During Lent one tries to discipline oneself in various ways. I've been getting up a bit earlier in the mornings and praying Lauds. I love having the iBreviary app to make that easier, because I am consistently baffled by all the ribbons, especially before seven in the morning.
I'm also taking a daytime Facebook break and concentrating on all the other people and things around here that need attention. Like the one with his head on my lap saying, "I want water." Excuse me.
And now I'm back without your even missing me. Ahem.
We also try to do a few things as a family for Lent. As much as possible, barring sick children and the like, we go every Friday evening to pray Stations of the Cross. We've been praying the rosary as a family every night, and we've been abstaining from candy and meat. Yes, meat. All week long, though we will eat it on Sundays.
I thought I'd share our meal plans since Ash Wednesday last week through this Friday, just in case you are interested. If you aren't interested, move along.
Since this was a fast day, I made a hearty loaf of bread with whole wheat flour, rye flour, wheat berries, and oatmeal, mostly following the Vollkorn Brot recipe from Healthy Bread in Five Minutes a Day. The kids weren't fasting, but that was a pretty sustaining bread for my breakfast and lunch. For dinner, we had split pea soup (using water rather than broth).
I was going to make tabbouleh as well, but ran out of time. So we just had some greens from the garden (and I can't even really believe I'm still able to pick fresh greens from the garden).
Black bean enchiladas (I have no recipe for this online, because I used a chicken enchilada with a white cream sauce recipe, but substituted black beans and zucchini for the chicken.)
Mexican rice (made with water rather than broth)
Our day to eat meat. I made a Thai chicken recipe from an old well-loved cookbook, and Pad See Ew.
Mattar Paneer (my recipe actually comes from 660 Curries)
Curried Vegetables (from Royal Indian Cookery)
Although I have a favorite barley soup recipe from Twelve Months of Monastery Soups, I decided to try this Barley soup recipe and it was delicious.
Bread from Artisan Bread in Five Minutes a Day
Black bean chili (from Not Your Mother's Slow Cooker Cookbook)
Baked potatoes that will probably get topped with leftover black bean chili.
Tuna noodle casserole (gussied up a bit, because the sauce for this recipe has goat cheese in it)
Green beans, sauteed with herbs and garlic
What's up for next week? I haven't figured that out yet. But I am perusing the meals posted at Tales from Astoria for good ideas. What about you?
3 years ago