After the recent retreat over Easter weekend, I came home with lots of leftover fruits and vegetables, not to mention all the extra rice, beans and other grains that I carefully counted and stored in a protected place to be left on the island for another day. Seems my menu planning and the last minute drop out of some of the expected campers made my best laid plans all awry, to say the least. And if there is anything I hate more than coming home tired and weary from a retreat, it's having to deal with leftovers.
But I am thankful this time!
On Sunday night arriving home at 5 pm as we ran around to get ready for our evening church service that starts at 7 pm, I was thankful for 5 beef steaks all cooked and waiting for my family to eat with hearty servings of a rice and bean casserole dish salvaged from the last lunch on the island.
On Monday, I was happy for the fresh lamb given to me by the island caretaker that went in the crockpot with potatoes, onions and carrots from the retreat.
On Tuesday, I was grateful for the cabbage that went in the crockpot with the broth from the lamb with more potatoes, onions, carrots and chu-chu squash - all from the retreat.
On Wednesday, I was glad for grilled cheese sandwiches made with bread and cheese that were leftover from the canteen.
And today, I faithfully chopped up all the leftover tomatoes, a few onions, and some fresh sweet basil from my backyard basil bush and threw in all in the crock for some homemade tomato soup later tonight. I think I'll serve it with some breadsticks made with that bag of leftover flour!
In the pot:
fresh tomatoes, well blended in my juice blender
chopped onions
chopped fresh basil
2 bay leaves
oregano
garlic
dash of worstershire sauce
dash of pepper and salt
But I am thankful this time!
On Sunday night arriving home at 5 pm as we ran around to get ready for our evening church service that starts at 7 pm, I was thankful for 5 beef steaks all cooked and waiting for my family to eat with hearty servings of a rice and bean casserole dish salvaged from the last lunch on the island.
On Monday, I was happy for the fresh lamb given to me by the island caretaker that went in the crockpot with potatoes, onions and carrots from the retreat.
On Tuesday, I was grateful for the cabbage that went in the crockpot with the broth from the lamb with more potatoes, onions, carrots and chu-chu squash - all from the retreat.
On Wednesday, I was glad for grilled cheese sandwiches made with bread and cheese that were leftover from the canteen.
In the pot:
fresh tomatoes, well blended in my juice blender
chopped onions
chopped fresh basil
2 bay leaves
oregano
garlic
dash of worstershire sauce
dash of pepper and salt
Glad you were able to use all those left-overs. Is the tomato soup your own recipe? Looks and sounds good! Enjoy!
ReplyDeleteMichele your family is very blessed to have you.I so appreciate your ingenuity and frugality .You are indeed a perfect missionary wife.The tomato soup sonds yummy!Love to you and your dear family♥
ReplyDeleteYour planning sounds a wee bit like The House that Jack Built! Good going on salvaging those leftovers, Michele!
ReplyDeleteYou have a basil bush?! Do bring me some fresh basil next time! I love it!
Yes, it's my own recipe. It might need a little tweeking before we eat it. Just tasted it a bit ago and needed more salt. I might throw in a bit of milk cream, too!
ReplyDeleteMy basil bush is getting a little old, but still has some good leaves. Tried to plant a new one not too long ago from the seed pods of the old and haven't gotten another to grow. I can bring you some leaves, V!