In the Kitchen with Linda

While working in the kitchen this week, my daughter learned an important lesson about not wasting ingredients, and making due with what you have.

Hannah made four loaves of french bread for her volleyball banquet last Monday. They came out great!  On Tuesday, I asked her if she would make some more for us to eat with supper as I had some garlic butter left from Monday. We often have to put our yeast doughs in a warm oven to rise in the winter. So she turned the oven on to warm, and put the dough in to rise. Well, I found it an hour or so later with the oven still on, and it not only had risen, but it started to cook. I dumped it out onto a cookie sheet, then she put it back in the oven to finish cooking. Needless to say, a round bowl shaped french bread is unique. lol It actually looked like an artisan bread, so it was ok.

See? It doesn’t look that bad. I cut it in half horizontally, buttered the the cut halves then stuck it back under the broiler. When ready, I cut it into wedges to serve. It was definitely a different way to serve garlic bread, but we were able to use the dough without wasting it. My family didn’t care that it looked different, just that it tasted good.  🙂

 

Now…. to answer the question that I get asked about a hundred times a day……….

 

What’s For Dinner?

 

Saturday – Sabbath- Make ahead meals- Breakfast for supper- Eggs, homemade biscuits, chocolate gravy

Sunday – soup & sandwich day – chicken sandwiches, egg salad sandwiches, homemade pickles

Monday – chicken – Baked chicken, baked potatoes, green beans

Tuesday – pizza/pasta – Homemade pizza with homemade turkey sausage, onions, green peppers, and salad

Wednesday – super simple – Turkey soup, homemade biscuits

Thursday – beef – Crockpot deer, potatoes, onions and carrots

Friday – Sabbath Dinner – BBQ chicken, rice, broccoli

 

For more ideas, visit Menu Plan Monday