My last Instagram-o-rama post was on April 17th. If I wait another two months until the next, there’s a good chance it’ll be dominated by baby shower photos and shots of baby toes, lips, and eyelashes. Fair warning.
A family photo for the Fourth of July
And another showing how large our boy is getting.
Since my thesis is on hiatus, I’ve been working a little. Hoping this here six year old Toshiba lasts just a little longer.
Twenty weeks at Dry Tortugas on the left. Thirty weeks on the right.
Precious, sleepy Geoff
Not a great deal of concern about energy conservation at this point. Seventy-two during the day and sixty-nine at night with all fans on helicopter speed.
Lovely rainbow beans that have done marvelously. I’ve frozen around twenty quarts.
First batch of homemade dill pickles.
Fresh-baked zucchini bread for snacking and freezing. For this batch I used mostly molasses instead of sugar and it was wonderful.
The garden goodness I experience every day.
Sweet bird house my dad got me for my birthday that looks like a miniature version of our house.
Every pregnant woman should purchase an exercise ball as soon as she gets a pink plus sign.
On my last trip to Chattanooga for a prenatal appointment, I stopped at a rest area and ill-advisedly got a Cherry Coke. Subconsciously, I knew I shouldn’t be drinking it and dropped the entire can all over myself and my car.
Summertime toes that, so far, haven’t become swollen.
Food is a very important aspect of my life right now. Not only because I’m hungry pretty much all of the time, but also because my food-related responsibilities are about to increase significantly. As we approach the expansion of our family, I recognize that this time marks the beginning of several decades of planning, shopping, and cooking for who knows how many people. It is paramount that I get into a routine that works for us nutritionally as well as financially while there are still just two mouths for me to feed. If I’ve learned anything over the past few of years of marriage, it is that food is the area of our lives I have most control over and, in turn, has the most influence on our health and our budget. Frankly, we allot almost as much (and often more) on food each month as we do on our mortgage. And I’m the one who spends all that money.
Lately, even with all my weekly meal planning, I’ve been spending around $100.00 at the grocery store each Thursday and an additional $30.00-$40.00 during the week on Cody’s ice cream cravings (seriously, it’s never my idea!), snacks, and eating out. That’s simply way too much. It also recently occurred to me that I’m about to be shopping with an infant. Less trips to the grocery store might be a good thing.
So, I talked to Cody and we decided to re-arrange our June and July budgets to allow for an extra-large grocery shopping trip last week. My goal was to shop for three weeks. I literally spent an entire day planning our menu, looking through sale ads, searching Pinterest for frugal recipe ideas, etc. Sadly, I’m so meticulous about my grocery shopping that I’ve memorized the prices of most of my staple items, so I was able to estimate how much I would spend at each store. I went to Aldi and, unfortunately, WalMart (their prices combined with their price match policy lured me in). I actually spent around $40.00 less than I alloted. Twenty-one days of planned breakfasts, lunches, suppers, and snacks for $260.00.
I plan on spending around $20.00 a week on milk, lettuce, and fruit. Not a huge savings once it’s all averaged out, but anything helps and it’s saving me a day of shopping each week. Hopefully, I’ll become more adept at shopping this way and will eventually be able to spend even less. In any case, it’s nice to know I’ve got plenty of butter in the freezer and a bowl full of Clif Bars and Craisens to munch on.
Between my birthday last Friday, Father’s Day over the weekend, and a basket of food brought over by my neighbor yesterday, I’ve saved several meals. We’re also getting a good bit of veggies from our garden now, so I’m relying on that for sides and supplements to our main courses. I’m hoping to stretch what I bought until July 11th.
It was a Little House on the Prairie kind of day around here yesterday. I even donned an apron. Between bean picking and chicken butchering, we felt like quite the homesteaders.
Cody invited his friend Matt, who arrived with a hatchet, to come and “help.” They re-strung my clothes line up on the hill next to the chicken pen and made tiny nooses out of hot pink string on which to hang the birds after they lost their heads.
Meanwhile, I set-up our butchering station far, far away from the action. I asked Cody to put up our canopy over the table. That turned out to be a good idea because it rained most of the afternoon. This is what I guessed I would need to clean chickens, having never done it before:
- gallon and quart sized Zip-loc bags
- dish towels and rags
- a candy thermometer to test the temperature of the scalding pots
- a couple of large pots
- a bucket of cold water
- a water hose
- assorted knives
This is what one actually needs to butcher chickens:
- very, very, very sharp knives
We started out using a propane-fueled burner to heat the scalding water. It was quickly apparent that we were almost out of propane so I fired-up the grill with our homemade charcoal and placed the other metal pot there to heat. The grill heated the water quicker and was virtually free, so we will go with that method next time.
