Celebrating Anniversaries, Birthdays and Cinco de Mayo during COVID19....Here are the Menus.

I'm posting my Weekly Menu a little early for next week.  We have a lot of celebrations for which I needed to plan and prepare.

Saturday we will be celebrating our Wedding Anniversary.  A lot has changed in 28 years but the love and contentment I get from this man has only gotten stronger.  I can't think of anyone else with whom I would rather spend my life.

Monday is Frank's birthday.  Four years ago we had a big party for him, as we have nearly every year since we've been married.  This year will be much different but still celebratory.

Then Cinco de Mayo actually falls on Taco Tuesday this year.  That's perfect for meal planning. In fact, if you are planning your menu check out the Taco Crepes I am sharing tomorrow.

The rest of the week will be more of the same.  We will be Staying Home/Staying Safe/Staying Well.  I hope this finds you in good health and spirits.

One of our local first responders has a wood fired pizza truck that he is setting up in the parking lot of our chiropractor's office tomorrow.  We are going to support him so I have moved my Fish Friday dinner tomorrow to be our starter for our Anniversary Dinner on Saturday.

Saturday Anniversary Dinner
Lobster Mango Salad
Grilled Filet Mignon with Zip Sauce
Garlic Mashed Potatoes
Steamed Asparagus

Sunday
BBQ Baby Back Ribs
Fingerling Potato Salad
Broccoli Salad

Monday-Frank's Birthday
Chicken Marsala
Fettuccine Alfredo
Glazed Carrots
Strawberry Almond Torte

Taco Tuesday-Cinco de Mayo
Nachos made with Leftover Rib Meat
Pork Enchiladas
Refried Beans
Green Rice

Wednesday
Grilled Gyro Kababs
Homemade Pita Bread

Thursday
Smoked Sausage with Mushrooms and Onions
Leftover Fettuccine
Corn

Fish Friday
Shrimp Spring Roll Salad

The Biggest Little Farm: The Round-up #FoodnFlix

This month I asked the members of Food n Flix to join me in watching the documentary The Biggest Little Farm and sharing a recipe that was inspired by the film.

Food n Flix is a fun group that gets together each month to watch a film chosen by one of the members.  We then create a recipe inspired by the film and share it on our blog or instagram along with a review of the film.

Cam of Culinary Adventures with Camilla was first up quite early in the month.  She watched the movie twice in one day.  Cam titled her post "Deep Conversations, Farm Fresh Eggs, + Molly's Spaghetti & Meatballs", explaining "I sat down with Jake to watch this for the second time. The movie sparked an earnest conversation about what we envision in our retirement years."

Cam made up Molly's Spaghetti and Meatballs, adapted from a recipe found on the Apricot Lane Farms blog.  Apricot Lane Farms is the setting for the documentary.

The next person to join in the fun was Amy of Amy's Cooking Adventures.  Amy told me that this was way outside her genre and she really enjoyed it.  I'm so glad.

Amy decided to make BBQ Bourbon Bacon Shredded Chicken (Doesn't that sound delicious) based on two of the farm animals portrayed in the documentary.  Here is her reasoning in her words.  Thanks for the chuckle Amy!

"Then, one day, Greasy met a tragic end. He was…ummm...shredded. Not by coyotes as originally suspected, but by one of the farm dogs. And that’s our macabre inspiration. Yep, we have shredded chicken (sorry Greasy) with bacon (Emma) with a homemade BBQ."

Debra of Eliot's Eats was right on Amy's heels with her Chickpea Salad that she found on the Apricot Farm Blog.

Debra used ingredients she had on hand as we are all still quarantining from COVID19.   This is what she had to say about the film.

"If you haven’t seen this film, I highly recommend it. It certainly got me out to the garden. I don’t know how biodynamic we will be or if we can problem solve like John when it comes to pests, but at least Apricot Lane Farms has given me hope."

I was next up with these Chocolate Coconut Banana Muffins. I also found my recipe on the Apricot Lane Farms website.  I adapted it to use what I had on hand.  They turned out delicious.

I so enjoyed this film and it is available free on you tube.  Do yourself a favor and watch it while we are still sheltering in place.  It is a great way to spend an afternoon or evening.

