It's also time for us to start thinking about filling our freezer with meat for the winter. We are picking up a few interesting things here and there, but really need to place a big order before the time comes we can't see our meat vendor every Sunday.
Apple Cider - Matt is addicted
Hot Pepper Mixture - Want to try my hand at some smoked chili sauce
St. Louis Style Pork Ribs
Festival Squash
Butternut Squash
Ox Tail - I've never cooked with it before, but couldn't resist picking these up to try in soup or stew.
Broccoli
Stew Beef
Cottage Bacon - We're told this bacon is good for sandwiches and wraps
Storage Onion Mixture
On to Menu Planning Monday...
Chicken and Edamame Stir-Fry - A left over from last week as I never got around to making it
Muffaletta Pizza - An idea of Matt's that I think sounds fabulous
Smoked Ribs with potatoes and broccoli
Something else with chicken, but not sure what yet.
We'll also be heading to Pizzeria Lola this week to try their Oktoberfest Pizza with sauerkraut and Ukrainian sausage, yum!
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1 comment:
Enjoy the oxtail! I'm a big fan. The best way, I think, is long and slow, then cooling, removing some of the fat that will come to the surface, then reheating.
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