It’s been a long weekend packed with family and beautiful fall weather. We spent a few hours with pumpkins and pony rides, cider and doughnuts at Johansen Farms. We enjoyed an early Thanksgiving dinner (never mind the calendar–we celebrate whenever we can gather the family), and now we’re having a slow morning of music practice, homework and a second cup of coffee. Grandparents are visiting, and the kids are on slightly better behavior than usual. It’s a good way to spend a holiday!
The coming week is packed with activities and deadlines, so I’m not feeling too ambitious with the menu. Just favorite comfort foods, and using up what’s in the fridge. I also have bounty of tomatoes and peppers to preserve thanks again to Aunt Karen. I’m excited to get out the canner and stock the pantry with tomato sauce and roasted peppers.
Monday: Leftovers, baby!
Tuesday: Pasta pesto (unless someone has a creative but quick suggestion for a bag full of fresh basil?); roasted beet and goat cheese salad
Wednesday: Meatball subs
Thursday: Slow cooker stuffed peppers, mac and cheese
Friday: Sandwich night (perhaps with the waffle iron)
Saturday: Thai red curry with pork and acorn squash
Last week on Home Baked
Do you preserve any garden produce for the winter?
Home Baked 