Wednesday, February 28, 2024
Craft On: Weddings and More
More progress on both the baptismal gown and Dahha have been made. Neither is finished, alas. We had so much to do for Dominic's wedding, and besides the lack of time and opportunity, even when we had time afterward, I was so exhausted, or occupied with other things, that not a ton of knitting was done while we were away. This is alright. We helped them marry and they had a beautiful, reverent, glorious wedding.
Amira was best woman to Dominic and Shawn's brother Taylor was her bridesman. I love Orthodox weddings. This one was even more beautiful. Their choir sang so wonderfully and the church itself was heavenly. Their priest is fantastic, and I am so glad he is their spiritual father, and that this is where they will grow in their faith as a couple. There is no shying away from the fact that marriage is holy, that it is indissoluble, and that it is martyrdom and obedience. The liturgy states multiple times the prayer that their marriage bed would be undefiled, and that marriage is a crowning both as priests and as martyrs. Their priest didn't apologize for this. The only explanation he gave was that we know, as Christians, that there is an obedience that isn't slavery, as we all look forward to the heavenly kingdom, in which we will all be obedient to God, who is no slave master. We don't have pictures from the photographers yet, so I will share this of the bridal party.
I finished The Mysterious Affair at Styles, and am waiting on the second Poirot book from the library. I brought Milk: The Surprising Story of Milk Through the Ages with us on the trip, but only poked my head into it once. The kids and I are working on Mansfield Park, as you can see up there, and are more than half way through it now. It is one of two of her novels I'd never read all the way through in school or on my own, so this is fun for me, to read it a first time with them.
Linking to Unraveled Wednesday.
If you would like to receive updates and early notice of new patterns, beta knitting opportunities, and great discounts (plus pictures of new yarns, new tools, fun places, neat hints, book ideas, recipes and more) each month, please subscribe to 1,001 Knits. My best, and sometimes my only, discounts go to my subscribers.
Labels: Books, Design, Homemaking, Knitting, WIP, Yarn Along
Sunday, February 25, 2024
Menu Plan: Second Sunday of Lent
Be steadfast, brothers, and do the little things.
On a related note, we are also pulling back from our spending after the expenses of wedding and travel, and are back in the serious part of Lent. We broke the fast so we could feast with the bridegroom and bride, and then did the best we could with the restaurants and the kitchens we had in our rental places, and actually it was alright. It was more like the modern, Western abstinent rules, and it was fine. Now, we are eating out of fridge and freezers and pantries again, and cutting back on our expenses. That is good also. We are blessed with abundance and God looks after our large family in so many ways through the deals at the grocery stores, and the favor we have with the people who work there and farmers in our community.
We try not to eat much in the way of fake meats and dairy and so on during the fasts, though if we have any given to us or if we find it at an amazing price, we will get some things like the vegan butter. The only replacement foods we really get are to purchase almond milk or this fantastic blend by Silk, made of almond, coconut and oat milks that actually tastes like milk enough that I was able to drink it with some graham crackers and it felt and tasted like the real thing. That is getting hard to find, though, and I'm nervous that it has been discontinued. It was great, though. It had the creaminess of coconut milk, the flavor of almond milk, and the smoothness of the oat milk, so I hope to find it again. In the interim, Fred Meyer had a coupon deal that made half gallons of almond milk $1.99, so we bought our limit of that and will use it in cooking and with coffee and such. We do try to avoid soy substitutes entirely, and don't really trust the fake meat. We'd rather rely on legumes and nuts and other sources of protein during the fast, so you will see mostly meals that include those.
Because of wedding events and schedules and our lack of schedule on the coast, we have some repeats this week. After the wedding, we had almost three quarts of the bean liquor and some of the black beans with onions, garlic and tomatoes leftover that we froze. When we got home Saturday, we were able to chop up some more garlic and onion, sauté them in some sunflower oil, add our thawing black beans, and season up some more with ancho chile powder, cumin and oregano, and made a fine soup with a garlic crusted bread we found in the used bread section at the store, and some apples that were given to us, and had a meal for eight, with a little left over, for all of $3.42. Not bad for our re-entry.
Please pray for us, and we will pray for you. Jerome's skin is giving him quite a bit of trouble, and now he has a weird cyst on his ear that is swelling. We will be seeing the NP this week, but he just needs some relief.
