Happy Thanksgiving! It’s hard to believe we’re closing in on the end of November.
This week will be different from our usual routine. My husband is on vacation (yeah!). My daughter only has two days of school. And we don’t have a single doctor/therapist appointment! It will be wonderful.
We still have Kindermusik and dance. Plus I get to meet up with some fellow bloggers.
We are still working on dairy introduction for my son. So far he has tried butter, sour cream, yogurt and cheese. The final step is milk! I’m debating about whether or not to take that step this week. Cheese was a little uncertain. But I will probably at least try it one time to see what happens.
This week I will finally finish dealing with all of our squash. I only have three small butternut squash left that I’ll use in meals this week. I still have quite a few apples to work through. I hope I’m able to do that this week since I’ll be home a lot more and will have help with the kids.
I’ve got yet another loaf of gf bread rising already this morning. Plus I have crispy pecans going in the dehydrator.
Other than that it’s Thanksgiving food preparation. We aren’t do anything big this year. My parents and my younger brother are coming to our house.
I’m looking forward to a week with lots of family time and not so much running around. Here’s what’s on our menu. What’s on the menu for your Thanksgiving feast?
D (prep ahead) – pork chops and apples over quinoa, broccoli
*make cm ice cream, make gf bread
D (prep ahead) – tomato soup, grilled cheese
*make jello, roast squash
D – turkey, mashed potatoes w/ gravy, squash, beans, cranberry jell-o, rolls, stuffing, pie
*make turkey broth
D – leftovers
*clean, strain broth
D – salmon cakes, roasted squash, roasted potatoes
*make graham crackers