Happy Labor Day, friends! We are at home relaxing today. Chris has a video project to finish, so Mackenzie and are heading to the zoo this morning (weather permitting), and I am hoping to get some tomato sauce canned and an apple crisp made before we have dinner with our friends tonight. I may be asking too much, though. We’ll see.
Here is this week’s meal plan. We’ve decided to cut back our CSA to just a produce-only share this week to see how that works for us. We have a freezer full of pork and some chicken to eat, and Chris and I both feel that we need to buy within our means — financially, as well as our ability to actually eat the food we buy before it goes bad. It’s not that the CSA is expensive. We just don’t want to be wasteful. So this week we are eating out of the freezer and the fridge — whatever we have, that’s what we’re eating. Should be interesting!
Sunday, September 1 – Labor Day cookout with our small group (we brought veggies with truffle cream from this recipe)
Monday, September 2 – Leftovers for lunch (Portland Project yummies!), dinner with the Kaisers (apple crisp!)
Tuesday, September 3 – Short Ribs with Black Vinegar Sauce
Wednesday, September 4 – Pasta with Roasted Tomatoes, Corn, and Summer Squash
Thursday, September 5 – Leftovers
Friday, September 6 – Braised Chicken with Romano Beans
Saturday, September 7 – Panzanella Chicken (Portland Project)
Mackenzie is out of school for Labor Day, but she goes back on Tuesday. Here is what we are packing in her lunch this week:
What are you cooking this week?