Sunday, September 06, 2009
Menu Plan: September 6 - September 12
It was nice to go back "home" for a couple days, though a little sad, too. I nearly cried when I saw the Sound and the trees as we flew over. I visited our old house, which is a sad, empty place now. Since there are a lot of things we can't get here that we could get there, I brought an empty suitcase, with two small coolers and freezer packs in them. I filled it to the weight limit with food that is hard to find here, or hard to find inexpensively. Since we have used up our bacon from our pig, I picked up a bunch of bacon ends, as well as the bacon burger from our butcher there. I bought some of their beef jerky and pepper jerky, picked up a little raw honey from a friend to get us by until Rich harvests our supers later this month and a selection of smoked and specialty salts to replenish our store. On top of that, I scheduled all my non-wedding meals at our favorite places to eat, brought back a pizza from the fired oven place we love and sandwiches from the market deli we loved to share with Rich last night. TSA was a little perplexed by my suitcase and carry on. Though they said it smelled amazing.
It would have been both a shorter trip and cheaper for me to drive rather than fly, but Rich needed the car for the children and he wanted me to get a little vacation back with my friends since we've had so much to do this summer and we just started school again (last night we realized I could have just rented a car, for a little less money and still gotten there and back in less time). Next time, we will all go together and bring a big cooler to fill with meat and treats from back home.
Even though we like it here and there is so much to recommend it to us, I still find myself longing for the Sound and the trees and the mountains. It was wonderful to drive over the bridge and see the water again, and terrible to leave the next day. I had a great time, though, saw several friends and witness a beautiful wedding. We danced our hearts out at the reception (there is even a video out there on the internets of me dancing with our friends) and rejoiced together. I was able to go to church at our church, receive the eucharist and bring some reserved sacrament back for Rich and the children. It did leave me with a little homesickness, though. I know that eventually it will feel like home here, but it is still too soon.
- Sunday Rich Cooks
Breakfast: Dry Cured Bacon, Fried Eggs & Cheese, Wrapped in Warmed Flour Tortillas, Milk
Dinner: Grilled Bacon Cheese Burgers with all the Fixings, Creamy Potato & Pea Salad*, Herbed Summer Squash Fritters (except I use oregano and thyme in this), Fruit Plate
Breakfast: Feta, Tomatoes & Cucumbers with Za'atar & Olive Oil, Fried Eggs and Kamut Toast, Mint Tea
Dinner: Grilled Spice Rubbed Pork Tenderloin, Lion House Rice (with fresh parsley), Steamed Green Beans
Breakfast: Granola, Yogurt & Honey, Milk
Dinner: Soupe au Pistou*, Whole Wheat Bread, Salad
Breakfast: Scrambled Eggs with Cheese & Sausage, Spelt Toast, Cranberry Juice
Dinner: Italian Beef Sandwiches on Olive Oil Bread with Sauteed Peppers and Onions, Fruit Plate
Breakfast: Oatmeal with Cinnamon-Sugar and Raisins, Milk
Dinner: Cuban Black Bean Patties (using cooked, dried beans, fresh garlic and cilantro), Salsa Rice with Roasted Corn, Guacamole, Salad
WafflesPancake Muffins (using the idea, but our normal batter), Maple Syrup, Sausage Patties, Fried Eggs, Milk
Dinner: French Onion Soup with Gruyere Croutons, Salad
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.
Ground Pork (we mix in the seasonings for sausage)
Beef Cross Rib Roast
Veal and Oxtail Bones to make Stock for Onion Soup
Pepper Jack Cheese
Red, Yellow & Green Peppers
All Herbs & Spices
Hard White Wheat
Soft White Wheat
Steel Cut Oats
Dried, Shredded Coconut
Basil from a pot
Apricots from our tree