The preparations for be-heading took a little longer than I expected. While I was waiting, I froze two quarts of beautiful beans I picked from our garden yesterday morning. See the lovely purple ones? I was sorely disappointed to find that they turn a normal green when blanched. Oh, well.
Back outside, a steady stream of headless, bloodless chickens were making their way down the hill. My mom showed up right around this time (out of curiosity or concern, I’m not too sure). I figured this was a memorable day and asked her to snap a couple of pictures of me.
Michael Ryan showed up pretty well in this one (I’m getting huge, by the way). Twenty-seven weeks is about the maximum for chicken butchering. Any bigger and I don’t think I would have had the stamina or emotional stability to handle all this. Also, having my belly squished up against a table for several hours was quite uncomfortable. Notice the pile behind me there.
My 83-year-old neighbor thought we were having a fish fry and came over to visit. She didn’t seem too disappointed in the lack of hushpuppies and promptly picked-up a bird and started plucking. About an hour later I finally talked her into going home with chicken blood on her white slip-on tennis shoes. She said it had been 64 years since she had butchered a chicken but did it quicker than any of us. We were very thankful for the instruction.
Here are some things that we learned during our first attempt at being chicken farmers:
- Order the genetically modified chicks and hope the fresh air and sunshine cancels out any adverse affects of their mutations. These buggers were too skinny and ate too much.
- If the water is too hot or if you leave the chicken in it more than about 30 seconds, the skin comes off with the feathers and you’ll have a slightly pre-cooked bird.
- It is almost impossible not to puncture an internal organ of some kind while getting the guts out. Just squirt it off really good with the water hose.
- Chickens stink real bad. I had all intentions of doing most of the work after they were killed, but found that my pregnancy-induced hound dog nose just couldn’t handle the gutting process.
- June is not the most opportune time to stand outside all afternoon in a swarm of chicken-loving flies.
- The old-fashioned concept of skipping out to the chicken coop on Sunday morning to snatch a hen for dinner isn’t a bad one. 15 at once was a little much.
We ended up with 15 whole chickens in the freezer about 3 1/2 hours after the first swing of the ax. Not too bad. Really, the experience was almost exactly what I expected it to be. Not too sad, but also not too fun. It’ll take me a day or two to eat grocery store chicken again. Probably a month to get up the courage to cook one of ours.
So, here’s the big question. Will we be doing this again? Absolutely. We learned a whole lot on this first go-around. I am sure that our next attempt will be much more productive and much less expensive (I’m going to guess each bird weighed close to 2 pounds and cost us about $30. That’s not economical, I don’t care how organic or humane their time on earth). We will be going with Cornish Crosses or Cornish Rocks next time, not these puny White Leghorns. Supposedly, they mature in only eight short weeks. We will also wait until the weather is very warm before ordering our chicks so that they can stay outside and not require so much TLC during the first few weeks. We’re also brainstorming ideas on how to reduce the cost of feeding them (being more intentional about collecting kitchen scraps, planting corn/sunflowers/ squash specifically for the chickens, trying sprouted barley fodder).
Overall, the McNuggets provided us with a really great learning experience and a little good food.
I’m a lover of lists. They cover my refrigerator, take-up blank pages in all my notebooks, and clutter my purse. List making is how I function. Now that I’m pumped up with pregnancy hormones, list making serves as an anxiety-reliever and organizational strategy, not to mention a motivator to keep busy.
On Monday I’ll be twenty-seven weeks pregnant and headed into the third and final trimester of this my first pregnancy. Somedays I feel quite prepared, knowing that a newborn baby doesn’t really need much beside his momma to be happy and healthy. Other days, I feel like I’ve accomplished basically nothing in the past seven months and must rush, rush, rush to get everything done before the Alabama August heat renders me useless for the last few weeks of roundness. On those days, I make lists.
Since I’m being financially forced to take a hiatus from graduate school (another post, another time), I feel like these last three months are going to be the best yet, no matter how large I get 🙂 My number one priority is getting ready for Michael Ryan. I’m overwhelmed with thankfulness for that.
