2/28/09 – 3/6/09: I don’t see any trend to report on in this week’s main meals, just the typical using what we have on hand. I haven’t addressed breakfasts in this series, so here’s a quick summary. Our morning meals tend to be combinations of the following: homemade granola with homemade yogurt and either raisins or thawed berries; oatmeal with sorghum & raisins; homemade yogurt with thawed berries and honey; our farm-specialty cornbread topped with honey or sorghum; other fresh-baked goods like scones or coffee cake; fried, boiled, or scrambed eggs (chicken and increasingly goose lately) and occasionally treats like Uprise pastries or Finnish pancake. Not a bad rotation, and one that keeps us going. On to the main meals:
Saturday: Main meal was lunch, as we had a crew of people over for our milling work and like to feed them well. Mexican-influenced spiced goat meat, similarly spiced black beans, served in fresh-made Missouri wheat tortillas with cheese and extras. Dinner was more like a typical lunch, with thawed zucchini soup & rice, and thawed Hoppin’ John (spiced black-eyed peas and rice)
Sunday: Leftover Hoppin’ John, meat, and beans from Saturday
Monday: Chicken pasta (our shredded chicken cooked in its broth, with our onions, dried green peppers, dried tomatoes; served over bulk organic pasta)
Tuesday: Fresh pizza (homemade dough topped with a mix of our dried tomatoes & green peppers, boiled eggs, onions, cheese, and more)
Wednesday: Asian-esque chicken soup (our chicken broth & meat with our green beans, onions, fresh mung bean sprouts, and dropped-in goose eggs; noodles and soy sauce)
Thursday: Spiced dal (organic red lentils cooked with many spices and our hot peppers, onions, green beans, and okra); South African-style marinated goat (our meat marinated & cooked in apple vinegar, our applesauce, onion, hot pepper; varied spices)
Friday: Leg of goat marinated and simmered in a Missouri red wine and juniper berry sauce, served over rice with side of lentils from Thursday.