I also did not expect this bonus meal-planning post.

So... I've had the panic pukes all this past week, which means I'm eating very blandly and sparingly, and the extra brown rice I made for the meatloaf didn't get eaten. And since the family dinner tonight was very allergy-unfriendly, I decided to turn it into Sardine & Brown Rice Croquettes and freeze whatever I don't have for dinner tonight. If I have two per serving, I have seven meals worth in the freezer.

I didn't talk myself out of the binder this time! And it adds plant protein! How's that for a super nutritious pantry dish?

What does it taste like? A slightly fishy latke. The brown rice gives you just enough of a fried starch flavor that it hits the latke taste memory, and the onion is pretty prominent. Leave out the fish, and this would make a great nightshade, egg, and gluten free latke substitute for your Hanukkah table that's honestly easier to make than traditional latkes from scratch.

Don't be surprised if that's the newest Menu on my allergy-friendly holiday meal recipe roundup series come next winter holiday season...

Anyway, the croquettes are going to be great alongside the spring salad mix I'm keeping on hand, and balsamic-lemon vinaigrette I put up to go with it.

For you, that recipe:

• 1/4 cup olive oil

• 1/2 cup balsamic vinegar

• 1/4 cup lemon juice

• 1/2 heaping teaspoon sea salt

• 1 tablespoon Italian Seasonings (add 1/4 teaspoon ground nutmeg for a more Greek flavor, if desired)

Combine all ingredients in an airtight jar or bottle, and shake well to combine. Store in the refrigerator, and use within 1 month.

As for the whole one day away from surgery OMG thing... to take the pressure off of Laundry Day tomorrow, I have a load in the dryer, and a load going into the washer once I change out of what I'm wearing right now.

I will still be doing 3+ loads tomorrow. Wish me luck.