Sunday, January 22, 2017
Menu Plan: January 22 - 28
Last week was quite eventful for us. Rich and I took a trip to the capitol for a work event for him, and I was able to take a little time to myself. Unfortunately, the freezing rain and sheets of ice came that week, too, but on our side of the mountains. The pass closed about an hour and a half after we crossed it ourselves, and we ended up stuck across the state from the kids for one more night than we had planned. Amira and her friend ice skated on our driveway, which was a sheet, coated with two inches of ice. That's how bad the roads were. The pass had avalanches and trees down, plus freezing rain, and fog, then flooding and mud/land slides. Most of the schools and kids' activities were canceled. In fact, our town, the PUD, the community college, most school districts, most businesses, were all closed down for two days.
So, between our extended absence and the general chaos, many things were canceled, rescheduled, or otherwise changed. We have a few repeats of meals because of that. Our produce guy couldn't make it because of the roads, so we'll be seeing him tomorrow instead.
- Sunday
Breakfast: Oatmeal with Brown Sugar and Raisins, Milk and Coffee
Dinner: Spaghetti with Meat Sauce, Salad, Garlic Bread, Rice Crispy Treats - Monday
Breakfast: Scrambled Eggs with Sausage, Sliced Apples, Milk and Coffee
Dinner: Lemon-Garlic Chicken Skewers, Brown Rice, Chopped Salad, Peach Pie with Maple Cream Glaze - Tuesday
Breakfast: Yogurt and Toast, Bananas, Coffee and Milk
Dinner: Hobbit Dinner, Fruit Plate - Wednesday - Feast of the Conversion of Saint Paul
Breakfast: Vegetable Hash, Toast, Sliced Oranges, Tea with Honey
Dinner: Falafel, Pita Bread, Harissa, Veggies and Olives - Thursday
Breakfast: Creamed Eggs, Toast Fingers, Sliced Oranges, Milk and Coffee
Dinner: Chipotle Beef Tacos, Fruit Plate - Friday - Feast of Saint John Chrysostom
Breakfast: English Muffins with Apple Butter, Tea with Honey
Dinner: Creamy Avocado Pasta with Cashews, Salad, Fruit Plate - Saturday
Breakfast: Sausage and Egg Breakfast Casserole, Grapefruit, Milk and Coffee
Dinner: Bolognese over Pasta, Salad, Garlic Bread
Labels: Church Year, Family, Homemaking, Menu Plans, Tales from the Kitchen