- Sunday
Breakfast: Marinated Chickpeas and Herbs*, Kalamata Olives, Sourdough Toast, Fruit Plate, Coffee and Tea
Dinner: Vegetarian Ranchero Beans, Garlic Bread, Oranges and Grapes - Monday - Feast of Saint Alexander of Alexandria
Breakfast: Peaches and Coconut Cream Overnight Oats, Tea with Honey
Dinner: Vegan Dan Dan Noodles*, Mandarin Oranges - Tuesday
Breakfast: Rice Pudding with Coconut Milk, Dried Raisins, Blueberries, Cranberries and Cherries, Tea with Honey
Dinner: Mejeddarah (using sunflower oil), Crisp Onions, Salad/Fruit/Side Dishes brought by Bible study members, Koulourakia - Wednesday
Breakfast: Steel Cut Oats with Dried Cherries, Brown Sugar, Cinnamon and Coconut Milk, Tea with Honey
Dinner: Lentil Chimichangas with Cashew Cream, Cabbage Salad, Salsa Rice, Fruit - Thursday
Breakfast: Vegetable and Potato Hash, Sliced Oranges, Tea with Honey
Dinner: Thai Coconut Curry Noodles with Vegetables, Fruit Plate - Friday - Feast of Saint David of Wales
Breakfast: Almond Butter Toast with Honey, Sliced Apples, Tea with Honey
Dinner: Pasta Trapanese (using sunflower oil), Salad, Fruit Plate - Saturday
Breakfast: Fluffy, Vegan Peanut Butter Pancakes with Raspberry Syrup, Coffee and Tea
Dinner: Asian Style Chickpea Salad, Mandarin Oranges
Labels: Church Year, Faith and Morality, Family, Fasting as a Family, Homemaking, Lent, Menu Plans, Prayer Requests, Tales from the Kitchen
Sunday, February 18, 2024
Menu Plan: First Sunday of Lent
There are many beautiful icons of the Temptation of Jesus, but this painting by Duccio captures the essense of our Lenten journey with Christ in the desert. After being driven to the desert to fast for 40 days and be tested (not as a trick or pop quiz, but to model for us and to teach the way we make our spiritual battle), He commands Satan away, with the angels waiting to attend Him.
This week is a relaxation week for us, a little decompression for everyone after all the busy-ness of the wedding. Rich even took the week off so we could all be together. This week, we are able to enjoy much more seafood than is normal for us during even Lent, and we are taking advantage of that as we take this break. We commemorate two of our favorite saints this week, saints from the earliest of the Church, from whom we learn so many of the things we still observe today. May we grow to be like them.
Please pray for us, and we will pray for you. May you have a holy and blessed Lent.
- Sunday
Breakfast: Pancakes with Syrup, Fruit Plate, Coffee and Milk
Dinner: Carne Asada and Carnitas, Cilantro Lime Rice, Black Beans, Corn Relish, Salsa, Sour Cream, Green Salad, Wedding Cake, Sparkling Cider and Wine - Monday
Breakfast: Black Bean and Potato Burritos with Salsa, Sliced Apples, Tea with Honey
Dinner: Pasta Trapanese (using sunflower oil), Salad, Fruit Plate - Tuesday
Breakfast: Granola Bars, Fruit, Tea with Honey
Dinner: Quick Sesame Noodles with Panfried Shellfish Mix, Fruit Plate - Wednesday
Breakfast: Oatmeal with Dried Cherries, Brown Sugar, Cinnamon and Coconut Milk, Tea with Honey
Dinner: Crab Salad with Lemon Vinaigrette (using sunflower oil), Fruit Plate - Thursday
Breakfast: Vegetable Hash and Salsa, Sliced Oranges, Tea with Honey
Dinner: Asian Style Chickpea Salad, Mandarin Oranges - Friday - Feast of Saint Polycarp
Breakfast: Peaches and Coconut Cream Overnight Oats, Tea with Honey
Dinner: Mussel Stew, Rolls, Orange and Date Salad - Saturday - Feast of Saint Matthias
Breakfast: Peanut Butter Toast with Honey, Sliced Apples, Tea and Coffee
Dinner: Vegetarian Ranchero Beans, Salsa Rice, Fruit Plate
Labels: Church Year, Faith and Morality, Family, Fasting as a Family, Homemaking, Lent, Menu Plans, Tales from the Kitchen
Friday, February 16, 2024
Finished Object Friday: Resurrecting the Past
So far this year, I have finished seven projects out of about 50 planned this year.
