So far this month, I’ve had a “restocking week” with resupplying our pantry from the co-op (such as a 25 lb bag of rice), followed by a “kitchen week” with making chicken stock, yogurt, and bread dough. (I’m also saving up a bit of our grocery budget each month to purchase a side of grass-fed beef later in the spring.) Now, this week, I’m able to focus more on hospitality; preparing some meals for others in our community.
|Sun 1/20||Omelets, Toast||Popcorn, Smoothies||Fish Tacos, Brown Rice, Carrots|
|Mon 1/21||Pancakes, Homemade Yogurt||Peanut Butter Sandwiches, Oranges||Sweet & Sour Chicken, Brown Rice, Green Salad|
|Tue 1/22||Porridge, Eggs||Grilled Cheese Sandwiches, Apples||Garam Masala Chickpea Stew (from Ladled), Bread|
|Wed 1/23||Waffles, Homemade Yogurt||Lentil Tacos, Raw Veggies||Omelets, Muffins, Oranges|
|Thu 1/24||Eggs, Toast, Milk||Cottage Cheese, Leftover Muffins, Oranges||White Bean Chowder, Bread|
|Fri 1/25||Baked Oatmeal, Eggs||Peanut Butter Sandwiches, Oranges||Indian Tomato Chicken, Brown Rice, Apple Chutney (from Idiot’s Guide to Fermenting Foods), Green Salad|
|Sat 1/26||Pancakes, Eggs||Quesadillas, Apples||Fish Cakes, Millet, Sauerkraut|