Monday, October 13, 2014

menu plan october ii

So, I'm gonna start posting menu plans.  Ya dig?  Let's do it then.

Some notes:  we literally always have one of two things for breakfast if we are at home.

1)  -- scrambled eggs from our Mennonite hens
     -- homemade sourdough toast/English muffins/biscuits
     -- raw butter we have been making from our Mennonite cow cream
     -- local raw honey or homemade preserves
     -- seasonal fruit from our CSA or something I canned like peaches, pears, or applesauce

2) -- pancakes
    -- raw butter
    -- real maple syrup
    -- seasonal fruit

Vicki usually requests #2.  If we have time, I'm happy to oblige.

Since it is so monotonous, I'm not going to put breakfast on the menu plan.

Lunches are pretty much always leftovers.  If I do some actual cooking for lunch, I will put it in the plan.  If not, just assume it's something unexciting.

For drinks, we always have raw milk on hand.  We also drink filtered water, kombucha, or homemade soda from our ginger bug.  Lately I've been drinking the buttermilk left after butter-making - yum!

Finally, I try to make one dessert-ish item for the week and we kind of nibble on that for snacks and dessert all week.  This week it is sorghum molasses cookies.

Our CSA has been cranking out beautiful squash that the kids love knocking on at breakfast (so weird, I know - they enjoy knowing that they are hard-shelled).  Pumpkin, butternut, acorn, carnival, kobocha.  Love them all, and especially the fact that they are less perishable than some of the other items we get!  So I don't have to use them up right away.

--lunch:  ham & beans & cornbread fundraiser lunch at church
--supper:  eggplant parmesan with homemade mozzarella, pasta

--supper:  black bean and corn soft tacos with homemade tortillas, raw cheese, homemade salsa, home cultured sour cream

--supper:  shepherd's pie

--supper:  stir-fried shrimp and bok choy over rice

--supper:  braised pork chops with apples and onions, roasted acorn squash stuffed with rice and raisins

--supper:  white pizza made with sourdough crust, homemade ricotta and mozzarella, red onion, butternut squash, and sage; sliced tomatoes

--lunch:  vegetable beef soup, sourdough bread, cheese

--supper:  roast chicken, mashed potatoes, fried okra, sliced tomatoes

What are you eating this week?

[This post submitted to Menu Plan Monday and the Homestead Barn Hop 10/14/14.]

1 comment:

Keri said...

Your menu sounds great! I'm also making shepherd's pie this week.