in first. When finished making desired number of enchiladas, set all back in casserole dish and top with cheese.

Bake for 30 minutes at 350.

It was a note for him, but it came as a promise to me: That some day another would love him as we did, that he would not stand alone.

***

Matt’s home early tonight, thankfully. I miss him when the sky darkens and he’s still not here. We’re marinating Chicken Vindaloo, adapted from Women’s Day:

• 3 Tbsp cider vinegar
• 2 Tbsp olive oil
• 2 Tbsp minced garlic
• 1 tsp chopped ginger
• 2 tsp ground cumin
• 3⁄4 tsp ground cardamom
• 3⁄4 tsp turmeric
• 1⁄4 tsp ground cloves
• 1 cup plain yogurt (not low-fat, preferably Greek)
• 1/4 cup fresh mint leaves
• 1 teaspoon salt
• 3/4 teaspoon black pepper
• 2 1⁄2 lb chicken drumsticks and thighs, skin and visible fat removed

Remove skin from drumsticks. Stir together all ingredients, except for chicken, and marinate overnight.

Roast on broiler pan at 500 for 25 to 30 minutes until cooked through.

I dropped in unexpectedly on a good friend. She offered me coffee but I declined. Some days you just need to talk.

***

Matt’s working late, so we’re making grilled cheese sandwiches for dinner, with green apple and carrots blended in.

• 3/4 cup shredded Cheddar cheese
• 1/2 cup shredded carrots
• 1/4 cup shredded green apples
• 1 tablespoon butter
• 1/4 teaspoon salt

In a food processor, mix together cheese, carrots, green apples, butter and salt.

Butter two pieces of bread, and spread mixture between them.

Fry sandwich for 4 to 5 minutes per side, until bread browns and cheese melts.

Matt played chess with our boys while I took a photography class. It seems silly, but I felt so grown up, feeling that pull of sentimentality as I jotted notes while sipping coffee. Sometimes it’s nice to be reminded of your capabilities.

***

Tonight a friend has invited our family over to skate in her back yard. She’s making chili, and we’re bringing a Cranberry Nut Salad, adapted from AllRecipes.com:

Dressing:

• 2 tablespoons toasted sesame seeds
• 1/2 cup white sugar
• 1/4 teaspoon paprika
• 1/4 cup white wine vinegar
• 1/4 cup cider vinegar
• 1/2 cup vegetable oil

Salad:

• 1 pound lettuce or spinach
• 3/4 cup nuts (toasted almonds, walnuts or pecans)
• 1 cup dried cranberries

Toast seasame seeds and nuts (at 400 for about 7 minutes).

Mix together dressing.

Assemble salad.

Just before serving, toss salad and dressing.