- Adam's Rib - January 12
- Nafhat - January 21
- Fir Cone Ornament - January 23
- Snefnug Crocheted Snowflake- January 28
- Welted Washcloth - January 31
- Cabled Headband - February 3
- Tawashi - February 6
Labels: Crochet, Design, Finished Object Friday, FOs, Homemaking, Knitting
Sunday, February 11, 2024
Menu Plan: Quinquagesima, Mardi Gras, and Ash Wednesday
These are the last moments of meat for us. Quinquagesima is the 50th day before the Paschal feast for us in the West. Sadly, the East and West are as far apart as is possible this year, but one day, we continue to pray, that both East and West will unite to celebrate together every year. The practices of Ash Wednesday are so profound, as are those of Forgiveness Sunday, and I hope that eventually the Church will get her act together and find a way to bring them together in all ways. At present, the next time we will celebrate together is 2025. Glory to God!
In the meantime, we are continuing to eat up meat and fish and dairy to empty our fridge and freezer a bit to make room for our Lenten discipline. Because of the difference between East and West and the upcoming wedding events, our fast is a little weird this week and next. We have a lot of preparations to take care of for the wedding, so we are not hosting our traditional doughnut Mardi Gras party. There are wedding goings on, and we will not be fasting this weekend because of that. We are also trying to eat up any perishable non-Lenten foods before Wednesday. Any non-Lenten foods we have left after Mardi Gras that can be frozen will be, and any that cannot be will be given to Nejat to eat this week. Then we will begin our xerophagy in earnest.
I've explained before that xerophagy is the accurate term for Lenten fasting. It means dry eating. We restrict meat, fish, dairy, eggs, oil and wine, which means our food is not as lubricated as normal. There are two strict fast days (no food or nutritive drink) in the West, Ash Wednesday and Good Friday. There is an optional strict fast from the evening after the Maundy Thursday service through the end of the Paschal Vigil. In the East, the first week of Lent, from Clean Monday through their vespers service on Wednesday is supposed to be as strict a fast as possible, with the guidance of a spiritual father or mother, and they share the same Triduum fasting, I believe. Aside from that, the earliest rule of the Church is to eat no meat, no fish (with the exception of shellfish - and because of the expense, we eat them sparingly), no dairy or eggs, no olive oil (all oil in a few jurisdictions), no wine (or all alcohol in some jurisdictions). On Saturdays and Sundays, the rule is relaxed to include olive oil and wine, and on a few significant feast days we are able to eat fish, and one day caviar is permitted (Lazarus Saturday, the day before Palm Sunday, with fish eggs acting as a shadow of the eggs associated with the Resurrection). None of this is to imply that eating or that any of these foods are bad. They are good things from which we abstain as a discipline to train ourselves, following the example and teaching of our Lord.
This is worship. Worship throughout the Bible, Old Testament and New, always means sacrifice. It is not prayer, though that usually accompanies it. It is not singing hymns and songs, though they may also accompany it. It is not homilies or sermons, though they are edifying. It is sacrifice. The sacrifice that Christ offered for us once for all that we join into in the Eucharist. The sacrifice of something good for our own good in fasting. In the West, penance is emphasized, and while this is absolutely a part of our Lenten journey, fasting, praying, and almsgiving, are seen more as a discipline Christ gives us through the Church to grow us spiritually. Young children, the elderly, those who have serious medical conditions, those who are hospitalized, pregnant and nursing women, are all exempt. There is no make-up required for these people. Their fast is considered complete. In all cases, fasting or not, we are to keep our eyes on our own plate. We are not to concern ourselves with how someone else is keeping the fast, unless that person is asking us for assistance or support. Because we serve an Anglican parish on Sundays, we will be relaxing the fasting on Sundays to permit fish, as the parishioners are not required to keep the stricter fasting rules, so you will see fish on those days sometimes. My posts here about how we fast are not meant to show off, they are meants to show the reality of how we live our faith, and to (I hope) give encouragement and meal ideas to those seeking them. Now that all of our children are old enough to keep most or all of the fast, we are trying to live out the Lenten Rule more closely. Nejat is still pretty young and not required to keep the fast, so we make sure we plan for her to eat on strict fast days, should she choose that, and she knows that she can eat foods that we cannot if we want to avoid wasting food or if she needs it. However, even she attempts to fast with the Church with us.
