Week in the Life | Sunday at the Nerd Nest

We are on a food adventure, trying to use local meat and produce the majority of the time. Or at least start with what we find at our farmer’s market. Here’s what we were working with last week:

We got potatoes, cantaloupe, apples, pears, and tomatoes. All that for about twenty bucks. We were also working with stuff from last week.

Also, we skipped posting last week because we figured it would be a bit on the redundant side after Week in the Life.


Last week, one of the things I made that didn’t make it into Week in the Life was Green Chicken Enchiladas. They’re the most Americanized Mexican dish ever: they have cream cheese in them. But they’re still REALLY good. And pretty quick.

Also, jalapeños stuffed with cream cheese and bacon topped with jalapeños jelly: heaven.

Often, I’ll use a grocery store rotisserie chicken to make this, but this time I roasted a chicken so that I could use it for three meals. I don’t know why roasting chickens used to intimidate me: I really just set it on some carrots in a pan, throw some chicken stock in there, rub it with salt and pepper, and let it cook. It’s the most hands off thing ever. It’s good on its own, but it’s also easy to tear it apart for two meals worth of shredded chicken + a carcass to use to make chicken stock. So that’s what I did.


I’ve mentioned it before, but DIY chicken stock is super easy. Just throw chicken bones and skin into a crock pot, throw in some herbs if you have them (I used thyme and a bay leaf), and add some veggies that you have on hand (this time it was the carrots I cooked under the chicken, an onion, and some garlic). Let it cook on low all day, strain out the stuff, and voila: you have cheap and delicious chicken stock. I usually freeze half and use the other half that week.


I tried this butternut squash soup recipe for the first time this week and it was weird. Not bad–it tasted like thanksgiving dinner blended up in a bowl–but weird. I think that a cup would be nice, but a bowl was too much. Also, I think it would make a better gravy than soup. I’m putting the leftovers on mashed potatoes.

On the side, we had salads with chopped up chicken in them. The chicken was the pre-cooked breaded frozen kind, which is ironic next to the even-has-homemade-chicken-stock soup. But, you know, there’s only so much time.


It was cold and depressing and rainy on Friday, so we had big bowls of amazing chicken and noodles. It’s a family recipe with easy homemade noodles, and is one of my favorite ways to get warmed to the core. We’ll have it a ton over the winter.

(I added about four carrots and onions in. The recipe is veggie free, and you can add whatever you like. I dice them up and then sauté them to soften them before adding them to the broth.)


Jake had Friday morning off, so we celebrated by going out to breakfast at the City Diner before getting to work fixing our house. We love it there. The sausage gravy is the bee’s knees.

Also this week: medium food such as Chipotle. There was a lot of exhaustion and not a lot of grocery shopping.

That’s a week in the food life at the Nerd Nest!

If you want to see what we picked up at the market this weekend and what we’re eating as it happens, follow me on Instagram.

What have you been eating lately? Do you have any yummy recipes to share?

Check out all of the Savory Sunday posts here.