Menu Plan Monday June 26 thru July 2 2016

It’s been so long since I’ve written anything. Things have been kind of odd recently for us. A few weekends ago we decided to go up and see my family before Gabriel has his open heart surgery. (He has an ASD and a VSD along with perforations between the chambers so he’ll be having surgery to fix this).

We went into town to get some groceries and came home. Now the last thing that I personally remember is telling my husband that I wasn’t paying fourteen bucks for a cheese pizza but apparently I told my oldest daughter and him that my head hurt really bad and I was going to lie down.

So you can imagine about how shocked I was when I woke up in the back of an ambulance speeding down Union Valley Road towards the hospital! Being a mom the first thing I asked was , “Where are the kids and who’s watching them?!”.Never mind the fact that I had two 12 gauge IVs stuck in my arms.

After what seemed like forever the illustrious doctors at the first hospital announced that they had no neurologist on staff so they were transferring me to a hospital that was 45 minutes away. Now this hospital is less time from my parents house BUT since I wasn’t close enough to the county line, EMS technically couldn’t take me there. My kind caring brother said they only take you to the first hospital to die. Uh gee thanks Josh for those kind caring words.

Four days later they released me with a diagnosis of a grand mal seizure and a cardiac drop attack, a prescription with an anti-seizure medication, a list of restrictions about as tall I am, multiple appointments with multiple specialists, a left arm that look like Mike Tyson got a hold of it and a bill from NOT one but two separate healthcare systems (thank you Greg from BlueCross of Tennessee for helping me with the logistics of getting an out of state emergency room and hospital admissions bills taken care of).

As you can imagine, we have been doing simple meals recently. My new to me go to cookbook is The General Foods Kitchens Cookbook printed in 1959. This book is wonderful and to think that someone threw it in the free bin at the local bookstore since it was “too old” according to their sale policies. It covers everything from planning family meals to what to do when one of the children is sick to cooking on a boat to hosting affairs for 100 people to when there’s a death in the neighbor’s family. If you happen across a copy of this book grab it and hold fast to it.

For Sunday dinner we’re having
Roasted Chicken Leg Quarters, Buttered Rice, Green Bean Casserole, Rolls, Cream Gravy and Jell-O for dessert

Monday the leftover chicken will be starring Creamed Chicken served in buttered toast cases, a fresh green salad and cookies for dessert.

Tuesday I’m making Pan Fried Pork Chops, Sweet and Sour Red Cabbage with Apples, Mashed Potatoes and leftover cookies.

Wednesday is going to be Hamburgers with trimmings, chips and fresh watermelon for dessert.

Thursday we’ll be having Spaghetti with Meat Sauce, salad and Italian bread. I’m thinking ice cream will be a great end for this meal.

Friday is the first and we have errands to run almost all day. So we might eat out or just grab a pizza from Costco.

Saturday night, we’ll have my folks along with my two oldest daughters for dinner and staying through the holiday weekend. Sandwiches, pretzel nugget tray from Philly Pretzel Factory (I got a coupon for a free Large Rivet Tray with 3 dips to use), chips, fresh veggies and brownies round out this meal . Maybe I can convince Mom to make muffuletta sandwiches for us.

 

Lunches will be leftovers, canned pastas, sandwiches and the like.

Breakfasts is cereal with milk, French toast strips, muffins etc

 

Sometimes things including menus don’t quite as planned. That was us, on Monday night the littlest one announced that he wanted macaroni and hot dogs so we had that for dinner instead. We had company on Tuesday so we had a late lunch and instead of pork chops like I had planned, I whipped up a batch of fresh blueberry muffins. To which my oldest son, said “Hallelujah”. Ice cold pineapple rings and glasses of ice cold tea went great with the muffins.
I used to use the recipe on the Bisquick website but since we learned that our oldest son has a severe soy allergy, I can’t anymore. Instead I use the recipe from the 1947, The Boston Cooking School Cookbook better known as The Fanny Farmer book. I did tweak it a little for our family’s tastes.

Fannie Farmer’s Blueberry Muffins
2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/4 cup sugar
1 egg, slightly beaten
1 cup whole milk
1/4 cup melted butter
1 cup fresh blueberries
 
Preheat the oven to 400. Spray a muffin pan. Sprinkle 1/4 cup of the flour over the blueberries and dredge. In a separate bowl, mix the remaining flour, baking powder, salt and sugar in a large bowl. Add the egg, milk and butter, stirring only enough to dampen the flour. Lightly fold in the blueberries. The batter will be a little lumpy. Spoon batter into muffin pans, filling each cup about two-thirds full. Bake for 15 to 20 minutes. 12 regular muffins.
Sometimes I add a teaspoon of vanilla extract to help add some extra flavor to the muffins.
Until next time…

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