So, here’s the master list.
Things to Buy
2 more sets of Econobums diapers
Hamper with wet bag
1 small wet bag or large zip-lock baggies
Several button-up blouses for the beginning weeks of nursing
Good toilet paper, Cottonelle wipes, etc.
Hand soap, Germ-X, Clorox wipes
Order Birth Kit
Purchase extra items for birth (wash clothes, olive oil, etc.)
Purchase 65″ exercise ball and start bouncing
Camera batteries and SD cards
Things to Pay For
Midwife fee balance: $300.00 by August 20th
Bradley Method Classes: $350.00 (check made-out, first class tomorrow night!)
Doula fee: $500.00 ($200.00 down, $300.00 by by August 27th)
Things to Make, Do, Assemble
Hang nursery prints in correct location
Hang paper blinds in nursery
Make pallet bookshelves for corner
Organize laundry area
Clean-out all kitchen cabinets
Assemble nursing basket for our bedroom (bottled water, burp clothes, creams, etc.)
Clean-out nursery chest
Wash all baby clothes
Wash and dry all diapers at least 3 times
Make birth playlist
Print just-in-case pre-term labor and transfer birth plans
Pack birth bags (toiletries, clothes for me and Cody, diaper bag for baby)
Stock-up on snacks (Clif Bars, LaraBars, nuts, freeze oatmeal cookie dough…)
Stock-up on staples and meat
Plan birth menu and keep all items on hand after 36 weeks
Purchase breastfeeding herbs and supplements
Make a few freezer meals
Plan some breakfast menu options for Cody
Freeze and can garden produce
I recently read The Womanly Art of Breastfeeding (and it calmed my nerves tremendously about establishing a succesful nursing relationship). The authors recommended posting a list on the fridge for the first week or so after birth with suggestions for visitors who might want to help out. This gave me an idea. Since we won’t be having any visitors at our midwife’s home where I’ll deliver and won’t be seeing any family or friends until about twelve hours after I give birth, I suspect both of our mothers will be running around like mad women, having been denied the traditional role of grandmothers reigning over the hospital waiting room. So, I’m preparing a list of things for them to do while we’re up in Tennessee having a National Geographic-worthy delivery that doesn’t need any onlookers except my husband. This may sound harsh, but I want to make sure they have something to do and something that will make them feel like they are helping and contributing (and also something to keep them from calling us every half hour for an update). Here’s that list-in-progress:
While we’re in Tennessee, please…
Fill a cooler with ice and stock with bottled water, juices (for me), and Cokes (for visitors)
Finish any laundry that we might have left in the washer or dryer
Wash any dishes that might be in the sink
Make our bed
Feed the animals
Prepare snacks: fruit tray, cut-up veggies with Ranch dressing, crackers, etc.
Clean the bathroom
Sweep inside and both porches
Ok, any seasoned mommas out there, what have I left off?
Since this is a post about food, I thought I’d share a little about the role food has had in my pregnancy so far. One of the many reasons I love midwifery care has been the importance my midwife places on nutrition. I haven’t had any complications so far (knock on wood) and, although I’ve started to slow down a little now that it is regularly in the 90s here in Alabama, my energy level and general feeling of well-being have been fantastic.
My midwife, Carolyn, suggests (requires, requests, urges, etc.) that I consume between 80 and 100 grams of protein per day. That’s alot, y’all. A whole lot. Some days I just can’t get it down. Other days, I surpass 100 and eat a spoonful of natural peanut butter just for fun.
A diet high in protein but low in carbs and sugars has been linked to drastically lower rates of preeclampsia and toxemia. That’s reason enough to eat a little meat at each meal. In addition, when you’re eating as much protein as I am, there’s little room for drive-thru chili cheese fries a la Kim Kardashian or bags of Doritos. Of course I indulge, I’m pregnant! But I’ve found that what I really crave are the foods my body needs to grow this child inside me. Never in my life have I drank glasses of (whole) milk but without at least one or two a day I feel malnourished. At twenty-five weeks, I’ve gained 11-ish pounds. I’ve had no swelling, no body aches, very few headaches, no nausea since about 12 weeks, no blood pressure issues, no kidney infections or UTIs, precious little heartburn, and one very active baby.
