Belinda Moore

Last week’s menu went really well! Apparently the pumpkin and lentil soup was a little too spicy, but other than that everyone was rapt.

From the garden we have lettuce and cooking greens, the last few of Autumn’s pumpkins, herbs, lots and lots of eggs and the last of the macadamia harvest.

I didn’t do any bulk buying, markets or roadside shopping this week. I did buy a couple of basics from the supermarket and picked some oranges at the farm during the week.

I’ve decided on a use-it-up week for this coming week. We have ample in the fridge, freezer and pantry to get us through this week without having to buy much at all.

Monday: potato & pumpkin bake in slow cooker with side salad

Tuesday: nachos with mexe beans (from freezer) and salad

Wednesday: vegetable soup (from freezer) with toast

Thursday: spaghetti with tomato-based sauce (from freezer)

Friday: platter wraps - beans, tuna, cheese, boiled eggs, salad and sauces with Mountain Bread

Saturday: baked beans or spaghetti or eggs on toast

Sunday: rice and curry (from freezer)

Baking & Prep: bake something (?) for snacks