For the past three months, or more, we've been saying something about when it slows down. Well, we're finally there, at least for a little while. We still have work and things to do around our home and overdue projects waiting for us, but we don't have airshows or dance recitals or birthdays or major holidays or visits from out of town friends or trips away or dance conventions or anything like that for at least a month. Whew! We will be working in the garden, preserving foods, making stock, reading and resting, and staying out of the heat. I'm going to try a salt preserving method for herbs I learned about at the homesteading conference and make some pesto for the freezer.

Today was supposed to be our hottest day of the year yet, and the weather shaman predicted that it would be 100˚, but has since backed down to 98˚ as our high in town (it is about six to 12 degrees cooler at our house, thank God!). Now, they are saying our first day over 100 will be next Sunday, and we are supposed to be in the 80s tomorrow and through Thursday. It might even be in the upper 70s at our house tomorrow, which will feel cold after the weather we have had.

Most of our meals went as planned last week, but we got an incredible deal on canned crab, so I made crab cakes for Friday's dinner, and the rest will turn into a crab pasta for this coming Wednesday. The mystery stew last week turned out to be Croatian brudet, so it was fish and shrimp, and it was lovely. I just warmed it up on the stove a little and we ate it with some toasted bread and a salad. Our muscovies are laying well now and we have a lot of fabulous and huge eggs. They have been delightful in our baking. We are also starting to see little tiny eggs from some of the newer chickens. The heat slows down their laying, so I am glad for the slight reprieve this week. We should have plenty of eggs again.

There is so much to do around our home and garden, and I know Rich has talked about taking a day off here or there to get some of it done, but I don't know if his work schedule will allow it. At least it will be cooler to work outside this week. We plan on making mostly cooler, easier or faster to cook meals, but I am going to make lasagna for tomorrow's dinner, so most of that cooking will be done in the morning, so as not to heat up the house too much at the hottest parts of the day. Fortunately, lasagna is good either hot or cold. We have several feast days this week, including the patronal feast of our Orthodox mission here. We will have a fantastic barbecue and potluck in his honor.

• Sunday
  Breakfast: Passionfruit Pancakes and Pineapple Coconut Pancakes with Buttermilk Syrup, Sausage Patties, Milk and Coffee
  Dinner: Chicken Salad with Bacon and Gorgonzola on Croissants, Fruit/Veggie Plate, Brownies and Ice Cream
• Monday
  Breakfast: Scrambled Eggs with Cheese, Toast, Milk and Coffee
  Dinner: Lasagna with Best Meat Sauce Ever, Chopped Salad, Garlic Bread, Strawberry Shortcake
• Tuesday - Feast of Saint Benedict of Nursia
  Breakfast: Ricotta Fritters* with Maple Syrup, Bacon, Strawberries, Milk and Coffee
  Dinner: Red Potato Salad for Potluck
• Wednesday - Feast of Saint Paisios of Mount Athos
  Breakfast: Oatmeal with Brown Sugar and Raisins, Tea with Honey
  Dinner: Garlic Crab Pasta, Green Salad with Lemon Vinaigrette
• Thursday - Feast of Saint Veronica
  Breakfast: Potato and Ham Hash with Cheese, Fruit Plate, Milk and Coffee
  Dinner: Ricotta Dumplings in a Brown Butter Sauce, Broiled Sausages, Green Salad with Pomegranate Vinaigrette
• Friday
  Breakfast: Sweet Spiced Vermicelli and Almond Milk Cereal, Fruit Plate, Tea with Honey
  Dinner: Black Bean, Corn and Avocado Salad, Corn Chips, Home Canned Peaches
• Saturday - Feast of Saints Bonaventure and Swithun
  Breakfast: Almond Bear Claws to break the fast after Liturgy
  Dinner: Muffaletta Sandwiches, Pasta Primavera Salad with Mustard Vinaigrette, Fruit and Leftover Cake

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, Faith and Morality, Family, Governor Inslee Needs a Frozen Fish to the Forehead, Homemaking, Homesteading, Menu Plans, Tales from the Kitchen