I’d like to offer a huge thank you to everyone who made our morning so much fun yesterday. Our entire stock of Vanilla Extract sold within just a few hours, thanks to you! For those of you who missed out, there are three more options for you:
1. Wait until February when we’ll have another batch ready to sell here.
2. Learn how to make your own vanilla extract. This is so much fun, very easy and cuts your cost down significantly. The vanilla beans may seem expensive initially, but I’ve learned that by making homemade vanilla, my cost is at least half what I’d pay for store bought vanilla. (Plus, you can get a discount on your vanilla bean purchase – read how this works!)
3. Check out this post in which I shared about my friend Jill’s homemade vanilla. She is the wonderful lady who taught me how to make vanilla, and she has some bottles available!
In other news, I baked a few more pumpkins yesterday for pies and muffins. Note to self (and to whoever else might benefit from this advice): Do not forget your pumpkins and leave them baking for five hours while you visit with a friend and make a trip to the store. Your pumpkins will turn black.
Ask me how I know this.
I’m happy to report that the pumpkins were only black on the outside and still worth using on the inside, even if they were a little darker orange than preferred. Perhaps this is where the color “burnt orange” originated?
The pumpkin puree still worked great to make Pumpkin Pecan Pie Squares this morning for our class, thankfully. ;)
Here’s our menu for this week:
Sunday, November 13
Marriage class treat – Pumpkin Pecan Pie Squares
Roasted chicken, carrots, potatoes, gravy
High School Huddle – Sloppy Joes (x4), chips, pickles, olives, carrots with ranch dressing, pear slices, butterscotch bars (x3)
Monday, November 14
Mini apple pies, cheese slices
Pizza casserole, tossed salad
Creamy chicken and rice casserole, green beans
Tuesday, November 15
Coconut flour muffins, pears
Chicken burritos, apples, carrots
Shepherds pie, tossed salad
Wednesday, November 16
Crustless breakfast quiches, creamy orange cooler
Baked potatoes with cheese and sour cream, peas
Teriyaki chicken and vegetables with rice
Thursday, November 17
Mini breakfast pizza, oranges
Turkey ranch pinwheels, fruit salad
Turkey sausage and red bean stew, tossed salad
Friday, November 18
Fried eggs on toast, fruit-kefir smoothies
Sub sandwiches, apples, carrots, fruit leather
Popcorn chicken, ranch potato wedges, steamed carrots and broccoli
Saturday, November 19
Multi-grain pumpkin waffles
Leftovers
Easy noodle stir fry with veggies
