Well, I’m glad to have a quieter week on tap than last week. Between “single-parenting it” for three days and my preschool students’ conferences, I was dragging for sure. While I love connecting with my preschool parents in order to make this a great school year, it’s a lot of extra preparation and is emotionally draining as well. I realize, yet again, about all the problems in the world, and I find myself praying for these preschool students more after being able to talk to their parents one on one. Which is good, just tiring.
So I’m looking forward to a more normal week around here where I will hopefully have time to catch up on some things. Over the next month I’m going to be sharing more about our backyard transformation (yes, we’re still working on it!), slow cooker meals, holiday traditions, Christmas cookies, and more handmade gift ideas (you are subscribing, right?).
In the meantime, our menu reflects the month of November when I’m using up potatoes, peppers, broccoli, kale, and cabbage from the garden as well the preserved things from the pantry and freezer. I stocked up on carrots, lettuce, spinach, fruit, and onions at the store as well so we could eat “in season.”
Wednesday- Cajun Turkey on Spiced Potatoes, sauteed corn and peppers, spinach salad
Thursday- Easy Roasted Chicken & Vegetables, green salad with cranberries, onions, & feta
Saturday- Pizza (using super easy and quick homemade pizza dough)
Sunday- Leftovers and Sunday Tea