Heavenly Homemakers

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Menu Plan for the Week

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As I mentioned last week, we won’t be hosting High School Huddle at our house again until January. This week, middle and high school huddles come together at the church building for a Christmas get-together. Asa and Justus are in charge of making snacks to take to this get together, since they are in high school and middle school. I love watching my boys cook – they do a great job!

I’m excited to make some Peppernuts this week.
My grandma always made these little cookies around Christmastime and I loved them.
They are a perfect snack with hot cocoa.

Here’s what our menu looks like for this week:

Sunday, December 11
Marriage class treat – Mini apple pies
Beef roast, carrots, potatoes, gravy
Huddle Christmas party – taking Cream Cheese Salsa Dip and chips

Monday, December 12
Applesauce bread, bananas
Grilled cheese sandwiches, tomato soup
Turkey sausage and red bean stew, cornbread

Tuesday, December 13
Mini breakfast pizzas, oranges
Baked potatoes with butter and sour cream, green beans
Italian cream cheese chicken, steamed broccoli and carrots

Wednesday, December 14
Homemade poptarts (maybe made with Christmas cookie cutters?!)
Chicken tortilla soup, fruit-kefir smoothies
One dish meat and potato meal, peas

Thursday, December 15
Scrambled eggs, turkey bacon, hashbrowns
Bbq chicken, potato wedges, peas
Three cheese garlic chicken pasta, tossed salad

Friday, December 16
Peanut butter honey toast, apples
Bean and cheese burritos, fruit salad
Lamb-burgers, onion rings

Saturday, December 17
Funnel cakes (shaped like snowflakes, maybe?)
Leftovers
Beef stroganoff, green beans

What’s on your menu this week?

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Menu Plan for the Week

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All last week, I cooked, and I cooked, and I baked – and I loved it all. But once Thanksgiving day was over, I felt ready for a break from preparing food! I didn’t cook a thing on Friday, and we instead ate leftovers (which I let everyone warm up on their own). On Saturday, I sucked it up and took the time to make Turkey and Noodles (just like my Chicken and Noodles recipe) from the leftovers. And now that I’m working on our menu plan for this week, I’ll admit that I’m having  a hard time motivating myself. Maybe I’ll resort to my Mac and Cheese solution this week? ;)

Sunday, November 27
Oatmeal, pears
Taco salad (because I’m feeling rebellious against turkey and I feel like a salad)
Turkey veggie quesadillas (because I think I can handle turkey again after eating some beef for lunch)

Monday, November 28
Simple soaked pancakes, blueberries
Corn dog muffins, carrot sticks, applesauce
Turkey alfredo with pasta, steamed broccoli and carrots

Tuesday, November 29
Honey whole wheat bagels, apple slices
Tuna salad on crispy cheese crackers, fruit salad
Creamy turkey and rice casserole, green beans

Wednesday, November 30
Scrambled eggs, creamy orange cooler
Bean and cheese burritos, peaches
Taco potatoes

Thursday, December 1
Warm vanilla soother, toast
Homemade beef bologna, cheese, crackers, apples
Italian pasta bake, tossed salad

Friday, December 2
Sweet potato streusel muffins, applesauce
Chicken tortilla soup, raw veggies
Hamburgers, homemade fries, carrots

Saturday, December 3
Whole wheat donuts
Leftovers
Steak fajitas

What’s on your menu this week?

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Menu Plan for the Week

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Tonight for High School Huddle, I made three big dishes full of Creamy Chicken and Rice Casserole. I also made a big whole wheat chocolate sheet cake plus 24 cupcakes.

