Menu

Another slow week that culminated in a busy weekend.

We had Diva's first parent teacher conference which went very well.

The format was new to us; it was a round table discussion between us and all of her teachers.  It was a brilliant way to learn about what the teachers see from her in their respective classes.  In the subjects she has an affinity for, her teachers gushed over her work and the ones in which she doesn't have the highest aptitude, the teachers said she makes up for in work ethic.  Needless to say, we were very proud.  Although, I still walked away thinking that the teachers may love her, but she hasn't seemed to endear herself to the students quite the same way.

Over the weekend Diva had a cross country meet in a lovely state park.  What a beautiful setting it was.  We got to watch the meet against the backdrop of a lake and forest.

From there, we headed to Marshall for Engineer to clear out his blind before deer season starts and for me to attend a wreath making party hosted by my sister-in-law...whom I still love even though she invited me to a wreath making party.  ;)

I told her that either of the other members of my household would have been great at it - Engineer's would have been perfectly symmetrical and executed with excellence and Diva's would have been super creative.  Instead, I was the one representing Beloved Bayou, fumbling through the instructions and creating a jacked up wreath-esque mound of burlap.  Sad doesn't even begin to describe what that poor wad of fabric looked like.  Comical.  It was comical.  AND sad.

This two week menu options plan is working out so far.  Even if I don't finish making everything on the list, I have made most of it by the end of the two weeks.  What has been the biggest help though is just making parts of meals and refrigerating them, not freezing them.  Frozen food takes some forethought since it takes longer to cook whereas refrigerated food takes much less planning.   I also know now why generations past have liked congealed salads and other make-ahead type salads.  They are wonderful for having side dishes at the ready.  I do that all the time in the summer but had never really thought about having a selection of salads on hand for the cooler months.

Here's what we will be having in the upcoming weeks:

Sunday - Out to eat
Monday - Bacon Sandwiches, Broiled Tomatoes, Wedge Salad, & Boozy Mushrooms
Tuesday - Baked Potatoes, Baked Beans, Green Salad
Wednesday- Grilled Chicken, Spinach Salad, & Broccoli Casserole
Thursday- Sausage Stuffed Zucchini, Strawberry Salad, & Roasted Onions
Friday - Halloween party
Saturday - Leftovers
Sunday - Roast Turkey, Sweet Potatoes au Rhum, & Cranberry Salad
Monday - Turkey & Broccoli Mac & Cheese and Cabbage
Tuesday - Pizza Rolls, Salad, & Carrot Sticks
Wednesday - Cheddar Turkey Casserole & Salad
Thursday - Corny Dogs, Fries, & Carrots
Friday - Turkey Spaghetti, Salad, & Garlic Bread
Saturday - Leftovers

This is part of MPM.