As we prepare for Lent, we must prepare for self-examination. So, in that frame of mind, if I have offended you or wronged you in any way, please forgive me and pray for me, a sinner. As for you readers, I pray that this will be a profitable and Holy Lent for you, however you observe it. Please pray for us, as well. Have a blessed fast.
- Sunday - Quinquagesima
Breakfast: Biscuits and Sausage Gravy, Fruit Plate, Coffee and Milk
Dinner: Pork and Chile Burritos, Mexican Rice, Black Beans with Corn and Tomatoes, Hot Sauces, Green Salad - Monday
Breakfast: Leftovers, Milk and Coffee
Dinner: BLTs, French Fries, Pickles, Fruit Plate - Tuesday - Mardi Gras (Fat Tuesday) and Feast of Saint Martinian of Palestine
Breakfast: Homemade Cheese and Veggie Platter with Olive Oil and Za'atar, Toast, Fruit, Milk and Coffee
Dinner: Pancakes with Chantilly Cream and Raspberry Preserves, Sausages, Ice Cream - Wednesday - Ash Wednesday
Dinner: Possibly a Tahina and Date Syrup Sandwich with Sliced Oranges for Nejat - Thursday - Feast of Saint Onesimus
Breakfast: Potato and Vegetable Hash Burritos with Salsa, Sliced Oranges, Tea with Honey
Dinner: North African Style Vegetables, Rice, Green Salad, Fruit Plate - Friday
Breakfast: Peanut Butter Toast, Sliced Apples, Tea with Honey
Dinner: Croatian Roux Soup with Croutons, Green Salad, Fruit Plate - Saturday
Breakfast: Cereal, Fruit, Tea and Coffee
Dinner: Thai Food with Family
Labels: Church Year, Faith and Morality, Family, Fasting as a Family, Homemaking, Keeping the Feast, Lent, Mardi Gras, Menu Plans, Prayer Requests, Quinquagesima, Tales from the Kitchen
Saturday, February 10, 2024
Recipe Round Up: Lamb Shawerma
This is a messy, drippy sandwich, and it is delightful and delicious. We make it for crowds, but it definitely can be made on a smaller scale. If you divide it in half, you can make it for a family and have a little leftover for lunches the next day. Baking this in the oven is quite good, but a decent fascimile can be made in a pressure cooker and I will give instructions for both. Lamb shoulder is the better cut and will make a juicier sandwich, but leg of lamb will work if you cannot get the shoulder, though it will be drier. If you cannot get Aleppo pepper, you can substitute red pepper flakes, but I would use a little less, and try to use the smoked paprika with it, because Aleppo pepper isn't quite as hot, and it has a depth of flavor that isn't found in red chile flakes.
10 pounds boneless lamb shoulder or leg of lamb
2 large onions, peeled and thinly sliced
10 cloves garlic, peeled and minced
juice of 2 lemons, strained to remove seeds
1/2 cup olive oil
1/4 cup ground coriander
2 1/2 - 3 tablespoons kosher salt
2 tablespoons ground sumac
2 tablespoons ground cumin
4 teaspoons sweet paprika (smoked or plain)
2 teaspoons ground cardamom
2 teaspoons Aleppo pepper
1 teaspoon freshly ground black pepper
1 teaspoon ground allspice
1 teaspoon turmeric
Place onions in the bottom of a thick bottomed roasting pan with a lid, place lamb on top of the onions and set aside. Make a paste with the garlic, lemon juice, olive oil, coriander, 2 1/2 tablespoons salt, sumac, cumin, paprika, cardamom, Aleppo pepper, black pepper, allspice, and turmeric. Rub this paste all over the lamb and marinate at least four hours in the refrigerator, or overnight.
Remove the meat from the refrigerator at least two hours before you wish to cook it so it comes to room temperature and cooks more evenly. Preheat the oven to 325˚F and place the roasting pan with the onions and meat, covered with the lid, in the oven to cook for 2 to 3 hours, until the meat is extrememly tender and browning a little on the bottom.
Remove from the oven and slice the meat thinly, mixing with the sauce and onions. I do this in the roasting pan itself. Increase the heat in the oven to 475˚F and roast the meat until it crisps a bit, 15 - 20 minutes. You can also take your chances with the broiler on high for 3 - 5 minutes.
