We celebrated Amelia's birthday this weekend! She is growing so much and we love her more each day.

I keep thinking we will be finished with the preserving, but there always seems to be a little more. We still have tomatoes to finish and a little more apple pie filling to make. The apple scrap vinegar is a great side product from all the peels and trimmings. And we'll probably smoke some more tomatoes and make more tomato powder.

Our week was challenging and some menu items were moved around so we have repeats this week. We also were given a bounty of eggplant, and used some on Friday, and will be using more this week. If we still have some, I will turn it into caponata for the freezer and pull it out when we need a quick Lenten meal.

Also, I know I was supposed to share a recipe this weekend, but we didn't get it made, so I didn't have a photo, and I thought I'd wait until I had a picture of it for you to share. We are trying again this week, and I should be able to make it because we don't have the weird appointments and schedule shifts that we did last week.

• Sunday
  Breakfast: Pancakes and Maple Syrup, Bacon, Grapes, Milk and Coffee
  Dinner: Kofta and Potato Stew, Sides/Salads/Fruit brought by Parish Members, Leftover Birthday Cake
• Monday - Feast of Saint Hilarion the Great
  Breakfast: Spiced Prune Cake (GF for Jerome), Sliced Apples, Milk and Coffee
  Dinner: Pepperoni Pizzas with Peppers, Red Onion, and Tomato, Green Salad, Mandarin Oranges
• Tuesday
  Breakfast: Oatmeal Muffins with Cashew Butter, Fruit Plate, Tea and Coffee
  Dinner: Cream of Jalapeño Soup, Crackers (GF for Jerome), Fruit Plate
• Wednesday - Feast of Saint James of Jerusalem
  Breakfast: Potato and Vegetable Breakfast Tacos with Salsa, Fruit Plate, Tea with Honey
  Dinner: Moroccan Lentils with Eggplant and Cauliflower, Rice, Moroccan Beet and Onion Salad*, Fruit Plate
• Thursday
  Breakfast: Overnight Breakfast Enchiladas with Egg, Chorizo and Diced Tomatoes, Sliced Apples, Milk and Coffee
  Dinner: Bacon Cheeseburgers, Potato Wedges, Pickles, Fruit Plate
• Friday - Feast of Saints Crispin and Crispian
  Breakfast: Peanut Butter Toast with Honey, Sliced Fruit, Tea with Honey
  Dinner: Spanish Farmer's Rice, Spanish Poor Man's Potatoes, Fruit Plate
• Saturday
  Breakfast: Savory Parmesan French Toast with Hollandaise Sauce, Fruit Plate, Bacon, Milk and Coffee
  Dinner: Waraq ‘Ounab, Rice, Harissa, Tomato Salad, 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