Weekly Menu for 9-2-2013

Sorry I skipped last week! It was a good week to slack off in the menu planning department. Corn chopping started and I had to make some meals for the men. That always comes sooner than I think so any planning I would have done would have been thrown out the window anyway! We also had a LOT of leftovers from last weekend’s parties so we spent a few days eating those. Boring but delicious!

And while we are on the subject of skipping, I might not be posting here for a while again. We are cancelling our internet subscription, at least for a bit. I can e-mail on my phone so don’t worry, I’m not falling off the face of this planet. I suppose I can blog, too, but that confuses me and I think I’d rather just skip it. So tootle-oo for now!

But before I leave, here’s one last menu. The garden is beginning to wind down. There are still tomatoes, eggplant, zucchini, peppers, green beans, and other odds and ends but the bulk of things are over. In another month or so I’ll pick my Nicaraguan red beans. Then that will be it. It was a pretty good garden year. The winter squash, canteloupes, and watermelons all died prematurely but everything else produced wonderfully. Our pantry is exploding and we will need to eat a lot before there is room for next year’s haul!

Monday: Venison Steaks, Oven Fries, Tomato and Pepper Slices

Tuesday: Venison and Roasted Veggies in Pita, Green Beans

Wednesday: Baked Lentils with Cheese, Cole Slaw

Thursday: Crockpot Pizza Pasta, Green Beans

Friday: Tacos, Green Beans

Saturday: Away at a friend’s house for supper

Sunday lunch: Tomato Soup, Grilled Cheese Sandwiches, Pepper Slices

Desserts: Apple Crisp, Pumpkin Pie, Peach Cobbler

Odds and Ends: Cottage Cheese, Bread, Yogurt

Weekly Menu for 8-19-2013

Oh my. I thought I was going to be sooo prepared. Jada starts kindergarten this week (3 full days/week) and I have no idea what to pack in her lunch other than peanut butter and jelly sandwiches and canned peaches. I need some serious help here!

(Just so you know, she told me she wants bacon/tomato sandwiches and cupcakes. I said perhaps occasionally to the bacon and cupcakes!)

Garden-wise there are bushels of tomatoes on my dining room table to can, another corn patch coming soon, and a few straggly eggplants and summer squash. The peppers are slowly coming. I pick one for a recipe occasionally but there aren’t enough to freeze any yet. The yield isn’t looking too promising. I’m glad I froze plenty last year.

We butchered one of our pigs on Saturday and roasted her up. We had delicious pork sandwiches that evening along with our eggplant parmesan. The remaining meat will be served at two parties we are hosting this weekend. We saved the stomach so now I have to figure out how to clean that thing and stuff it.

School starting, party planning/hosting, summer produce to deal with…let’s hope I don’t lose my head before next Monday….

Monday: Venison and Roasted Vegetable Pita Pockets

Tuesday: Pig Stomach, Cucumber Salad, Chow Chow

Wednesday: Macaroni and Cheese with Stewed Tomatoes, Green Beans

Thursday: Honey Sesame Chicken over Rice, Cole Slaw

Friday: Corn on the Cob, Cheese Cubes, Pepper and Tomato Slices

Saturday: Party Number One – Hot Dog Bar, Pork Sandwiches, Undecided Side dishes

Sunday: Pork Sandwiches, Potluck Style for the remainder of the food

Desserts: Root Beer Floats, Milkshakes, Peach Cobbler

Odds and Ends: Bread, Pita Bread, Peanut Butter, Mayonnaise

Lunches: ???

Weekly Menu for 8-11-2013

We are between corn patches so there won’t be any corn on the cob this week. The tomatoes are coming fast and furious: I pick half a bushel two or three times a week. The cucumbers are finally over. I have some in the fridge but I don’t think I’ll pick any more. The egg plant are ready and I think I should dig the potatoes. Is it too early for that? The potato bugs recently decided to come back and the plants have been eaten bare. Will it hurt the potatoes to stay in the ground longer? Oh and I have more green beans ready.

