Saturday, June 14, 2008

Menus and thoughts

Spring is such a wonderful time of year. I love seeing the flowers in bloom. Here is Utah, we've had rain in the valley and everything is lush. This is set against a backdrop of snow topped mountains. Our rain meant fresh powder around us. I am awed by the beauty and drama of it-and I'll share if I ever get a digital camera.

Today is Flag Day. There are lots of things wrong with the United States, just as there are with any country. But there are so many more things right-things we aspire to even if we do not always succeed with the execution. Our ideals of justice and equity, diversity, and fairness would make our world so much better if adhered to. I fly the flag proudly today to remind me how blessed I am to live here.

Tomorrow is Father's day, so most of the menus this week are at my husband's choosing. Luckily, he is willing to eat leftovers even then. And I still get to pick lots of things from the garden.
  • Sunday
    Pot roast with carrots and new potatoes
    Gravy
    Chard
    Bread pudding with strawberries and chocolate chips
  • Monday
    Hot open faced roast beef sandwiches
    Mashed potatoes
    Green salad
  • Tuesday
    Bisquick easy beef pot pie
    Broccoli salad
  • Wednesday
    Chicken stir fry
    Brown rice
  • Thursday
    French bread pizzas-one pepperoni, one veggie
    Green salad
  • Friday
    Hamburgers
    Chips
  • Saturday
    Grilled salmon
    Grilled veggies

Saturday, June 7, 2008

Menus 6/8-6/14

Spring is here and it's nice to take advantage of it. Much of this comes from my garden this week. It's so exciting to pick asparagus and strawberries at the same time as lettuce, chard, and spinach. Peas will be coming soon.
  • Sunday
    Baked chicken with asparagus
    Green salad
    Fresh strawberries
  • Monday
    American chop suey
    Green salad
  • Tuesday
    Calzones
    Green beans
  • Wednesday
    Chicken vegetable soup
  • Thursday
    Tuna macaroni salad
  • Friday
    Cream of broccoli soup
    Multi-grain rolls
  • Saturday
    Salad greens with strawberries, pralines, feta, and grapes