Another food-producing weekend - salmon spread after we got home yesterday afternoon, with leftovers for dinner. Today was the big push - an "experimental" pot roast, testing how good it is without the 1750mg-of-sodium onion soup mix; butternut squash soup (huge batch - filled 5 4-cup containers, so 1.25 gallons); and pumpkin pie.
The pot roast had 1 lb. of mushrooms to about the same amount of meat - good gravy! It tasted different without the flavored-sodium "soup mix", but the mushrooms & canned (low-sodium) mushroom soup, we got a lot of great gravy. I also tried a slightly different cut of meat, with less fat; good choice. I'll have to remember to get the loin pot roast instead of chuck roast next time the Chief wants pot roast.
Tomorrow I'll make a batch of veggie-beef soup to use up the shredded cabbage I didn't use in the squash soup. Some of that will go to one of the neighbors, some to the freezer. If I had any yeast in the house, I'd be tempted to make some bread to go with it.
I shouldn't have to do much more than reheat stuff for dinner the rest of the week, as we now have enough food on hand for a siege: leftover pot roast from Monday, enough "experimental" pot roast for one person, a bit of turkey left over from Thanksgiving with the Chief's family, salmon spread, squash soup, veggie-beef soup by tomorrow night, and fixings for the usual "vat o' salad" that I take to work for lunch. And except for the pumpkin pie, it's all healthy, too!
The Chief spent at least 3 hours raking leaves, yet volunteered to do all the dishes I dirtied in the course of my cooking fit - what a guy!