Hey! Happy Sunday!
We finally got to go to the pool this weekend! Anghus loved it! I think it is safe to say that we have a water bay on our hands. Which neither dad or I will complain about because we enjoy pool time! So many memories ahead to make with this little guy!!
I went about creating my menu plan this week a bit differently. I did not have time on Friday to focus on making a plan because I had a very active 6-month-old! So I picked up a variety of meats from the farmer’s market that appealed to me and worked from there.
The sausage we had last night, we made ourselves with the help of my dad. It is our family recipe. Making, cooking and eating it brings back so many memories of weekends spent with my extended family butchering. My grandma was always the final word on whether or not the seasoning for the sausage was just right! I can still picture the way she gingerly took a piece to test, chewed it and thought about the flavor, then giving direction on any tweaks that might need to be done.
Tonight’s wings are another one of those things that Nate makes so well! Maybe one day, he will let me share his secrets. Until then, just know that they are so good!
I finally figured out how to cook a beef roast in a way that we all like. I am still tweaking just a bit but will share my technique with you once I have it down.
I am going to be honest here, pork chops may be on the menu often for a bit. I had forgotten just how delicious pastured pork is. They are not flavorless like some chops tend to be. You can find my Mango Slaw recipe here.
For the chicken thighs, I plan to mix dried tarragon & garlic with butter and tuck it under the skin of each thigh before roasting. We shall see how those turn out.
Going back to our normal Thursday night taco bowls this week. While Nate’s older kids will gladly eat them each week, he and I like a break from them occasionally.
Friday’s curry will be an easy meal. But not quick. Only because I purchased 2 stewing hens that will need to cook for many hours before they are tender enough to pull from the bones and chop up. The bonus of that is having a big batch of nourishing broth available! I will cook the hens earlier in the week so that I will have broth available to cook rice in. What I do not use, I will freeze in glass jars for later use.
So there you go, a week of eats for my house. Now, I am off to enjoy the rest of my Sunday! And possibly go to the pool again!!