Monday, August 24, 2015
Menu Plan: August 23 - 29
This is another busy week, but it's at least slowing down a little. Mariam's birthday is this week, and her name day is this week. We are down to one bathroom while we fix the drywall and sink and toilet in our upstairs bathroom. Which means we are using the boys' gross bathroom downstairs. I sent them in with scrub brushes and disinfectant after I had to use it once.
We have a couple repeats this week, but I expected that. We had so much leftover from our fair food that we brought some with us on the first day for our lunch and only bought dinner and snacks/treats there. Since Rich worked the fair booth every day but the first, and I worked every day but the first two, we are both recovering a bit, too.
As usual, fall began today. It always comes the Monday following fair week. We get two or three weeks of fall and then winter starts. That's kind of depressing. Rich is coming up with ways to extend our garden, because we are getting late snap peas and all sorts of lovely things and we'd like to keep harvesting as long as we can.
Below, I include our daily Bible readings which we use to read through the entire Bible each year. We read through all of the Old Testament and New Testament, reading the Psalms and Proverbs twice. Remember that the Psalms are according to eastern numbering in our daily Bible reading, also I Kings is the original designation, it is I Samuel in western Bibles (II Kings is II Samuel in the west, III Kings is I Kings, and IV Kings is II Kings, I Ezra is also called I Esdras in other translations, II Ezra is often translated as Ezra or II Esdras).
- Sunday II Maccabees 7:1-8:20, Psalms 24:1–11, Proverbs 4:19–23, Acts 23:12–35
Breakfast: Peanut Butter Toast, Banana, Milk and Coffee
Dinner: Leftovers - Monday - Feast of Saint Bartholomew II Maccabees 8:21-10:23, Psalms 24:12–22, Proverbs 4:24–28, Acts 24
Breakfast: Chocolate Mint Yogurt, Toast, Milk and Coffee
Dinner: Meatloaf, Mashed Potatoes, Steamed Broccoli, Salad - Tuesday II Maccabees 10:24-12:16, Psalms 25, Proverbs 5:1–6, Acts 25
Breakfast: Oatmeal with Craisins and Cinnamon Sugar, Milk and Coffee
Dinner: Spaghetti and Meat Sauce, Garlic Bread, Garlicky Sauteed Swiss Chard - Wednesday - Feast of Saint Mariam Baouardy II Maccabees 12:17-14:17, Psalms 26, Proverbs 5:7–14, Acts 26
Breakfast: Toast and Labneh with Za'atar and Olive Oil, Sliced Cucumbers, Tea with Honey
Dinner: Butter Basted Fish with Thyme and Garlic, Pan Roasted Potatoes, Marinated Beets and Onions, Salad, Chocolate Cloud Cake - Thursday - Feast of Saint Monica II Maccabees 14:18-15:39, Psalms 27, Proverbs 5:15–19, Acts 27:1–20
Breakfast: Slow Cooker Rice Pudding with Coconut and Craisins, Milk and Coffee
Dinner: Garlicky Grilled Yogurt Marinated Chicken with Saffron and Lemon, Rice Pilaf, Sauteed Okra and Onions - Friday - Feast of Saint Augustine of Hippo III Maccabees 1-2, Psalms 28, Proverbs 5:20–23, Acts 27:21–44
Breakfast: Ful, Green Hot Sauce, Chopped Tomatoes and Onions, Toast, Mint Tea with Honey
Dinner: Herb and Greens Soup, Rolls - Saturday III Maccabees 3-4, Psalms 29, Proverbs 6:1–6, Acts 28
Breakfast: Pancakes with Berry Syrup, Bacon, Fruit, Milk and Coffee
Dinner: Stuffed Peppers, Rice, Salad
Labels: Birthday, Church Year, Family, Homemaking, Homesteading, Menu Plans, Name Day, Tales from the Kitchen
Comments:
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I would love to have your reciept for the yogurt marinade. I have never cooked with safron finding it to be expensive, but may just have to try a little. I can imagine how tasty yogurt would be on the chicken.
I'm sorry it has taken me so long to reply, and I will send a copy of this to your e-mail, too.
I really do it by eye. I use less yogurt than you'd think, because I just need it to coat the chicken, I don't need it in a ton of liquid. So, I'd use a cup of yogurt to the juice of two lemons or so for three or four pounds of chicken. I peel a head of garlic, put it in my blender with about a tablespoon of kosher salt, and 1/2 teaspoon of saffron threads (we get it from my family, and this is a large quantity). I blend those together, then add the yogurt and lemon juice, some black pepper and a drizzle of olive oil. Blend that all up. That's what I marinate the chicken in, and if there is any left, I use it to season kofta, by mixing it with the ground meat and broiling or grilling it.
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I really do it by eye. I use less yogurt than you'd think, because I just need it to coat the chicken, I don't need it in a ton of liquid. So, I'd use a cup of yogurt to the juice of two lemons or so for three or four pounds of chicken. I peel a head of garlic, put it in my blender with about a tablespoon of kosher salt, and 1/2 teaspoon of saffron threads (we get it from my family, and this is a large quantity). I blend those together, then add the yogurt and lemon juice, some black pepper and a drizzle of olive oil. Blend that all up. That's what I marinate the chicken in, and if there is any left, I use it to season kofta, by mixing it with the ground meat and broiling or grilling it.
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