We had a lovely day yesterday. The weather was absolutely perfect which only happens in this part of Florida approximately 1.79 days per year. There was a high of 75 with a slight breeze–perfect for chili with cornbread and apple dumplings for dessert and for pumpkin carving outside! We had a lovely time.
The theme for the Gluten Free Menu Swap is slow cooker cooking. I have to say that I don’t use mine as much anymore since I stopped eating meat. I will definitely be looking for some new ideas this week! However, we ALWAYS use it for chili. In fact we bought a little baby one last Christmas so that I could have my chili separate from the chili with meat. It tastes so much better when it’s been slow cooked! Another thing I always use my crock pot for is apple butter. It was one of the first things that I started making from scratch to avoid odd ingredients in the store-bought version. It certainly is yummy–even my picky daughter will get a spoon and start eating it.
This week is the end of the month so I’m trying to use up bits and pieces of food before the start of a new month and to keep within my budget as much as possible. For breakfast this week I’m going to make a double batch of pancakes. I will take some of them to share with my Bible study along with some apple butter and see if I can’t sell some of my extra apple butter to my local friends.
Breakfast: Really late and almost nonexistent due to church and trying to get things ready for company–I think I had an unhealthy coffee cake with coffee.
Lunch: (long and extended!) Chili, cornbread
Dinner: Apple dumpling (recipe coming on Wednesday!)
Stir Fry with shrimp (carryover from last week)
Tacos (with mushrooms for me)
Our version of cheese/bacon topped baked potatoes (topped with mushrooms for me), probably with fish