Well, we survived Halloween weekend. It was loads of fun carving pumpkins, hosting friends for dinner on Sunday night and then trick-or-treating. We are enjoying a holiday from school today and the slow-down in our routine that this allows.

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I haven’t really had time to think too much about what I’m going to cook this week and my normal Monday morning grocery trip will probably be postponed since I have monkeys with me. That means cooking out of the pantry and freezer for a few days.  Which, truthfully, is a good thing, because I like to “cook down” what we have stored there every once in a while to make sure we don’t loose things in the abyss of the freezer only to find it months later when it is freezer-burned and inedible.

Here’s what I’m thinking about this week:Thanksgiving

Monday: Grilled Chicken, Saffron Rice & Vegs

Tuesday: Meatloaf and roasted potatoes with a garden salad

Wednesday: Leftover chicken & dumplings

I am thinking I will leave the rest of the week open for now as I’m hoping to get to the grocery store and also do an inventory of the freezer (before the shopping trip) which will help dictate what I plan for those days.

I’m hungry for spaghetti, though, so that may work its way into my plans for the weekend.

Keep watching – later this week I’m going to share a recipe for a banana bread that is to-die-for. I seem to be baking one a week lately because SuperMan and the monkeys devour it as soon as it is baked.

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