Our family went on a little road trip to pick up an order of organic grass fed beef and lamb from Vale Farms. It was definitely a good day for a road trip with all the rain outside. The drive was relaxing. I knitted away while my husband admired the scenery. He’d point out rock formations and swans and then the car would sway towards the item of interest. I’d caution him to watch the road…
We have been out of beef for over a month now and I’m happy to see it back on our menu. Our family eats meat two to three times a week and vegetarian meals the other days. It’s important to us that our meat is raised organically and ethically. Of course this means meat is much more expensive but then we eat less of it.
Here is a optional template for you to use for your own weekly menus: Weekly Menu Template. Don’t forget to link up below!
Bake sourdough bread. Butcher rabbits (eeep! it’s been a while…).
dinner: Spanish omelet.
lunch: Sourdough sandwiches.
dinner: Rabbit hotpot (from this book), mashed mustard-y potatoes and sauteed swiss chard.
lunch: Black bean hummus, nacho chips and raw vegetables.
lunch: leftover soup.
dinner: Rigatoni with roasted cauliflower and spicy tomato sauce (recipe here).
Feed sourdough starter
lunch: leftover pasta.
dinner: Homemade fresh chorizo and tacos with salsa, sour cream, cheese and lettuce.
lunch: husband’s choice (grin).
dinner: French onion soup.
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