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Our new schedule went pretty good last week. Our mornings sure do start early. Kiki and Joe have both agreed to take packed lunches with them this year so I’m working on figuring out good portable lunches for them that will be somewhat nutrient dense and still economical. I made a batch of Sourdough Pockets which worked good for last week and I suspect will become a fairly regular lunch item. Today Kiki took leftover fried chicken and Joe took a couple of antelope sandwiches (this was meat that I pulled off the bones when making broth) not quite sure what the rest of the weeks packed lunches will look like.
This week Lulu will start school (she is doing virtual school this year) so I imagine we will need a few days adjustment this week for that schedule. And I have a few bigger kitchen projects to do this week like preserving the 40 pounds of nectarines I received today and hopes of picking apples sometime soon too and… well you get the idea. This week we will have a challenge. We belong to a cowshare for our milk needs and right now the cows are dry while we are awaiting calves. So no milk for this week. I will buy some grocery store milk to make into yogurt and kefir. I do have some coconut milk that we can use for things too. It should be interesting. I am hoping those cows have their calves soon!
B- Toast with peanut butter and/or fried egg
L- Subway
D- Fried chicken, coleslaw, sourdough bread with homemade butter
To do: Soak oats, start broth
B- Soaked Oats with butter and raw milk
D- Skillet Chili and Green Salad
Snack: Popcorn and Nectarine
To do: soak grain for muffins PM- take meat out of freezer
D- Majadareh, Lamb Chunks, green salad and yogurt
Snack- Muffins and nectarine
To do: AM- start sourdough bread, soak lentils Afternoon- grocery shop PM- bake bread
B- Toast with nectarines
D- Indian Style Pancakes (dosas) with Curry Sauce (both recipes from Nourishing Traditions)
Snack: Celery and Carrots with peanut butter
To do: PM- soak muesli
B- Muesli with coconut milk, raisins and cinnamon
D- Beef Liver with Bacon, Onions and Mushrooms, Fried Taters, Green Salad
Snack: Apples with yogurt and peanut butter dip
To do: AM- take liver out of freezer, start pastries PM- bake pastries
B- Cream Cheese Breakfast Pastries (recipe from Nourishing Traditions)
D- Pizza Night
Snack: Cream Cheese Pastries
To do: AM- start pizza dough, complete next weeks menu, early prep as needed
L- Leftovers
D- Spaghetti Sauce over Spaghetti Squash, Garlic Bread
To do: take meat out of freezer for tomorrow
What’s on your menu this week?
This post is a contribution to Menu Plan Monday.

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