Peach Cobbler, our special Father’s Day breakfast!
Here’s our menu plan for this week:
Sunday, June 19
Peach cobbler, milk
Lasagna, tossed salad, corn, chocolate chip cookies
Beef brats, “angeled” eggs, cream cheese salsa dip, corn chips, fruit, homemade ice cream
Monday, June 20
Simple soaked pancakes, blueberries
Spanish rice with chicken, mock frozen yogurt
Sourdough pizza (using the no-knead dough in the Sourdough A to Z eBook), tossed salad
Tuesday, June 21
Scrambled egg sandwiches, oranges
Black bean taco salad, cantaloupe
Cheesy beef and rice, green beans, watermelon
Wednesday, June 22
Creamy orange cooler, cinnamon toast
Meat and cheese burritos, fruit salad
Salmon patties, ranch potato wedges, peas
Thursday, June 23
Blueberry streusel muffins, bananas
Homemade pizza pockets, carrot sticks with ranch dressing, apples
Chicken fried steak strips, mashed potatoes, gravy, asparagus
Friday, June 24
Easy breakfast casserole, oranges
Taco corn fritters, watermelon
Hamburgers on homemade whole wheat buns, baked potato fries, raw veggies with ranch dip
Saturday, June 25
Homemade funnel cakes, fruit
Leftovers
Lamb roast, carrots, potatoes, gravy
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So I’m guessing the peach cobbler recipe is in the preserving ebook? :)
Yes, sorry I didn’t write all of that out in the post. I was trying to keep the menu plan brief, but I know that made it a little vague. ;)
OK for one, your peach cobbler looks delicious. Two, I’ve decided that I want to be like you when I grow up. :0)
I totally agree Amanda, you are my roll model Laura!
I’ve been soaking my grains for a while now and I have to say I LOVE IT! I was a little doubtful at first about how this would work, but it is so easy and I am fuller after I eat a breakfast made with soaked grains.
There is one question I’ve been dying to ask about soaked grains. Is there a limit to how long I can soak them? Once I got started, I accidentally left a pot of oatmeal on the stove for most of the day, well over 24 hours total. I decided to leave it and cook it up again the next morning. It tasted fine and we had no adverse affects, but I wondered about food safety. That and the old nursery rhyme about “pease porridge in the pot 9 days old!” kept going through my head. If the pot contains just grain, a bit of flour & water, how long will it take to go bad? I’m curious!
I don’t think there’s an official “too long to soak” period necessarily. I do know that sometimes I’ve let something soak for two days (because I forgot about it!) and it got moldy (that was in the summertime). If it doesn’t get nasty (and trust me, you’ll be able to tell!), then I think it’s fine to eat.
Thanks for your quick reply! You and Matt keep up the great work! You have a real ministry here.
Thanks for linking to your cream cheese salsa dip! I have a 6 month old on the WAPF raw milk formula, and I’m producing TONS of homemade cream cheese (from dripping the whey out of homemade yogurt), because I need the whey to make the formula.
I’ve been seasoning it with garlic powder, onion powder, basil and sea salt to eat on crackers. We love it, but it’s nice to have a second way to use it up. I made your dip last night and it was a hit!
In case you missed this “hot” news
for all of us who have hubbys that we want to keep around a long time
http://www.naturalnews.com/026076_capsaicin_cancer_peppers.html