A glorious and blessed Pentecost to you! Even without our big Tongues of Flame party, we are still going to have our own Tongues of Flame barbecue. We're wearing red and eating strawberries and having a nice red dessert. Pentecost is the second highest holy day of the Christian year (the first being Pascha, or Easter and the third being Christmas). It is the birth of the Church, the undoing of what happened at the Tower of Babel. The Jews celebrate this day as the giving of the Law. We celebrate it as the giving of the Holy Spirit who enables us to keep the Law.

So, today's meals include red and grilled food to help us celebrate and give our children some tangible lessons in the holiday and Church year. Our menu this week involves some of our own garden produce, even though we were late with much of our planting. We have loads of garlic greens and scapes growing, so those will be in our meals. We're eating our radishes and some of our early greens. I was able to get two freezer meals put away last week. This week's menu seems to only have one meal that looks like it will both freeze well.

I'm really proud of Elijah. He is learning out to help in the kitchen and has become much more diligent and interested in learning to cook more. Since this is a week full of celebrations for us (both Rich and Dominic's birthdays are on Saturday), he wanted to learn to make chocolate muffins for his father, since Rich's birthday is mostly subsumed by Dominic's.

• Sunday Pentecost
  Breakfast: Scrambled Eggs with Freshly Toasted Croutons, Strawberries and Sliced Oranges, Milk
  Dinner: Grilled Rack of Lamb, Grilled Asparagus, Creamy Herbed White Beans, Rhubarb Custard Cake


• Monday
  Breakfast: Oatmeal with Cinnamon Sugar, Milk and Coffee
  Dinner: Pastitsio (Freeze Half), Sauteed Swiss Chard with Garlic Scapes


• Tuesday
  Breakfast: Honey & Oat Flapjacks, Milk and Coffee
  Dinner: Slow Cooked Chuck Steak, Steam Sauteed Carrots and Asparagus, Cracked Wheat Pilaf, Rhubarb Fool


• Wednesday
  Breakfast: Slow Cooker Rice Pudding with Coconut and Dried Cherries, Mint Tea with Honey
  Dinner: Cream of Asparagus Soup, Biscuits, Fruit Plate


• Thursday
  Breakfast: Dutch Baby Pancake, Milk and Coffee
  Dinner: Austrian Kucherlkraut (Beef and Sauerkraut), Sour Cream Noodles, Roasted Asparagus


• Friday
  Breakfast: Cherry Almond Granola and Milk, Coffee
  Dinner: Eggs in Purgatory, Pasta with Garlic Scapes, Salad


• Saturday
  Breakfast: Scrambled Eggs, Fruit Plate, Chocolate Chip Muffins, Milk, Coffee
  Dinner: Pepperoni Pizza Puffs, Marinara Dipping Sauce, Spinach Salad, Chocolate Cake with Chocolate Frosting

What is on your menu this week? If you want a recipe, ask and I will provide it as soon as I can. If there are any starred recipes, I will follow up separately with a weekly recipe round up on Saturday.

Bought:

Salad Greens
Asparagus
Rhubarb
Strawberries
Pepperoni

Labels: Church Year, Family, Homemaking, Menu Plans, Pentecost, Tales from the Kitchen