Easing back into the apron

Whew. It's been a whirlwind around here. Or there. Or wherever. We returned a few days ago from a 10-day adventure to Oklahoma, a trip we managed to plan during a sun-baking heat wave that radiated temperatures no less than 100 degrees daily. We had fun, saw lots of family, spent a fair amount of time in swimming suits and drank a lot of beer.

Then, like all vacations, we returned with a thud. Cranky kids, empty fridge and parents left with a jet-lag hangover that offers no mercy when the alarm goes off on Monday morning (For the Hubs it is an annoying bell on his iPhone, and for me it's the baby's early-morning babble.).

So, here's a bit of what I've been cooking this week. We've still got screaming kids and the swimsuits just aren't the same when the high around here is 75, but it does feel good to be back in our house. Now, if I only had an excuse for a beer with lunch. On vacation it seems like the relaxing thing to do, but for a stay-at-home mommy on a routine Wednesday, it just feels worthy of a call to CPS.

Soba noodles in a puree of coconut milk, sweet potato, caramelized onions, ginger and garlic. Topped with peas, edamame (both frozen) and lightly sauteed cabbage. Topped with veggies last, and the kids had theirs without green things.

I had salmon patties but no buns, so I decided to make it a wrap. They're nestled in the wrap with a slaw made from cabbage, carrots, mangoes, avocados and jalapeno. The slaw dressing started with basic mayo and vinegar, and I added a bit of cayenne for heat, lemon zest and honey to balance the heat.