I’m so happy that at the end of last week I was able to get 30 dozen pastured eggs and twenty dozen gallons of raw milk – I really appreciate how much they add to our meals and I’ve missed having them the last couple of weeks.

Here’s the menu for this week:

Shabbos (Sabbath) – dinner – sourdough bread, chicken soup, roast chicken, potato kugel, beet salad, broccoli slaw, curried eggplant, mushroom, and tomato; lunch – chicken stew, kishke (stuffing), traffic light pepper salad, broccoli slaw, tomato olive salad, sweet potato pudding, blue corn chips and salsa

Sunday – brunch – eggs with sauteed broccoli and carrots; snack – bananas and peanut butter; dinner – chicken stew, salads

Monday – b- smoothies (milk, eggs, fruit); l – twice baked potatoes, spinach; d – Indian ground beef, stir fried green beans with cashews

Tuesday – b – homemade yogurt with sliced almonds and raisins; l – sourdough bread, borscht; d- whiting boulangere, baked yams, lacto fermented green beans

Wednesday – b – huevos rancheros, kimchi, guacamole; l – Italian kidney beans, polenta; d – crustless broccoli quiche

Thursday – b – cottage cheese, fruit, nuts; d – hamburger and rajmah (curried kidney beans)

This week I made sourdough instead of my regular challah for Shabbos.  It was good, but the kids asked if I could still make traditional challah for next week.  I preferred the sourdough; it has a nice hearty flavor and is very satisfying.  But how much I enjoy something is definitely affected by the nutritional value since I can’t shut off the connection in my mind between how something tastes and how it is processed by the body!

Last night I started a pot of lamb broth going that I’ll use as a base for the borscht later on this week, as well as using it as is for eating/drinking.  I had some today for dinner – so rich and flavorful, yum!  Hot broth makes a wonderfully satisfying drink on a cold day.  I keep thinking I’d like to get my kids into the habit of having a cup each night before bed (particularly because of the benefit to their teeth), but I first have to remember to suggest it. 🙂

Today I prepared yogurt for the week.  I made a gallon and a half, since that’s what comfortably fits into my pot!  That should be enough for two breakfasts.

I cooked up the last of the sale tomatoes I bought at the end of last week together with some tomatillos.  I’m not sure yet what I’ll do with them – I’ll reheat them in the morning to can them, probably as some kind of salsa.  Everyone really enjoys salsa with corn chips for Shabbos dessert, and it’s also nice to have the salsa for breakfast tacos or together with eggs.

On Weds. last week my ds soaked a lot of kidney beans for the dinner he was preparing that night, not realizing I had already soaked and cooked a pot full.  They were finished sprouting by today and I cooked them up to use  for later this week.

(This post is part of Menu Plan Monday.)

Avivah