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| Mmmm, Homemade Eggnog |
Holy cow! I forgot to post this last week!
Week 10
Sunday -
My mom is back in town and took us to our favorite Mexican Restaurant. Boy was that good!
Monday -
French Onion Soup with farmers' market onions and homebaked bread. Eggnog for dessert!
Tuesday -
Homemade gnocchi from farmers' market potatoes and tomato sauce from our harvest. Eggnog for dessert!
Wednesday -
BBQ chicken pizza with mushrooms and grilled onions from the farmers' market.
Thursday -
Tom had inventory at work so I made a stirfry thing from this bag we had in the freezer for at least 6 months. More on that later.
Friday -
Tom made chicken soup with George's carcass. I was at a cooking class with my best friend and her office (holiday party I was invited to because I do some work for them) learning how to make authentic Indian food. Yum!
Saturday -
Grassfed beef fajitas with mushrooms and onions from the farmers' market, homemade tortillas and guacamole (ingredients from the farmers' market) with spanish rice (tomato sauce from our tomatoes that we processed, onions from farmers' market).
Week 11
Sunday -
Grassfed beef steaks with a Zhug rub from the spice market. Served with mashed sweet potatoes from our garden and cranberry sauce. Individual apple crisps for dessert.
Monday -
Salisbury steak with grassfed ground beef, mushrooms and onions from the farmers' market with peas from our garden. Jeanette offered up some of her mac and cheese as a side.
Tuesday -
Grassfed Meatloaf with potatoes, carrots and turnips from the farmers' market. Served with homemade, canned ketchup.
Wednesday -
I was soooo not hungry. We had a holiday potluck at work. I made handmade gnocchi with marinara from our canned tomatoes. Tom ended up having stirfry from whatever veggies we had hiding in the fridge.
Thursday -
Tom's holiday office party took care of our meal for this night.
Friday -
Roast chuck roast with potatoes and spinach from the garden. Rice pudding for dessert.
Saturday -
Green chili stew from tomatillos from our garden. Pastured pork from the butcher. Veggies from the farmers' market.
Reflections-
These next couple of weeks are going to be interesting. Mostly because the farmers' market, which runs on Saturdays will not be open for the next two weekends, which means we won't have a regular source for food for the next 3 weeks. The produce stand we sometimes go to is also closed for the season. We did buy a lot of extra food yesterday at the farmers' market and made sure that most of it lasts a long time so hopefully we're good. I am worried that we didn't get enough onions.
How do you keep your extra food to make it last longer? This is one of my biggest problems, I buy allot of fruits and veggies due to limited access to it and end up throwing 50% of it away because it has gone bad. Just recently started to keep the Avocados in the Fridge which makes them last longer but also keeps them a bit harder to use as a Puree and sandwich spread. Tomatoes also was told to never store them in the fridge but when they sit on the counter they get moldy fast...
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