This week we are tentatively beginning a modified chore chart. Instead of the kids doing dishes, they said they’d rather cook the meals and I’ll wash the dishes. The reason this is tentative is ds16 isn’t home at the necessary times to prepare meals but we’re trying it out. I suggested that the person making dinner double the recipe so that there would planned leftovers for lunch the next day so that it wouldn’t feel like non stop food preparation, which it could very easily feel like when three meals from scratch are being prepared. Alternatively lunch can be something easily self prepared by the kids, like a sandwich or eggs. But it’s not going to be listed on my weekly menu for now.
Shabbos – dinner – challah, meatballs, mashed potatoes, roasted vegetables, fresh garden salad, rhubarb/apple crisp; lunch – kids requested dairy, for the second or third time this summer – lasagna, onion quiche, sweet potato pudding, Israeli salad, beet borscht with sour cream, cream cheese, brownies, grapes and orange slices; shalosh seudos – laffa wraps, gefilte fish, sardines, leftovers from lunch
Sunday – this is why it’s very helpful for me to write my meal plan down in black and white – I don’t remember what everyone ate for the first two meals of the day since it wasn’t yet written down. They did eat, though! 🙂 Dinner – vegetable soup, shwarma, rice, lacto fermented pickles and fresh tomatoes from garden.
Mon – b – Dutch puffs with blueberries; d- lentil rice mushroom loaf
Tues – b – Southern biscuits, eggs, gravy; d – polenta casserole
Wed – b – rice with milk, fruit; d – oat walnut burgers
Thurs – b – cranberry muffins; spinach cheese casserole
This week I’m hoping to write a breakdown of how much meals for the week cost, meal by meal, like I did a couple of weeks ago with meals for a day. Since there are often changes to the plan that I write here in the beginning of the week, I’ll have to make a note of them to give you an accurate accounting.
Avivah
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