My meal plans don’t quite give you a good idea about what I actually eat everyday because I’m eating four or five mini-meals instead of the three listed (these are primarily for Cody). For example, I usually have a glass of milk or orange juice and maybe half of a bacon, egg, and cheese on whole wheat sandwich thins when Cody eats breakfast at 6:30 a.m. I usually sneak back in bed after he leaves until 9:30 a.m. or so and eat again when I wake back up. Milk or juice, ice water, maybe some fruit, and the other half of my first breakfast are the usual second breakfast. I’ll have a snack sometime around 11:00 a.m., often involving peanut butter or Greek yogurt (14 grams of protein in a Chobani!). I’ve been eating lunch a little later in the day now and it usually involves a steamed vegetable of some sort and fruit or maybe leftovers from the night before. I’ll eat another protein-rich snack mid-afternoon, often something cheesy. Supper is whatever is listed on my menu plan and is often a last-ditch effort to rack up on my protein for the day. If I haven’t done very well, I’ll eat another protein rich snack or “dessert” after supper. Maybe a banana with peanut butter, fruit, a yogurt, or a glass of milk with an ice-cold red apple. Cookies and milk are another favorite. The few times indigestion has hit have been after I’ve eaten junk or bread late in the evening, so I try not to eat too much after 8:00 p.m.
Who knows how my body will handle this last and, from what I hear, hardest trimester. Nevertheless, a focus on protein, fresh produce, whole fat dairy, and a small daily dose of whole grains has really paid off for me so far. I feel like my body is getting everything it needs to grow my child and build up my strength for labor and a long and abundant breastfeeding relationship. I strongly encourage anyone who is preparing to conceive or who is pregnant to think carefully about your diet. Not for the purpose of gaining the perfect 20 pounds so that the baby weight melts away quickly, but because it is one thing that you have the most control over during pregnancy that yields the greatest and most remarkable results when attended to carefully and purposefully. Instead of focusing on not eating that whole package of Oreos that you just can’t get out of your mind (I’ve been there), focus on stuffing in all the good stuff that you haven’t included in your meals that day. More often than not, I am thinking about what I haven’t yet eaten on a given day than regretting what I have.
Just a little hormonal rant. I’m off to eat a plate of roast beef. Here’s our frugal-midwife’sfeeissoondue-Ineedtobuyclothdiapers-ohmygoodness-he’llbeherebeforeweknowit-meal plan for next week. Notice the protein 🙂
Breakfast-eggs and orange slices, green smoothies
Lunch- tuna salad with lettuce, apple, Greek yogurt
Supper- steakfingers in coconut oil with turnip greens and corn on the cob
Breakfast-bacon, egg, and cheese breakfast sandwich on whole wheat thins
Lunch-leftovers with salad, boiled eggs, grapes, bananas
Supper-pinto beans, ham, fried corn bread, fried zucchini
Breakfast-bacon and eggs
Lunch-family reunion (make double batch of banana pudding and fruit pizza)
Supper-grilled Dale’s chicken with baked potatoes and salad
Breakfast-sausage, egg, and cheese breakfast sandwiches on whole wheat thins
Lunch-Ranch chicken salad with carrots, lettuce, chips
Supper- Paleo chicken fried “rice” with veggies (use leftover chicken)
Breakfast- cheesy eggs with fruit
Lunch- leftovers, oranges, grapes
Supper- whole wheat spaghetti with meat sauce
Breakfast- bacon and eggs
Lunch- tuna salad with peanut butter and honey sandwiches on whole wheat thins
Supper- fried pork chops in coconut oil, honey mustard roasted red potatoes, green beans
Breakfast- bacon and eggs
Supper- homemade chicken nuggets in coconut oil with English peas and potatoes
Breakfast- bacon and eggs with fruit
Lunch- leftover chicken on salad with boiled eggs
Our first genuine attempt at a full-scale vegetable garden has been up and going for almost a month now. We planted almost everything the week before we left for our last trip and returned to tiny bean sprouts and a few new leaves on our tomato plants. We’ve had uncharacteristically cool end of April/ early May weather here in Alabama. Last week we had at least five days of rain and temps dropping into the upper thirties at night. Luckily, it seems that we’re finally over our “blackberry winter.” Clear blue skies and warm afternoons are causing everything to perk up.
We’ve got eleven tomato plants. I’ve been (slowly) working on getting them staked before they get too big to avoid damaging their root systems. Tomato cages at Lowe’s are $5.00 a pop, so I decided to opt for homemade versions instead. A little Pinterest whimsy, don’t you think?