Funny story (or maybe boring story, whichever way you want to look at it):  As I was planning tonight’s huddle meal (for 35 people), I consulted my high schooler to see what he thought I should serve with the chicken and rice. Because he has two hollow legs, he suggested that rolls would be good, but I got overwhelmed with that because I was already making cakes and casseroles. Brilliant child that he is, my son said, “Maybe you could just buy some rolls this time.” Oh duh. I forget these things are an option. Therefore, everything else is homemade, but I bought rolls to feed the group tonight. This afternoon, instead of baking rolls, I’m going to take a nap. I like this plan. ;)

Here’s our menu for this week:

Sunday, October 23
Marriage Class Treat – Apple crisp, coffee
Easy noodle stir fry with broccoli and carrots, grapes
Huddle – Creamy chicken and rice casserole, green beans, homemade dinner rolls, whole wheat chocolate sheet cake and cupcakes with fudge frosting

Monday, October 24
Angie’s pumpkin waffles (can’t wait to try this new recipe!)
Taco corn fritters, applesauce
Three cheese marinera with spaghetti noodles, tossed salad, corn

Tuesday, October 25
Chocolate chocolate chip muffins, bananas
Homemade  beef summer sausage, crispy cheese crackers, carrot sticks with ranch, apples
Roast, carrots, potatoes, green beans, coconut flour muffins

Wednesday, October 26
Scrambled eggs, hashbrowns, creamy orange cooler
Popcorn chicken, steamed broccoli and carrots, cottage cheese
Bbq meatballs, baked potatoes, peas

Thursday, October 27
Breakfast burritos, pears
Pigs in a blanket, apples or bananas
Chicken noodle soup with carrots, fruit salad

Friday, October 28
Peanut butter honey toast, applesauce
Bean and cheese burritos, raw veggies
Homemade pizza, apples

Saturday, October 29
Whole wheat cinnamon rolls, fruit
Chicken alfredo, tossed salad
Attending a baby shower – taking Pumpkin Chocolate Chip Muffins and Apples with Caramel Apple Dip

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Menu Plan for the Week – Let the “Feeding the Masses” Season Begin! *With a Bun Update*

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I mentioned several weeks ago that we’d be hosting our High School Youth each Sunday night beginning in the fall. (This has traditionally been called “Huddle”.)  This begins today! I’ve been both excited and intimidated about this committment. Each Sunday night we’ll have around 30+ teens in our home. They are great kids though, plus we have two or three other great adult couples who will be joining us and who have offered to help with the food prep at any time. I plan to say “yes” to this offer of help whenever I need to – I’d be crazy not to! I’ll also be referencing this list of “Food to Feed a Crowd” as well as all of your helpful comments for meal ideas each week.

In addition to hosting the high schoolers on Sunday evenings, Matt and I have started teaching a marriage class on Sunday mornings in our home for six young married couples. We meet before worship time begins at church, and I’m hoping to provide some sort of muffin or other breakfast item along with coffee and juice each morning during class. Having these treats seems to put everyone at ease and well, the smell of hot coffee and muffins is just welcoming, isn’t it? We really want these couples to feel welcome and loved in our home. (Yes, food is my love language.)  :)

In order to pull all of this off this year, I’m going to have to be very organized and try to get as much done on Fridays and Saturdays as possible. When I can, I’ll take pictures to share. Although it’s not terribly exciting, I was able to snap a shot of my beverage table this morning before class. I had to put the Applesauce Bread in a separate spot since this table filled up too quickly!

Today, we also had a church potluck. Food, food and more food! Here’s our menu for the week:

Sunday, September 18
Applesauce bread, fruit plate, coffee, juice
Potluck – Italian pasta bake, frosted brownies, green beans
“High School Huddle” – BBQ pulled pork sandwiches, cream cheese corn, homemade pickles (provided by my friend), carrot sticks with homemade ranch, grapes, butterscotch bars

Monday,  September 19
Simple soaked pancakes, blueberries
Taco potatoes, fresh peaches
Chicken noodle soup, carrot sticks

Tuesday, September 20
Crustless breakfast quiches, oranges
Tuna salad on tomato slices, strawberry-peach slushies, sweet peppers
Cheesy salsa enchiladas, tossed salad

Wednesday, September 21
Coconut flour muffins, apples
Black bean salsa, organic corn chips, grapes
Chicken veggie quesadillas, fruit salad

Thursday, September 22
Pancake sausage muffins, applesauce
Cheeseburger macaroni, peas, cantaloupe
Lamb chops, baked potatoes, zucchini

Friday, September 23
Peanut butter honey toast, pears
Chicken burritos, fruit
Hamburgers, potato wedges, peaches, green beans

