WEEKLY MEAL WRAP UP

It’s that time again for us to post what we ate last week.  This is getting to be a regular feature here on the journal and quite a popular one too.  I think it’s because people like it when you keep your life real. 

By posting our weekly eatings we are giving you a sense or taste of what our life is about.  It’s about striving to live a sustainable life, day after day, meal after meal, year after year.  I think that’s where perseverance and determination come into factor for our family.  We try to eat primarily from our garden and with a few “main” staples to supplement our diet.  For us, the act of eating isn’t a publicity stunt – it’s an every day way of life that we’ve been living for years.

Last week, as you can tell from the menu, we ate a LOT of pumpkin soup and there’s still loads of pumpkins and winter squash still stashed in our pantry.  By the end of the winter we could be sporting a slight orange glow. 

Now that I have a little stash of tasty acorn flour (thanks to Stacy!) I have been putting it in wherever I can.  It really enhances the cornbread, pancakes and evern biscuits.  This week I am going to try a few cupfuls in the herb no knead bread. 

With the onset of colder weather,  we get a hankering for baked breads and rolls.  Got to warm up your insides somehow and baked goods always goes well with hot soups.  Of course, I could polish off a 1/2 dozen biscuits in one sitting – especially with butter and our very own honey.  Not very good for the waistline.   And being that we are frugal folks I can’t afford to put on a couple pounds because that would mean I would have to buy some new duds.   

Oh there I go again diverging off topic.   Now back to our menu

SATURDAY

Breakfast – homemade acorn pancakes with homeraised duck eggs and homegrown honey
Dinner-  gathering at the urban homestead, potluck

SUNDAY

Breakfast – organic oatmeal and homegrown preserves
Lunch –  leftovers from potluck , avocado (local gift from local farmer) sandwich
Dinner –  homegrown salad with avocado (local) and homegrown tomato sandwich

MONDAY

Breakfast – organic oatmeal and homegrown preserves
Lunch – homemade green beans, CA organic rice with homemade white sauce with homegrown herbs
Dinner – homegrown baked tromboncino squash with leftovers from potluck and Thanksgiving

TUESDAY

Breakfast – organic oatmeal and homegrown preserves
Dinner – homemade homegrown pumpkin soup with acorn cornbread
Lunch – homegrown salad with homegrown veggie cheese pasta

WEDNESDAY

Breakfast – homemade biscuits with HG, homemade preserves
Lunch – leftover pumpkin soup
Dinner – homegrown salad with homegrown veggie cheese pasta

THURSDAY

Breakfast – organic oatmeal and homegrown preserves
Lunch – leftover pumpkin soup
Dinner – homemade pizza topped with homegrown tomatoes, marinated peppers (homepreserves) green onions and organic cheese with homegrown salad

FRIDAY

Breakfast – organic oatmeal and homegrown preserves
Lunch – homemade, homegrown creamed green soup
Dinner – HG salad greens, homemade herb (HG rosemary) no knead bread, homemade tomato sauce (HG tomatoes, peppers, green onions, herbs) with organic whole wheat pasta topped with organic Parmesan cheese

Comments(6)

  1. Stacy says:

    Glad you’re enjoying it! I’ll be bringing a bunch to my mom’s annual holiday Cookie Baking Day this weekend to experiment as well. So far I know it goes well in ginger snaps. 😉

  2. Stacy says:

    Glad you’re enjoying it! I’ll be bringing a bunch to my mom’s annual holiday Cookie Baking Day this weekend to experiment as well. So far I know it goes well in ginger snaps. 😉

  3. FoodRenegade says:

    I love meal pictures. I just put one up on my own blog today. I’m thinking about doing a weekly meal wrap up like you guys, but it takes a little more work than I’m up to at the moment.

    Thanks for the inspiration,
    KristenM

  4. FoodRenegade says:

    I love meal pictures. I just put one up on my own blog today. I’m thinking about doing a weekly meal wrap up like you guys, but it takes a little more work than I’m up to at the moment.

    Thanks for the inspiration,
    KristenM

  5. ruthie says:

    Anais,

    This is always one of my favorite parts of your journal, and I’m so happy to say I’m now able to add it to mine, as well! I’m harvesting enough veggies to serve a good veggie meal per week.

    If you have time I hope you come check out your protege 🙂

    muddysweetpotato.blogspot.com

  6. ruthie says:

    Anais,

    This is always one of my favorite parts of your journal, and I’m so happy to say I’m now able to add it to mine, as well! I’m harvesting enough veggies to serve a good veggie meal per week.

    If you have time I hope you come check out your protege 🙂

    muddysweetpotato.blogspot.com

Post a comment