It’s been an odd week at our house: Our heads and hearts are telling us it’s autumn, but the weather disagrees. Although our mornings and evenings are cool, are mid-days have been quite warm. So, although we’re craving fall flavours, we are spending less time in the kitchen than we might.
We did manage a couple of fall treats: I made gingerbread for the first time this season (That’s a flavour and aroma that just shouts autumn :) and I made a quick but tasty pork stew from a jar of cubed pork that didn’t seal when I took it out of the canner. We enjoyed them both.
I lucked out at the grocery store this week and found, on manager’s special, a package of twelve large garlic and maple pork sausages for just $6.33. We’ll get a total of six meals out of that package of sausages, providing the meat portion of those meals for just over $1.05 per meal. I’m chuffed about that!
The most exciting food news of the week, though, was the arrival of a package in the mail. Janet O’Melia, one of my Facebook friends, was concerned that I had never had grits so she kindly mailed me some, all the way from Georgia. The package took such a long time to make its way across the continent that we’d both more or less decided that it was lost. You can imagine my excitement when it did arrive.
I had grits for the very first time on Saturday morning, with cheese mixed in and a poached egg on top. They were delicious!
I’ll be writing a post about my first experience with grits very soon. In the meantime, here’s what we ate this week:
Monday, September 10:
Supper – Vegetable curry, basmati rice, mango lassis
Tuesday, September 11:
Breakfast – Soft boiled eggs, whole wheat toast, applesauce
Supper – Pork stew, warm gingerbread with lemon sauce
Wednesday, September 12:
Breakfast – Oatmeal and applesauce
Supper – Healthy nachos made with oven baked tortilla chips, vegetarian black bean chili, tomatoes, green onions, black olives, and shredded Monterey Jack cheese. I served it with guacamole, pico de gallo (fresh salsa), and yogurt (instead of sour cream) for dipping. Fresh blackberries and vanilla frozen yogurt for dessert.
Thursday, September 13:
Breakfast – Yogurt, applesauce, prunes
Supper – Garlic and maple pork sausages, mashed carrot and rutabaga, boiled potatoes, with gingerbread and pear parfaits for dessert.
Friday, September 14:
Breakfast – Homemade granola, fresh peaches
Saturday, September 15:
Breakfast – Cheese grits and poached eggs
Supper – Soup made with homemade stock, garlic and maple sausage, yellow lentils, and leftover mashed carrots and rutabaga, cornmeal muffins, applesauce cookies
Sunday, September 16:
Breakfast – Boiled eggs and croissants
Supper – Pinto beans and rice, copper penny (carrot) salad, canned peaches