Sunday, March 25, 2012

Menu Plan March 26-April 1

Wow!!  We've been having unseasonably warm weather here in the Deep South and have been busily getting our garden in order.  The last couple of days, I have been sore from pulling weeds and transplanting some mint into a new bed.  Thankful I am for young men who can do the really heavy work around here!!  Jordan's been building new raised beds and filling them in with compost and planting lots of seeds.  Aaron has already cranked up the lawn mower, weedeater and leaf blower and our place is looking a little neater.  We have lots of blossoms bringing some color to our little hilltop homestead.  Dogwoods, azaleas, Carolina jessamine and daffodils brighten things up in the yard and, I am told, there are lots of the beautiful redbuds to be found across the creek.  Everything is green and the vehicles are coated with yellow from all of the pine pollen.  Hopeful that the rains from last week have washed most of it away and our long bout of seasonal allergies will be relieved.

Here is our menu plan for the week.  We have very little beef left from the 1/4 Angus we got in the late fall and, while we do have an abundance of sliced ham, we only have one pork roast and one package of sausage from our hog that was slaughtered last fall.  Yes, we definitely need to have two slaughtered this year!!  I am trying to convince the menfolk that it is necessary...and it really was so much cheaper doing that than buying from the grocery.  We have used all the chickens from the freezer and I am hesitant to buy more from the grocery after seeing so many documentaries like Food Inc. Again, we have two chicken tractors awaiting a flock of meat birds, but still trying to convince the head man that we can do it!  Thankfully, we do have a full Angus coming in the next month, so I will only need to buy white meat.  And eggs!!  Yes, we have eggs...thirty was the count from this mornings gathering.  However, with two of the boys being deathly allergic to eggs, I have to limit what egg dishes we make.

b-apple crisp
l-popcorn, fruit and raw veggies
d-purple hull peas, squash and onions, cabbage, brussel sprouts, macaroni and cheese, sweet potatoes, corn bread

b-blueberry muffins, eggs
l-baked potatoes, green beans
d-beef and bean tostadas, Spanish rice, salad

b-biscuits, sausage, eggs
d-pasta salad, sandwiches, fruit

b-baked oatmeal with apples
l-popcorn, fruit and raw veggies
d-pork roast with cabbage, potatoes, carrots and onions

b-pancakes, ham and eggs
d-calzones and pizza, salad

b-biscuits, sausage, eggs and grits
d-grilled burgers, roasted potatoes and onions, salad

b-cinnamon rolls
l-finger foods at church
d-vegetable soup, French onion soup, salad and sandwiches

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