Below the photos (and don't think I didn't catch some flak for taking them in the first place), I've posted my menus for this week. We're celebrating our 5th anniversary on Tuesday by going on a double date to The Melting Pot with Tim and Beth, who are also celebrating their anniversary. I am going to wear my fat jeans to ensure I have adequate room to put all of the delicious food I intend to eat. Nothing says "Happy Anniversary!" better than cheesecake dipped in liquid dark chocolate, and a lot of it.
And in the interest of full disclosure, here's a shot of the freezer door:
This bottom shelf, here at the bottom of the door picture, is filled with venison and elk. I do not cook or eat venison. Or elk. So there it shall sit, until Abe decides to do something with it...
Also, I have 6 chickens coming from Abe's mom and 4 coming from another family. I am excited about this, because I know these chickens are hormone-free and free range, and pretty much organinc, so they're probably better for my family, but if any of you have any suggestions about how I can possibly fit 10 chickens in this freezer, I'd really appreciate it.
Now, for our menus:
Creamy Chicken and Wild Rice Soup
Out for dinner!
Been and Bean Empanadas
Who knows? Sloppy Joes, maybe? (I have 45 lbs. of ground beef--I may as well use it)
Roasted Chicken (Crock Pot)
Mashed Potatoes (refrigerator)
Roasted Carrots (also Crock Pot)
P.S. There's a strong chance that one of these menus will get switched out for one of our all-time family favorites, Baked Potato Soup. I plan to post the recipe for this delicious cool-weather classic later in the week whether I make the soup or not, so stay tuned!