I did not have to cook most of the week. On Thursday, I used the last of the turkey breast my husband roasted last week and added it to some sautéed zucchini, sliced carrots, mushrooms, and a bit of broccoli. I had made broth from the turkey bones the day before, so I cooked spiral macaroni in it, then added it to the mix. That also gave us leftovers for Friday. Saturday evening, I roasted whole chicken legs, with small potatoes, carrot chunks, yellow bell pepper, and zucchini (ok that was given to us), all rubbed with olive oil, and put some fresh thyme and chives on it.

I also made jam and canned it on Monday, I canned four (8 oz.) jars of mixed berry jam consisting of blackberries, which I seeded, that came from our lake front and the woods, blueberries that we picked at a local farm, and "ringer" strawberries from the grocery. I then canned three (8 oz.) jars of peach jam, using organic peaches from the Farmer's Market. (They also do honey, so the peaches must be organic to protect the bees.) These jars will join the three (8 oz.) and one (4 oz.) jars of black raspberry-seeded blackberry jam I made the week of July 24. I'll give one to a sister who we will visit on the way back. The rest will see us through the year.

• This topic was modified 8 years, 3 months ago by BakerAunt.