Last week was pretty great food wise. Of course, we had Thanksgiving and all of the bounty that Thanksgiving entails. Tuesday night we had a very good dinner of Cheeseburger Soup. It was delicious. Friday things started going a little bit wonky with my menu. We ended up deciding to go to my sisters house on Friday morning and then decided to stay over until Saturday morning. While at my sister’s, some friends of ours called and to let us know they would be in our town on Saturday and wanted to take us out to dinner. So Saturday night we went out with our friends. We ended up having Turkey Soup (cooked by my amazing husband Joe with very little assistance from me) on Sunday night (instead of the Salmon I’d planned) so you’ll see the salmon on this weeks menu but you won’t see turkey. What was left was put in the freezer for future use.
This week I’ll be using up and/or preserving some fruits brought to us from relatives in California. I have a dozen or so mandarins, about 10 pounds of persimmons, about 5 pounds of kiwi, and about 5 pounds of lemons. We also received some home cured olives that are amazing (Joe’s Grandma’s recipe) and about 5 pounds of almonds.
B- Yogurt with persimmon puree
D- Pinto beans, onions in olive oil, rice, sauteed greens
B- Toast with cinnamon cream cheese, mandarin
D- Chili topped potatoes with cheese, onions and sour cream, beet salad
B- Soaked Scottish Oats with blueberries
B- Baked Oatmeal (leftover)
D- Baked chicken, potatoes, winter squash