Menu for 3/18/13

Here is the menu for today.  We are in ruts on many different things in our life.  Some of those ruts don’t bother us at all and breakfast is one of those.  We have free range chickens that lay wonderful eggs.  We have actually been accused of feeding our hens gold dust.  🙂   I could show you pictures of the factory farms where the chickens are crammed into cages, but I think you would rather see our hens.  IMG_5660 IMG_5663 Eggs have gotten a bad rap.  They are really good for you.  Eggs from pastured free range hens have 4 to 6 times as much vitamin D as the eggs you buy at the store.  Here is a chart to show you more benefits of eggs from pastured hens.  IMG_5658

My breakfast on weekday mornings is normally two of our farm fresh eggs fried in butter and a piece of sour dough or sprouted whole grain toast with butter.  Normally our butter is from our Jersey cow’s cream, but since she is dry, we are purchasing butter that comes from cows on pasture.  Michael takes 3 hard boiled eggs to work along with about a cup of milk in his LARGE coffee cup.

On the lunch menu is organic baby greens with about 3 oz. of beef (me) and about 5 oz. of tuna for Michael.  We normally use my homemade Italian Dressing.  I will post that recipe below.

For a snack we can have an organic apple and some raw almonds.

Supper tonight was some beef stew we made from our farm raised, grass fed beef, potatoes and corn from our garden last summer along with garlic, onions and whatever else is on hand.  I did add a jar of tomatoes I canned from our garden as well as some salsa juice I canned.  We each had another slice of bread with butter.

Italian Salad Dressing

I use one of those jars with the markings on it for dressing.  I find them in the thrift store all the time.

I use a combination of vinegars to fill to the vinegar line.  I most often use Balsamic and Red Wine Vinegar.  Then add filtered water to the water line.  Then add the following:

1 tsp minced garlic

1 tsp minced onion

1/4 tsp dried basil

1/4 tsp dried oregano

1/4 tsp dried thyme

1/4 tsp dried mustard

1/4 tsp paprika

1/4 tsp parsley

1/4 tsp salt (I use Himalayan or Celtic Sea Salt)

1/4 tsp pepper

1/4 tsp sucanat (or brown sugar or molasses)


Then add Extra Virgin Olive Oil to the Oil line.  Shake and use.  I like to let it set a bit before we use it to let the flavors all mingle together.



Menu for 3/18/13 — 7 Comments

  1. My boys like Eggs, but think I’m weird when I have a Sunny Side Up Egg…they don’t like seeing the runny Yolk, lol. Eggs are one of my fave foods 🙂

    • I actually usually end up flipping mine. They seem to get too done on the bottom if I try to cook the white until is it not gooey. 🙂 Do you flip grease up on them to make that part cook?

      • I used to have that problem too. Now I cook them at a lower temp and then as the Egg is cooking I gently move some of the clear egg white away form the yoke area and that moves some of the uncooked yolk down to the skillet surface and “seals” up the “crack” made when I pulled some of the white around. When I see that the Egg is almost done, I shut the burner off (electric) and put a glass lid on it so I can check on it in a bit without loosing any heat, then I might move the Egg off the burner for a bit while I put my bread in the toaster. Then I look at the Egg while the bread is toasting (through glass lid) and if it the white has a slight undone appearance, I’ll set it back on the burner with the residual heat, while I finish up with the toast. I like to flip the egg too, but haven’t done so since using this new method. Plan on trying soon though 🙂 And yes, flipping grease on the Egg can work to. I think the lower heat is key, even though it may take a little extra time.

    • To be really honest, I am usually so busy when the tomatoes hit hard and heavy, I run them through my food processor skins, seeds and all. I can that juice. You can cook it down when you want to use it. I love some whole tomatoes canned too, but don’t always have time. What sort of sauces are you wanting?

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