Our leader, Heather, joined in right after me with this amazing looking Flaky Nectarine Pie.  I need a piece of this scrumptious looking pie.

Heather was inspired by the fact that Apricot Farms has over 75 stone fruit trees and decided to bake this pie.  Heather also loved the film saying......

"So yes, this documentary pulled on my heartstrings, but it also inspired me...and assured me that I do not have the patience to start a farm (though I'd love to, hypothetically)."

So that's a wrap for this month's film.  Please join us next month as we watch Midnight in Paris hosted by Debra of Eliot's Eats .  I watched it last night and loved it.

Empanada Nachos #FestiveFoodies

When making my weekly menu, I usually include planned leftovers.  My family isn't big on just reheating leftovers in the micorawave for a second go round so by planning leftover meals I cut way down on food waste.  These Empanada Nachos are an example of this.

Crisp tortilla chips covered in empanada filling, smothered in cheese and topped with fresh jalapeno slices make a perfect starter for dinner, light lunch or snack while watching television.

Chocolate Coconut Banana Muffins #MuffinMonday #FoodnFlix

These muffins are tender, delicious and gluten free. They are chock full of coconut and banana flavor with just a hint of chocolate.

I was inspired to make these muffins after watching the documentary, The Biggest Little Farm.  What better day to share them than on Muffin Monday.

Chocolate Frosted Peanut Butter Pretzel Bars #OurFamilyTable

Peanut Butter Pretzels mixed with powdered sugar and more peanut butter make the base of these delicious bars.  Chocolate frosting tops them off for a special sweet treat.

There are Pretzels Everywhere today over at our From the Dinner Table Group.......

Didn't I just do the Weekly Menu?!! Oh, and a Book Review too.

This pandemic has me all topsy turvy.  We were having dinner last night and Frank asked if I had the shopping list ready for the morning.  What?!! What day is it??

All the days seem to run together and here we are on April 24th, our daughter Jessica's birthday.  Another celebration that will have to be delayed.  Our son, Chuck's birthday is Saturday but he's in Virginia so we don't often get to celebrate his birthday with him.  Sunday is our German son, Max's, birthday.  Hopefully, he and Chuck will both be home this summer and we can have one big celebration.

So I'm sitting down and making a Weekly Menu so that I know what to add to the grocery list.  Normally our menus are broken up with celebrations and dinners out.  It is difficult to come up with new and exciting dishes when you are eating every meal, breakfast, lunch and dinner at home for weeks on end.  Not complaining.  I am very grateful that this is the only inconvenience that I am suffering during this time.  Just saying, I didn't realize how lucky I was to be able to spend time with friends and family at home or out at a restaurant whenever the mood struck.

Let's see......what shall I make this week.  What's on your menu?  Do you have go to recipes that you pull out on a regular rotation?

I just finished a novel, The Rosie Project, where the protagonist, Don, had his meals planned to make the same dish on the same day each week.  How boring would that be?!!

If you are looking for a fun, easy, light-hearted read during this quarantine you might want to order up this novel about a scientist who is on the spectrum for autism.  His life is very structured and very scientific.  So scientific, that he decides to start a project to find the perfect wife as a life mate.  Then, Rosie, walks into his life and all his rigid beliefs are sent spinning.

This novel is the first in a series and I am anxious to read the next book to see if I like it as well.  I am sharing this post over at Foodies Read.  Stop by and see what others are reading this month.

I was, of course, inspired by that rigid menu and will be making my version of Don's Lobster Salad for dinner Friday night.

Saturday
Hot Dogs
Baked Beans

Sunday
Shopska Salata
Roast Chicken
Mashed Potatoes
Steamed Broccoli

Meatless Monday
Mushroom Pasta

Taco Tuesday
Chicken Quesadillas (using leftovers from Sunday)

Wednesday
Hamburgers

Thursday
Chicken Pot Pie (using leftovers from Sunday)

Fish Friday
Lobster, Mango and Avocado Salad

Tassajara Bread #CooktheBooks

This rustic loaf of bread is made using the Tassajara method made famous by Edward Brown in 1969. The recipe is easy, concise and delicious explaining it's popularity for over 50 years.

I learned of this recipe while reading "Hippie Food: How Back-to-the-Landers, Longhairs, and Revolutionaries Changed the Way We Eat" by Jonathon Kaufman.