This week, we reach the end of spring break. So far, I’ve done moderately well sticking to my plans, though with some lapses here and there due to unexpected events and weather (I am, after all, trying to catch up on the farm from my illness, and that is weather dependent). But, the first week it was new, and last week was spring break. This third week will be the trial by fire, keeping it going while in school. May is such an insane month, I’m also trying to stockpile some made-ahead meals to get us through.
|Breakfast||Yogurt||Yogurt||Lemon Poppyseed Bread||Lemon Poppyseed Bread||Lemon Poppyseed Bread||Lemon Poppyseed Bread||Bagels w/ Pesto Schmear|
|Lunch||Salad: Spring Mix, Carrot, Onion, Toasted Walnuts, Apples, Parmesan Curls||Salad||Roast Pork Sandwich on Multi-grain Struan|
|Ham & Beans|
|Beef & Bean Pocket|
|Bagels w/ Pesto Schmear||Leftovers|
|Dinner||Mini Shepherds Pies*||Roasted Herbed Pork Loin|
|Ham & Beans|
|Dining Hall||Homemade Frozen Pizza||Cheesy Rigatoni Bake*||Hamburger Stew*|
|Notes||Start Bigga and Soaker for Multi-grain Struan|
Make Beef & Bean Pockets (single-serve)*
Conduct oral history interview
|Make lemon-Poppyseed bread||Back to the grind: no more Spring Break||1st Spring Parade|
The items with an * produce multiple meals, so will add some made-ahead goodness to the freezer for when we really need it. You might also notice Hamburger Stew is back on the menu from last week. That was a casualty of those unexpected occurrences, so I haven’t made it yet. So it gets repeat billing this week.
Groceries: Park n’ Shop: $3.99
New from the farm: Still eating lemons (though the tree is leafless – we’re concerned). Still no asparagus…