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It's All About that Prep

January 27, 2018


Uncle G and I work full time jobs off the farm. When I put menus or recipes on the blog, you can be sure that I have tried these after working all day. My commute is about an hour and I work a full 40 hours. When I get home, I am rarely in the mood to cook. If I didn't have a general menu mapped out we would be eating frozen pizzas on the daily. So I am religious about making a menu...every. 2. weeks. I am not as good about prepping for meals. I wish I could do better with that. Its a work in progress. Every other month or so I do really good with planning and prepping and wonder why I don't do this every time. But...life. If you follow our Instagram stories you know that we spent last Sunday prepping up a storm. Here is our menu for the week and here's what we prepped. The menu starts on Sunday because we had events on Fri and Sat so we weren't home to eat. Our menu usually goes Friday to Thursday. 


What we prepped:



3 Scallions for Pad Thai

6 heads of broccoli for Chicken Sheet Pan Dinner and Broccoli Beef

6 Bell Peppers for Chicken Tequila Fettuccine

Onions for LOTS of different meals

Quinoa for Quinoa and Sausage Portobellas

Baby Bellas for Spicy Creamy Penne and Chicken Lo Mein (we'll freeze the mushrooms for the Lo Mein)

6 small tomatoes for Spicy Creamy Penne

3 Zucchini for Pork Verde Stew

1 lb green beans for Chicken Sheet Pan Dinner

6 leg quarters for Chicken Sheet Pan Dinner 

6 Breasts cut into small strips/chunks for Chicken Tequila Fettuccine, Pad Thai, Tuscan Chicken Pasta, and Chicken Lo Mein (anything not used within the next few days goes in the freezer)

Chicken frame: cooked and made into Chicken Tortilla Soup and Chicken for Chicken Bean Enchiladas