Saturday, September 24
Scrambled eggs, hashbrowns, peaches
Leftovers
Beef stroganoff, green beans, tossed salad

Question for you – for tonight’s pulled pork sandwiches, I purchased a 9 pound pork roast. I feel like that will be plenty of meat for 30 people, but I don’t think I got enough buns. How many buns would you feel necessary for 30 teens and adults? I know this shouldn’t be so complicated but for some reason I can’t feel comfortable with the amount of buns I got. But I don’t want a bunch of extras because one of my sons LOVES white flour buns and I’d prefer not to have lots leftover for his happy little white bun indulgence. :)

—————————————————–

Hi. I have a bun update. :)

I had originally purchased 40 buns, but we went and got two more packages just to be safe. We ended up only using 38 (surprisingly), even though there were 35 people here (my kids included). Therefore, we would have been okay with only the 5 packages of buns. Still, it was great to have piece of mind about the buns. Also, the 9 pounds of meat was the perfect amount as we only had enough meat leftover for two sandwiches.

Several ate only meat and bbq sauce without the bun. Several others came back for seconds. I still think using what many of you suggested as a general rule, estimating 1.5 buns per person is a great idea. I’ll do it this way from now on.

Also, the Butterscotch Bars and Cream Cheese Corn (recipe in Holiday Hospitality ebook and Learn to Cook ebook) were HUGE hits!!!

Most exciting of all – we asked the kids to each rinse their plates and cups and put them into the dishwasher after they were finished eating. At the end of the night, all I had to do was wash a few serving dishes and turn on the full dishwasher. Awesome! We are definitely going to go with that system every week!

Thank you all for your helpful input about my buns. I mean about the burger buns. Oh, you know what I mean. ;)

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Funky Fresh Menu Plan for the Week (with a challenge!)

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Welcome to Day One of our Funky Fresh Kitchen series! Make plans to join us for fresh kitchen challenges, new healthy recipes and (hopefully) inspiration for you as we get organized in the kitchen and work our way toward a kitchen full of healthy foods! (And don’t forget about the awesome upcoming giveaways!!)

Since I normally post our menu plan on Sunday, I decided we’d work today’s Funky Fresh Kitchen Challenge around menu planning. As you can see from my menu list below, I typically plan all three meals for each day. I don’t always stick to the plan exactly, but having an outline makes life so much easier for me, plus makes our meals well balanced and healthy.

I know that some people function just fine without a menu plan. But if you are someone who tends to panic at 5:30 because you don’t know what you’re fixing for dinner – and then you just grab something quick and unhealthy to fill the tummies of your family members – let me encourage you to take this small step toward a fresh, healthy kitchen.

First, read through my menu plan for this week to get some tasty meal ideas, then stay tuned for the Challenge stated below!

Sunday, August 28
Blueberry muffins, honeydew melon
Spaghetti, tossed salad, fresh corn, green beans
Leftovers

Monday, August 29
Simple soaked pancakes, blueberries
Tuna salad on tomatoes, fresh peaches with cottage cheese
Teriyaki chicken and veggies, fruit salad

Tuesday, August 30
Applesauce bread, bananas
Taco corn fritters, green beans, watermelon
Chicken fried steak strips, mashed potatoes, gravy, peas

Wednesday, August 31
Creamy orange cooler, fried eggs on toast,
Turkey ranch pinwheels, cantaloupe, sweet pepper slices
Italian roast wraps, green beans, applesauce

Thursday, September 1
Orange muffins, freeze dried strawberries
Creamy mac and cheese, peas, watermelon
Salmon patties, ranch potato wedges, tossed salad

Friday, September 2
Honey whole wheat bagels, peaches
Sloppy cornbread muffins, green beans, pears
Homemade pizza, cherries

Saturday, September 3
Homemade whole wheat donuts, applesauce
Leftovers
Grilled chicken, stir fried veggies and rice

As you can see, I am not a gourmet chef. I do not cook fancy foods. I do not cook anything “weird”. I simply make very basic, healthy, kid friendly foods that are full of the nourishment our bodies need. I am very intentional about including fruits and vegetables with each meal. I find that if I’m not purposeful about including fruits and veggies, we simply do not get enough nutrients, then we start wearing down and getting sick. Bring on the veggies!

