Nov. 1

 Well, no kids last night. Seems all the townhouses across the street had kids so only had about 60 kids come around. After the littles were done more lights went on to signal those houses were ready for the bigger kids.

Onto today. I have realized I am most happy when I am making meals with what I have in the house. Not enough onion add onion powder. Too much meat, make the rest into sandwiches and freeze. My mom did that and it all worked out. We did not have extras like mayonnaise in those days it was butter and later on margarine that was used as a spread. Tuna and salmon were never frozen into sandwiches nor vegetables. It would have been roast beef, ham, or pork that was leftover. That way there was always lunch. Oh she froze egg salad also. Again with butter and it was egg made with homemade cooked dressing with a bit of vinegar. The vinegar certainly made the egg taste sweeter. 

Today, I have only one small onion, lots of carrots, cabbage and prepared ham chunk. No ham bone. I used the onion, carrots, navy beans and ham and will have some nice bean soup to freeze. I have some farmer sausage so will make a Mennonite type borscht. I don’t have any potatoes but, I do have pearl barley so will use that along with carrots, cabbage and whatever else I can find. I will add some homemade tomato sauce or tomato soup. At this time of year I don’t have fresh dill soup will used previously dried dill. 

With that along with the bean soup, the chilli I have made, one pot pie I have left, and one bag of enchilada soup I made I will be good for quick meals. I also cooked six big chicken breasts which I cut into halves. I did different sauces on most and vegetables will be added at the time I eat the breasts. Some I will probably make into chicken noodle soup and pot pies - small ones. I don’t like cooking on a daily basis so I batch cook. 

Jean XXX