Here’s the menu for my family for the week of October 25th. This is a short week because I leave for Abu Dhabi this week.
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Category: Hallee’s Galley
I worked a bake sale last summer and everyone asked for pumpkin rolls. I had never heard of them before, so I asked my readers for recipes. My friend Stacy posted this one. It was so much easier than I anticipated. And the result was simply divine. I took them as dessert feeding the group of volunteers with which I work Tuesday nights, and they were inhaled. A friend there loves pumpkin rolls- they are her dessert of choice over all others – and she said these were some of the best she had ever made. I used whole wheat flour for the cake. The filling was so light and creamy. It was hard to resist just sitting down with a spoon and eating it straight out of the bowl.
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Monday, as I was baking for the week and making both kinds of bread, I pulled out my worn recipes and followed them, carefully, step-by-step. As I did this, I was reminded of something that an ex-inlaw once said to me. She said that I wasn’t a real cook because I measured. She said that real cooks don’t have to measure.
Here’s the menu for my family for the week of October 18th. This is my first week after concluding the Daniel Fast. I feel very strange considering meat and dairy back into my diet, as much as I’m looking forward to it. I think I just got used to just the fruits and vegetables. As far as desserts go, I’m going to hand the kitchen over to Kaylee this afternoon and let her make something for the week.
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It is hard to find a good bean recipe that doesn’t contain pork of any kind. Even buying canned beans, you have to read the label carefully to make sure that it’s pork-free. It’s nice to find a slow cooked bean recipe that is just beans and seasoning.
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The Essentials:
Measuring cups and spoons and be broken down into two very basic categories: dry and liquid.
This is week 3 of my 21-Day Daniel Fast. My blog post about that can be found here, but basically, it’s vegan extreme – and I’m throwing in my own personal restriction to unleavened bread only. After a really rough first week, fast is going great for me, as I explained in my update about it here. Although, I’ll admit to looking forward to the end of the fast.
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I haven’t had a chance to eat this yet. Since I’m doing a Daniel Fast, I can’t eat the sugar. But, I made this for the volunteers on Tuesday night and it received rave reviews. I managed to save Kaylee a serving, and she said that it was “Amazing!”
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The first week was HARD. I was hungry all the time, and when I ate, it was absolutely unsatisfying. I longed to feel the way a thick cheeseburger on a whole wheat bun felt in my mouth, for the flavors to mingle all sloppily together, to feel that full feeling washed down with a glass of unsweetened tea. Beans and salads and apples just didn’t cut it. I dreamed of eating big platters of Family Favorite Steak & Gravy. I had a headache almost daily. And baking dark chocolate chip cookies for Kaylee’s school trip was almost my undoing. I could not fathom two more days of it, much less two more weeks.
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