Cooking on Sunday for the week worked so well for us that we will do it again this week — but make a little less food since we ended up with quite a few leftovers that will carry over into the coming weeks lunches.
This morning we started out with loading and lighting the wood stove since the winds are bringing in another cold snap. Then we settled down with gluten-free raspberry waffles (used some of the frozen raspberries that we put up last season).
On the menu for this week are (selected because the root vegetables from this fall are starting to show their age) :
- Gluten free bagels (first time we made these)
- Fresh fruit
- Vegetable stuffed cabbage (new one from our kitchen)
- Sweet potato soup (variation on a friends pumpkin soup recipe)
Kitchen is clean again…Now it it is time to sit down with the Sunday paper…. enjoy your day.