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Sunday, November 08, 2020

November 8 - 14

This past week was rather interesting, wasn't it? We are doing fine here, warm house, and some good news for me as a designer. Our oldest two boys both have jobs now, and we are trucking along on our schooling, though everything seems to be taking a lot more time than it should, and the blog has suffered because of it. I'm trying to catch up on recipes, as well as re-inserting photos. Since we moved the shakshouka to this week, I will post that recipe this week, along with one for taratoor. That one really is a guideline, and is made largely to taste.

We have had some great deals on some fun foods at our grocery stores, and I am looking forward to using them in our menus over the next few weeks. I am also really excited about Thanksgiving, even if it will be a little smaller this year. This is a great time to stock up on inexpensive or free turkeys and hams, and we already have two in our freezer (plus one we butchered of our own). I expect to get at least two or three more this month, and maybe some whole turkey breasts and hams. Even if you can't get a free one, the discounted prices often offered are usually around $0.25 - $0.50 per pound, and it is pretty hard to find any protein at that price, so we always fill our freezers at this time of year. If you can get multiples for free, I would encourage you to also see if you can donate to a food bank or a friend or neighbor in need, or a family that needs encouragement. The sale prices are so good, you might even be able to provide an entire meal for a family or two.

We will be home on Wednesday, and Rich has the day off of work, so we might actually be able to finally do a Saint Martin's lantern walk in our neighborhood. If you would like to make a special treat for that day, please take a look at the recipe for the rolls I am making for breakfast that morning.

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. Linking to Menu Plan Monday

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