In the garden the corn is done, the tomatoes are winding down, and the peppers are all turning red. This week's plan is to freeze the rest of the corn still on the cobs, dice and freeze the hot peppers, and make pesto with the basil before it gets too cold. I've still got tomatoes I'm making sauce and marinara with, but mainly paste tomatoes, some early girls and a few treasured heirlooms- just enough to have our last BLT's of the season.
Monday- Chef's salad, artisan bread with bruschetta tomato topping
Tuesday- Corn chowder, BLT's on artisan bread, veggie plate, pear crisp
Wednesday- Soft tacos and fresh salsa with chips
Thursday- Roasted chicken and vegetables, Caesar slaw
Friday- Potato, carrot, & zucchini pancakes with egg & greens
Saturday- Turkey burgers with lettuce/tomato, oven fries, carrot sticks
Sunday- Ravioli (frozen) with creamy pesto sauce, tomatoes and feta
-Jami
I went back an read your article on making the artisan bread. I have a bread maker and we have been making our own bread for about 2 years now, but I have been tossing around the idea of making some without the breadmaker too. The thing holding me back has always been time. With the breadmaker I can toss in all the ingredients after dinner, and in the morning it is ready and waiting. I don't have to stay up until it is done.
ReplyDeleteHow good is the artisan bread the next day? I don't think I would have time between when we get home and dinner to make it, so I would have to bake it one night to eat for dinner the next.
I would love to have a farmers market or a garden. It's so brutally hot and dry in Las Vegas.
ReplyDeleteWhen I was a kid my parents grew tomatoes. I remember us always having to give some away.
We're so tired of eating chicken so I was looking forward to MPM today. There's lots of inspiration from the participants.
I'm also looking for ways to save since my husband is underemployed and I'm unemployed.
Please come join me for Crock Pot Wednesday at diningwithdebbie.blogspot.com. Mister Linky is up and ready for your favorite slow cooker recipe. Come check it out. Thanks. Debbie
ReplyDeleteJenelle-
ReplyDeleteThe bread is sooo good, and if you're family's like mine, they will request it all the time! They love the crustiness that just doesn't happen with sandwich bread.
It's perfectly good the next day, just use it like you'd use bread you (use to :-) get from the store. I like to butter the slices and put it in foil in the oven while the dinner cooks.
Rona-
Thanks for visiting! Sorry to hear about your employment issues. There's lots of ideas I've found on the Internet, though my family never gets tired of chicken. :-)
Thanks Jami,
ReplyDeleteWe are moving on the 10th/ 11th, so as sson as we get settled enough into our new place it will be on my meal plan. I noticed all the winter squashes are on sale this week at my grocery store. I think this bread would go great with a nice butternut or acorn squash soup. Now if only it would get below 85 degrees here!