Menu for the week of July 22, 2018
Breakfast: Orange Danish
Early Dinner: Nacho plate (recipe)
Breakfast: Corned beef hash and eggs
Early Dinner: Grilled steak salad
Breakfast: Leftover steak and eggs
Early Dinner: Baked chicken with whatever is fresh in the garden
Breakfast: Breakfast quesadillas
Early Dinner: Cold pasta salad
Breakfast: Bacon and cheese panninis
Early Dinner: Leftover chicken in sandwiches
Breakfast: Toast for me, cookies and coffee for Greg
Early Dinner: Mexican lasagna (recipe)
Breakfast: Breakfast out — garage sales
Early Dinner: Homemade chicken soup (already made and frozen)
The heat wave continues. It hasn’t stopped us from working outside, but we try to be up by 5am so we can get most of the work done before Crematoria sets in.
Fortunately, all the animals have shade, and we’ve provided a fan for the quail to give them extra air circulation. My newly planted flowers and plants are struggling under the staggering heat, but they’re surviving with regular intervention.
This heat is normal for July, and there’s still August to contend with. I only wish we had some rain, even if it makes it sticky for a while.
Still no AC, but the tv room has air so guess where we’ve been spending the bulk of the hot day? We’ve been binging on Babylon 5. Technically dated, but it still has some good stories.
Two years ago the entire year was mild, both summer and winter. Last year was more or less stable with no extremes. This year we faced extremes in both seasons. Every year is different. Every. Single. Year. The only reason I know is because I can measure how much–or how little work I’ve had to do in the garden and homestead on any particular year.