I don't think that I even paid the slightest bit of attention to the schedule this week when I made up the meal plan. Monday was an airport day and we didn't even end up eating until almost 8 p.m. Yesterday and today DS had tae kwon do so planning elaborate food for those days just doesn't make sense. He has belt testing tomorrow at the inconvenient time of 5:30 to 6:30, which is our usual meal time. When he goes to classes he goes to the 6:50 class so that works out great with our schedule, but testing never does.

Tonight I just ended up making spaghetti, ground beef, fruit and salad, because I did not want to babysit food for a long period of time. I did make buns and cloverleaf rolls (same dough) today though, so I can make burgers tomorrow.

I guess the important point is I have a bunch of meal ideas ready and I have the food to implement them, so I don't have to run out and get what I need, it's all here. And no matter how tempting it might be to go to Boomer's and get burgers tomorrow, mine will taste better (although it's close with them and their mostly from scratch food, my buns and flavors still beat theirs, but their patties are great) and be less expensive even with pastured beef and pork in the mix.

So Friday will get to be chicken. It's still not quite thawed all the way through. Next time I want to make it on a Wednesday I will take it out on a Sunday morning when I put the roast in the crockpot. I am really looking forward to eating this chicken on Friday. We haven't had their chicken yet at all, but between the amazing beef and the incredible pork, I'm pretty sure the chicken will be impressive as well.

One thing I'm worried about is whether or not we'll make it through all the bread this week. DS managed to lose 3 teeth this week, his last ones, thankfully, but he can't chew through the meat sandwiches right now. DD isn't eating bread much as she went on the same controlled-carb eating plan as me in the last two days and bread is not what she reaches for the one time a day she can have high carbs. It's fruit or corn or potatoes and milk. Mom had claimed she was going to eat it, but then she got annoyed with herself because she wouldn't stop eating it, so now she's gone back to eating the tasteless storebought stuff that doesn't tempt her to eat it. *shakes head* A little self-control around the good-tasting bread would be enough, you know?

DS did want a peanut butter and jelly sandwich tonight, so at least 2 more slices of bread are gone and everyone had a cloverleaf roll. I made six buns for hamburgers even though I will only be making four hamburgers. I know my mother and she will filch a bun before I get to making the burgers. The fifth one is just back up.

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If nothing else it will contribute to the ducks' diet. Two of the ducks seem to have paired up, so we figure they are a boy and a girl. Not sure if the other two are both girls or both boys or one of each and just behind the curve of Patches and Inigo Montoya. I hope this means we'll have duck eggs. I used the last of the ones I bought at the food co-op in the buns and rolls I made today I really do think they make a superior baked good.

One of the chickens was making a noise slightly reminiscent of a rooster learning to crow. I hope not. If there is a rooster we are not allowed to keep one in the city limits and we will have to take him to a farm like we did with one of the first set.

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I went to the Food Co-op to buy flour. Between pizza, rolls, and bread I will use about 12 to 13 cup a week. I picked up an 8 pound bag, but I think DH and I will definitely go down to the flour mill and see about getting a 50 pound bag because I am going through it pretty fast on the weeks Chris is home and reasonably fast otherwise.

I also bought some more organic, sustainably raised plant starts there, one basil, one oregano, one thyme, (all three of which I want to dry as I use them in all of my Italian sauces. I also bought a yellow zucchini start and 2 organic heirloom tomato plants. One is a good Italian Roma so that'll make good sauce or paste and the other is an early producer called Moscowitz.

I also picked up 2 dozen of the Camano Island pasture-raised eggs. Two of our hens have been hiding their nesting areas so only one is leaving eggs where we can find them. No way can anyone have enough with one egg a day. These eggs are just as good as theirs though. And the youngsters aren't quite old enough to be laying yet. Maybe by summer's end. Then we'll be giving them away.

I also stopped and got a gallon of Organic Valley milk at Haggen. Just one, though. I am still going to try to find a place that has the holstein homogenized glass bottled milk from local cows. I know it exists.