I keep picking up cheap four packs of pepper plants. I finally ran out of room in the garden and now several yellow bells now have a home in my flower bed. This is a cayenne that’s doing incredibly well. It bloomed several days ago so we should see tiny peppers in a few more days. Red, green, and yellow bell, jalapeno, and sweet and hot banana are all represented. I cook with colored bell peppers several times per week and they’re often quite expensive. I’m hoping to slice and blanch the extras and freeze them in small zip-lock bags to be used during the winter.
I actually created two separate areas for tomatoes and peppers. These have yet to be staked and are quite a bit smaller. I’m pretty sure they are Better Boy hybrids. Also, I’ve read several places lately that marigolds are an excellent addition to tomato patches because they repel certain pests. I interspersed them between all my plants. In any case, they bring a little color.
We have eight hills of summer squash and zucchini, all of which have two plants besides one. They seem to be right on track and will be getting big and jungle-ly soon. By the way, the white power is Sevin dust. I’m researching organic gardening methods, but for the time being, I’d rather not have everything nibbled down to stubs. In my limited experience, tender baby leaves are most susceptible to gnawing jaws.
Our cucumbers haven’t done so well. I planted three hills of Picklebush and none of them came up. They’ve since been replanted with this variety that sprouted in about a week. Hopefully they will catch up soon. I’ve been craving ice-cold cucumber with salt and pepper lately.
Here’s my pride and joy. We planted four different varieties of bush beans, only one of which totally failed and had to be replanted (it’s also possible that I forgot to actually put seed in the row after the fertilizer). This row in particular did very well. I’ve had to thin it a couple of times. Another row is sporting unusual purple stalks with green leaves. We should have fresh green beans by mid-June, if not a little earlier. I have a feeling that the first couple of pickings will be eaten up pretty quickly. We hope to get at least three pickings from each row. After they’re spent, we’ll rip them up and re-plant another batch that will mature in late August or early September and be used primarily for freezing. Bending and squatting to pick beans should be great for my birthing muscles, right? Our late summer garden plans also include: small pumpkins in June, re-planting one row of summer squash, and re-planting the other row of summer squash with a winter squash variety to store for chicken treats in cold weather.
Not pictured is the back third of the garden that became a stream during our week of rain. Cody actually had to shovel a few small ditches and that were super helpful in draining the puddles (ponds) that had accumulated. I don’t anticipate this being a problem again this season but next year we will have to reconsider what we plant there. We had four rows of corn that were basically washed away. They’ve since been replanted and will hopefully do so-so in their moist home. The okra we planted several weeks ago made it through the flood, but it is a little thin. Okra plants get huge, so maybe that’ll be ok. Also, about half of my sunflowers are six inches tall. I replanted the thin spots in hopes of having a complete wall of blooms in a few months. Cody was dying to plant a few watermelons. We have six hills. They’re sure to take over the entire back yard in a month or so.
Garden life without a tiller has been hard work. After the initial plowing and cultivating, we’ve only borrowed my parents’ tiller once to run through the rows for aeration and weed control. I try to hoe a row or two every day. We bought a Friskar’s manual cultivator for $25.00 at Lowe’s this past weekend to help out between tilling, too. It’s a little easier for me to manage than a hoe and is great for breaking up hard ground around the tomatoes and peppers. Hopefully we will be able to save up a little money this fall and invest in a used or clearanced tiller before next spring (however, a fall and winter garden are still very much in the plans). I have a feeling it’ll be significantly larger next year if everything keeps going well.
We both enjoy spending an hour or two before dark in the backyard digging in the dirt. Geoffrey and the cats love rolling in the dust and more than a few bean plants have been crushed because of their horseplay.
I cannot wait to bring in a big basket of veggies and fresh eggs every day.
Sticky niece and nephew on a sunshiny day
Now that I’m in my second trimester, my midwife recommends that I consume 100 grams of protein per day (protein-rich diets during pregnancy are linked with lower occurences of pre-eclampsia, gestational diabetes, and low birth weight). That’s a lot of meat and milk, y’all. This was my record a few weeks ago. I’ve since hit 104.
What would a picture post be without at least one of our Geoff?
Michael Ryan’s closet is filling up.
Finally, we’re getting our
mud hole pond somewhere close to presentable. The hollyhock and hostas I dug from our ditch.
