I canned 10 quarts of pears last week from pears given to us. The kids are looking forward to eating them this winter.
I also put a couple of bags of mixed zucchini and yellow squash in the freezer. These will be for casseroles this winter. I also put 4 gallon size bags of tomatoes in the freezer.
This week, I’m working on grape jelly. And a wedding cake! Pictures to come next week. 🙂
Now…. to answer the question that I get asked about a hundred times a day……….What’s For Dinner? See my menu below!
In the Kitchen with Linda – Dinner Menu:
Saturday – Sabbath- Make ahead meals- Fried Potatoes, cabbage, and hot dogs
Sunday – soup & sandwich day – Chicken sandwiches & tuna sandwiches on homemade bread, chips, homemade pickles
Monday – chicken – Crockpot Parmesan Chicken, brown rice, broccoli
Wednesday – chicken – Chicken Pasta Salad
Thursday – beef – Crockpot Mongolian Beef, brown rice, yellow squash
Friday – Sabbath Dinner – Left overs or takeout – depends on how many left overs I have and how busy I am making the wedding cake.
For more ideas, visit Menu Plan Monday