Monday 8 April 2013

What We Ate, April 1 - 7

Our weather is very changeable right now and so, it seems, is our diet. Our menus last week are kind of a mixed bag: We enjoyed our first picnic of the season and treated ourselves to a meal at our favourite burger joint, but we also cooked from the pantry several days.  We enjoyed some asparagus and took advantage of lower pricing at the farm market, but also ate home canned fruit and vegetables, winter vegetables, and food from the freezer.

Here's what we ate last week:

Monday, April 1:
Breakfast - Oatmeal and applesauce
Supper - Our first picnic of the season!  Lettuce, tomato, red onion, and gouda sandwiches on home made rye bread made with beer and caramelized onions, potato salad, grapes, and homemade lemonade.

Tuesday, April 2:
Breakfast - Homemade oat cakes, sliced cheddar, apples
Supper - Chicken drumsticks breaded with a mixture of homemade bread crumbs and parmesan seasoned with freshly cracked black pepper and oregano, clapshot, steamed asparagus, coffee cake.

Wednesday, April 3:
Breakfast - Homemade granola, homemade yogurt
Supper - Fritatta made with cooked grated potato, steamed asparagus, and gouda, steamed, shredded cabbage dressed with butter and freshly grated nutmeg, leftover coffee cake for dessert.

Thursday, April 4:
Breakfast - Peanut butter and banana sandwiches on home baked whole wheat bread
Supper - Home canned salmon in a cream sauce flavoured with the reserved liquid from the salmon jar, lemon zest and dill, served over rice, with home canned beets, and steamed green beans (from the freezer).  Home canned pears and blackberries for dessert

Friday, April 5:
Breakfast - Leftover pears and blackberries, homemade yogurt
Supper - Home canned chicken vegetable soup, egg salad and watercress sandwiches on toasted whole wheat bread.

Saturday, April 6:
Breakfast - Carrot cake pancakes
Supper - Burgers at Triple O's

Sunday, April 7:
Breakfast - Oatmeal and applesauce
Supper - Cauliflower and bacon gratin, salad of romaine, grated carrot, red onion, tomato, and kalamata olives with herb vinaigrette, pineapple cake with coconut frosting.