Serve as a sandwich with khoubz, crisp French fries, shredded lettuce, thinly sliced onions or shallots, thinly sliced cucumbers, sliced tomatoes, briny olives, tourshi or tourshi makhloot, taratoor, toum, duqqus or sah'awiq or harissa or shatta.
For making in a pressure cooker:
You don't have to marinate it overnight, as the pressure cooker will press the seasoning into the meat quite efficiently. Place the sliced onions in the bottom of the pressure cooker as for the oven. When you make the paste, use the larger quantity of salt, 3 tablespoons. Proceed the same way for the meat, and pour about a cup of water over the meat. Seal the pressure cooker and cook at high pressure for 45 minutes. Allow to release pressure naturally and continue as for the oven method. You will need a separate pan to go into the oven to crisp the meat.
Labels: Homemaking, Pressure Cooker, Recipes, Tales from the Kitchen
Wednesday, February 07, 2024
Craft On: Progress and a New Start
This headband was supposed to fit an adult. Technically, it does. I can squeeze it onto my head, but I don't think it fits well. Also, while I hate to speak ill of another designer's work, I am not happy with the clarity of the pattern writing. It did give me some ideas for shaping for future designs of my own, though. I think this one will go to Amelia, if she will wear it. This makes me sad, because I actually love wide headbands for keeping warm better than I like most hats. I now have plans for a headband of my own design, which will use some of the shaping ideas and such from the way this was constructed, but working it in the round, and using different design elements.
The baptismal gown is going on apace, and I hope to have it finished soon. Actually, I am really hoping to have it finished before Dominic and Shawn's wedding. As you can see above, I also cast on for Dahha, and am working to try to have the pattern ready for beta knitting at the end of the month.
I am not actually finished with The Mysterious Affair at Styles, which is a surprise, but I will probably finish tonight. There will definitely be more of the Poirot books in my future. Probably part of why I am not finished is because I have been reading a bit, here and there, in Milk: The Surprising Story of Milk Through the Ages lately.
Linking to Unraveled Wednesday.
If you would like to receive updates and early notice of new patterns, beta knitting opportunities, and great discounts (plus pictures of new yarns, new tools, fun places, neat hints, book ideas, recipes and more) each month, please subscribe to 1,001 Knits. My best, and sometimes my only, discounts go to my subscribers.
Labels: Books, Design, Homemaking, Knitting, WIP, Yarn Along
Sunday, February 04, 2024
Menu Plan: Sexagesima
It is now the second week of the pre-Lenten season. Sexagesima means 60 and simply refers to the fact that we are within 60 days of the feast. For us in the West, it is a week and a half until the Lenten observance begins. In the East, this year, it is not for another six weeks. We are far apart this year, which grieves me. The West still preserves the East's understanding of easing into the fast in Septuagesima and Sexagesima, and even with the Mardi Gras traditions of eating doughnuts or pancakes to use up the last of the eggs, milk and butter, which does point to the earlier and more authentic practice. One day, I hope that the observances of Forgiveness Sunday and Ash Wednesday can be joined in some way and I pray that one day we will all observe and celebrate together.
Unfortunately (or fortunately?), this year, we will not be hosting our big doughnut feast on Mardi Gras, because of the upcoming wedding. Dominic and Shawn are officially converting to Orthodoxy, so their wedding will not be during Lent, so we will be suspending our fast for the Saturday and Sunday of their celebration. It is wrong to fast when the bridegroom is with us and we certainly are not going to put a solemn cast on their joyous day. As the fasts of the Church are a school given to us for our own growth, so we are prepared in body, mind, and soul for the spiritual battles of this world. It isn't a sin to neglect the fast, so much as it is a pity. It means we won't be so prepared. However, breaking it for celebrating a wedding with someone is neither a sin nor a pity and we rejoice to share with them. As I said before, because of our worshiping in the Orthodox mission here in town, we will be observing the Lenten rule on a few Saturdays after our Paschal feast, so it all works out in the end.
