Week 3 Meals

Three weeks have passed in our Alaska Food Experiment! Here's what we ate this week:

Sunday November 17:
Breakfast - unless otherwise noted, breakfast is eggs fried in butter
Lunch - unless otherwise noted, lunch is leftovers from the previous night's supper
Supper - London broil, onions, beet greens

Monday November 18:
Supper - London broil, broccoli, potatoes, carrots

Tuesday November 19:
Breakfast - bacon and eggs
Supper - bacon cheeseburger patties, icebox pickles, onion slices, home fries

Wednesday November 20:
Breakfast - bacon and eggs
Supper - steak, carrot and napa cabbage saute'

Thursday November 21:
Supper - steak-and-moose stew with barley dumplings

Friday November 22:
Supper - pork chops with zucchini and pickled vegetables, barley soda bread

Saturday November 23:
Supper - smoked ham, swiss chard, fried potatoes

This Week's Snacks:
Apple fruit leather, dried zucchini chips, cheese, pickles

Where it came from:
Apples - Soldotna
Beef - Homer
Beet greens - Soldotna
Butter - homemade
Carrots - Palmer
Cauliflower - Soldotna
Cheese - home made
Cucumbers - Soldotna
Eggs - home grown supplemented with purchased local eggs
Green beans - Soldotna
Napa cabbage - Soldotna
Onions - farmer's market
Pork - Funny River
Potatoes - Sutton
Swiss Chard - Soldotna
Zucchini - Soldotna

This week passed very quickly! Even though I didn't take a lot of time to cook, there were still new foods to try - bacon and ham! Now, I know what you're thinking, that bacon and ham aren't new foods, but they seem new when you brine and smoke them yourself. Jim smoked about 15 pounds of applewood bacon this week as well as a whole ham. We had some of the ham for dinner on Saturday night. It is delicious!

Jim slices the slab of bacon on an electric slicer.

My weight loss has slowed down but still continues. I've lost eight pounds since November 1.

Next week is Thanksgiving. I think I have all the menu items just about figured out, and can make everything we want to eat with only a small "cheat" to the all-Alaskan plan. Although holiday meals are exceptions to the plan, Jim and I have decided to see just how close we can get to traditional feast foods without using Outside ingredients. Stay tuned next week to see how we do!