Menu for Tuesday, March 1

Tuesday: blueberry scones, peach muffins, whole wheat sunflower seed bread, and broccoli cheddar soup.

Menu for this weekend, February 26-27

Saturday: blueberry scones, raisin-date-walnut bran muffins, French bread, Afghan lentil soup.

Sunday: Cherry scones, blueberry muffins, French bread, broccoli cheddar soup.

Menu for the week, February 22 to 25

Tuesday: (In case you haven't noticed it, the scone and muffin entries are pretty much identical from week to week, but I post them anyhow since some people may not be aware of this, and also there are occasional changes.) Blueberry scones, cranberry walnut muffins, White bean and vegetable soup, pumpkin seed bread.

Wednesday: Apricot scones, blueberry muffins, corn chowder, and hamburger buns.

Thursday: Blueberry scones, cherry muffins, split pea soup, anadama bread.

Friday: Peach scones, blueberry muffins, clam chowder, sesame seed bread.

Menu for this weekend, February 20-21

Saturday: blueberry scones, cranberry walnut muffins, clam chowder and French bread.

Sunday: cherry scones, blueberry muffins, split pea soup and French bread.

Takeour meal for Friday, February 18

Bronwen Thomas will prepare Chicken Tetrazzini: Boneless chicken & mushroom casserole with pasta in a delicious creamy sauce with peas, topped with bread crumbs & cheese, and served with green beans.

$7.99

Menu Wednesday to Friday, 2/16 to 2/18

On Wednesday there will be apricot scones, blueberry muffins, French bread, and potato leek soup.

On Thursday there will be blueberry scones, applesauce raisin muffins, Anadama bread, and mushroom leek barley soup.

On Friday there will be peach scones, blueberry muffins, sesame seed bread, and corn chowder.

Menu for Tuesday, February 15

I'll get the rest of the week up tomorrow, but for now: Tuesday will be blueberry scones, cranberry walnut muffins, Afghan lentil soup, and flax seed bread.

Menu for the weekend, Feb 12-13

Saturday: blueberry scones, peach muffins, potato leek soup, and French bread.

Sunday: cherry scones, blueberry muffins, southwestern butternut squash soup, and French bread.

Update 2/9

I made up some cheese and pepperoni/cheese pizzas today which are in the freezer for those of you who have been missing them this past week. Also, I made macaroons today, and there are plenty.

Thursday I'll be making more burritos.

Friday takeout meal

This week's takeout meal is from our 11th Guest Chef John McGurk

Bouillabaisse: a traditional Provencal fish stew originating from the port city of Marseille, France. Bouillabaisse is a fish soup containing various kinds of cooked fish, shellfish & vegetables flavored with a variety of herbs & spices. Served with a salad of organic mixed greens & Rob's French bread.

$7.99

Menu for the week February 8 to 11

Tuesday's menu: blueberry scones, cranberry walnut muffins, and split pea soup with ham. Also, we are having a sale on bread from the freezer at $2.00 a loaf. Just about all the kinds of bread I make are available: French bread, Italian bread, Anadama, Flax seed, Sesame seed, and Whole wheat sunflower seed.

Wednesday: apricot scones, blueberry muffins, corn chowder. Bread from the freezer.

Thursday: blueberry scones, applesauce cranberry muffins, and mushroom leek barley soup. Bread from the freezer. (If there isn't any Anadama bread left in the freezer by Thursday, I'll make more.)

Friday: cranberry raisin scones, blueberry muffins, sesame seed bread and French winter vegetable soup.

Weekend menu for February 5 and 6

Saturday: blueberry scones, applesauce muffins, French bread and West African peanut soup.

Sunday: Cherry scones, blueberry muffins, French bread, and lentil soup with ham.