This Week’s Menu, June 12, 2016

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Menu for the week of June 12, 2016

Breakfast: Pancakes from scratch (recipe)
Lunch:  Tabbouleh  I just follow the recipe from the back of the box of bulgur wheat. It’s very refreshing on hot days.
Dinner: Steak with roasted potatoes

Breakfast: Eggs with leftover steak
Lunch:  Nibble plate made of homemade beef jerky and cheese
Dinner: Hot wings and potato salad

Breakfast: Leftover pancakes
Lunch: Olive tapenade sandwiches (I’m using this recipe.)
Dinner: Roast rabbit with potatoes

Breakfast: Bacon quesadilla. Warm a flour or corn tortilla in a pan, melting a piece of Edam cheese inside. Add one bacon strip to each tortilla, then get out of the way because Greg devours these.
Lunch: Soup and salad
Dinner:  Sausage and pepper hero sandwiches

Breakfast: Oatmeal
Lunch: Muffuleta  Since I know I’m going to have leftover olive salad from Tuesday, I’ll make muffuletas and be a hero to Greg.
Dinner: Shrimp with orzo and tomatoes

Breakfast: Cheese omelette
Lunch:  Cold deli sandwiches
Dinner: Pasta salad

Breakfast:  Breakfast out (We almost always have breakfast out if we’re hunting garage sales.)
Lunch: Hot dogs
Dinner: Beef fajitas with fresh salsa

We cannot catch a break with this weather. At this rate I might not have my garage sale until October. There’s a slim chance we might be dry next weekend. If that happens, I’ll open the doors and have my sale. I just want to make sure both Friday and Saturday are dry. I would’ve liked cooler weather, but that ship has sailed.

We’re getting more squash now and the okra is beginning to bloom. I did something different with the green bean crop. I didn’t plant much and now I wish I had. This year, I put the green beans in the dehydrator. They were delicious!  I’ve got a dehydrating post coming up so I’ll show you the steps I took. It’s been one of my favorite ways to preserve food.

It’s hot by us, but remarkably we’re still getting rain, which is good for the garden. All the cooler vegetables are spent. Only hot weather veggies will thrive now.

How is it by you?

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