Another full work week. I don't know when the other teacher's aide is going to be able to work again, but I guess the school year is over in three weeks anyway, so the end is in sight in one way or another.
Short version: Quickie stir-fry, rice, oatmeal chocolate chip cookies
Long version: I spent a lot of time this day doing a lot of things other than cooking--mostly laundry and garden things--and we ate early so A. could take Cubby and Calvin camping/turkey hunting. So I went with the path of least resistance. Two bags of stir-fry vegetables, a quart jar of canned bull meat, soy sauce, vinegar, ginger powder, garlic powder, peanut butter, done.
After the hunting party left, the remaining two children helped me make cookies. They each had two cookies for their dinner. There has to be some compensation to not going camping.
Pause for a random photo!
Short version: Bunless cheeseburgers, baked beans, leftover rice, cucumbers with salt and vinegar, oatmeal chocolate chip cookies
Long version: I canned more pinto beans this day, and had some beans that I had quick-soaked and needed to cook. So I cooked them (allll the way with nothing but salt and water, because I can learn), then dumped them in a casserole dish with a few slices of crumbled bacon, ketchup, mustard, vinegar, and maple syrup. Three out of four children gave them the thumbs up. The fourth child doesn't really like baked beans, so I didn't worry about him.
Our priest has decided to have the last Mass of the month at our church on Saturday afternoon, which means once a month we don't have to wake up early to get to an 8 a.m. Mass. It also means I let the kids have the rest of the cookies on Saturday, since that was technically our church day ,and church days are for homemade desserts.
Short version: Pot roast and beef ribs with green garlic puree, garlic bread, roasted peppers and onions, pureed calabaza, raw tomatoes, marshmallows with or without peanut butter
Long version: In the morning I put a chuck roast and two beef ribs in my enameled dutch oven with some diced onion from the freezer, tomatoes, and bay leaves, and cooked that until it was done.
At dinnertime, I pulled the meat off the bone and mixed it with some green garlic puree I made with, well, green garlic.
Green garlic is just like green onions, but, obviously, it's garlic, not onions. We have volunteer garlic eeeeeverywhere, and A. told me anything outside his main garlic plantation is fair game for early harvesting. So I dug up all of the garlic around my lettuce box and used that for this meal.