menu plan november iii

We have returned from Retreat!  It was a cold, blustery, awesome time.  The kids love playing up there, and I enjoy having a break from the routine and breathing the fresh mountain air.  We even did a little hiking!

But now we are back to reality.  We are nearing the Thanksgiving holiday, and I'm excited!  We get a big shipment of 8 pounds of organic cranberries this Thursday, and I am so pumped to make cranberry sauce with natural sweeteners and can it up to take to my sister's!

So, down to the nitty gritty.  Here's what we're eating!

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.  This week I'm making up a batch of brown rice pudding from some leftover rice.

Sunday
-- lunch:  we got away from the Retreat early enough to stop in Manchester
-- supper:  we are bringing an appetizer to Family Dinner.  We have been having a crazy challenge to try to use up this jar of red curry paste . . . long story.  Anyway, we made a red curry peanut dip and brought veggie sticks.

Monday
-- supper:  black bean and sweet potato enchiladas, Spanish rice with spinach

Tuesday
-- supper:  cheeseburgers on sourdough buns with fixings (tomato, onion, homemade ketchup, mustard, homemade kraut, pickle relish), cinnamon sweet potato fries

Wednesday
-- supper:  broiled sesame-soy salmon on a bed of wilted tat soi, steamed rice

Thursday
-- supper:  roast pork loin with apples, roast cabbage wedges and potatoes

Friday
-- supper:  pizza on sourdough crust with homemade mozzarella, ricotta, acorn squash, and pears

Saturday
-- lunch:  chicken tortilla soup



-- supper:  roast chicken, mashed potatoes, callaloo of mustard greens, fried green tomatoes

What are y'all eating?

[This post submitted to Menu Plan Monday and the Homestead Barn Hop 11/17/14.]