We are still putting up apples! And peppers. And tomatoes. The freezes have meant that everything is coming in to be prepped for winter. We are supposed to have a carrot glean, and i am looking forward to that, because they store so well without a lot of extra effort on our part. Also, we had an opportunity to buy two 50 pound bags of onions for less money than the three to five pound bags are costing at the grocery store, and we use a LOT of onions. We are hoping for a potato glean. We live in prime potato growing country, and potatoes are usually plentiful. Unfortunately, the flies and black widows are also trying to prepare for winter, so we are killing a ton. We are seeing more black widows in our area than is the norm, which is probably because of our milder winter and weird summer.

Because of our church schedule last week, we were just too tired for our bonfire and Michaelmas dragon, so we did it last night. We had the dragon guts with an almond crumble for Jerome, so he could avoid the bread. We have a family birthday this week, but it is for an adult son who is out of the house, so, we will see what their plans are.

My experiment with freezing the falafel mix and also freezing some of the falafel shaped, then frying them worked beautifully. Both worked equally well, but freezing them shaped and frying from frozen means less work at the fryer. So, now we have a plan of attack for the kebab fest next year.

We are still cooking our way through our freezers and pantries and making room. Also, thank God, saving some money because of this. We hope to stock our freezers with some geese and are filling it with peppers and other lovely ingredients for the fall and winter and early spring. Now that I am not afraid of my pressure canner, I have been canning any new stock we make and using the frozen stock to empty the freezers. This gives us shelf stable stocks to use in our cooking, and frees up even more space in our freezers for other things.

• Sunday
  Breakfast: Chorizo and Potato Hash Burritos, Salsa, Sliced Apples, Milk and Coffee
  Dinner: Garlic Herb Roasted Pork Loin, Sides/Salads/Fruit/Desserts brought by Church Family
• Monday
  Breakfast: Battatas ou Bayd, Toast, Apples, Milk and Coffee
  Dinner: Thai Style Ginger Chicken with Eggplant, Stir Fried Bean Sprouts, Jasmine Rice, Sliced Watermelon
• Tuesday
  Breakfast: Oatmeal with Chopped Apples, Raisins, Brown Sugar and Cinnamon, Milky Tea
  Dinner: Korean Style Beef with Patty Pan Squash and Bean Sprouts, Jasmine Rice, Sliced Apples
• Wednesday
  Breakfast: Apple Coconut Breakfast Bowls with Almond Butter Drizzle, Tea with Honey
  Dinner: Fried Cauliflower, Arabic Style Rice Pilaf (without the vermicelli), Taratoor, Tomato Salad, Fruit Plate
• Thursday
  Breakfast: Overnight Breakfast Enchiladas with Egg and Chorizo, Sliced Apples, Milk and Coffee
  Dinner: Green Chile Pork, Salsa Rice, Corn Tortillas, Fruit Plate
• Friday
  Breakfast: Peanut Butter Toast with Honey, Sliced Fruit, Tea with Honey
  Dinner: Florida Style Black Beans*, Rice, Fruit Plate
• Saturday
  Breakfast: Pancakes (Gluten free for Jerome) and Raspberry Syrup, Milk and Coffee
  Dinner: Wedding Pork (leftover in our freezer), Salsa Rice, Tortillas, 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: Birthday, Church Year, Faith and Morality, Family, Homemaking, Homesteading, Menu Plans, Preserving the Harvest, Tales from the Kitchen