This past week was rather interesting, wasn't it? We are doing fine here, warm house, and some good news for me as a designer. Our oldest two boys both have jobs now, and we are trucking along on our schooling, though everything seems to be taking a lot more time than it should, and the blog has suffered because of it. I'm trying to catch up on recipes, as well as re-inserting photos. Since we moved the shakshouka to this week, I will post that recipe this week, along with one for taratoor. That one really is a guideline, and is made largely to taste.

We have had some great deals on some fun foods at our grocery stores, and I am looking forward to using them in our menus over the next few weeks. I am also really excited about Thanksgiving, even if it will be a little smaller this year. This is a great time to stock up on inexpensive or free turkeys and hams, and we already have two in our freezer (plus one we butchered of our own). I expect to get at least two or three more this month, and maybe some whole turkey breasts and hams. Even if you can't get a free one, the discounted prices often offered are usually around $0.25 - $0.50 per pound, and it is pretty hard to find any protein at that price, so we always fill our freezers at this time of year. If you can get multiples for free, I would encourage you to also see if you can donate to a food bank or a friend or neighbor in need, or a family that needs encouragement. The sale prices are so good, you might even be able to provide an entire meal for a family or two.

We will be home on Wednesday, and Rich has the day off of work, so we might actually be able to finally do a Saint Martin's lantern walk in our neighborhood. If you would like to make a special treat for that day, please take a look at the recipe for the rolls I am making for breakfast that morning.

• Sunday
  Breakfast: Pumpkin Bread with Cream Cheese, Hard Boiled Eggs, Milk and Coffee
  Dinner: Greek Style Pizzas, Salad with Tarragon Vinaigrette, Fruit Salad, Peppermint Mocha Ice Cream
• Monday
  Breakfast: Shakshouka*, Toast, Sliced Pears, Milk and Coffee
  Dinner: Cornmeal Waffles with Bacon, Scallions, Sour Cream, Cheese, and Salsa, Fruit
• Tuesday
  Breakfast: Peanut Butter Toast with Honey and Sliced Apples, Milk and Coffee
  Dinner: Mahshi Squash, Rice, Duqqus, Fruit Plate
• Wednesday - Feast of Saint Martin of Tours
  Breakfast: St. Martin's Day Almond Crescents, Fruit Plate, Tea with Honey
  Dinner: Fresh Tomato Soup and Grilled Cheese Sandwiches, Fruit
• Thursday
  Breakfast: Steel Cut Oats with Cinnamon Sugar, Chopped Apples and Raisins, Milk and Coffee
  Dinner: Macarona bi Béchamel*, Mashed Garlic Winter Squash, Sautéed Peppers, Onions, and Garlic, Fruit
• Friday
  Breakfast: Peanut Butter Toast with Honey, Sliced Apples, Tea with Honey
  Dinner: Cream of Poblano Soup with Crisp Fried Tortilla Strips, Cucumber Tomato and Onion Salad
• Saturday
  Breakfast: Fried Eggs, Tater Tots, Avocado and Toast, Fruit Plate, Milk and Coffee
  Dinner: Leftover Night

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. Linking to Menu Plan Monday

Labels: All Saints, Church Year, Faith and Morality, Family, Governor Inslee Needs a Frozen Fish to the Forehead, Homemaking, Homesteading, Menu Plans, Quarantine, Tales from the Kitchen