Want to know how to give your arms a FANTASTIC workout? Make butter! I'm not kidding, if you make butter in a mason jar once a week, I could almost guarantee you will have arms of steel. This past Saturday I made about a pound of butter from from my jug of heavy cream that had started to sour just enough that I couldn't make yummy stuff like ice cream or cream of mushroom soup, but it was perfect for a batch of butter.
I filled a quart sized mason jar about 2/3 full of cream, dropped in three ice cubes, screwed on the lid and commenced to shaking. It takes about 15 to 20 minutes of vigorous shaking before the cream turns to butter and your arms feel like pure jello that is about to melt from your shoulders. Luckily the hubs did half of the shaking for me since I had two jars worth to shake.
When all of the shaking is done, strain the butter through some cheesecloth and put the separated milk (buttermilk) in a mason jar for later use. I ended up with a little more than a half a quart of buttermilk from Saturdays butter making fun.
In addition to the butter, I also made about 16 ounces of sour cream from my slightly soured heavy cream. Plus, I made a batch of rich chicken broth that cooked in the crock-pot for 24 hours starting Saturday afternoon.
Why am I telling you all of this? Well, because, Saturdays time spent in the kitchen, influenced our menu for the week.
- Cold cereal
- Fresh (bananas, apples, oranges, blueberries and pineapple) and Frozen (Blackberries) Fruit
- Homemade sausage
Lunch & Snack Options
- Sandwiches - turkey, cheese, PB and or J, Tuna
- Nuts - peanuts or cashews
- Fruit leather
- Chocolate chip cookies (baked Sunday using the homemade butter)
- Stove popped popcorn
- Cheese sticks
- Radishes (my 8 year old munches away on them)
Saturday - Smoked pork ribs, collard greens and potato salad made with 1/4 of the fresh sour cream and mayo.
Sunday - Chicken and Green Lentil soup using 3/4 of the fresh stock that started cooking Saturday. I reserved one quart of stock for later use.
Monday - Beef Strogonoff (using the remaining fresh sour cream) and roasted asparagus (we have HUGE but tender spears from our last co-op order so I think a slow roast with some sea salt and a drizzle of balsamic vinegar is order.)
Tuesday - Asian marinated pork loin in the crock-pot, brocolli slaw, snow peas and white rice
Wednesday - Leftover soup ( a choice from Sunday's or a variety of small containers in the freezer including butternut squash and a veggie/kale)
Thursday - Spaghetti and salad
Friday - Leftover buffet or hodgepodge
Saturday is co-op pick-up day, yay!
For even more menu ideas, head over to the host of Menu Plan Monday, I'm an Organizing Junkie and check out MANY more post sharing what's on the menu for the week. ------->