We are hoping to go into the coming winter months (husband's slow season at work) making do with what we have, grocery wise and otherwise. That means grinding up 5 lb. packages of our son's deer meat (he had frozen it that way thinking he'd make sausage, but didn't) instead of buying hamburger from the store. It also means fewer meat dishes all the way around. Our vegetarian son (not the deer hunter :) gives that a thumbs up.
I decided that my children don't respect what I do in the kitchen enough. Because of this, tomorrow night will be Ryan's night to cook. He's studying Spanish and will make a Mexican meal. Ryan is 12. I should add that I found the neatest site featuring Mexican recipes.
Amanda is 9 and she will be cooking (with my help) on Tuesday night.
Evan will make the meal Wednesday night. He's 16, nearly 17.
Jonathon and Josh have both taken their turns as cooks in restaurants, so I'll let them skim by.
Here's the plan:
Chips & Salsa
Spaghetti Squash for the gluten-free in the house
On Your Own