Menu Plan - Pantry Challenge Week 30

As suspected, last week's canning plan was easier to stick to than the menu plan; although, we didn't do too badly on either.  I definitely see merit in a basic "theme night" plan.

The canning was also the best thing about last week since Diva was away at camp for the first time and Engineer was working until rather late all week.  Without something to occupy my time, I'm afraid it would have been a very sad a lonely existence.

Diva is now home from camp and we have had a busy weekend.  On the day she returned, she had just enough time to take a quick nap and shower before meeting up with my parents and some family friends for dinner. 

Saturday I was hosting the Ladies-wot-Brunch so Diva and her daddy skedaddled.  They actually tried geocaching but couldn't find the "cache" part in the geography.  We may have to give it another go as a family.

This week there is more canning on the menu and soon the canning will be replaced with back-to-school-fill-the-freezer cooking. 

Planning the Canning:  Carrot Cake Jam, Marinated Vegetables, Crabapple Jelly, Pear Butter, Pear Sauce, Dehydrated Lemons, Lemon Curd, and Dehydrated Limes

Sunday - Burgers
Monday - Bacon Wrapped Venison Roast, Steamed Carrots, and Salad
Tuesday - Breakfast for Dinner
Wednesday - Sweet Potato Chili
Thursday - Salad Supper
Friday - Date Night
Saturday- Leftovers

This is part of Menu Plan Monday.