Tonight will be rabbit soup. Don't know what kind and won't until I start adding stuff, lol. That's how I roll.... I have my soup bones/parts in a pot simmering. I don't usually simmer my rabbit stock overnight (or longer) because it rarely gels anyway(young rabbits), or not nearly as well as the others I make. I am thinking some of those green 'maters out of my garden plus some coriander, cumin, onion, green chilis, jalapenos (tons in garden), and who knows what else...I have cabbage and cilantro to use up, too. Chili soup?
Breakfast is oatmeal, lunch is leftover chana dal/veggie patties and mac and cheese.
I have gobs and gobs of berries to use (loganberry, blackberry, Brazos berry, raspberry), peaches from our tree, pears from my moms tree, grapes from our vines, soup bones (rabbit, chicken, goat, lamb, wild pig), and goat milk in my freezer. Oh, and some pumpkin, cornmeal, a few chickens we just butchered, and some blue gill my kids caught. I am seriously lacking veggies, but my garden is still putting out swiss chard, tomatoes (not sure if they'll ripen), a handful of okra a day, and lots of jalapeno peppers. And basil and Italian parsley. I also have eggs coming every day from our chickens. And some dehydrated carrots, celery, red bell peppers, and mushrooms (white button), and kale (it turned to powder, lol).
Any suggestions? I have all the basics as far as baking soda and powder, spices, yeast, ww flour, oats, sauces, condiments, and vinegars. Only canola oil and 3 sticks of butter.
I am sort of in a rut. NO ONE will give me suggestions and I'm considering telling them to cook!