Yesterday was… long! But I now have a jar of sourdough starter fermenting (or whatever it is that sourdough starter does?!?), 2 crusty loaves of honey whole wheat bread, 4 mini loaves of whole wheat banana bread (well, more like 3 1/2 since I served some at dinner last night), a dozen whole wheat sweet potato muffins, and 8 whole wheat tortillas. I’ll take pictures of my efforts and post them soon. Now to tackle the huge stack of dishes in my sink… Ugh!
Early this morning, I sat down and planned a menu based on food that I already had in the house. I may have to make a quick trip to the grocery store for some fresh fruit, but I was surprised (and impressed!) that I was able to plan over a week’s worth of menus without needing to buy an entire cartful of food. What a relief to know that I will be able to avoid the long pre-Thanksgiving lines next week. Here’s what I have planned:
Today, November 20th
Breakfast: sweet potato muffins, milk, bananas
Lunch: leftover white bean and swiss chard soup, fresh bread (for adults); leftover bean burrito and corn (for Heidi)
Supper: chicken and whole wheat dumplings, double chocolate pudding
Saturday, November 21st
Breakfast: scrambled egg and bacon breakfast burrito, pineapple smoothies
Lunch: leftovers
Supper: vegetarian spaghetti, tossed salad, garlic bread
Sunday, November 22nd
Breakfast: banana bread, milk
Lunch: roasted chicken and root vegetables, cornbread-sausage stuffing, leftover tossed salad
Supper: leftovers
Monday, November 23rd
Breakfast: oatmeal with PB, brown sugar and raisins, milk, bananas
Lunch: chicken salad sandwiches, celery, fruit
Supper: roasted butternut squash with penne pasta, green beans with bacon and onion
Tuesday, November 24th
Breakfast: sweet potato muffin, milk, fruit
Lunch: leftover pasta and green beans, fruit
Supper: Asian stirfry with marinated tofu, broccoli, edamame, and onion, steamed rice
Wednesday, November 25th
Breakfast: banana bread, milk, fruit
Lunch: leftover stirfry, rice
Supper: bean burritos, sage-infused corn, applesauce
Thursday, November 26th
Breakfast: pumpkin waffles, sausage, fruit
Lunch and Supper: Thanksgiving meals with our families
Friday, November 27th
Breakfast: oatmeal with raisins, milk
Lunch and Supper: Thanksgiving leftover creations!
I will pick up my first order of organic milk on Saturday, the 28th from a local farmer, and my first bulk foods order is due December 1st. I will blog more about my sources for milk and bulk foods later.
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