Day 232–Starting Week 34–Budget and Menu

How in the world is this week 34 out of 52? There are only 18 weeks left in the year? It seems impossible, yet the apples and butternut squash at the farmers markets tell me otherwise. We’re at the cusp of a food shift that will usher in fall vegetables and fruits and send us pining for peaches and strawberries again.

Last week’s menu was a lot of fun. Many of the recipes came from other bloggers and all of them were wonderful! I had planned to do that again and then I looked at the calendar. This is one of those frenzied food weeks where we all have something going on in the evenings, so I’m planning some quick meals this week instead.

I am just over budget this week at 103.70. This overage is due to an indiscretion of mine. I made a frivolous purchase this week through The Produce Box. They are carrying some locally produced nut butters and when I saw “Coffee Vanilla Peanut Butter” I could not resist. I probably should have ignored it, but I didn’t. So that will somehow be worked into dessert this week. Any suggestions? Thankfully I had some Mae Farm Italian sausage in the freezer. That’s a carryover from a previous week.

We’re also using our own tomato sauce and barbecue sauce this week–YUM! Since I didn’t add the cost of making these into our weekly budget, I am paying us back by charging those against our grocery account for this week.

  • The Produce Box (lettuce, tomatoes, cucumbers, okra, grapes, butternut squash, corn, coffee vanilla peanut butter): $40.75
  • Mitchell Pantry (one jar jam, one jar barbecue sauce, 1 package tomato sauce): $9.00
  • Locals Seafood (scallops): $12.00
  • Mae Farm (pork shoulder, eggs): $15
  • Trader Joes (oatmeal, rice, cheese, yogurt, soy milk, tortillas): $26.95

What are we having this week? Here is the list, which reflects a bit of fall!

  • Wednesday–Egg salad sandwiches, pickles (Girl Scout night)
  • Thursday–Mixed green salad with leftover pork loin and homemade ranch dressing from Creative Noshing (Girl Scout leader night)
  • Friday–Pan seared NC scallops on butternut squash risotto; salad
  • Saturday–Crockpot barbecue with homemade roasted pepper barbecue sauce; roasted okra
  • Sunday–Barbecue quesadillas, carryover quinoa
  • Monday–Pasta baked with roasted tomato sauce and Mae Farm Italian sausage
  • Tuesday–Leftover pasta (PTA night)
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9 Comments

  1. Ooooh coffee vanilla PB? Who can resist? 😀

    Cheers
    Choc Chip Uru

    Reply
  2. I posted that recipe in June for the no-bake peanut butter pie. It’s soooo good. I bet it would be even better with coffee vanilla peanut butter. Or make some biscotti and dip it in the fancy pb. Can I order this stuff? Shipping couldn’t be that bad could it? I mean, I’m only a couple hundred miles away or something…

    Reply
  3. The year is flying past, isn’t it?

    Reply

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