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This holiday weekend has been a busy one for us. We have been doing things around the house, taking advantage of the good weather. It has been quite windy but also quite warm. School is now out for the summer which means my girls are home (15 and 13) and Joe will soon be on his summer work schedule of 4- 10 hours shifts each week. We’ll have a three day weekend almost every weekend until mid-August.

With school out, I’ll be needing to feed four of us lunch each day and Joe will take a lunch (during the school year the girls eat the ‘lovely’ school lunches-for social reasons- and Joe is also provided lunch at the school he works at). This week I won’t plan lunches and just put them together out of leftovers or whatever like I do when it is just Christopher and me. Most likely, we’ll be eating breakfast a little later and then just having snacks for lunch. Except Joe, who will eat before he leaves and have a ‘normal’ bag lunch. We’ll see how that goes. Next week may be different.

This month I have started tracking our food spending again. I have $505 to spend for five of us (Joe, me, Kiki age 15, Lulu age 13 and Christopher 17 months). Our month corresponds with Joe’s pay period so it actually started on May 23 and will run until June 22. I have already spent $323.93 on our Real/Whole/Traditional food eating. This amount does include dining out (which is usually not real or whole and certainly not traditional but we still enjoy it on occasion). I hope you will pop back each week to see how my spending goes (or you can subscribe or follow so you don’t miss the post. Subscriber and Follower info in on the side bar). Now let’s see what we’ll be eating on our food budget.

Menu Week of May 30

B- Baked Oatmeal with raw cream
L- Out to a Mongolian Grill place
D- Lamb Chops with a kombucha demi-glace, Spicy Lemons (lacto-fermented) Garlic Mashed Potatoes, Green salad with cucumber, avocado, green onions and a kefir dressing (kind of like a ranch dressing flavor).

B- Toast with peanut butter
D- Enchilada style casserole (carried over from last week), cortido, green salad

To Do: Start sourdough bread, take antelope roast out of freezer, PM- soak corn meal

B- Corn Meal Mush with cream, sliced apples
D- Antelope Stew with sourdough rolls

To Do: PM- start antelope broth, take 2 pounds hamburger from freezer (1.5 pounds for Wed and .5 for Friday)

B- Fried Mush topped with pear sauce
D- Sloppy Joe’s on sourdough buns, Oven Fried Potatoes, Spicy Carrots (lacto-fermented)

To Do: PM- soak oats

B- Steel Cut Oats with yogurt
D- Lentils and Vegetables with Dumplings, Sauerkraut

To Do: AM- Start dumplings to soak, make second batch of broth

B- Fried eggs on toast
D- Pizza on Sourdough Crust

To Do: AM- start pizza crust to soak, PM- start pancakes

B- Sourdough Pancakes, sauteed apples
L- Leftovers
D- Salmon Patties, Rice, Creamed peas, Pickled Beets and Turnips (lacto-fermented)

What’s on your menu? Be sure to visit Menu Plan Monday for many other menu ideas.

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