“Hey Cody. I think there’s a crawfish in the pond.” I poke a stick into a hole in the rocks. “I see whiskers!” Giant catfish darts out from hole. Cody stands in awe of his super-duper wife who found a mystery catfish in his koi pond.
Seriously though. We have no idea how this got in. The only people who might have tossed it in as a joke were just as surprised as we were (and probably wouldn’t have done it anyways for fear that it would eat our expensive koi). The other possibility is that a catfish egg got transplanted via bird back in the fall and grew to enormous proportions over the winter. Nevertheless, he got relocated to a nearby pond and no koi or goldfish were lost. Any ideas?
This is what my precious husband has been doing every evening this week. Notice the taped-up, blistered hands.
We’ve planted: nine tomato plants, fourteen pepper plants, six mounds of squashes, five rows of beans, five mounds of cucumbers, one row of sunflowers, one row of marigolds (supposedly they dispel pests), and two rows of okra. Another row of okra and five rows of corn and we will be finished with planting for now.
Heirloom Beefsteak, Early Girl, Better Boy
Sweet Banana, Cayenne, Green Bell, Red Bell
So far, it looks quite neat and very Martha Stewart-ish
Yesterday, our sweet neighbor brought over her “leftovers,” which was basically Thanksgiving dinner. With peach cobbler.
The McNuggets have moved up to the big pen. Thirty-two remain, with one perpetually injured because of his lack of social skills and so confined to a box on the deck where he has forgotten that he is a chicken. They’re now about nine weeks old and really putting down the feed. The White Leghorns have outgrown all of the assorted heavies and will likely be ready for butchering much sooner.
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Honestly, things are tight around here. A vacation (sans vacation days) and baby-related expenses are quickly approaching and I’m doing all I can to keep from dipping into savings. Frugal shopping and cheap meals, even if they aren’t quite as Paleo and protein-packed as I want, is helping squeeze whatever I can from our grocery budget. $73.00 out of $100.00 this week left a little for chicken feed (they’re really putting it down now) and fertilizer for our garden planting this weekend.
Supper- at Tricia’s
Breakfast- bacon and eggs
Lunch- tuna salad on sandwich thins
Supper- homemade chicken nuggets with baked potatoes and baked beans
Breakfast- blueberry muffins
Lunch- salad with boiled eggs and leftover nuggets
Supper- fried pork chops with broccoli and cauliflower, canned corn
Breakfast- blueberry muffins (if there are any left over) or homemade biscuits with honey
Lunch- grilled Dale’s chicken fingers with green beans
Supper- pinto beans with ham, corn bread
Breakfast- bacon and eggs
Lunch- leftover beans, cornbread, and chicken
Supper- bbq baked chicken with mashed potatoes and English peas
Breakfast- omelette with ham and cheese
Supper- spaghetti with whole wheat noodles, meat sauce, and parmesan
Breakfast- bacon and eggs
Lunch- leftover spaghetti
Supper- something with hamburger meat
homemade oatmeal raisin cookies
Breakfast- paleo breakfast cups with peppers
Lunch- out or sandwiches- bring to Cody’s work
Supper- parmesan chicken roll-ups with steamed broccoli and cauliflower cheese sticks with sauce
Breakfast- bacon, fried eggs, fruit
Lunch- leftover roll-ups on salad
Supper- fried pork chops with German noodles and sautéed green beans
Breakfast- scones and sausage balls with maple syrup
Lunch- tuna salad sandwiches on German bread with pickles and fruit
Supper- out to eat- Find out gender!
Breakfast- sausage balls warmed-up with maple syrup, eggs and fruit
Lunch- Quizno’s (set aside money and look for coupon)
Supper- grill-out hamburgers and hot dogs w/ chips
Breakfast- bacon and eggs
Lunch- leftover hamburger with small salad and baked potato
Supper- grilled Dale’s chicken with mashed potatoes and English peas
Breakfast- bacon and fruit
Supper- taco meat with peppers and onions on lettuce, salsa and chips
Breakfast- sausage balls and warmed-up scones with maple syrup
Lunch- leftover taco salad
Supper- tomatoes, corn, and okra with chicken over cornbread
- Texas caviar with chips and chicken
- Peanut butter and honey on bread
- Cheese and grapes
- Cheese with nuts and honey
- turkey bacon