I cannot believe we are almost at the end of the Church year! Next Sunday is the feast of Christ the King, and then we commence with Advent and the Church's New Year.

We're in the run up to Thanksgiving, and I have been making turkey stock to have extra gravy. This also means that the Advent fast is coming soon. We try to follow the Antiochian guidelines for the fast, but as we are western, we still don't begin until after Thanksgiving, though not perfectly. We serve people who aren't necessarily keeping the fast on Sundays, so we make some allowances for that.

I think we are almost finished with all of our boxes of tomatoes, actually. We have put up salsa, green tomato relish*, green tomato chutney*, and I was basically having the kids eat tomatoes with each meal. We are down to less than half a box of tomatoes now, some ripe and some green. We should be finished with those tomatoes by the end of this week, I think. Our breakfast today probably sounds weird, but it was kind of a catch up brunchy meal. We had some lamb tongue and heart that needed to be cooked, so we slow cooked it overnight, and we had leftover pastries, and the kids wanted to eat the meat, so we just did that and ate it all.

• Sunday
  Breakfast: Leftover Pastries and Lamb, Milk and Coffee
  Dinner: Macarona bi Béchamel, Cabbage Salad with Cumin Dressing, Cake and Gluten-free Cookies
• Monday
  Breakfast: Bacon Vegetable Hash Burritos, Sliced Pears, Milk and Coffee
  Dinner: Instant Pot Moroccan Chicken, Rice, Mascarpone Berry Cake (along with a Gluten-free version for Jerome)
• Tuesday
  Breakfast: Fried Eggs, Toast (Gluten-free for Jerome), Pineapple Cubes, Milk and Coffee
  Dinner: Arabic Beef and Vegetable Soup, Tamis (Gluten-free Bread for Jerome), Harissa, Mixed Berries
• Wednesday
  Breakfast: Scrambled Chickpeas with Onions and Peppers, Sliced Apples, Tea with Honey
  Dinner: Pasta Trapanese, Carrot and Chickpea Salad, Fruit Plate
• Thursday
  Breakfast: Steel Cut Oats with Chopped Apples, Raisins and Cinnamon, Milk and Coffee
  Dinner: Hot Dogs, Home Fries, Pineapple Chunks
• Friday
  Breakfast: Tomato Toast (Gluten-free for Jerome) with Chopped Olives and Za'atar, Mint Tea with Honey
  Dinner: Pasta (Gluten-free for Jerome) with Tomato and Eggplant Sauce, Salad, Fruit Plate
• Saturday
  Breakfast: Pancakes and Fluffy Gluten-Free Peanut Butter Pancakes with Raspberry Syrup, Milk and Coffee
  Dinner: Kofta bil Bayd, Rice, Loubiyeh bi Zeit, Roasted Winter Squash, Harissa, Fruit Plate

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.

Labels: Church Year, Family, Governor Inslee Needs a Frozen Fish to the Forehead, Homemaking, Homesteading, Menu Plans, Tales from the Kitchen