Monday, August 22, 2011

Getting Ready For Fall

School starts in two weeks, which means that I'll be back at work next week, getting my classroom set up, photocopying, attending meetings, and so on.  I've been off for a long time, so this is going to be a bigger than usual post-summer adjustment.  It also means that all the fall prep I haven't done in two years is back in full swing.  Yesterday I was at my parents' house canning peppers, and this weekend we'll be doing tomatoes.  In a few weeks we'll probably make sausages and maybe even some cabbage rolls.

Most of my fall prep revolves around nailing down a tighter schedule and organizing some time savers to make life easier.  This year, I'll be preparing some freezer meals in advance with the intent of only having to prepare 4 weeknight dinners each week.  I'm also doing some menu planning in advance so there's less guess work when I get home in the evening.  All those day-to-day things I've been home to do the past two years will now have to get done evenings and weekends. 

A part of me is looking forward to going back to work (and getting a full-time paycheck again), and another part of me is a bit sad to be losing the day-to-day freedom that comes with staying home.  Right now though, I'm consumed with the lesson planning that needs to be done, work clothes that need to be bought, and freezer meals that need to be prepped. 

On a side note, although I wasn't able to take photos of all my menu plan meals this week, I do have a great one of the beet salad.  Beets aren't my favourite vegetable, but when they come in our weekly harvest food box delivery, I like to make this salad.

If I must eat beets, this is a darn delicious way to do it!

Quick reminder, click on the Menu Plan tab to access all the gluten free weekly menu plans since January of this year! 

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