Friday
Saturday
everyone for themselves after the picnic at the park and cake -- frankly, I was stuffed and couldn't even think about eating dinner. I did snack on raisins and cheese later.
Sunday
homemade hummus (using peanut butter in place of tahini -- tasted good), cheesy bread, carrot sticks, leftover birthday cake and ice cream
Monday
leftover sandwich fixings and deli salads, carrot sticks, sliced strawberries and bananas, homemade cream of sorrel soup, leftover cake and ice cream for those who wanted some
Tuesday
meatloaf and gravy (I used frozen chives and garlic greens fresh from the garden liberally in place of root onions and garlic cloves in the loaf), roasted root vegetables (turnips and beets from garden, onions and carrots from the store), sautéed turnip and beet greens, potato chips
Wednesday
Mexican bean soup, toasted tortilla strips
Thursday
tomato soup made from tomato paste, water, onions, garlic, herbs, salt, topped with Parmesan cheese, toasted cheese sandwiches, carrot sticks, last of the potato chips
Breakfasts included toast, cereal, homemade yogurt, frozen foraged blackberries, orange juice, eggs, and homemade blueberry muffins. Despite the chilly mornings, I didn't make any hot cereals this week. This afternoon I finally set the crockpot with steel cut oats. One daughter in particular will be very happy tomorrow morning. Also, I had put off making yogurt for several days. Yogurt is my favorite breakfast. But making it does take time and some effort. I finally got around to making another batch on Wednesday. On Thursday morning I was grateful to have my homemade yogurt again. (I can't eat commercial yogurt -- additives.)
Lunches included spinach soup, cream of watercress soup, a really yummy chive and potato soup (like leek and potato soup), rhubarb-strawberry sauce, bread, peanut butter, cheese, carrots, salads made with cabbage, watercress and radish greens, raisins, eggs, and leftovers. I'm trying to use up the frozen remnants from last year's garden. Earlier this week, I found a gallon-size Ziploc bag of chopped chives in the freezer. I decided to make a pot of chive and potato soup for lunch one day. This was a hit with my family. With the smoothie blender and potato flakes, it was a snap to make. I can make this soup several more times with the frozen chives. Then I'll move on to the garden chives, which are also about ready to begin cutting.
I have a birthday coming up in April. My daughters came to me today and said they'd like to do all of the dinner cooking for the month of April as their gift to me. So, for the next few weeks, I don't have to cook everyday suppers. I will cook Easter dinner and keep up with baking, though. But this will be such a treat to not cook dinner for several weeks. This will be the longest stretch of not cooking daily evening meals in literally decades. They may spoil me, and I may never want to cook dinner again!
Those were my meals for the week. What was on your menu?
Have a wonderful weekend!
