Monday, November 10, 2014

menu plan november ii

We have an exciting week coming up!  Friday afternoon we will be leaving for our annual all-church retreat to the gorgeous Beersheba Springs Assembly.  It's a special, sacred place for us.  Jeff and I met just down the road and were married at the Assembly.  Even though our marriage is now over, Jeff and I remain close friends and celebrate the fact that we began our family at that moment in time at the Assembly.  :)

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 Berkey 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 that we nibble on all week for snacks and desserts.  I think this week I will do some frozen yogurt using rhubarb jam I put up over the summer.

-- lunch:  I'll bring up a pot roast from the freezer for dinner after church, along with some green beans, roast acorn squash, and stewed collard greens.
-- supper:  Family Dinner!  It's our week for dessert, and I'm still tweaking my pie recipes for Thanksgiving.  I'm bringing this sorghum pumpkin pie with this gingersnap crust.

-- supper:  fried green tomato sandwiches on sourdough bread with bacon & mayonnaise, homemade potato chips

-- supper:  meatloaf, kohlrabi puree, green beans, whole roasted cauliflower

-- supper:  tuna melts on sourdough with raw cheese, cauliflower & sweet pepper crudite with herbed yogurt dip

-- supper:  stir-fried pork loin with bok choi & green peppers, Napa cabbage salad with Asian dressing and crushed peanuts

Friday & Saturday meals will be on retreat!

Enjoy the week.  What are you eating?

[This post submitted to Menu Plan Monday 11/10/14.]

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