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Last week was one of those weeks when I’m not sure why I took the time to make a menu plan. The only night we actually ate what was planned was Monday. The rest of the week was a free for all. Tuesday I had planned on sprouted lentil slaw but my lentils weren’t finished sprouting so we ate something that I can’t remember from the freezer. Wednesday night we had the Lentil Slaw and it was delicious but I had planned on using that same batch of sprouted lentil for two more meals. Unfortunately I sprouted no where near enough so I had to make something up for those meals too.
Then on Thursday a friend called an asked if we wanted to go with them to Deadwood, South Dakota over the weekend. So we did. Just Joe and me. It was very fun. With short notice I wasn’t able to cook much for the kids for the weekend so they ate their favorite foods. Macaroni and cheese and cardboard pizza. They thought it was a wonderful treat. Joe and I ate crab and prime rib (all you can eat style) and it was delicious. Our friend had some free meal coupons which made it taste even better I think. We finally got home about 7:30 Sunday evening. Monday Joe was off so we took it pretty easy except for needing to run to town to fill my feed bags (I buy chicken feed in 1600 pound bags and store it in a friends barn since I’m short on space here). Since I’d won a little money playing black jack over the weekend I treated Joe and Christopher to a late breakfast while we were in town. It was at a place we had never been and was quite tasty.
It is feeling like autumn here already. We had a ‘freeze warning’ for overnight. Temperatures between 27 and 32 were expected. brrrr. I don’t know if it actually got that cold but when I went out to feed the chickens it was very chilly. Daytime highs for this week and next are still expected to be in the 70’s and low 80’s so I think summer is trying to hold on. But I do see even more soups and stews on our menu in the near future. I love the way making a hearty slow simmering stew warms the house while it is cooking. Especially if I’m making bread or cornbread with it. This week I do have a couple of soups on my menu but both are quick ones that do not heat up the house. One is a delicious Cream of Tomato soup. I got 25 pounds of tomatoes last week that I sectioned most of and put in the freezer. After my canning attempts a few weeks ago I decided freezing made the most sense for me. I am going to make a some Salsa today out of the few tomatoes I didn’t freeze.
D- Friend antelope and venison steaks (the end of last years supply), green beans, Cuban Bread (recipe from Tightwad Gazette)
To Do: Put beans on to soak
B- Buckwheat pancakes
D- Jamaican Red Beans and Rice (recipe from Nourishing Traditions), sauteed zucchini, salad
To Do: Make bread, make salsa, PM- soak oats
B- Soaked Oatmeal
D- Cowboy Bean Soup, cornbread
B- Eggs and toast
D- Spinach Crepes Bernoise
To Do: AM- start crepes, PM- soak oats
B- Soaked Oatmeal
D- Navajo Tacos
To Do: AM- start fry bread
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