Monday: Baked Grated Potatoes, Cucumber Salad, Bean Salad

Tuesday: Tacos, Green Beans, Stewed Zucchini and Tomatoes

Wednesday: Tomato Sandwiches, Cucumber Slices

Thursday: Hamburgers, Oven Fries, Green Beans

Friday: Baked Lentils with Cheese, Cucumber Salad

Saturday: Eggplant Parmesan, Rice Pilaf, Green Beans

Sunday: Macaroni and Cheese with Stewed Tomatoes, Green Beans

Desserts: Ice Cream, Peaches with Whipped Cream

Odds and Ends: Bread, Hamburger Buns

Poppy Chow

I have to credit Brad for this one. No, he didn’t make it but it was his idea. I don’t buy Chex cereal but he wanted puppy chow. So he suggested using popcorn instead and it worked. Like a charm. You’ll have to try it yourself to see.

Poppy Chow

9 cups air popped popcorn, duds removed (a generous 1/2 cup of un-popped kernels)

1 cup semi-sweet chocolate chips

1/2 cup natural peanut butter

1/4 cup butter

1 t vanilla

1 cup powdered sugar

Melt the chocolate chips, peanut butter, and butter in microwave or in a double boiler. Stir in vanilla. Pour over popcorn and stir until evenly coated. Put the sugar in a large bag. Add the popcorn and shake until it’s all covered with the sugar. Spread on cookie sheets to set. Store in an airtight container. Unfortunately, the downside to this stuff is that it doesn’t keep as long as the Chex variety. You know how popcorn gets chewy after a day or so? That’s what this does. Certainly edible but not as pleasing to crunch on.

Yield: about 10 cups

Right now there is a lull between the storms…the storms of veggies, that is. There is nothing in the garden that is overwhelming right now. I’m still picking squash, cucumbers, tomatoes, and corn on a regular basis but not huge amounts of anything. There is a basket of tomatoes sitting on the counter that will need canned some time soon but that’s about it.

The ice cream social Brad and I headed up this weekend went well. I made three sheet cakes to go with the donated ice cream and had a whole one leftover. We also brought home 2 3-gallon containers of ice cream. Yikes! Anyone want to come help us eat cake and ice cream?!

Monday: Zucchini Baked Ziti, Green Beans

Tuesday: Corn on the Cob, Cucumber Salad

Wednesday: Venison Steaks, Tomato Basil Couscous

Thursday: Taco Casserole, Summer Veggie Saute

Friday: Tomato and Bacon Sandwiches, Green Beans, Sliced Cucumbers

Saturday: Rice and Beans with Tortillas, Cucumber Salad

Sunday: Grilled Margarita Pizza

Desserts: Leftover cake and ice cream, Peach Cobbler

Odds and Ends: Bread, Cottage Cheese, Tortillas

A friend of mine recently expressed interest in my laundry detergent recipe so I thought I would post it here, though I’m not suggesting you try to eat it. It may or may not taste like a dry citronella candle.

I’ve been using this detergent for about a year now and am loving it. The zote soap smells like citronella but the clean clothes do not. They just smell fresh. Perhaps that has something to do with the fact that I hang most of my laundry outside…

SONY DSCI store my detergent in a little copper flour canister. It sits on top of my washer all of the time.

SONY DSCPowdered Laundry Detergent

(I can’t remember where I got this recipe. Oops.)

1 lb 3 oz borax

14 oz washing soda

7 oz (half a bar) zote soap, very finely grated

1 pound baking soda

8 oz oxiclean (optional…I use it)

Mix everything together. Store in a closed container. Use 2 to 4 tablespoons per load of laundry, depending on the load size and how dirty everything is.

Yield: about 4 pounds…lasts me a few months

Fresh Apricot Pie

I hope apricot season isn’t over where you live because you should make this pie. Not too sweet of a pie, the apricots can almost taste like apples. Maybe that sounds weird but I like apple pie, too, so it didn’t bother me.

SONY DSCFresh Apricot Pie

1 9-inch pie crust, unbaked

4 cups fresh apricot halves

3/4 cup sugar

1/4 cup all-purpose flour

1-2 T lemon juice (from half a lemon)

1/3 cup pie crumbs

Mix together the sugar and flour. Sprinkle half of it on the bottom of the pie crust. Arrange the apricots cut side down on top of the sugar mixture. Sprinkle the lemon juice and then the remaining sugar on top of the apricots and the pie crumbs on top of all that.

Bake the pie at 425 for 15 minutes and then at 350 for another 25 to 30 minutes or until good and bubbly. Remove from oven and cool completely before serving.

Yield: 1 9-inch pie


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