WEEKLY MENU 10.04.26
Weekly Menu 10.04.26 is the first full week of October already: Time to decorate…
What exactly does the Weekly Menu 10.04.26 tell us to do? Yessir! Time to decorate for fall if you haven’t already. I adore fall. It’s hands down my favorite season, and not just because my birthday happens at the very beginning of it. I love when the weather gets a little cooler, and we get to break out the sweaters, light jackets, and all things pumpkin. (Affiliate links follow. See Disclaimer Page for details.)
I don’t do Pumpkin Latte, but only because I don’t drink that much coffee. I’m a tea drinker, and I have some Chai Tea in the house as a tasty substitute. But I don’t understand all the hate on Pumpkin Spice Latte. I’m sure it’s delicious!
If you don’t like it, don’t order it. And move on.
I suspect that a large part of the hate is because it rushes fall, as Pumpkin Spice Latte is advertised starting in August. And I mostly agree with that. I don’t decorate for Halloween until October 1st. The switch to Thanksgiving paraphernalia happens November 1st. And Christmas decorating happens the weekend following Thanksgiving. That way I don’t get completely sick and tired of the clutter that is a necessity for a properly decked house.
The fall holidays share harvest, pumpkins and a lot of orange. It’s no wonder I love them so! It’s time to bring the Pumpkin Soup Tureen and matching Pumpkin Soup Bowls that Bert gave me years ago. Some of the bowls are a beautiful olive green, and those get saved for November 1st. I have pumpkins for days – the best part of having a birthday so close to decorating season is that I’ve been gifted some gorgeous specimens over the years.
I turn the Jack-O-Lanterns to face the wall~
When it’s time for Thanksgiving decorating, so they do double duty. A couple of years ago, I went all out and decorated some oddly colored pumpkins that I got at the Christmas Tree Store (RIP) in a Black and White checked pattern, It really tested my geometry skills, but they turned out great for the front porch. I found these ones a few days later. But I’m hardly bitter at all.
Anywho. The biggest difference between Halloween and Thanksgiving decorations, and the only thing I need to switch out, are the skeletons. I love me a full size skeleton. But a wooden skeleton head for the front door works too. And mini skeletons hang all over the place. Our post picture has exactly the right attitude for a Halloween skeleton. He’s inviting us to come in and sit a spell.
My full-size skeleton was a (light) pole dancer last year. And it looks like she’s headed back there again this year. I didn’t want to sacrifice any of my fabulous thong undies (AS if!) so I’m going to grab three fall leaves from the dollar tree and hot glue them in the appropriate (HA – again!) locations before she goes up. I had considered a nice feather boa, but I think that would get ugly and super clingy once it got rained on. It is fall, after all. Maybe I’ll let her wear my witch hat. After that I’ll be ready for a Halloween Party!
How to have a Screaming Good Halloween Party
It’s kind of hard to believe that it’s time to start planning that. In case you were wondering, I’m going as a witch, which is a long-standing tradition of mine. I’m consistent if nothing else.
Weekly Menu 10.04.26
We’re having Italian for our big Sunday Dinner. The Baked Chicken Parm has a couple of things going for it – at it’s base, it’s Pops Crispy Chicken, which has some breading, but it’s not fried, so it’s a little better for us. In addition, it takes a fraction of the time to make as the fully breaded version. We’re starting with Baked Fontina though, so the healthy ship has sailed.
Dessert is Italian and fall-like- we’re finishing dinner with a Pumpkin Pie Biscotti. I’ll probably toss in several handfuls of white chocolate chips too, and I’ll break out the decaf tea to go with that.
We’re starting the week with a little comfort with meatloaf. I was going to add it back in later in the week as another meal, but I decided not to kid myself, and you, dear reader. There is rarely any meatloaf left, and if there is, it goes for sandwiches the very next day at lunch.
Chili rounds out the week. The boys always want Cincinnati chili, so I’ve acquiesced and gone for it. I don’t make the chili any differently – I just make a pot of plain spaghetti and get out the shredded cheddar cheese.
WEEKLY MENU 10.04.26
RECIPE LINKS
BAKED FONTINA
BAKED CHICKEN PARMESAN
GUYS GARLIC BREAD
PARMESAN GARLIC DRESSING
PUMPKIN PIE BISCOTTI
CRACKED PEPPER MEATLOAF WITH BROWN GRAVY
WEEKNIGHT MASHED SPUDS
CRISS-CROSS POTATOES
SHREDDED CHICKEN JOES
ROASTED RED PEPPER PASTA
SWEET & SPICY POPCORN
SCARY BUT NOT TOO SCARY!
EQUIPMENT & MISCELLANEOUS WEEKLY MENU 10.04.26
