Friday

Cheddar, corn and potato chowder (recipe in the comments)
Baguette
Steamed haricot vert, wax beans, and baby carrots in Dijon vinaigrette

Soft mints
Gingerbread spice tea
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This was one of the first recipes we made from Whole Foods' "Meals for 4 Under $15". It was fantastic and I say that as someone who made it with a four month old! We love chowders, as regular readers may be noticing (just wait for the Plum Island clam chowder - holy god!), and this is no exception. It's filling and homey, without making you feel like you've eaten a large stone. This is also a favorite of T's and makes enough leftovers for him to have several meals even if M and I have it for lunch one day. Thus, it's become a great Friday dinner, so we don't have to think about lunch plans for Saturday or Sunday. It also freezes quite well. Keep it chunky (don't immersion blend to maintain a very nice rustic texture and don't omit the parsley. Even though it's only a garnish, the flavor infuses the whole soup.

Prep Notes
Difficulty: Moderate
Chopping: Onion, potato, parsley
Time: 40 minutes (not all active)
Make ahead: Absolutely.

Reaction
J: "Chowder, Chowder, Chowder!" - (chant like you would "Toro, Toro, Toro!"
M: "Hearty goodness."