Sunday, September 11, 2011
Menu Plan: September 11 - September 17
We were able to go pick a whole bunch of great produce for our use. I'll be attempting to make sauerkraut this week and using some of our Gravenstein apples to make applesauce for the winter. I may even make an apple cake soon. One of our neighbors had u-pick corn a dozen for $2.00, so we are going to see if they are still selling, since our corn may not produce at all. If so, we'll get a whole lot in the freezer for the winter and spring.
I cannot let this day pass without a remembrance, however. I know where I was and I know I will never forget. Our lives have all been irrevocably changed and unless something changes drastically in our country and in the world, our children will never know how fearless we Americans were. How safe we felt. How strong we were. I grieve that they will not know that.
However, let us all be living memorials to those who lost their lives in the terrorist attack on 9-11 and to all who fought the hijackers and laid down their lives to save the lives of others. There is only one positive thing I can think of to come from this, and that is this: No person will ever think of negotiating with their captors again. No flight crew or ship crew will ever try to satisfy a terrorist's demands again. These events showed how foolish that is. These people are willing to kill hundreds and thousands of people, themselves included, so you might as well go down fighting them.
Our Patriarch said this today:
The knowledge that the dreams of freedom and liberty will not be silenced and speak louder than the hate ranting of evil tyrants gives us strength. We will remember the sight, sound, and smell of death. But more importantly we remember the courage of thousands and the light that so many brought with them into the ashes of Ground Zero. May the souls of the departed rest in peace.
- Sunday
Breakfast: Leftover Pancakes, Pluots, Milk
Dinner: Layered Tortilla Casserole with Chorizo and Mayacoba Beans, Simple Rice Pilaf, Corn on the Cob, Cabbage, Tomato and Pepper Salad, Watermelon - Monday
Breakfast: Sweet Potato Hash with Fried Eggs, Sliced Apples, Milk and Coffee
Dinner: Creole Beef Daube over Pasta with Sauteed Yellow Summer Squash and Garlic Bread - Tuesday
Breakfast: Oatmeal with Pears and Cinnamon Sugar, Milk and Coffee
Dinner: Poblano Lasagna, Tomato and Cucumber Salad, Chocolate Pudding - Wednesday
Breakfast: Peanut Butter Toast, Sliced Apples, Milk and Coffee
Dinner: Swiss Chard, Summer Squash, Potato and Onion Frittata with Feta, Sliced Peaches - Thursday
Breakfast: Scrambled Eggs and Cheese, Toast, Sliced Apples, Milk and Coffee
Dinner: Summer Soup, Whole Wheat Rolls, Watermelon - Friday
Breakfast: Oatmeal with Brown Sugar and Raisins, Milk and Coffee
Dinner: Tuna and White Bean Salad*, Herbed Summer Squash Fritters*, Fruit Plate - Saturday
Breakfast: Blackberry Pancakes with Maple Syrup, Fried Eggs, Milk and Coffee
Dinner: Slow Cooker Chicken Tikka Masala (from my good friend Rebecca), Rice, Cucumber Tomato Salad, Baked Apples
Labels: Homemaking, Homeschooling, Menu Plans, Tales from the Kitchen
