Well, friends, you can see I’m a bit late with posting the monthly menu for May, but with our trip to Greece and Kosovo and all the things I had put off until I returned, I feel good to be getting it up by the 8th!
And I might as well ‘fess up to the late Spring Menu eBook edition as well: my goal was to release it before we left on our trip, but I couldn’t forsee the amount of things that were due before leaving – as well as a record number of new things that came in the week before we left. Ugh. I’m trying to get on top of the things I have to do first, and then I’ll finish it for you all (it’s the shopping lists – they take such a long time to make sure most of the menu ingredients are accounted for!). My new goal is either May 13 or 15 – so look for it next week.
Some of you have asked me about how Brian’s dad is doing…I wish I had better news, but he didn’t respond as we had hoped to the radiation. He says very little – some days nothing – and can’t move on his own. Since he didn’t respond to the radiation, there is no chemo so he is having some naturopathic infusions. It’s a tough path to walk, which I know many of you have gone through – I’m grateful for all your kindness and sweet emails as our family deals with this. Thank you so much!
I really wanted to share a bit about the special people we met on our trip through Greece and then Kosovo – meeting them made the trip SO much more meaningful than simply sightseeing and then returning to a hotel room. In Greece some of the people we met hiked with us to the top of Acrocorinth – they were a mixture of refugees from Iran and Afghanistan along with American Christians who are in Greece helping them through International Teams.
I can’t tell you how meaningful it was to hear their stories – in many cases they have lost everything and they can’t work or find a country that will take them permanently. However, they are thankful for their lives and whatever God provides them with. Both Brian and I returned home with a different view point – really, so many things that bugged us before seem so small now. I’m grateful that our world was widened in this way.
In Kosovo, they are recovering still from the war with Serbia in the 90’s – and some atrocities we, as Americans, can’t even imagine. I shared a small craft with a ladies group run by my cousin’s wife (they are there with ECM) and again I found it very meaningful to be able to give, even a little, to this group. They have very little and yet were so thankful and happy and they challenged me again to be truly thankful for all we take for granted in the States.
If you ever have the chance to visit people when visiting another country, I strongly encourage it – it will make your experience SO much more meaningful.
The menu for May is usually a transition to warmer weather foods like salads and grilled meats and vegetables, and also sees me getting serious about using up beans, corn, tomatoes, and fruits that I still have in our freezer and pantry.
It’s also quite a busy month with lots of birthdays, Mother’s Day, and Memorial Day, so yeah – here we go! It worked out last month nicely to simply list the dinners I have planned (then I don’t have to write burgers and pizza numerous times!), so I’ll be doing that from now on – but you’ll still see everything that’s planned for the meals.
Dinners for May:
- Pork Gyros (I experimented on 5/1 to get the flavor we had in Greece…this wasn’t it, darn), greek salad, Tzatziki
- 2-3 track meet meals: sandwiches or wraps, carrots, chips
- Homemade Greek-style Pizza
- Grilled sausages, grilled vegetables, grilled artisan bread
- Slow cooker pork and vegetable stew, rich corn bread (recipe coming!), cut carrots
- Soft Tacos
- Salmon patties, Creamy Pesto Pasta & roasted asparagus, sauteed corn
- Turkey burgers on Homemade Buns, oven fries, carrots
- Stir Fry on Baked Noodle Pillows (chicken, onion, asparagus, carrots)
- Fried Rice with stir-fried vegetables
- Slow Cooker Roast & Vegetables, Garlic-Sour Cream Mashed Potatoes, Caesar salad
- Chard & Sausage Frittata with Addictive Tomato Chutney, caramelized onions, Roasted Beet Salad
- Slow cooker Italian Sausage & vegetable soup, Sourdough artisan bread
- Shrimp & Asparagus over White Bean Puree, artisan bread, salad
- Potato-corn chowder, Easy French Baguettes, Orange-Almond salad
- Slow cooker BBQ beef, shredded, tortillas & toppings, Caesar Slaw
- Chef’s salads, baguettes
- Roasted Asparagus & fried eggs, knock-off Cheddar Bay biscuits, salad
- Grilled ribs & vegetables (rubbed with Basic Spice Rub), vinaigrette slaw, bread
- Roasted Chicken & vegetables, Quick & Easy Chopped Salad
- Chicken & Lime Enchiladas, sauteed corn & peppers, Easy Refried beans, 10 Minuted Tortilla chips
- Spicy Chicken Noodle Salad, Dried Tomato-White Bean dip & vegetables
- Pasta with Roasted Tomato Sauce, salad
- Spring Asparagus Quiche, salad, bread
Subscribe to Organize, Plan, Cook & Beautify Your Home with Free Printables