Took me forever to make out this menu. Menu burn-out maybe?🙂
We are going to make some yummy pumpkin butter to snack on this week. This is my favorite recipe for pumpkin butter. You can use a pumpkin from your garden, but I will have to use canned. Stupid squash bugs!
- 1 (15 ounce) can 100% pure pumpkin puree
- 1 cup applesauce
- 1⁄3 cup packed light brown sugar
- 3⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon ground ginger
- 2 tablespoons fresh lemon juice
- In small sauce pan, combine pumpkin, applesauce, sugar, cinnamon and ginger.
- Bring to a boil; reduce heat to low and simmer, uncovered, stirring often to prevent scorching, 45 min.
- or until mixture becomes very thick.
- Stir in lemon juice.
- Let cool, then spoon into tight-sealing container and refrigerate.
- Will keep in the refrigerator up to 2 weeks.
So, what are we eating this week?
Monday: Homemade Pizza
Tuesday: Grilled Steak, Baked Potatoes, & Salad
Wednesday: Grilled Chicken, Corn-on-the-Cob, & Potato Salad
Thursday: Beef Tips and Rice
Friday: Teriyaki Chicken
Saturday: Tacos & Refried Beans
Sunday: Hot Dogs, Baked Beans, & Coleslaw
It’s going to be a yummy week!
It’s a beautiful morning in the neighborhood! It is very fall like with cooler nighttime temperatures and sunny days.
My sourdough starter was fed this morning, and I hope to have a fresh loaf of bread by supper. I fed it with the usual unbleached white flour but will be substituting some whole wheat flour for the white flour in my recipe. I hope it turns out. Wish me luck!
My oldest daughter, Madison, made jelly with our crab apples early this morning. No pectin was needed just the juice from the crab apples and sugar. I really like that! Now I am hoping our crab apple trees grow quickly. Not only are they great pollinators, but they give great jelly too!
I try to feed my family good things without breaking the bank. We all know the struggle!
I have pinto beans soaking this morning to make a big pot of chili beans for tonight’s supper. We will top it with cheese and have it along with a big old skillet of cornbread. Hungry yet?
What we’re eating the rest of the week:
My 50 cent thrift store find menu board!
Monday: Chili Beans and Cornbread
Tuesday: BBQ Ribs, Corn-on-the-Cob, Baked Potatoes(on the grill)
Wednesday: Chicken Wings, Broccoli and Cheese
Thursday: Hot Dogs, Coleslaw, Macaroni Salad
Friday: Grilled Quesadillas, Loaded Nachos
Saturday: Ham Salad, Chips
Sunday: Rotisserie Chicken, Green Beans, Mac & Cheese
What good things are you feeding your family this week?
Boy, has it been a while since I posted! I am going to try to dig up some pictures from our summer to share with you.
We are just now starting our canning season. Yesterday we canned tomatoes, apple butter, and apple pie jam. Tomorrow it’s more apple butter and grape juice. I started apple cider vinegar with our apple peels. I am following these directions from The Prairie Homestead.
Our garden got hit hard, really hard, by the deer this year. We will fence in a garden spot next spring so we can enjoy our bounty next year!
Enjoy the pics!
Some apples from our trees.
McKenzie enjoying some time in the woods while we target practice.
Breakfast on the grill last week.
Lemon Whey Pie made with the whey from our homemade yogurt.
Our late night chicken wings that we had with loaded nachos last Sunday night.
A picture of the moon that Quentin Jr. took while watching the meteor shower.
Learning to bake with sourdough.
18th Buffalo Mountain anniversary hike.
Talk to you soon!
In the Garden
Growing in the garden along with these kale plants are cabbage, cauliflower, broccoli, lettuce, red russian kale, and peas. Oh yeah, and we grow rocks too.🙂
In the Greenhouse
Some teeny tiny parsley, 2 Large Stripey Tomato plants from the nursery, 3 cantaloupe plants from the nursery, and some sad looking cilantro with transplant shock.
Newly started tomato and pepper seeds. I see a couple of peppers have sprouted.
In the Kitchen
Cherry Jello Cake with cherry Jello icing that Madison made. It was so good!
Cute, little watermelon sugar cookies that Madison made.
In the Canner
Violet jelly that Madison made a few weeks ago.
In the Barnyard
Baby chicks ready to leave the brooder. There are 4 Easter eggers and 13 buffs along with “mommy” hen.
A new milk doeling.
Eleanor and Willow ready to kid any day now.
In the Flower Beds
In this flower bed there are hostas, parsley, spearmint, and potted flowers.
Picnicing and fishing at Claytor Lake.
New Recipes I Want to Try
Crockpot Chicken and Dumplings might just be the thing for after church. I will add carrots and celery and make homemade biscuit dough
We’re still here.
And it’s still winter. Boo!
That’s ok, though, because I can pretend quite well. See I already started my spring garden.
Kale, cabbage, cilantro, and basil babies!
These cuties poked through overnight.
This yummy Lentil Soup makes winter all better too. It is my new favorite!
- 1 cup dried lentils
- 3 carrots, peeled and sliced
- 3 stalks celery, sliced
- 4 cloves garlic, left whole
- 1 onion, finely chopped
- 3 cups chicken stock
- 3 cups water
- 2 tablespoons olive oil
- 1⁄2 lb farfalle pasta(had mine without pasta)
- salt and pepper, to taste
- romano cheese(left this out)
- Rinse dry lentils.
- In large stock pot put lentils, carrots, celery, whole garlic, onion, chicken stock, water, olive oil, salt& pepper.
- Bring to boil, then reduce to a simmer.
- Cover and let cook for approximately one hour.
- In separate pot, boil farfalle pasta.
- When done, drain and add approximately one tablespoon of olive oil to keep pasta from sticking.
- Cover the bottom of a soup bowl with cooked pasta and then fill with cooked lentil soup.
- Sprinkle grated Romano cheese on top and enjoy.
Cozy up, everybody! Spring is right around the corner.