Menu Plan Monday

In the blender I made spaghetti sauce with herbs
Italian seasons
clove
cinnamon,
crushed tomato and onions (dried).
It will mull for a few days for flavor.

In the blender
3 cans of pinto (drain and rinse the beans well)
4 tbsp of melted butter (in the micro)
1- 8 oz can tomato sauce
1/3 c taco sauce
cumin
cayenne
and a bit of water.
This is a staple at my house it is made every week.
As is rice to go with it, made out of whatever broth at hand to make a rich flavored mix.

Bread for the lunches...

I left this to rise and went out to plant the peas and carrot seeds that soaked overnight.
Steve sent Dash out to tell me my dough was huge!

first rise!

set the four loafs

It came out of the oven just as I was heating a sliced chicken and the roasted garlic and potato done earlier today.
These are so good!
My big 10 pound bag had a few bad spuds, very upsetting!
So I went through them to confirm them decided to roast up half of them with a whole lot of garlic in olive oil.

These little gems...
pop the garlic out and it is the perfect spread.
The garlic mellows and gets a nutty taste.
An old man who was my neighbor in our former home, taught me this.
He was a Italian Immigrant first generation.
What a garden he had in his yard.
A simple yard but not a corner un planted with foods.

I sliced up the bread and put it in a rubber maid keeper instead of a plastic bag.
Home baked bread is tender. I find it broken often in a baggie when the kids get into it. this will keep it better.