Friday
- leftover baked potatoes, topped with cheddar and butter
- leftover baked squash
- leftover applesauce
- leftover black bean and corn tortilla bake
- tangerines
Saturday
- leftover roll-up sandwiches from lunch with my father-in-law's birthday luncheon
- leftover smoked turkey soup
- tangerines
- Christmas cookies
- eggnog and juice
Sunday -- New Year's dinner
- ham
- mustard-glazed carrots
- au gratin potatoes
- dinner rolls
- olives and watermelon pickles
- a chicken wing and mushroom dish (brought by guests)
- a sticky rice dish (brought by guests -- my favorite, so yummy!)
- sausage and pineapple (brought by guests)
- a crab and vegetable dish (brought by guests)
- pumpkin cake roll w/ whipping cream
- ice cream (brought by my son's girlfriend)
- sparkling apple cider and tea
Monday
- leftover ham
- leftover au gratin potatoes
- leftover carrots
- blackberry cobbler with leftover whipped cream
Tuesday
- ham-fried rice, with cabbage, onions, carrots and peas
- leftover blackberry cobbler and whipped cream
Wednesday
- pumpkin-ham soup
- homemade whole wheat bread, butter and vanilla-rhubarb jam
- carrot sticks, pickles and olives
- leftover cobbler
Thursday
- potato and ham casserole au gratin
- canned pineapple chunks
- cole slaw
- cranberry-mustard
A lot of ham for the week, eh? And potatoes a few times in the week, as well. the potatoes that I had in the pantry were beginning to sprout. So, I've moved all of them to the fridge (along with 20 lbs of potatoes that I put in the fridge, immediately after buying in November). we're also now moving on to the frozen wild blackberries. I have about 15 quarts of frozen blackberries to use this winter. I made a double blackberry cobbler early in the week that used 2 quarts of the berries. The flavor and aroma is reminiscent of late summer.
While our garden produce is gone for several months, the dead of winter has its perks, too. I've been opening the jars of homemade jams and pickles, recently. I finished off one jar of raspberry jam earlier this week, and opened a new jar of vanilla-rhubarb jam. If you grow rhubarb, you might want to try making some vanilla-rhubarb jam this coming spring or summer. The flavor tastes like pie. Do you have any preserves from last summer? What are your favorites?
In addition to the spritely flavors from some home-canned preserves and pickles, I'm also just enjoying simple foods, once again. Whole wheat bread, cooked carrots, pumpkin soup -- just some very humble foods after a month of feasting. I'm guessing that many of us will agree on the welcomeness of humble meals, following the prolonged holiday period of gorging.
What was on your menu this past week? I hope your new year is off to a grand beginning!
