Alaska living, home education, gardening, hunting, fishing, trapping and preserving the harvest
The knee bones connected to the ….
Here is the knee of the moose, Benjamin called these eyes.
Elisabeth is cutting up meat for grinding into burger.
Benjamin and the eyes.
Benjamin’s “work” zone
Grinding
Benjamin loved putting the moose on the grinder for Judith.
The sausage stuffer that we use to put the ground moose into the black and white packages in the foreground of the photo.
The machine for taping the bags of ground moose shut.
One last grinding photo
I skipped posting a menu last week but this week I need the accountability as I will be working on the girls’ bedroom and knowing what I should cook should be helpful.
SUNDAY
pumpkin muffins
banana bread
scrambled eggs
Sausage
spaghetti
green beans
breadsticks
MONDAY
pumpkin muffins
Smoothies
quesadillas
Apples
salisbury steak
mashed potatoes
green beans
make pumpkin scones
make bread
TUESDAY
pancakes
Sausage
Sandwiches
pizza in a crock pot
french bread
make cookies
make beans for tomorrow
WEDNESDAY
coffee cake muffins
scrambled eggs
bean dip
tortilla chips
carrots
Apples
salmon chowder
french bread
Make homemade poptarts
make biscuits
make crockpot granola
THURSDAY
biscuits
eggs
Sausage
Leftovers
alfredo pasta
shrimp
salad
FRIDAY crockpot oatmeal
Toast
Sandwiches
chicago style deep dish pizza
SATURDAY
bacon, eggs, biscuits,
hash browns, gravy
burgers
baked fries
Sunday lunch
Roast
Mashed potatoes
Green beans
Rolls
Monday
B-cereal and toast
L-tomato noodle soup
D-chicken noodle soup
Tuesday
B-bacon, eggs, biscuits
L-sandwiches
D-state cooking, Blessings cook
Wednesday
B-oatmeal fruit bars and smoothies
L-p&j and apples
D- salmon in the oven
mac and cheese
salad
Thursday
B-pancakes
L-sandwiches
D- chicken enchiladas
rice
reference
refried beans
Friday
B-cinnamon rolls
D- burgers and baked fries
Saturday
B- egg sandwiches
D-pizza
Sunday
B-French toast and sausage
L- subs, chips, apples
Snack-popcorn
Monday
B crockpot oatmeal and toast
L sandwiches and apples
D moose roast sandwiches, mac and cheese, corn
Tuesday
B egg/sausage biscuits
L pb&j sandwiches, apples
D kids cooking night, a chicken dish and cake
Wednesday
B overnight cinnamon rolls
L quesadillas, fruit
D duck bog
Thursday
B pumpkin french toast, bacon
L duck bog and grilled cheese sands
D chicken noodle soup, crackers
Friday
B cereal
L not sure
D burgers, baked fries
Saturday
B bacon, eggs and toast
L
D moose stew (large crock pot full to ensure leftovers for Sunday)
First Sunday Fellowship at church: calzone rolls and apple crisp
snacks/desserts: coconut oil granola, pumpkin muffins, cookies, and a second cake for state cooking
The rolls that I linked to last week and mentioned in my review of the week's meals are not my favorite. I may try them one more time, or maybe not.
This post does show that I really do try to keep it real.
Elisabeth received a new coat for Sundays.
I have already posted that my husband had an emergency trip to be with family during his Dad’s surgery and hospitalization, and that before he left he brought home a cake to celebrate my birthday a day early so he could be there.
Here are the pictures. puffy eyes and end of the day hair and all. I tried to persuade my husband to not take pictures but he insisted, I am glad he did. Here I am trying to keep Benjamin out of the cake and talk to Elisabeth.
Benjamin blew out the candles, I just pretended with him. He likes to blow out candles. At a friends house today he wanted to blow out her scented candle…no birthday cake under there son.
Yes, I asked for a waffle maker,my Blessings like waffles.
Now onto Thanksgiving…pie. Since it was just the Blessings and myself we chose a couple of pies to make…they chose chocolate and cherry. Elisabeth and I worked on the chocolate and Judith and I made a cherry pie.
Chocolate pie
Cherry Pie
Since beginning my quest for all things whole grain, I have unfortunately failed in the biscuit department. The good news is that I am now on my way. I have tried a few different recipes with little or no success. Then, last week, my Blessings and I were planning to invade and increase the noise at the Queen of Brussels Sprouts home. Since we were going and I had unsuccessfully attempted Kendra’s southern biscuits. (Shame on this southern born woman but not too much shame, these are whole wheat and what southern woman makes whole wheat biscuits? None that I know of, now biscuits made with White Lily Self-Rising flour, a totally different story). Back to the biscuits. That morning I ground up some soft white pastry wheat berries and took the flour with me to Kendra’s home. I watched her make those biscuits and low and behold they turned out just like mine….it was my flour!
Fast forward a few days and I try again at home. This time I used flour that I had ground from Prairie Gold white wheat berries and I put the biscuits closer together and I think they turned out pretty great. So, that pastry flour might be great for cookies, quick breads and anything else but it is not that great for biscuits. Now I know.
We had a light frost catch me unaware…I often ignore the outside world, including the weather. Much of the garden was unharmed but the zucchini, pumpkins and a few other things had to be harvested right away.
Judith pulled the carrots from her garden patch.
Levi pulled all his corn…about 20 ears in all, not sure how many are edible but the ones we ate the other night were yummy! Probably only about one good meal here.
I had cut about half of the celery on Saturday and this finished off the celery patch. I have 14 1/2 quarts of celery in the freezer.
My Mom left on Friday night so Friday afternoon to get my mind off the fact that she was leaving I created a big ole mess to distract myself. I took all of the school stuff out of the school closet for a good going through and replacement. If you are a super organized person, this probably still looks bad to you, but believe me, it is an improvement.
Since we have a lot of cabbage I thought we would give making sauerkraut a try…here goes nothing.
We used about four cabbages, Alaska sized cabbages. The cabbage was chopped and five pounds of cabbage at a time were added to our handy dandy extra large container along with 3 TBSP of salt and then the workout began. Pound, pound, pound the cabbage to bring out the water. Watching a movie helps with chopping time.
Once all the cabbage was chopped, salted and pounded a covering of plastic wrap was added, then a plate and more plastic wrap and weights to keep that cabbage down in the cabbage water to ferment. Yep, fermenting is going on around here….for three to four weeks.
