Menu Week of December 1

Menu Week of August 3 and Memories

This post may contain affiliate links. See full disclosure here.

I can’t believe that we are already in December. It seems that 2013 has completely flown by.  Our Thanksgiving weekend was very nice. Joe was off from Wednesday until today (Monday). He did a few things around here and even made our bread for the week on Saturday. I have to tell you, I felt pretty spoiled by his doing that.

I worked a temporary Virtual Assistant job that started on Friday and will continue for another couple of weeks so his help was very welcome. If you’ve read my working from home post, you probably noticed that I work several small jobs. This works quite well for me and gives us multiple income streams. Being able to take on extra work (like the temp job) is also great and allows us to make strides toward being completely debt free and building up our new property debt free.

All that said, I do have to be careful and not take on too much. After my health woes from last winter taking care of myself is top priority. And some days, I fail at it and then find myself completely wiped out. Spending a large amount of time sitting in front of a computer is challenging. Taking a break in the afternoon from the computer to do the chores is always welcome, except when it is super cold then it is just a chore, and my morning milking time is my favorite. On Friday our three extra boy goats went to their new home. We have been doing once a day milking in the mornings only and letting the kids stay with the moms and do the milking during the day. Two of the three boys that left belonged to Cocoa. That now leaves her without kids. She doesn’t seem to mind but we now need to do that afternoon milking for her. And by we, I mean me since Joe works from 10AM to 7PM. She has become a good little milk goat so I can easily milk  her on my own now (it was not that way when we first started, she was like a wild animal). I’ll milk her in the evenings for a week or so and then start transitioning her to only morning milking based on the suggestions from this website. We have plenty of milk now so adding in the additional milking will mean I need to find more things to do with the milk. We’re getting about half a gallon from the goats each morning with Cocoa producing almost half of that. So I think we’ll get about 3 quarts a day plus the 2 gallons of cow we get in our cow share. I think we’ll be getting about 7 gallons a week!


When I asked my husband what we should eat this week, he said pinto beans. We actually had pinto beans on our menu just a couple of weeks ago. But those beans met an unhappy end. I made a large pot to have for supper on night one. Lulu did the dishes that night and put the beans in jar but forgot to put them in the fridge. I found them the next morning sitting on the counter. So those beans went to the chickens and I winged it for the next couple of nights for our meals.  So pintos are back on the menu this week, and maybe they’ll actually be consumed.



Sunday- Chicken fried antelope, fried potatoes, carrots

Monday- Pinto beans, rice, cabbage and kale salad (something like this)

Tuesday- Venison roast, potatoes, carrots and onion, leftover salad

Wednesday- Stuffed Burritos (made from leftover venison, beans and rice), salad

Thursday- Navajo Tacos

Friday- Pizza

Saturday- Cholent

Millie Copper
Millie Copper is a Wyoming wife and mama. After reading Nourishing Traditions in early 2009, her family began transforming their diet to whole, unprocessed, nutrient dense foods—a little at a time while stretching their food dollars. Millie is passionate to share how, with a little creativity, anyone can transition to a real foods diet without overwhelming their food budget. Millie began blogging in late 2009 and has amassed a collection of frugal recipes and methods. Her specialties include cooking with wild game and creating “Stretchy Beans”. Discovering a love of writing, she has penned four books focusing on healthy eating on a budget and is trying her hand at fiction writing. Learn more at

Leave a Reply

Your email address will not be published. Required fields are marked *