Happy Halloween! (late) We had fun carving our pumpkin in the shape of my backwards emoticon [ (c: ], though I’ll have you know it wasn’t always backwards in the times before emoticons were automatically changed to yellow smileys. And we’re still feasting on the roasted pumpkin seeds. Mmmm. I was surprised to find that I was one of only a hand full of people wearing orange at church. Of course, it is my favorite color so I didn’t have to dig deep to find any. I also had at least 4 pairs of Halloween socks to choose from (thanks Mom!) to complete the look. Soon we’ll take down the Halloween decorations and put out the fall/harvest ones. <3 seasonal decorations! (c:
This week instead of posting our whole meal plan including lunches and dinners, I’m just going to post what we’re eating. Since we have less perishable produce (growing season in Indiana is pretty much dormant…sad face), we can juggle around our meals some and be *gasp* flexible!
- Dinner in a pumpkin, green beans and homemade drop biscuits – We did this on Saturday for some of Chris’ family and it was a lot of fun. The casserole wasn’t my favorite even with our tweaks (swapped out half of the ground beef for sausage, used brown rice instead of white, added celery and green pepper, fresh mushrooms instead of canned and omitted the water chestnuts), and the pumpkins didn’t quite cook enough. But, it was still a fun and festive thing to try.
- Holdover from last week – Butternut squash, sage and butter over pasta
- corn chowder and popovers
- stir fry – this time we’re using an orange and soy sauce based sauce, but we have a few that we swap in and out
- green curry
- tuna melts and butternut squash puree (the other half was used in the pasta)
- slow cooker green bean casserole for a work pot luck – this is currently on our menu for Thanksgiving, so I’m hoping it turns out well and I don’t have to go back to the drawing board.