Menu Plan: November 22 - November 28

No matter how much prep work has been done in the preceeding weeks, the three days before Thanksgiving always make me feel like the White Rabbit.  "I'm late, I'm late, for a very important date."

So today's blog will be short and to the point so that I can get back to the kitchen.
  • Monday
    • Breakfast:  bran muffins
    • Supper:  vegetable soup (great way to use up what may still be lurking in the veggie crisper), homemade bread
  • Tuesday
    • Breakfast:  cereal (as usual on Tuesday)
    • Supper:  baked ziti, salad
  • Wednesday
    • Breakfast:  bagels with cream cheese
    • Supper:  eat out at Finola's favorite Indian restaurant (she returns from college Tuesday evening)
  • Thursday/Thanksgiving
    • Breakfast:  egg, cheese, sausage and grits casserole
    • Dinner:  turkey, dressing (NOT stuffing since I was raised in the South), giblet gravy, cranberry relish, sweet potato casserole, Brussels sprouts, cherry congealed salad (because this is really 1950 after all), homemade dinner rolls, pumpkin cheesecake (It's listed as dinner not supper because it'll be served mid-afternoon.)
  • Friday
    • Breakfast:  coffee (gotta make the Black Friday sales)
    • Supper:  hot turkey salad casserole (sounds odd but it's my mom's recipe), green salad
  • Saturday
    • Breakfast:  Krispy Kreme doughnuts (hot, now!)
    • Supper:  leftovers from Thanksgiving
  • Sunday
    • Breakfast:  bacon, eggs, grits, toast
    • Dinner:  chicken 'n' dumplin's, carrots, green beans
Back to the apron. 


  1. I've got a great idea. You continue to be the White Rabbit and I'll be Ms Pac Man! Believe me, I have no trouble skidding into your house and chomping/scoffing up all of those good meals :D

  2. I never know what I might eat at my next meal even!

  3. Big sigh, now I don't understand a lot of the culinary dishes, but by God you got the taste buds tingling, and I'm on a diet, It all sounds so delicious. but how cruel to this poor starving girl. :-((

  4. I am totally spur of the moment, in food as in everything. I pretty much change my mind about what I want to eat betweeen the market and home. That's why I keep a lot of 'eat it as it is' food handy. The only planning ahead I do is making a huge amount when I make potato salad or chili or spaghetti sauce, etc. Then I know I'll eat for days. I don't care about variety or anything, and I only think of 'balance' now and then. I DO know that I doslike almost every traditional Thanksgiving food. Turkey dressing, or stuffing has never crossed my tongue (I see where it goes in and out of!) - ditto pumpkin pie and cranberry sauce - yuck. But the mashed potatoes - bring 'em on!