I know I have said this before, but neither Rich nor I grew up with this pattern of fasting and feasting (though with my Muslim upbringing, it was more familiar to me - just with one month of fasting, rather than three seasons of it and a biweekly observance), but now we cannot imagine our lives without it. What is foreign to us now is the idea that our every day, week, month, year, would not be marked by a remembrance of the events in Christ's life. Even though all of us are aware that doing so is not the norm for most Americans, or people in the West, it is always a surprise to the kids when they find that people are eating meat on a Wednesday or Friday, or when they wish someone a Merry Christmas or Happy Easter the day after the feast and have someone answer that it is over. It is a poverty that they don't mark the time this way, and for all the challenges the fasting and feasting can bring, it is such a gift to us, that we can make even what we put in our mouths part of our devotion and worship of God. It imbues meal times, weekly scheduling, all of it, with the spiritual. It is hard and good - perhaps more good because it is sometimes hard.
It is like the Old Testament admonition in Exodus and Joshua to do something specifically so your children will ask why and what it means. Talking about Wednesdays, Fridays, Advent and Lent, and why we eat differently then, brings the conversations up about Jesus, His betrayal, His Crucifixion, His Incarnation, His Resurrection. It makes every moment of our lives tied to the life of the Church and the life of Christ. In truth I am sad for Christians who don't do this out of a mistaken aversion to following rules.
We will feast well this week, though. The Anglican church where Rich serves Evening Prayer is hosting members of a Sudanese church that meets in the Tri-Cities, and we are preparing a feast for them. It will be glorious, with their choir joining our small parish, and joining us in singing praise to God and worshiping our Lord in the Eucharist. All week, our meals are going to be a little decadent, and we are using up the butter and eggs, milk and cream, sweets and meats, to make room for more Lenten fare. The Grocery Outlet often has good deals on foods that are appropriate for the Lenten fast (aside from the basics of fruits, vegetables, grains, and so on), and as the rule does not insist that the food we eat taste bad, only that it involves certain sacrifices (worship), we will take advantage of those good deals. While we should not focus all our attention on the food, because those guidelines are a training, and not the end of the training, I do find that planning it out ahead of time does help me keep my focus on prayer and charity, because I don't have to spend so much time thinking of what to make. Again, there is a balance to be struck.
This week Metropolitan Saba of the Antiochian Orthodox Church will be here, so we are having liturgy Friday night instead of Saturday morning. We have loads of events this week, actually, which makes our preparing for the wedding a little more busy. East and West are not fasting and feasting together this year. We will one day pray and feast together always. Pray with me for the reunification of the Church. Glory to God!
- Sunday - Sexagesima and Feast of Saint Cornelius
Breakfast: Scrambled Eggs with Sausage and Cheese, Fruit, Milk and Coffee
Dinner: Charcuterie Tray, Lamb Shawerma*, Broiled Garlic and Herbed Lamb Chops, Arabic Style Rice Pilaf, Khoubz Araby, Harissa, Duqqus, Laban bi Chiyar, Sliced Tomatoes, Shredded Lettuce, Mixed Olives, Baq'lawa, Sour Cream Cake, Chocolate Coconut Bars - Monday - Feast of Saint Agatha the Martyr
Breakfast: Leftovers, Fruit, Milk and Coffee
Dinner: Lemon Mussels with Feta, Garlic Butter Pasta, Steam Sautéed Peas with Garlic and Dill, Sliced Oranges - Tuesday - Feast of Saint Titus
Breakfast: Syrian Rice Pudding with Dried Cherries, Sliced Apples, Tea and Coffee
Dinner: Smothered Pork Chops with Shallots, Roasted Parsnips, Squash, Beets and Onions, Arabic Rice Pilaf, Sliced Apples - Wednesday
Breakfast: Scrambled Chickpeas with Vegetables, Toast, Grapefruit Halves, Tea with Honey
Dinner: Vegan Enfrijoladas, Cuban Yellow Rice, Guacamole and Salsa, Sliced Oranges - Thursday
Breakfast: Mesfouf with Cream, Fruit Plate, Milk and Coffee
Dinner: Saucy Hungarian Red Potato Goulash, Fruit Plate - Friday
Breakfast: Peanut Butter Toast with Honey, Sliced Apples, Tea with Honey
Dinner: Southern Style Pickled Shrimp to Share after Liturgy - Saturday - Feast of Saint Scholastica
Breakfast: Lemon Cream Cheese Butterhorn Bars, Sausage Patties, Milk and Coffee
Dinner: Pepper and Beef Stir Fry, Jasmine Rice, Sliced Oranges
Labels: Church Year, Faith and Morality, Homemaking, Keeping the Feast, Menu Plans, Prayer Requests, Sexagesima, Tales from the Kitchen
