We got to go to a fun, family party last night, so my Saturday dinner plans are now on this week for Monday. This also means that I will share the beet salad recipe on Saturday, so I can post with pictures.

The weather is making a lot of our life a little more difficult, so we had some garden/produce disappointments this past week that we are mourning. However, dear Rich got a bunch of our birds in the freezer, so they aren't roaming around and we have wonderful meat for the year. This is our first time trying muscovy meat, and we have heard it is almost like red meat. I'm excited to try it. Our neighbors are probably excited not to see so many of our birds wandering. We really need to get more fencing up on the property.

We are eating more soup because of that weather, and I am so happy. I love soup. Part of our preserving our budget is also eating soups (and legumes), and I try to serve soup or stew once a week even in the summer, and at least one meal that is based in legumes. This week, we are having three soups, which is really pushing it for Rich, but he is a good sport about it, and three legume meals (one a soup!), though two of those have meat in them. Rich really prefers soups that are creamy or thick, so at least two of these fit that description. If you are trying to keep your budget well, soups and stews are great. Beans and other legumes are protein and calcium rich foods that are an integral part of many different cultures' cuisines, and can be made in so many different delcious ways. They also have the benefit of being inexpensive and filling - especially if you cook them from dry.

Since this week contains many feasts and memorials, we have a busy time ahead of us. We do celebrate Halloween, as the fun, trick or treat and costume celebration, but we also very much remember all the saints, which is why we celebrate it in the first place. We will be praying for all the souls who have passed, as well, this week. Have a fun All Hallow's Eve, but also please remember why we celebrate.

• Sunday
  Breakfast: Spiced Prune Cake (GF for Jerome), Sliced Apples, Milk and Coffee
  Dinner: Bean and Bacon Soup, Sides/Salads/Bread/Fruit/Desserts brought by Parishioners
• Monday - Feast of Saints Simon and Jude, Apostles
  Breakfast: Chorizo and Vegetable Hash, Toast, Fruit Plate, Milk and Coffee
  Dinner: Waraq ‘Ounab, Rice, Harissa, Sah'awiq, Moroccan Beet Salad*, Olive Bread
• Tuesday
  Breakfast: Steel Cut Oats with Chopped Apples, Raisins, Brown Sugar and Cinnamon, Milk and Coffee
  Dinner: Hobbit Dinner (Sausage, Potato, Cauliflower, Carrot and Onion Skillet), Green Salad, Fruit Plate
• Wednesday
  Breakfast: Potato and Vegetable Hash with Salsa, Fruit Plate, Tea with Honey
  Dinner: Croatian Roux Soup with Croutons, Salad, Sliced Apples
• Thursday - Eve of the Feast of All Saints
  Breakfast: Biscuit Breakfast Sandwiches (GF for Jerome), Sliced Apples, Milk and Coffee
  Dinner: Columbian Beans and Rice, Corn Tortillas, Salad, Fruit Plate
• Friday - Feast of All Saints
  Breakfast: Peanut Butter Toast with Honey, Sliced Fruit, Tea with Honey
  Dinner: Spanish Farmer's Rice, Spanish Poor Man's Potatoes, Fruit Plate
• Saturday - Comemoration of All Souls
  Breakfast: Cinnamon Roll Pancakes with Cream Cheese Drizzle, Chorizo Patties, Milk and Coffee
  Dinner: Cream of Jalapeño Soup, Crackers (GF for Jerome), 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, Faith and Morality, Family, Homemaking, Homesteading, Menu Plans, Preserving the Harvest, Tales from the Kitchen