Sunday, November 03, 2024
Menu Plan: November 3 - 9
This was such a busy weekend for us. Between the feasts of All Saints and All Souls, a couple of our kids going to a teen retreat in Idaho, a memorial for a friend and neighbor, and going to liturgy at a church an hour and a half away this morning for a Saints Alive feast and celebration, we have been on the go in every direction you can imagine.
We had a lot of winners last week for dinner. The Colombian beans, Croatian soup, and Spanish farmer's rice are all going to be seen on our menus again later this year and into next year. However, I'm finding that we are needing quicker, simpler breakfasts even than what I have been planning, so I am streamlining it even more. Also, I am trying to plan for leftover uses to stretch the budget and make cooking time easier at night. For instance, we have roast pork on the menu for tomorrow, but I know there will be a little left, so it will go into the fried rice the next day. I tried to make enough rice this weekend that I wouldn't have to cook any Monday for the dinner Tuesday, but we went through it all pretty thoroughly. Soups, stews, and legumes are still showing up a lot, as they are warm and filling and good for the family purse. Speaking of which, our Grocery Outlet had these Spanish tuna burgers, made with real food, for less than $4.00 per pound, which is a screaming deal. Even considering that we are paying for the other ingredients at that rate, it also means that all we have to do is to heat it up in a skillet or in the oven, so that seems like a win to me. We bought a lot of them.
Since we had freshly butchered chicken, I used it for a meal this past week and that meal is going on next week's menu. This next weekend is the first (and maybe only) weekend since we last butchered. We have about seven muscovies on death row, destined for the freezer. I'm also trying to sell about 10 to 12 of them. If you live near us, let me know if you are interested. We do not want to be feeding this many all winter, so we are keeping a few for breeding and eggs, and the rest will become meat or get sold. The meat will be lovely in meals come January, though we may try a little this month, too. Thanksgiving will be taking up a lot of the menu at the end of this month, and then the Advent fast begins. We may slip in one muscovy dinner before all of that.
Because of our very busy weekend, it was a relief to us that the folks at church all pitched in to plan a wonderful dinner so we wouldn't have to do it tonight. In fact, one person explicitly told me that I could send recipes and assignments if ever I needed assistance. One person sent me a text less than a day from returning from Italy to ask what she could bring. We are so grateful for these people who are our church family.
- Sunday
Breakfast: None (morning Liturgy)
Dinner: Moroccan Lamb and Chickpea Stew, Rice, Homemade Bread, Cinnamon Rolls - Monday>
Breakfast: Fried Halloum, Sliced Tomatoes, Toast (GF for Jerome), Sliced Apples, Milk and Coffee
Dinner: Roasted Garlic Herb Pork Loin, Roasted Broccoli, Baked Potatoes with Sour Cream and Scallions, Sliced Apples - Tuesday
Breakfast: Yogurt and Jam, Toast (GF for Jerome), Tea with Honey
Dinner: Fried Rice, Green Salad with Sesame Ginger Dressing, Fruit Plate - Wednesday
Breakfast: Apple Coconut Breakfast Bowls with Cashew Butter Drizzle, Tea with Honey
Dinner: Persian Potato Curry, Basmati Rice, Tomato Salad, Fruit Plate - Thursday
Breakfast: Hard Boiled Eggs, Toast (Gluten-free for Jerome), Fruit, Tea with Honey
Dinner: Tuna Burgers, Pickles, Potato Wedges, Torta Dominguera - Friday
Breakfast: Peanut Butter Toast with Honey, Sliced Fruit, Tea with Honey
Dinner: Thai Mussels with Jasmine Rice to break the fast after Liturgy - Saturday
Breakfast: Pancakes (GF for Jerome) with Raspberry Syrup, Milk and Coffee
Dinner: Habanero Pork Belly Tacos, Ranchero Beans, Mexican Rice, Salsa, Fruit
Labels: Church Year, Faith and Morality, Family, Homemaking, Homesteading, Menu Plans, Preserving the Harvest, Tales from the Kitchen
