We were out of town again last week, but are back and ready to face another week. In a little bit of an impromptu decision, we are having some friends over to grill and roast marshmallows for Memorial Day.

In the next week, we should have our half a pig butchered, cut and wrapped as well as 40 pounds of ground beef from a pasture raised steer. In general, I have been trying to cut down on what is in our freezer, but these were opportunities to have heritage breed meat from pasture raised animals from people we know. We keep intending to buy a whole pig and a whole steer, but haven't gotten around to it. This is a little closer.

• Monday: Buffalo Chicken Burgers, Grilled Beer Bratwurst with Onions & Sauerkraut, Barbecue Beans, Salad, Chips, Rhubarb Crisp, Whatever else people are bringing


• Tuesday: Leftovers


• Wednesday: Black Beans, Scrambled Eggs, Salsa, Tortillas & Avocado


• Thursday: Hot Pastrami Sandwiches on Rye, Salad


• Friday: Melanzane al Forno, Pasta, Salad


• Saturday: Pineapple Fried Rice with Chicken and Garlic Green Beans


• Sunday: Veal Meatball Soup, Crusty Wheat Bread, Salad

If you want a recipe, ask and I will provide it as soon as I can.
What is on your menu this week?

Here is the list of foods from the freezer, fridge and pantry that I'm using this week. Anything from the freezer, pantry or fridge that was not bought specifically for this meal or this past week will be included in my lists.

Freezer:
Chicken Thighs
Pastrami
Chicken Breasts
Ground Veal
Pineapple
Peppers
Green Beans
Peas

Fridge:
Eggs
Butter
Lettuce
Carrots
Celery


Pantry:
All Herbs & Spices
Salt
Potatoes
Onions
Garlic
Olive Oil
Bread Flour
Whole Wheat Flour
Yeast
Baking Powder
Baking Soda
Sugars
Pinto Beans
Black Beans
Tortillas
Penne
Marinara Sauce
Avocado

Labels: Homemaking, Menu Plans, Tales from the Kitchen