Belinda Moore

Last week’s menu went well. Everything went to plan except I did NO baking!

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I am going to set a challenge to myself to try 20 new recipes in September.  Most will be main meals, some could be baking or sweets of some kind.  I’m hoping that this challenge will bring some variety to our menu, which seems to be lacking lately…

I’ve been to the library and have 3 great vego recipe books to browse, plus the seemingly limitless amount of recipes on the ‘net, and those shared at Simple Savings and Menu Plan Monday - I don’t think 20 will be too difficult to achieve!

If you’d like to join in, please do!  Leave a comment to say so, and I’ll come by and see how you’re doing.  Happy recipe hunting!

I was over browsing Libby’s Life is a Journey blog last week and spotted a mention of me in Wednesday’s post. It’s the Blogging Friends Forever award - how flattering!

The rules are simple.

Only 5 people are allowed to receive this award, 4 of them followers of your blog.
One has to be new to your blog and live in another part of the world.
You must link back to whoever gave you the award.

But I’m going to cheat and offer it to anyone reading regularly here who would like to play…

Thanks Libby! x

Everything went well last week except that I swapped Friday night’s roast veg meal for sweet & sour vegies, fish and rice. I moved the roast veg onto Sunday and shifted the Enchiladas to this week coming. Easy!

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A ~ Aprons–y/n If y, what does your fav. look like?

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Here’s another recipe from the Simple Savings site. It’s a quick and easy one which I usually cook in bulk (x5) and freeze.

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I’ve updated the details for our October home ed camp for those interested.

This dish is yummier than it sounds! I based ours on this recipe. I am waiting on my order of bulk lentils so had to use tinned lentils from my emergency supply. I also only had half an hour to prepare this, so the tinned lentils made it possible! This amount served the eight of us with some left over for tomorrow’s lunch (with rice, for something different!)

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There’s nothing more exciting about gardening for me than the harvests.  I just ducked outside to collect a couple of ingredients for tonight’s vegetable stirfry from the greenhouse garden and came back with:

bok choy, silverbeet, kohl rabi (and young leaves), celery (and leaves), baby carrots, broccoli side-shoots, beans, a snow pea, ceylon spinach leaves, garlic chives, ginger, lemongrass and onion tops!

1-2 pieces rice paper (spring roll wrapper) per person
small quantity of cooked rice
small quantity of stir-fried vegetables
Chilli Sauce (as a dipping sauce)

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