Different take on labeling frozen meals... LOL
7 years ago
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Where to buy cottonseed meal or canola meal?
Comments (27)As a Master Gardener, I always recommend a soil test if I am asked, but I am baffled by the condescending manner in which some of you answered natalija_gardener's question. She asked where she could buy a product and some of you did indeed lecture her on why she should not make her own fertilizer, told her to get the soil test (why do you assume she did not?) and generally behaved in a very unkind manner. There are many good reasons for mixing your own fertilizer and I will not go into depth about those reasons as that is not the question that was asked. This person has a right to do so and on a public forum also has the expectation that her question might be answered in a simple straightforward manner. I applaud all of those who did so!...See MoreMeal planning, food freshness etc...long :)
Comments (9)This is the meal plan I've followed for years and perhaps it and the others I've posted will help you out a bit to build one for yourself. I like it because I can switch days or leave them out completely if necessary. Many of the basic foods are prepared in advance and portioned in the freezer in serving sizes (2 people for us). That would include spaghetti sauce, freezer mashed potatoes, soup/stew/chili, taco meat, etc. You could easily rearrange the choices to work best for you. I don't like to work out a "perfect" menu, but I like the guidelines I've set out for myself. I know if I have a few simple ingredients on hand - shredded cheese, lettuce and other fresh veggies, and a well-stocked freezer, no meal is very far away. MONDAY: Big Meal Includes a large cut of meat that will also serve as leftovers, possibly sandwich meat, base for stir fry; and served with all the "normal" side dishes that go along with that type of meat. Usually there is enough leftover to freeze a portion to use later. Baked chicken or roast beef also get used to make soup. Occasionally when I don't have time to make the whole meal from scratch I'll use whatever has been waiting the freezer (leftover roast turkey or beef, etc.) TUESDAY: Leftovers It may take on a completely different look than what was served on Monday - your choice. If you don't like leftovers the next day, use them on Wednesday instead. WEDNESDAY: Stir-fry If you prepared vegetables on Monday or Tuesday that can be prepared in advance to include in this meal you'll save time by chopping enough on the previous days. Use a combination of fresh and frozen veggies. Almost any kind of meat can be used for stir-fry - both raw or pre-cooked. Serve with a side of rice and fresh fruit for dessert. I might take a large amount of meat (chicken or steak for instance) and cook it and portion it for the freezer and used later for more stir-fry meals, or used as the meat topping on a dinner salad, or used in a wrap on sandwich day. THURSDAY: International Usually something Italian or Mexican using spaghetti sauce and some kind of pasta or taco meat (which are already portioned in the freezer). Both meat bases can be used in a plethora of things. FRIDAY: Vegetarian A great way to save on our most expensive food item - meat. If you don't have time for a traditional breakfast, it could be a good time for pancakes or crepes. Something egg, cheese or bean based. SATURDAY: Soup and/or Sandwich We're always busy on Saturday, so instead of eating out, having the freezer stocked with homemade soup and fixings for sandwiches on hand (as well as wraps and other sandwich-type things) saves time and money. SUNDAY: Homemade Pizza or a Dinner Salad Homemade pizza is a good way to use up small amounts of leftover meat and clean the vegetable bin. When the weather is too hot for baking pizza, or the garden is in full swing, those same meat and vegetable ingredients make a great dinner salad. All meals include nature's "FAST FOOD" which are fresh vegetables of some kind and fresh or canned fruit for dessert. The freezer is stocked with homemade tortillas, homemade burger and hot dog buns, homemade dinner rolls, cornbread (all wrapped in foil in servings for one or two) ready to reheat. ------------------------------------------------------ Here's another eating plan I jotted down from a book I read years ago: -Meat on Sunday and Wednesday -Casseroles/Leftovers Monday and Thursday -Pasta - Tuesday -Fish, eggs, cheese - Friday -Soup and or Sandwich - Saturday -------------------------------------------- This one I read on-line: Monday - Pasta Tuesday - Soup, salad, and/or sandwiches Wednesday - Stir-fry Thursday - Crock-pot Friday - Pizza Saturday - Something new Sunday - Something easy -Grainlady...See MoreMy 60th Birthday Meal(s)… What Was I Thinking? : )
Comments (69)Sleevendog, the wonderful thing about belated Birthday well-wishes is that they extend the happiness : ) And thank you both (Islay, too) for the Charcuterie Definition. I didn’t know the French pronunciation, but doubt I’ll use it here, or even the word charcuterie. Most here would think me pretentious, which is silly as I like to use words correctly. So, does this mean if I make canadian bacon or pastrami (from pork), I can (temporarily) call myself a Charcutier? LOL! Well, I just might anyway! Sleevendog, thank you also for mentioning the free-edge/live-edge board. That was my gift to myself : ) I think it’s so beautiful! I often toss together a board (the bread board above was from an old restaurant, the charcuterie with live edge from Etsy) of cheeses, crackers, meats, apples, grapes… whatever I have on hand, for pre-dinner snacking, or lunch nibbling. I wanted a larger, prettier board than the bread board : ) Funny thing is, when I bought my first furniture, the area in which I lived had tons of furniture with free-edging/live edging (horizontal slice tree trunks, vertical slabs). And they were cheap! And huge! I bought a large one for my coffee table on a major budget. New! After a while, the area was over-saturated with them, and I couldn’t give mine away when upgrading. Truth! So when they first came out, it took me a while to not see them as ‘cheap’ stuff! I have learned a new appreciation… everything old is new again : ) I think it looks both rustic and fine, simultaneously. I am a wood grain lover. And while I have your attention, those flageolet beans? Amazing. We can’t stop eating them on salads. I’m making some with leftover too-salty ribs, shredded, and roasted tomatoes next. Mercurygirl, you sound like me, I’ve moved several plants, including roses. Hard to keep up with where they are until they leaf out or bloom! Naturegirl, you are most welcome! Edie, I have one of those rolling pins! So heavy! I am sure you can roll it out thin enough. I would recommend a few things… if using crackers for cheeses, don’t add cheese to the cracker dough, just make them as is, and perhaps toss in some dried herbs (the flavor of dried herbs does come through) as appropriate. If serving with a soup, or alone, cheese tastes wonderful : ) Annie, don’t do what I did, though, and over prep/cook! I was feeling a bit frazzled by the time the day rolled around! But yes, making lots of nibbles satisfies everyone. And they can be easy ones. BTW, your hummus was wonderful! Thank you! I froze some, and hope that’s ok....See MoreDo you meal plan? I sort of do but often come up with a meal from what
Comments (20)Not as much as I should. I have freezers full of venison, beef, chicken and pork, lots of eggs in the refrigerator and all my canned vegetables from the garden, as well as the onions/potatoes/butternut in storage. I seldom "need" to go to the grocery store, other than for specialty ingredients, paper products or dairy. I go through the storage area and sort out any squash or potatoes that may be getting soft or old, and make plans to use them during the week. Elery loves beans so those go into the crockpot a couple of times a week. I try to have at least one meatless meal during the week. Elery makes breakfast and it's always the same. One egg over easy and one slice of toast for me, whatever is in the refrigerator leftover, topped with two eggs and lots of sliced hot peppers for Elery. We don't eat lunch. Since all my meat is frozen, I do try to plan a couple of days ahead and thaw out whatever will be needed for the next few days. Holidays, now that's something else. That takes me a couple of weeks of planning, at least two shopping trips and several "adjustments" to the menu before I'm satisfied! Annie...See More- 7 years ago
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