26
Aug
08

Eggs, weekly menu, and fall…

We are on a mission to try to add eggs to our breakfast routine at least 3-4 mornings a week.  All I do is put some butter in a stainless steel skillet, crack open a couple of homegrown eggs, put the lid on the skillet, and cook on high for 1-2 minutes.  The whites should be done, but the yolks runny.  There is nothing in this world better than a free-range chicken egg.  Delicious!

I am also trying to get back into the habit of making out weekly menus.  Summer is a time when we kind of fall out of our routines, but fall is just around the corner.  Time for soups, stews, and baked goods in the oven.

Tomorrow is the farmer’s market (which will be coming to an end all too soon).  Randy and I discussed the need to stock up on some items to keep us going through the winter.  We are hoping to also buy some dried goods in bulk and see how long we can go without purchasing groceries again (other than our now bi-weekly instead of weekly trips to the dairy).  Our freezer is packed, but the pantry could still use a little work.  We hope to make it four months (would love to go six).  This is our first real attempt at doing this, so I think four months is sufficient.  I will try to post some pictures of food storage as I come up with some more places to stash food.  I’m patiently awaiting winter squash and pumpkins at the market to help us through the cold months.

I absolutely love fall.  It is my favorite time of year, and I can’t wait for it to get here.  Our days here in Kansas have been unseasonably cool, but so nice and refreshing. 

The sheep have all recovered from the drastic changes in weather and are now enjoying the cool temperatures as well.

Here is our menu for this week.  Hope we are able to stick to it!

Weekly Menu:  
Monday: Pork-sliced shoulder-grill
Stuffed patty pan squash-grill
Collard greens
Apple Crisp (apples fresh off our tree!)
Tuesday: Buckwheat noodles w/Pesto
and sauted shrimp
Garlic bread
Apple Crisp
Wednesday: Stuffed bell peppers (NT)
Baked Beans 
Fried okra
Thursday: Spaghetti w/Yellow squash
Garlic bread
Fresh mozzarella
Friday: Smothered pork chops
Fried squash
Apple Crisp
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Adopting one child won't change the world; but for that child, the world will change.

I am the wife to my wonderful husband and joint care giver to the many animals we have acquired on our small farm here on the prairie. This is a bit about our life on our farm. We are striving for simplicity and self-sufficiency, determined to become debt-free, trying to live in tune with the natural cycles of this earth, and challenging ourselves to transition to a diet based on traditional foods. It isn't always easy, and we don't always succeed, but it is a fun learning process. Join us as we stumble through learning how to provide for ourselves, get off the treadmill, and work toward a simpler way of life.

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