We still haven’t had the spaghetti carbonnara. Just one meal glitch from last week, really, but that glitch pushed out the carbonnara meal once again.

I feel confident that we will have the spaghetti carbonnara this week. This week we must address a significant schedule change that will affect meal planning. This is also the first of two major schedule changes with meal-time impact this month, and a third will be upon us in June.

Starting this week, my husband will be picking up the kids - and cooking - two nights per week. At the end of the month, it will go back to one night a week, but that adjustment will coincide with little league baseball season. We’ll get to all that then; it’s not likely to be pretty. In the meantime, recipes with asterisks have the recipe included below.

Sunday: Balsamic-roasted chicken*, roasted carrots and potatoes, salad. Ice cream for dessert.

A good sit-down Sunday meal to start our week off right.

Monday: Spaghetti carbonnara and salad.

Finally!

Tuesday: Alf’s birthday! Burgers, salad, birthday cake.

My oldest son’s birthday is on Tuesday. That meal choice is all his. Also, he gets to pick what he wants for breakfast that morning. He has asked for blitzes.

Wednesday: Chicken quesadillas for the kids, Rosemary and White Bean Soup for the adults

Our typical Wednesday, with the kids needing to eat earlier and the adults having a couples meal.

Thursday: Pasta with red sauce and meatballs, salad.

Now, my husband can cook more complicated meals than this. In fact, he is a better cook than I am. But as we get into this routine change, best to keep things as simple as possible for all of us.

Friday: Chicken Pad Thai Salad*

Saw this one in a cookbook, and it sounded really good! Also, I need to expand our repertoire of salad meals for the change that occurs in late April.

Saturday: Quiche - probably with leftover chicken, peas and cheese, plus salad.

The Science Fair is Saturday. Something fairly simple seems right. I can pick up a prepared pie crust at the market.

Balsamic-Roasted Chicken

1 roasting chicken, 3 1/2 -4 pounds
6 sprigs fresh marjoram or sage
1 lemon, cut in half
1 yellow onion, cut in half
1/4 cup balsamic vinegar
1/2 cup dry white wine or apple juice
2 tbsp olive oil
2 tbsp chopped fresh rosemary
kosher salt and pepper

Preheat oven to 400 degrees. Wash and dry the chicken, and carefully loosed the skin around the breast. Place about half the marjoram or sage under the skin. With the chicken breast side up in a roasting pan, squeeze the lemon over the whole chicken. Put the lemon halves and the onion inside the chicken cavity with the remaining marjoram or sage. Pour the vinegar and the wine or juice over the chicken, then rub the olive oil, rosemary, salt and pepper over the chicken breast, then turn the chicken over so it begins roasting breast side down.

Roast 30 minutes, basting occasionally with the pan juices. Turn the chicken breast side up, then continue to roast about another 50-55 minutes, basting frequently with the pan juices. The skin should be golden brown and a meat thermometer should register 180 degrees in the thickest part of the thigh. Juices should run clear.

Let rest 10-20 minutes, loosely covered with foil, before carving.

Pad Thai Salad with Chicken

1/2 pound flat rice noodles
shredded chicken
1/4 snow peas or snap peas, stem ends and strings removed, blanched and julienned
1 2-inch piece of fresh ginger, peeled and julienned
1/4 small head of savoy or napa cabbage, cored and thinly sliced
2 scallions, minced

2 tbsp chopped fresh cilantro leaves
2 tbsp chopped fresh chives
1 cup unsalted roasted peanuts, finely chopped
2 oz bean sprouts or pea shoots

1/2 tsp crushed red pepper flakes, optional

Salt and pepper to taste

1/2 cup Pad Thai Vinaigrette

Set aside half of the peanuts and half of the bean sprouts for garnish.

Boil four cups of water in a large saucepan. Remove from heat, and immerse the noodles in the hot water. Let them sit in the hot water for about 10 minutes. They should be tender but firm. Drain well.

In a large bowl, combine the noodles with the remaining ingredients. Toss gently with the vinaigrette. Garnish with the reserved peanuts and bean sprouts.

Pad Thai Vinaigrette

2 tbsp rice wine vinegar
2 tbsp Thai fish sauce
2 tbsp tamarind paste
2 tbsp light soy sauce or tamari
2 tbsp extra-virgin olive oil
1 tbsp ketchup
1 tbsp sugar
1 tbsp grated fresh ginger
2 cloves garlic, minced
Zest and juice of one lemon
Zest and juice of one orange
1 tsp crushed red pepper or chili paste, optional

Whisk together all the ingredients. Use immediately or store in an airtight container in the refrigerator for 1 week.