Today is the Sabbath. Preparation takes faith. We pray over every meal that it will give nourishment to our bodies. It reminds me of growing up on the ranch. We would ask a blessing on the hay we fed the cows asking that it would be nourishing for them even though sometimes the hay was a little moldy from being bailed too wet. God hears prayers. Dad's calves were always 20 pounds heavier than others in the country when we took them to market. Meals are stretched, health is granted, food tastes better and inspiration comes when we employ faith to use what we have. God listens.
Breakfast: French toast with homemade cherry plum syrup. The syrup came from plum jam I bottled from ornamental Newport Plums on a tree in our front yard 12 years ago. It is delicious and takes a gourmet twist when we add cherry Jello, blend and heat.
Lunch: Funeral potatoes with Chicken, green salad, corn, and orange jello with tangerines topped whipped cream/vanilla yogurt. The potatoes were boiled with 2 oz of Zatarain's Crab Boil. We ordered a case over Christmas to make a cajun potato salad. I hoped the spice would help reduce the need for a savory meat at the meal. It worked. The potaoes are spicy hot from the cayenne pepper and other seeds in the mix. My husband loves the bite and flavor that comes through the cream of chicken soup, cheese, and yogurt mixed in the dish.
Dinner/Snack: Cinnamon toast, brownie tidbits (leftover from a goody tray), and cookies
I'm interested in how you handle the kids lunch how go off to school?
ReplyDeleteP.S. I love your blog so far, and you're amazing mom!
I'm enjoying your blog. I'm a recent empty nester and have been trying to use up all the food that I've stored when all six kids were at home. It's quite an adjustment to use up things when only two are eating. It is interesting to see what recipes you come up with. We are using the elk from 2000 that is in the bottom of our chest freezer. It is still flavorful and there's no freezer burn. Onward and upward. . .
ReplyDeleteGreat! The meatloaf a couple of days ago was venison, flavored with sage and thyme and whole wheat bread. Everyone liked it.
ReplyDeleteCody and I agree, food always tastes better with blessings.
ReplyDeleteI have fruit and jams bottled that are 10 years old, I noticed that you used 12 year old fruit. Was their any problem with it? I hate to throw all mine away.
ReplyDeleteThe 12 year old jam is drying out slightly. It still makes great syrups and has great flavor. The seal on the jar was still tight and there was no discoloration of the plumb. Try your jams and see how they taste.(If you make syrups you can boil them 10 minutes to be extra safe.) I am going to try to make fruit leather because we are not eating it fast enough obviously.
ReplyDelete