Meal Plan Menu

This week I hit the recipe file.
Life can get a little mundane if the variety is lost.
At least for me.
My family could live with glee on my stand by dishes.
I however get board real easily and just have to spice it up now and again.

This file has recently been dug out of the storage boxes.
It has returned into service.
These are family recipes decades and centuries old.
Before my mother passed a way she pens some for me.
They are to old school of a palm of this or a pinch of that.
My MILove also has shared her sons old favorites and a few new ones along the road.
I have kept and treasured these.
Perhaps I will begin to pass them on.

I love to be surrounded by life!
So this week I started some Mung Bean Sprouts.
Sprouts are a very healthy part of life.
Purchased however they have lost the nutrients that fresh hold for us.

Sprouts are a living food.
So to begin...you must first sanitize them from e-coli.
1 teaspoon bleach in a half quart of water let the beans soak for 15 minutes.
Now the life in them will not harm you :)

Rinse very well.
With cheese cloth or lids made for the purpose.
Allow the sprouts to soak overnight in water 2/3 more than the height of the beans. (that's 1/4 cup bean to 1 quart water).

Now next day rinse well and keep in the dark.

I had these angel dish clothes I stitched together.

I have saved these because of the beauty of the hand work.
Now finally the perfect purpose!

It is just too cute on the counter.
They are pushed back into a dark corner.

second day rinse well two or three times a day.
In a few days you will have a nutritious addition to your menu.
Other beans and seeds can be sprouted.
Breads are created as well from them, they are great on sandwiches too.

But for this batch the plan is
EGG FOO YUNG

I have a full week
Later today I will head up to get chicken scrap that my green grocer is setting aside.
I am also going to get 4 more of the chickens that FRY" Grocery store has on special.
They are .59 cents a pound whole.
Today I will be cutting down the chickens, baking, BBQ on the grilling' and also cooking down the carcasses to put up chicken stock.

"Of that stock" I will be preparing the rice for the week
and the broth to be frozen for future uses.

A few root veggies in the pot will add color and deep flavors.

Bonn' appetite This was over the weekend
French Toast

Egg
cardamon
orange juiced
soy milk

Home made bread soaked for 30 minutes and then pan fried in olive oil.
I served it with orange juice and sage sausage patties.
Yum!!