Theme: Fail to Plan, Plan to Fail
Table of Contents
Yesterday, I got news that my cousin would be visiting — and staying for a few days before heading off on vacation. That single phone call set the stage for a completely different weekend than I had imagined.
My husband wasn’t even expected home today because our niece was with him in the city, and she had a return flight to Trinidad last night. But since my cousin my coming he decided to make the long trip here too. Once both visits were confirmed, my weekend turned into a checklist: clean the house, prep food for my husband for the week, and get the guest room ready.
By 10:30 this morning, my husband pulled up — groceries in hand — and I decided I needed one small outing before the weekend was over: the farmer’s market. That place is my pause button, my weekly reset. Leo and I jumped in the car, and I went for just a few things — celery, sweet potatoes, ochro, cherries, and arugula — but came home with sourdough bread, a cranberry & cornmeal scone, and a cinnamon bun (my weekend indulgence, eaten on the ride home).
Back in the kitchen, I got to work on the fresh duck my husband had brought: cut up, cleaned, and seasoned. My original plan was ambitious — curry duck, peas dhal, stewed chicken, and dhalpuri–a meal inspired by our trips to his mom’s house in Trinidad. She always served this on our first day back home. Then I remembered my 2025 promise: keep it simple when you can.
I pivoted to curry duck with pigeon peas instead of two separate dishes — a win. I still made curry aloo to satisfy my craving, and instead of dhalpuri, I kneaded flour for paratha, which was far quicker.
Since I was behind schedule, my/our lunch was rescued by the stewed chicken already in the fridge. A quick meal of stewed black beans, stewed chicken, and rice, while I stayed focused on Sunday dinner.
Then came the filming struggle: memory cards full, computer refusing to download. I ended up filming the whole thing on my phone, which will make editing… interesting.
The duck cooked beautifully, tender and full of flavor. I added the boiled, drained pigeon peas, and the combination was even better than I imagined. The curry aloo was a soft, mellow contrast to the bold, rich duck. At the roti station, my hands worked on autopilot — soft, flaky parathas perfect for scooping up that flavorful curry sauce and those tender peas.
We took the photos, then finally sat down to eat. It was everything a Sunday dinner should be.
The aftermath? Pots, pans, and basins everywhere. My husband packed his lunches, and I portioned his dinners for the week. Yesterday’s work — canned salmon with tomatoes, baigan choka, and fry bodi — came in handy. I didn’t get to make my daughter’s fajita-style chicken, but I sent the seasoned meat for them to handle.
Could I have planned better? Absolutely. I could have skipped filming, cleared my memory cards in advance, or prepped more yesterday. But as I sit here now, sipping chai (my comfort in a cup) and thinking back on the chaos, I’m grateful I had the energy to pull it off.
The truth of a mother’s and wife’s Sunday: sometimes the lesson sticks, sometimes it doesn’t. We live, we learn… and we keep cooking.
This Week’s Menu & Recipes
- Curry Duck with Pigeon Peas – [Recipe link] – Clean Recipe (No Chemicals), Gluten Free, Dairy Free, Low Carb, Sugar Free
- Curry Aloo (Potato Curry) – Recipe link – Clean, Vegan, Vegetarian, Gluten Free, Dairy Free, Sugar Free
- Paratha Roti – Recipe link – Vegan, Vegetarian, Comfort Food, Can be Sugar Free or Dairy Free
- Stewed Chicken (leftovers saved the day!) – Recipe link
- Stewed Black Beans – Recipe link
- Rice – a simple side to complete the meal
Saturday’s Prep (for the week ahead):
- Canned Salmon with Tomatoes – Recipe link or this Salmon with Tomatoes recipe using fresh salmon
- Baigan Choka (Roasted Eggplant) – Recipe link
- Fry Bodi (Sauteed Long Beans) – Recipe link or check out this Fry Bodi with Shrimp recipe
- Seasoned Chicken for Fajitas (not cooked, but prepped) – [Recipe coming soon]
Tips for Easier Prep & Planning
- Simplify the Menu: Instead of making separate dhal and duck, combine duck with pigeon peas for one hearty dish.
- Prep on Saturday: Chopping vegetables, seasoning meats, or making a side dish the day before makes Sunday less stressful.
- Back-Up Leftovers: Keeping something like stewed chicken or beans in the fridge can save the day when Sunday runs behind schedule.
- Check Equipment Early: Download memory cards or charge devices the day before if you plan to film or photograph.
- Balance Effort: Swap dhalpuri for paratha when you need a simpler but still satisfying roti option.
Did You Love This Sunday Lunch – Leave a Rating and Comment
If you enjoyed reading about this week’s Sunday Lunch, I’d love to hear from you! Share your thoughts, memories, or what you would have cooked in this situation. Your comments and feedback mean the world and help keep this Sunday Lunch series alive and connected.
Be sure to check out the last three weeks of Sunday Lunches:
- Week 29: Boiled Tomato Choka Lunch
- Week 30: Stewed Lamb, Stewed Beans & Curry Duck
- Week 31: BBQ Ribs, Pepper Shrimp, Fried Rice, Creamy, Potato Salad
You can also explore the full collection on the 52 Weeks of Sunday Lunches Main Post.
Questions or Concerns—Write Me!
If you have any questions, concerns, issues, or suggestions about this Sunday Lunch post or any of my recipes, please don’t hesitate to leave a comment below or reach out via email at [email protected]. I’d love to hear from you and am here to help make your cooking experience as enjoyable and successful as possible.
