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Christopher and I left for town this morning shortly before 9. It appeared to be a beautiful sunshine day. Fairly warm so we just wore light jackets. We were doing our errands and went into a building to renew our vehicle tags. We were in there maybe 10 minutes. When we came out it was raining big, fat drops. We were drenched by the time we reached the car. We did a few more errands in the rain (Christopher decided the grocery store was out for today) and came home. A few minutes after we got here the rain turned to snow and the temperature has dropped. Right now it is snowing sideways and in the mid 30’s.

Last week I told you about how the Gnowfglins Fundamental’s eCourse would be starting up again and this time Wardeh would be offering open enrollment. The Fundamental’s eCourse is a simple plan to help you learn how to cook traditional foods. It is an online multi lesson course and is wonderfully detailed and easy to follow. It is the kind of lesson plan I wish I would have had when I first struggled at cooking traditional foods. Today Wardeh announced even bigger news. Soon the Gnowfglins eCourse will be available to everyone regardless of income (the course payment will be on a donation basis) or schedule. Please visit this post by Wardeh to learn more about this exciting eCourse and the changes involved with it.

This is the final week of school. The girls will have a half day on Friday. Joe is still working long days but soon he will go to his summer schedule which will be four days a week with each day being a 10 hour shift. I’m struggling with my meal plan for this week. I usually plan a month at a time but since this is the beginning of the new month for me the planning process kind of snuck up on me. Often for my week I will plan to cook a large cut of meat on Sunday and use that for a few meals or cook a big pot of beans. This week, we decided on fish on Sunday and I needed to use up some beans for Monday so the rest of the week is a struggle. Here is what I came up with;

Menu Week of May 23

B- Eggs poached in chicken broth
L- Leftover ‘Chicken Fried’ Venison, potato pancakes
D-Baked Trout Saratoga (slight variation since I had fillets instead of a whole fish), brown rice, green salad with cucumber, avocado, ginger carrots, green onions, crispy almonds and kefir dressing

To Do: start goat’s cheese

B-Oatmeal with cream, sliced apples
D-Bean Soup and Black Bread with Vanilla Pudding for dessert

To Do: make black bread, start sourdough bread, start English muffins, make applesauce (crock pot), work on cheese

B- Smoothies
D- Sauteed Chicken Livers (Nourishing Traditions page 312), Brown Rice, Spicy Carrots, Sauteed cabbage

To Do: early AM- start muffins, sourdough crackers. Late afternoon- bake bread, English muffins, muffins, crackers

B-Eggs on Sourdough English Muffins
D- Some kind of a Enchilada style casserole using up tortillas and beans from the freezer, Green Salad, Cortido

D- Bread and Cheese Pudding (carried over from last week, we went to a friends house for dinner that night), Green Salad

B- Eggs on Sourdough English Muffins
D- Sushi

To Do: AM- soak rice

B- Baked Oatmeal
D- Steaks, Scalloped Potatoes, Glazed Carrots

What’s on your menu for the week? Visit Laura at Menu Plan Monday for hundreds of menu ideas.

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