This has been a slow news week for The Sticky Menu Plan…

But a busy week for me!
Thank goodness for The Sticky Menu Plan. It functioned just as designed, and we ate well, but there wasn’t much new. I relied on a lot of old standbys, planned leftovers, and freezer food.
Sunday was the only laid back day for the week, and Michael pampered me by grilling a ribeye steak. It turned out perfectly! I’ll have to get him to share his method the next time he grills one. This photo isn’t much, but maybe it will get your mouth watering.
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Monday wasn’t Meatless this week. My Aunt Carol and her husband, “Uncle” Jerry stopped by on their extended road trip from California. I had planned to have BLT’s for lunch, but typical Carol, they were a little late getting here. (Ask me about the time she was a “little” late picking me up at a train station when I was traveling alone at age 10. I wasn’t worried, I knew my Aunt would come eventually, but the train station folks sure were!) Anyway, the BLTs were scrapped in favor of some snacks, more of Michael’s Queso Dip, Slice and Bake Cheese Crackers, and prosciutto wrapped melon. The bacon slid to Tuesday morning’s big breakfast. Dinner was some of those fore mentioned standbys; Two Part Chicken,
with Slow-Cooked Baked Beans, and a new side dish, Creamed Cauliflower with Cheddar. The jury is still out on the cauliflower. In my haste, I left off the crumb topping and that was a mistake. I’ll have to try again sometime.
We did have the bacon on Tuesday morning before Carol and Jerry left. You can’t let perfectly good bacon go to waste, can you? As a side dish to the bacon we had our “Big Breakfast”, a combination that shows up here as regularly as spend the night company. It’s sausage and biscuits with gravy, scrambled eggs, and sometimes hash brown casserole. I guess I’ll have to get all those recipes in the computer to post soon. Tuesday evening we took it easy with grilled cheese sandwiches made with onions and pepper jack cheese along side Fresh Tomato Soup. Simple but good.
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Wednesday was a full day to say the least! We finally made it to the Farmer’s market and came home with pounds of yellow summer squash and a lot of Peaches and Cream variety corn. Hours later I squirreled away double batches of Summer Squash Casserole and Freezer Corn. I wish I hadn’t doubled the squash recipe, as the squash broke down too much with all the stirring in, and so the texture is too mushy. I can fix it by adding a little fresh squash each time I thaw a batch, but that’s an extra step. Oh well, lesson learned. Wednesday night was leftovers from Monday. I did recycle the chicken into Smoky Chicken Barbecue Sandwiches.
Thursday we decided try something new. Michael had seen a burger with mushrooms in it on TV somewhere and they sounded good, so we gave Mushroom Burgers a whirl. The burgers turned out pretty well, better than my photo of the finished product.
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Friday was nothing exciting, just Tuna Salad Salads. Michael picked the last of the blueberries for this year, 84 cups in the freezer plus what I’ve cooked with, so in the blueberrie’s honor I had to come up with one more blueberry recipe.
Here it is; Blueberry Pecan Coffee Cake!
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It’s been a busy week, but my freezers are filling up nicely for the winter. Isn’t it a good thing that we no longer have to grow and preserve everything we eat all year? Be thankful for what life gives you.

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