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!
|Stuffed patty pan squash-grill|
|Apple Crisp (apples fresh off our tree!)|
|Tuesday:||Buckwheat noodles w/Pesto|
|and sauted shrimp|
|Wednesday:||Stuffed bell peppers (NT)|
|Thursday:||Spaghetti w/Yellow squash|
|Friday:||Smothered pork chops|