I decided to take this last week of the year off from menu planning; instead, we’ll be using up leftovers, pulling things out of the freezer, eating out once, and “winging it” the rest of the time. But instead, I’ll give you a yummy recipe I’ve been enjoying the past few days. I made a batch of this for my family to munch on over the holidays.

Herbed Spinach Dip (America’s Test Kitchen)

• 1 10-oz. box frozen chopped spinach
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 3 medium scallions, white parts only*, sliced thin
• 1 Tbsp. chopped fresh dill leaves
• 1/2 cup packed fresh parsley leaves
• 1 small garlic clove, minced or pressed
• 1/4 tsp. hot pepper sauce
• 1/2 tsp. salt
• 1/4 tsp. ground black pepper
• 1/2 medium red bell pepper, cored, seeded, and diced fine (I’ve always left this out, but I’m sure it’s good.)

Thaw the spinach in microwave for 3 minutes at 40 percent power. (Edges should be thawed but not warm; center should be soft enough to break into chunks.) Squeeze the partially frozen spinach of excess water. In a food processor, process all ingredients except bell pepper until smooth and creamy, about 30 seconds. Transfer mixture to serving bowl and stir in bell pepper; serve.

* The recipe says to use only the white parts, but I use the whole thing.

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What could be under that big red bag?

A kitchen!

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Anna was so excited Christmas morning to see her present from Nana and Granddad…

A table and chair set just for her! Isn’t it the cutest thing?

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I made a Christmas stocking for Anna. I decided to go with a “crazy quilt” design. I don’t know what got into me. I don’t do random very well. This thing took me WAY longer than if I had done an organized pattern. But I had so much fun with it!

One of the really cool things about this stocking is I didn’t buy a thing for it. I used fabric scraps I already had, and trim and buttons from my mother and grandmother. So it’s a multi-generational stocking, I guess.

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When David called this evening to tell me he was on his way home, he said, “You didn’t post the menu, so I don’t know what we’re eating.” So even if no one else reads this, it helps my dear husband know what to expect and whether he should stop at Chick-fil-A on the way home… just kidding. :)

Monday: Stir-fried veggies over brown rice, sweet potato biscuits

Tuesday: Garlic-potato soup, salad, bread

Wednesday: out

Thursday (Christmas Eve): (with David’s parents) Roasted chicken w/ potatoes, green beans, rolls, apple-cranberry pie and praline pumpkin pie (will use up leftovers during the weekend)

Friday (Christmas) Breakfast/Brunch: Baked French toast, sausage balls, fresh fruit

Friday dinner: something with my parents

Saturday: family dinner; I think I’ll be supplying orange-glazed sweet potatoes

Sunday: don’t know yet, but I think there’ll be enough food around

Need some last-minute ideas? Check out all the other menus at Menu Plan Monday.

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We bought our first goods through Conway Locally Grown today. It’s an online farmer’s market that sells meats, eggs & dairy, vegetables (when in season), herbs, canned goods, crafts, etc. All of the goods are produced within 150 miles. But more than that, most of the farmers use organic farming methods, which, for animal production, means the animals are treated humanely, allowed the freedom to roam and graze and eat what they were made to eat, and raised without steroids and growth hormones.

Here’s what Ratchford Farms, we got our beef from, says about themselves:

“…our animals drink spring water, roam stress-free on our farm, eat grass and are not subjected to the typical steroids, antibiotics and hormones typical of beef bought in the grocery store. Our Native American Indian heritage tells us that we are to treat God’s animals with respect, and we take that very seriously. We don’t brand these cattle. We don’t shock them into going where we want them to. We do things the hard way, yes. We are grateful for them and the nutrition that they provide.”

And Falling Sky Farm, where our chicken came from, writes:

“Our chickens are raised the way chickens should be! Unlike most broiler chickens, they have access to fresh air, green grass and sun light. The are raised in floorless pens that are moved to fresh grass daily. Their diet consists of grass, bugs, and a mineral-rich, hormone- and antibiotic-free custom-mixed ration. We grind all of our own feed so we know exactly what goes into the ration. The chickens are processed on the farm to ensure a clean and low stress environment.”

Is it expensive? Yes. But, think about it. Should that chicken at the grocery store really cost just 3-5 dollars? From the time it is hatched to the time it is in plastic in the meat cooler—the cost of feeding, housing, processing, packaging, transporting, plus wages for the labor involved in each of the above steps—shouldn’t it cost more than that? It’s not that organic, naturally-raised meat is too expensive, it’s that factory-farmed meat is too cheap. For meat to be produced the way it should be, it would cost more, and people would have to eat less of it. And that’s not a bad thing.

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Anna and I went to “open house” at the library this evening. They had crafts, cookies, and pictures with the Clauses. There was no way Anna was going to let some strange person hold her, so I got to be in it too. :)

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Monday: Lasagna, salad, bread

Tuesday: same

Wednesday: same

Thursday: Black bean tacos w/ homemade salsa, Mexican rice, fruit

Friday: same

Saturday: same

Sunday: Pan-seared tilapia, baked sweet potatoes, sugar snap peas

Check out the original Menu Plan Monday for more ideas about what to eat!

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Sunday before last, we went down to the All About Labs ranch for a workday. Well, David worked, and I took pictures. :)

I’m leading with my favorite shot, just in case you get bored and don’t look at all these.

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Monday: Pan-seared tilapia, baked sweet potatoes, sugar snap peas

Tuesday: Baked ziti (made with whole-wheat penne instead), salad, bread

Wednesday: same

Thursday: Chicken fajitas, fruit, chips & homemade salsa

Friday: Breakfast—whole-wheat waffles, scrambled eggs, fruit

Saturday: Chicken & rice casserole, green beans, bread

Sunday: same

Visit Menu Plan Monday for more menus!

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