Michael and I were able to share in a small public ritual in Alexandria yesterday and brought home some sweetgrass braids that will find their way onto the year 'round tree for a season.
This morning, we got our first milk delivery from a local creamery - they arrived just about a half hour before we'd normally wake up, so that's absolutely perfect..well before the day gets hot enough to need to rush out to the cooler to claim the goodies.
Meanwhile, it's time for some menu planning, and to work out my kitchen tasks for the week. I'm putting dates to these but they might get shuffled around a bit:
Monday, Aug 1
LUGNASADH, MEATLESS MONDAY
Summer Vegetable Chowder
Salad
Corn Bread
Beer (Hello, John Barleycorn!)
Peach Crisp
Food preservation:
- Prepare water kefir.
- make yogurt
Pre-prep:
Take out chicken for Wednesday.
Take down ground beef for tomorrow.
Prepare dough for breadsticks tomorrow.
Tuesday, Aug 2
Spaghetti with Homemade Meat Sauce
Salad
Preservation:
start some pickles
Pre-prep:
Make cucumber salad for tomorrow.
Wednesday, Aug 3
Roast Chicken
Brown Rice Pilaf
Green Beans
Cucumber Salad
Preservation:
Begin sourdough starter.
Pre-prep:
Take out ham for tomorrow.
Thursday, Aug 4
Ham and Potatoes au Gratin
Mixed Fruit Salad
Pre-prep:
Pick off remaining chicken from carcass.
Take pork roast out of freezer.
Friday, Aug 5
COOK'S DAY OFF
Leftovers
Preservation:
Make chicken stock from carcass.
Saturday, Aug 6
FARMER'S MARKET
Chicken Pot Pies
(leftover chicken, fresh veggies)
Brown Rice
Salad
Preservation:
Make enough chicken pot pies to have some for the freezer.
Sunday, Aug 7
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