Wednesday, March 20, 2013
Menu Plan: Fifth Week of Lent
We had a lovely birthday party for Amira, which kicked off the week, then kind of went down hill from there. Because of our deep sickness, there is a lot that has not been done and just does not look like it will be done. There is too much urgent to go back to make up for the lost time at this point. I'm sorry about that. In any case, I am just now emerging from the fog of illness, fever and pain, to rejoin the land of the living.
Alexander and Dominic did an admirable job of holding down the fort and taking care of simple meals and the bare minimum of running the house, including morning prayer and basic chores, so Rich and I could rest. It got so bad that I ended up calling the children with my cell phone, because I couldn't even make my voice loud enough to be heard through our bedroom door, and even if I could, the coughing spasms that would wrack my body when trying to do it wasn't worth it.
So, here is our menu for the week. Sunday was a rough day. We had brunch and dinner. I basically spent every last bit of energy I had on Sunday to make the St. Patrick's day meal, which was appreciated, but took a lot out of me. We didn't do much for the feast days this week. Amira pulled out the St. Joseph's staff they made last year for his feast. We have a great love for St. Joseph here, so I was a little sad we couldn't do more. I'm just glad that this didn't strike while we were in Holy Week.
Breakfast: Asparagus and Boursin Frittata, Sliced Oranges, Cinnamon Pastries, Hot Apple Juice
Dinner: Corned Beef with Brown Sugar and Mustard Glaze, Colcannon, Oatmeal Bread
Breakfast: Cream Cheese and Bagels, Sliced Apples, Tea with Honey
Dinner: Pasta with Tomato and Olive Sauce, Mandarin Oranges
- Tuesday - Feast of St. Joseph
Breakfast: Coconut Pancakes, Sliced Mangos, Tea with Honey
Dinner: Fish Sticks, Baked Potato Wedges, Roasted Cauliflower
Breakfast: Oatmeal with Cinnamon Sugar, Bananas, Ginger Lemon Tea with Honey
Dinner: Pasta with Garlic, Greens and Toasted Walnuts, Steam Sauteed Broccoli Raab
Breakfast: Yogurt and Strawberry Jam, Buttered Toast, Ginger Lemon Tea with Honey
Dinner: Black Bean and Tortillas Casserole, Avocado, Sour Cream, Salsa and Roasted Pineapple
Breakfast: Almond Butter Toast, Sliced Oranges, Ginger Lemon Tea with Honey
Dinner: Root Vegetable Casserole, Green Salad, Fruit Plate
Breakfast: Spinach and Egg Strata, Milk & Coffee
Dinner: Garlicky White Bean and Chard Soup, Whole Wheat Rolls