What a week! Heck, the past couple of weeks have been pretty daunting. I hope that everyone is safe and healthy, all of us here at the farm don’t show any symptoms of the virus going around and other than the seasonal sniffles we’re doing fine.
Some of you may know that part of having a farm is also having a contingency plan if things go sideways. Well, I would call the current state of the nation as going sideways while on flames. Our contingency plan has always been to keep enough food to feed all four of us (since we never know when we’re going to have Joey) for at least two weeks. I bumped it up to three when I heard about possible quarantines for our area.
We found out that to be able to sell the cottage in a few years we’ll have to bring in a contractor to do the roof. We’ve set aside some of the money we were going to use and will try again next year. The bright side is I get to have my garden this year, which I have absolutely nothing ready for. I started some seeds Sunday while I was off work and ordered my corner pieces for the raised beds, those were delivered Sunday after I ordered them Thursday, go Amazon for fast shipping!
Kat got her leg braces yesterday. Other than being scared of the doctor she took to them pretty well. We had to get her some bigger shoes to accommodate the braces but she loves her new light-up shoes.
And we got them just in time! She has decided that climbing is her passion right now so these will curb that for awhile thank goodness.
I’m working on a list of things people should keep on hand should this not blow over as we hope. Some say it may last till the end of summer! So keep an eye out for that later this week hopefully (kids pending!)
Last Week’s Menu:
Wednesday: If I remember correctly we had plenty of leftovers and cleaned out the fridge pretty well.
Thursday: Burgers and Fries
Friday: We had the Meatloaf I had planned the week before but never made.
Saturday: Barbecue Rib Frozen Dinner with Macaroni & Cheese and Mashed Potatoes
Sunday: Spaghetti with Meat Sauce and Garlic Bread
Monday: Tomato Soup and Grilled Cheese
Tuesday: Normally it would’ve been Mexican food but it was St. Patricks Day so I made Corned Beef and Cabbage in the Multicooker.
This Week’s Menu:
Thursday: Shopping day so TBD
Saturday: Chicken Broccoli Casserole from the freezer
Sunday: Baked Ham
Monday: Salad, while I can still get fresh greens.
Tuesday: Taco Casserole from the freezer
What are you having for dinner this week?