I haven’t been blogging much lately. I got to feeling that I was spending so much time writing about what I do that it was taking away from the time I needed for actually doing the things I do, so I’ve been taking a break. It’s been good too: I’ve been working my way through my “to do” list, spending more date time with my husband, and finding more time for crafts, sewing and recreational photography. I’d been missing all those things. I’m a happier human when I find time for them.
Less blogging means fewer “What We Ate” posts, so I now have two weeks’ worth of menus waiting to be shared. That makes for a long post. Hope you’ll bear with me.
We love this time of year at our house. The pantry is nearly full and we’re enjoying the best of both late summer and early fall produce. Lots of good food around!
Despite the variety available to us, in reviewing our menu I see some recurring themes. We’ve been eating a lot of cheddar cheese lately, because it’s been more affordable than usual, and a fair number of pork products, which also seem to go on sale at this time of year.
Do you do that to?
Find a bargain in the store and then find yourself eating it over and over again because it’s accessible to you?
Good thing that cheese and pork are both versatile ingredients! At least we can use them in several different ways so our menu doesn't end up feeling too repetitive.
Here’s what we ate:
Monday, August 27:
Breakfast – Granola and homemade yogurt
Supper – Cheddar and cauliflower soup, wheat and white biscuits, pepper jam, plum crisp
Tuesday, August 28:
Supper – Chicken, sausage, and applesauce pie (which was disappointing but I’ll keep working on it until I get it right), a salad of red leaf lettuce, shredded carrot, and tomatoes, with homemade ranch dressing, pears canned in brown sugar syrup with ginger
Wednesday, August 29:
Breakfast – Homemade granola bars, apples
Supper – Vegetarian black bean chili served over brown rice and topped with grated cheddar, homemade cinnamon, brown sugar, and peach ice cream for dessert
Thursday, August 30:
Breakfast – Boiled eggs and multigrain toast
Supper – Dinner out
Friday, August 31:
Breakfast – Oatmeal and stewed rhubarb
Supper – Pork steaks, baked potatoes, carrot, raisin andapples slaw, baked chocolate and caramel wontons
Saturday, September 1:
Breakfast – Apple and cheddar muffins, oranges
Supper – We had a big lunch so we skipped supper. Just tea and fresh fruit for both of us.
Sunday, September 2:
Breakfast – Leftover muffins, apple sauce
Supper – Stir fry made with leftover pork steak, cabbage, carrots, and onions in a ginger garlic sauce, garnished with crumbled nori and served over soba noodles. Peaches macerated in lemon juice and a little brown sugar for dessert.
Monday, September 3:
Breakfast – Oatmeal with raisins, apples, brown sugar, and cinnamon, homemade yogurt
Supper – Hummus, homemade flat bread (made with plain focaccia dough), sliced raw vegetables, feta tzatziki. Fresh plums for dessert
Tuesday, September 4:
Breakfast – Peach and plum crisp, homemade yogurt
Supper – Baked chicken legs, brown rice and cabbage salad, sliced tomatoes, chocolate pudding
Wednesday, September 5:
Breakfast – Scrambled eggs, whole wheat toast, banana
Supper – Chicken, vegetable, and barley soup, herb dumplings, apple slices and cheddar
Thursday, September 6:
Breakfast – Stewed rhubarb, homemade yogurt
Supper – Bean burritos made with home canned pinto beans, wheat and white tortillas, shredded cheddar, brown rice, fresh salsa, salad of spinach, baby beet greens, red onion, grated beets, julienned radish, and homemade ranch dressing, snickerdoodles for dessert
Friday, September 7:
Breakfast – Johnny cake and applesauce
Supper – I’d planned fried egg sandwiches and veggie hash for supper but came home to find that hubs had heated up the leftover soup from Wednesday and made cheese toast. We had baked apples with an oatmeal and maple cookie crust for dessert.
Saturday, September 8:
Breakfast – Peach spice muffins and cream cheese
Supper – Ham, twice stuffed sweet potatoes from Love Bites With Lesa on Facebook, steamed spinach, broiled orange halves topped with homemade yogurt for dessert.
Sunday, September 9:
Breakfast – Oatmeal and pear butter
Supper – Eggs benny variation made with wheat and white biscuits, leftover ham, grilled tomatoes, baked eggs and cheddar sauce, steamed green beans. We walked to Dairy Queen for ice cream cones for dessert.