Your challenge today is to plan just one meal. (Of course, you can plan more if you want to!)  Figure out tomorrow night’s dinner, figure out what you’ll be serving Wednesday evening, figure out whatever will help you the most. Base the meal plan around food you already have, or if you need to go to the store, pick up what you’ll be needing for this meal so that you’ll be prepared and relaxed.

Be sure the meal you plan is well balanced and includes vegetables. If you don’t have vegetables in your house GO HENCEFORTH WITHOUT DELAY AND BUY VEGETABLES. No excuses. If you need to start with fruit because your family struggles with vegetables, fine – get some grapes. But please be intentional about feeding your family good, nutrient filled foods. (Read through this series of Simple Steps to Healthy Eating to give you some easy ideas for where to start!)

Leave a comment here sharing your one meal plan. Your comment will be considered an entry for the five $10 Heavenly Homemakers Shop gift certificates drawing. Plus, it will serve as inspiration for all of us! I love reading what others are planning to eat! In fact, after reading through your comments, I may just change my menu plan for this week!

(P.S. There are 0 Funky Kitchen ebooks still available at only $1.50. Once those are sold out, you’ll find the next 200 books at $2.00 each! Still less than half price!)  :)

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The Busy Week (with a partial menu plan)

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The week has arrived. The YC soccer teams are in town, enduring three-a-day practices, and I have the privilege to help feed the ladies’ team! Last year I fed them six meals – this year I’m only needed for three – so it seems “much easier” this time! :)

Added into the mix this week is a Baby Shower I’m helping host on Thursday. Also, a dear friend from church went to be with Jesus last week after battling cancer. Therefore, I’m helping provide a meal for her family on Monday, plus helping with food for a congregational meal following her funeral on Tuesday. We feel very blessed to serve in this way and have been having fun cooking all weekend in preparation! Yes I’m a little tired, but no I’m not overdoing it. If you didn’t know this already – I love cooking. Put me in a kitchen with a bunch of ingredients and I’m a happy girl. Our boys have also been a tremendous help! (They’ve also had the good sense to scram and make haste to the trampoline during the harried moments when Mama is carrying a huge pot of sauce across the kitchen, while the oven timer is beeping and the pasta is boiling over, which has also been very helpful.)

My goal while feeding others (especially in large crowds) is to keep the meals as simple as possible, while at the same time providing very tasty dishes so that the recipients know they are loved by our family.

Friday, we bought half of Walmart then went home to brown hamburger meat, bake cookies and put together lasagnas. You should have seen my shopping cart – I was wishing I had my camera with me! I don’t think I could have fit one more item in without it all falling out over the cart.


We unloaded groceries onto the floor of the kitchen and then worked together to get them
organized and put away. This is about half of what I bought.
As you can see, I do compromise when I’m cooking for a large crowd,
making most of the food from scratch but buying a few boxes and cans too. ;)

Cookies, cookies and more cookies. The sugar over-floweth from my kitchen this weekend.

The following menu plan probably won’t offer you much in the way of suggestions for feeding your family this week, unless you personally have 43 children (in which case, I beg you to please let me come help you wash dishes sometime). But, I needed for myself a very thorough “feeding the masses” plan so that I’m able to knock this week out efficiently. I’ve typed out everything I’ll be making and serving for others, but I didn’t actually take the time this week to type out the remaining meals for our family. For meals that include just the six of us, we’ll likely be eating leftovers from the larger meals or scrambled eggs, pancakes, hamburgers and veggies from the garden.

