Monday
Tuesday
- leftover pumpkin custard; milk
- leftover beef & veggie soup
- slow-cooked chicken & veggies
Wednesday
- blueberry cobbler; milk
- sandwiches; apples; lacto-fermented pickles
- leftover lamb & lentil stew
Thursday
- leftover blueberry cobbler; milk
- hurry curry
- liver; sweet potatoes; frozen green beans
Friday
Saturday
Sunday
- leftover apple crisp; milk
- leftover chili & cornbread
- leftover hurry curry
I have fewer eggs on hand than I thought so this week will feature breakfasts that don’t require many of them. I may stop by the store Wednesday after rehearsal but I am hoping to make it until Saturday when we can do our usual shopping trip. I’ll need to pick up milk this weekend as well but other than that I’ll just need green veggies and some buckwheat to get us through the next week or two. Next week I plan to make waffles (and extra to freeze) and bacon, egg & cheese muffins (and extra to freeze). What I initially thought was shingles has been recently diagnosed as livedoid vasculopathy and I want to be off my feet a little more. That means eating from the freezer when possible!
I bought 3 cases of juice apples this month and a case of Granny Smiths. The juice apples ended up being yellow and red Delicious apples (boo!) but they’ll be good for baking. I might try another batch of lacto-fermented apple cider, too! We do love that. I also bought a case of pomegranates, which are really my new favorite fruit. I’ll be sad when my case is gone. :(
I made some sauerkraut a few weeks ago and I think it is about ready. It smells fabulous! My daughter surprised me by coming over when I checked the kraut and telling me that sauerkraut is one of her favorite foods. This from the girl who does not care for sour foods!! I’m surprised I didn’t faint on the spot. Actually, she does love Bubbie’s pickles. I’m not sure what her criteria are for liking or disliking a sour food and as long as she eats the good ones, I don’t care.
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