Weekly Meal Roundup

Homemade veggie pizza, butternut squash soup, and sauteed AR Swiss chard.

Pecan meringue cookies

Eddy's late night concoction - Huevos Rancheors made with homegrown eggs, homemade goat cheese & AR tomatoes & peppers

Organic spaghetti with mussels, tomatoes & parsley in white wine sauce

Mixed berry buckle made with AR blueberries & blackberries

When snowed in, I cook. First, I made mixed berry ice cream (more on this next week). Then, I made pecan meringue cookies with the leftover egg whites from my ice cream making. It was my first time to make meringue cookies, and boy, they were easy! Eddy normally hates meringue cookies because he thinks they taste too sugary. Well, he liked my cookies so much that he said, “I think I now have a different view on meringue cookies.”

I used Arkansas pecans and our duck’s egg whites to make the cookies. I uploaded the recipe to the Recipes page, so check it out!

Some of my other snow day concoctions are pictured above. It needs to stop snowing, or I’ll gain so much weight before the spring comes.

What did you do when snowed in? Share by leaving comments!

And now, here is the roundup for this past week.

Sunday

Brunch – at Little Bread Company in Fayetteville

Dinner – at a Mexican restaurant

Monday

Breakfast –organic War Eagle Mill (WEM) oatmeal with WEM flax & AR honey & bee pollen, mixed berry ice cream made with AR blueberries & blackberries, home roasted coffee

Lunch – homemade veggie pizza made with homemade crust made with WEM flour, homemade goat cheese made with AR goat milk, homemade tomato sauce made with AR tomatoes & homegrown herbs, and AR squash & zucchini, butternut squash soup made with AR butternut squash & milk

Dinner – homemade dhal made with AR tomatoes & peppers, curried chickpeas made with AR tomatoes, peppers & cilantro, saffron rice made with AR basmati rice & milk

Tuesday

Breakfast – organic War Eagle Mill (WEM) oatmeal with WEM flax & AR honey & bee pollen, home roasted coffee

Lunch – homemade veggie pizza, sautéed AR Swiss chard, butternut squash soup

Dinner – organic spaghetti with mussels, tomatoes & parsley in white wine sauce made with AR tomatoes & parsley

Wednesday

Breakfast – organic War Eagle Mill (WEM) oatmeal with WEM flax & AR honey & bee pollen, home roasted coffee

Lunch – homemade dhal, curried chickpeas, saffron rice

Dinner – homemade veggie pizza, home brewed beer

Thursday

Breakfast – organic War Eagle Mill (WEM) oatmeal with WEM flax & AR honey & bee pollen, home roasted coffee

Lunch – organic udon with AR kale

Dinner – at Buffalo Grill

Friday

Breakfast – organic War Eagle Mill (WEM) oatmeal with WEM flax & AR honey & bee pollen, home roasted coffee

Lunch – homemade dhal, curried chickpeas, saffron rice

Dinner – at Vino’s with friends

Saturday

Breakfast – organic War Eagle Mill (WEM) oatmeal with WEM flax & AR honey & bee pollen, home roasted coffee

Lunch – from The Station Grocery & Deli

Dinner – homemade Ethiopian red lentils made with AR tomatoes, cold potato salad made with AR potatoes & parsley, homegrown collards, injera, home brewed beer

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