Sunday, August 14

Meal for Soccer Team (50 people) – Tammy’s Chicken Pasta Salad (x7), Grapes, Angeled Eggs, Flourless Peanut Butter Cookies (x4), Sugar Cookies (x2)

Monday, August 15

Lunchtime Meal for the P family (15 people) – Sloppy Joes (x3), Cheese Slices, Angeled Eggs, Sliced Watermelon, Carrot Sticks with Ranch Dressing, Frosted Brownies (these brownies, this frosting)

Dinnertime Meal for Soccer Team – Lasagna (x7), Tossed Salad, Green Beans, Honey Whole Wheat Bread (x4), Butterscotch Bars (x3)

Tuesday, August 16

Take to Funeral Meal – 4 dozen Chocolate Chip Cookies

Meal for Soccer Team – Beef Roast, Potatoes, Carrots, Gravy, Cream Cheese Corn, Homemade Dinner Rolls,  Apple Crisp with Homemade Ice Cream

Thursday, August 18

Take to Baby Shower – Flourless Peanut Butter Cookies, Coconut Flour Muffins, Lemons (for water), Diapers, Cards and Gifts

(Yes I know diapers and gifts are not part of a menu plan, but I don’t want to forget anything so they’re going on this list!)

All other typically accomplished tasks such as science lessons and laundry folding are pending this week. I’ve mentioned before that it is more important to us that our children learn to serve than for them to learn their states and capitals. They’ll still find some math and reading time this week I’m sure. And really, matching socks are over-rated, don’t you think?

I love making lasagnas assembly line style – so easy!!

My posts may be irregular this week as I haven’t been able to spend much time this weekend writing. I do have a guest post and some fun giveaways lined up, as well as a big sale in the Heavenly Homemakers Shop to tell you about!! Watch for news on that soon. :)

 

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Menu Plan for the Week

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This weekend, I created a big bread mystery at our house. I made a double batch of Honey Whole Wheat Bread, making two regular loaves and two Cinnamon Swirl Bread loaves. I failed to pay attention to the pans I put them each into, therefore, when I pulled them out of the oven, I had no idea which loaves were regular and which loaves were cinnamon swirl. (duh)

One of them, I could quickly label by (pardon me) sniffing it’s underside. The other still remains a mystery. Here’s hoping we figure it out before it’s time to make tuna sandwiches. ;)

This week is our official first week of school for this year. Books are ready, plans are made, boys are excited. I’ll share more about our schedule and curriculum in upcoming posts!

Here’s our menu for the week:

Sunday, July 31
Cinnamon swirl bread, peaches
Cheeseburger macaroni, green beans, grape tomatoes
Youth dinner at our friends’ house

Monday, August 1
Whole wheat cinnamon rolls, apple slices
Taco corn fritters, fruit smoothies
Cheesy beef and rice, stir fried zucchini and yellow squash

Tuesday, August 2
Chocolate chocolate chip muffins, applesauce
Meat and cheese burritos, carrots with ranch dip, pears
Lamb chops, baked potatoes, peas

Wednesday, August 3
Scrambled eggs with cheese, creamy orange cooler
BLTs, chips and salsa, cantaloupe
Grilled steak, creamy cole slaw, corn on the cob

Thursday, August 4
Pancake sausage muffins, blueberries
Black bean salsa with organic corn chips, watermelon
Alfredo sauce with pasta, steamed broccoli and carrots

Friday, August 5
Peanut butter honey toast, strawberry-peach slushies
Hamburgers on homemade whole wheat hamburger buns, corn on the cob, sweet peppers
Creamy mac and cheese, peas, fried okra

Saturday, August 6
Applesauce muffins, bananas
Homemade pizza, plums
Leftovers

Be sure to visit our brand new sponsor:  The Modest Mom!

 

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Menu Plan + Two Week Tackle Update

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Green beans from our garden!

First today, I’ll share our menu plan for the week. Then below, I’ll give you an update on how my Two Week Tackle is going!

