Sunday, March 06, 2011
Menu Plan: March 6 - March 12 Ash Wednesday
- Sunday
Breakfast: Cereal and Milk, Cafe au Lait
Dinner: Bolitas with Bacon and Chorizo, Cornbread, Fried Turnip Slices (from our garden! It survived -19 degree weather) with Garlic, Lemon Pudding Cakes - Monday
Breakfast: Feta with Za'atar and Olive Oil, Toast, Tea and Honey
Dinner: Indian Spiced Steak and Onion Kebabs with Naan and Peach Chutney, Fig Tart - Tuesday
Breakfast: Fried Eggs, Bacon and Toast, Mochas
Dinner: Corndogs*, Seasoned Potato Wedges, Roasted Corn and Butter, Potato Doughnuts, Pear Fritters - Wednesday
Breakfast: Granola and Yogurt, Water
Dinner: Mayacoba Beans and Rice - Thursday
Breakfast: Oatmeal with Raisins and Brown Sugar, Milk and Coffee
Dinner: French Farmers' Soup* with Rustic Croutons - Friday
Breakfast: Kamut Toast with Almond Butter, Milk and Coffee
Dinner: Stations of the Cross and Fish Fry at church - Saturday
Breakfast: Spinach Omelets, Toast, Milk and Coffee
Dinner: Mejeddarah with Onions and Yogurt
Bought:
Parsley
Red Onions
Limes
Poblanos
Cilantro
Pears
Bay Leaves
Labels: Ash Wednesday, Church Year, Family, Homemaking, Lent, Mardi Gras, Menu Plans, Tales from the Kitchen