This week, I am focusing all my energy on cleaning the kitchen and getting ready for the holiday cooking and baking season. All the cabinets will be emptied out and thoroughly scrubbed down.
The pantry will get the same treatment. I am putting a bag of items together for the food bank, as they always need goods and the grocery stores have such wonderful sales this time of year.
I will also be starting on side dishes that freeze beautifully for Thanksgiving. Tomorrow, we will be planning Thanskgiving together and I will show you which dishes freeze. I tested a turkey this weekend to see if I can prepare it ahead of time. We are eating it today. I will give you my thoughts tomorrow.
I still have flower beds that need cleaning out. The bulbs are finally all planted and I think I have the new perennials done. We will see next spring if I missed a couple of spots.
Friday, Veteran’s Day, the University is putting on a wonderful tribute to all the military veterans. They are asking current military students to read all the names of the fallen soldiers in the Iraq and Afghanistan war. My daughter will be reading in the morning. The ceremony will start with taps and the names will be read until they are finished. It will be a very somber and emotional ceremony. This ceremony, the National Day of Remembrance will be held nationwide in 140 other universities and college. As a member of a military family, you know this day will be very special to our family. Try to attend one of these events if you get a chance to honor those who have paid the ultimate price for not only our freedom but those in Iraq and Afghanistan.
Here is this week’s menu:
Buffalo Chicken Pasta
Salmon with Dill Butter
Orzo Pasta Salad
Shrimp Po Boys
Tomato Caprese Salad
Green Tossed Salad
Ham with Pecan Glaze
Roasted Green Beans with Almonds
Have you thought about your plans this week?