Sunday, July 24

Coconut flour banana muffins, applesauce
Teriyaki chicken and veggies
Grilled cheese sandwiches, chips and salsa, honeydew melon

Monday, July 25
Turkey sausage, scrambled eggs, oranges
Homemade corn dogs, green beans, carrot sticks with ranch dressing
Taco potatoes, watermelon

Tuesday, July 26
Giant breakfast cookies, plums
Chicken veggie quesadillas, tossed salad
Chicken fried steak strips, mashed potatoes, gravy, peas

Wednesday, July 27
Pancake and sausage muffins, cantaloupe
Peanut butter and honey sandwiches, peaches, carrot sticks with ranch dressing
Three cheese garlic chicken pasta, tossed salad, zucchini

Thursday, July 28
Smoothies, toast
Turkey ranch pinwheels, strawberry-peach slushies
Grilled burgers, sweet baked beans, corn on the cob

Friday, July 29
Blueberry streusel muffins, bananas
Alfredo sauce with pasta, steamed broccoli and carrots
Italian roast wraps, tossed salad, corn on the cob

Saturday, July 30
Easy breakfast casserole, grapes
Leftovers
Lamb chops on the grill, Italian pasta salad, zucchini

And now, my updated Two Week Tackle List:
  • Organize school books and create a schedule for our school year
  • Clean out kitchen cabinets – replace shelf liner
  • Deep clean the entire house
  • Plan and begin to prep soccer meals
  • Make and freeze healthy convenience foods for the month of August
  • Make homemade hand soap and laundry detergent (just because I really want to try)
  • Experiment with homemade white chocolate and butterscotch chips for the Heavenly Homemakers Recipe Challenge
  • Finish creating the Whole Foods Pantry resource list that so many of you have been requesting

~”Deep clean the entire house” is never going to be crossed off the list, mostly because it’s a never ending job. We’ve accomplished a lot, and plan to begin our school year on August 1 with a nice, clean house…but come August 2, there will be more cleaning to do. If only dust understood that once we’ve rid our house of it, it is not supposed to return. Ugly little intruder.

~The Whole Foods Pantry resource list has a small start, and I’m hoping to dedicate more time to it this week. All the extra time I’ve had on the computer recently has been devoted to editing the new kids cooking books. (Watch for an update about those very soon!!!)

~I’ve got a list started for soccer meals and hope to fine tune it within the next few days. I’ll be asking for your help regarding these meals, so watch for a post about cooking for a crowd!

~Books. Books. Books. They fill my living room. I’ve been saving this job for last because I LOVE sitting down and organizing and planning our school year. This will be my reward for checking the other items off the list. But, I can’t wait much longer because we officially begin our new school year in 8 days!

~Throughout the next couple of weeks, you can expect posts showing you how to make butterscotch chips, white chocolate chips and homemade hand soap. I am taking “make homemade laundry detergent” off my list for now – I’ll come back to it when I have more time because I’m really excited to try to make homemade detergent without borax. But not this week. I have books to organize!

What all did you get accomplished last week? Did you cross anything off your list?!

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Menu Plan for the Week

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I’m not sure why I don’t make these Apricot Breakfast Bars more often.
This time, I added a few mini chocolate chips just for fun!

Matt joined Asa at camp last week, leaving just three boys and me at home. After two weeks of having our family scattered here and there – we’re all six back together again this week. YAY!

Here’s our menu plan for the week:

Sunday, July 17
Apricot breakfast bars, bananas
Beef roast, carrots, potatoes, gravy
Salmon patties, corn on the cob, watermelon

Monday, July 18
Homemade poptarts, cantaloupe
Alfredo sauce with pasta, steamed broccoli and carrots
Italian roast wraps, raw veggies with ranch dip, watermelon

Tuesday, July 19
Creamy orange cooler, toast
Bean and cheese burritos, applesauce
Beef stroganoff, tossed salad, green beans

Wednesday, July 20
Scrambled eggs, hashbrowns, oranges
Tuna salad on crackers, honeydew melon, sliced tomatoes
Cheeseburger macaroni, green beans, sliced tomatoes

Thursday, July 21
Crepes with jelly, applesauce
Black bean salsa with organic corn chips, grapes
Cheeseburger zucchini boats, carrots

Friday, July 22
Pancake and sausage muffins, blueberries
Sloppy joes, peas
Grilled chicken, corn on the cob, green beans

Saturday, July 23
Pineapple-orange slushies, toast
Crustless quiches, fruit salad
Leftovers

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Menu Plan for the Week

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peachcobblerforvdaysm

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

And now, a quick shout out to some of our sponsors:

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