The holiday season is rapidly approaching, and I am happy to share this wonderful herbal blend with you!
We started with a wonderful organic black tea, and added hibiscus, rose hips, and elderberries to give your immune system a boost!
This tea has sweet, tart undertones that lift your spirit and cheer you through the winter.

Place your order today!
Cost is $6 per ounce, with free shipping for orders totaling $24 or more.

Contact hiddenpathways(at)gmail(dot)com for ordering information.

I’m over at Keeper of the Home today, sharing our favorite recipe for mushroom soup -
it’s a great way to boost your immunity and add fantastic nutrition to your diet!

Check it out!

We had a great time at the Scottish Games held in our area this last Saturday – the kiddos always enjoy seeing the costumes, parades, and interesting characters who always come out for these kinds of things

I enjoyed the haggis! I was very surprised the first time I had it – I wasn’t expecting to enjoy it at ALL, but I really didn’t mind the “organ meat” taste! I think it probably has a lot to do with the fact that we eat liverwurst often in our home…  I also came home inspired to try making meat pies again… they are so stinkin’ tasty, and the kids just gobbled them up.

We’re celebrating my great auntie’s birthday this coming weekend, as well as enjoying a hayride + bonfire after the party.  Should be a lovely way to spend Sabbath… and I’m sure there’ll be plenty of marshmallow stickiness to go around.

MENU
Sunday
breakfast: egg sandwiches w/cheese & sausage
lunch: crockpot ratatouille, french bread
dinner: roasted chicken w/lemon & thyme, buttered carrots, salad

Monday
breakfast: soaked oats w/apples & raisins
lunch: eggplant & tomato curry, rice
dinner: roasted sausages, creamy polenta, caprese salad

Tuesday
breakfast: sausage scramble
lunch: grilled cheese, tomato soup
dinner: steak w/mushrooms, mashed potatoes, salad

Wednesday
breakfast: fried polenta, poached eggs
lunch: savory puffed pancake, creamed spinach
dinner: meatloaf, peas (from freezer)

Thursday
breakfast: mixed soaked grain cereal w/dried fruit
lunch: chicken salad sandwiches, pickles
dinner: potatoes au gratin, green beans & bacon, sauerkraut

Friday
breakfast: baked oatmeal w/peaches & crispy walnuts
lunch: l.o. gratin & green beans
dinner: chicken pozolé w/tortillas & sour cream

Sabbath
breakfast: pancakes w/berry syrup, bacon
lunch at b-day party
dinner at hayride + bonfire

I’m over at Keeper of the Home today, sharing some great tips on preserving your herbs.
Hop over and take a look!

It’s the season of Autumn here, and whether the weather is cooperating in your area (or not, as such is the case here),
I love the reminder that the cool days of Autumn are nearly upon us.
Just in time for those crisp nights is our new seasonal herbal blend:

Autumn’s Fall: a delightfully crisp blend of apple, cinnamon, and ginger with an immune boost from echinacea root.

Order today! Cost is $6.00 per ounce, with free shipping for orders over $24.

Check out all the other blends we have available as well – custom blends are always welcome.

Contact hiddenpathways(at)gmail(dot)com for further information.

We had a brief respite from the heat for a few days – it even rained!  It’s difficult to enjoy cool, rainy weather though, when some of our family has their raisin crop out to dry! Thankfully, it seems to just settle the dust and clear the air – not do any permanent damage!

We’re enjoying the freezer full of lamb – I had forgotten what a joy cooking is when you have the basis for a meal just a thaw away!

Sunday
breakfast: fruit muffins, yogurt
lunch: spaghetti w/meat sauce, green beans
dinner: lamb stew, salad

Monday
breakfast: cornmeal porridge w/raisins & butter
am snack: carrot sticks w/cultured ranch dip
lunch: tostados w/refried beans, raw cheese, sour cream & romaine
pm snack: watermelon, trail mix
dinner: pizza, salad

Tuesday
breakfast: soaked oats w/peaches, cream & crispy walnuts
am snack: applesauce, sprouted raisin toast
lunch: tuna salad sandwiches, pickles
pm snack: oatmeal cookies, raw milk
dinner: shepherd’s pie, salad

Wednesday
breakfast: scrambled eggs & spinach, toast
am snack: watermelon, raw cheese cubes
lunch: lamb sliders w/pickled beet salad
pm snack: apple slices, peanut butter
dinner: jambalaya, green beans

Thursday
breakfast: biscuits & gravy, apples
am snack: peaches w/crispy walnuts
lunch: l.o. jambalaya & green beans
pm snack: yogurt w/coconut & berries
dinner: corned beef roast, cabbage

Friday
breakfast: corned beef hash, fried eggs
am snack: sourdough crackers, raw cheese
lunch: Rueben sandwiches, pickles
pm snack: fruit salad w/cream
dinner: black bean soup, corn muffins, salad

Sabbath
breakfast: baked oatmeal w/fruit & cream
lunch at Scottish Games
dinner: popcorn, fruit

I’m over at Keeper of the Home today, sharing some great tips for harvesting your herbs.
Hop over and take a look!

Ann Marie from Cheeseslave has been going through some real foods kitchens lately -
today, she’s sharing mine!
Hop over to Cheeseslave to see how we do a traditional foods lifestyle in a tiny space!

This is our first week of “school” here at our home.  Our oldest is beginning Kindergarten! I shamelessly admit I’m glad I don’t have to put him on a bus – I don’t think I could stand it!  I’ll be sharing some of the ideas and reasons behind why we choose to teach our children at home later this month.  I’m also sharing at Keeper of the Home this week on harvesting herbs, so check back for an update.

We’re also going to be heading to Southern California for the weekend, for my cousin Rachel’s wedding – Island theme!  Looking forward to a beautiful time!

MENU
Sunday
breakfast: applesauce cake, yogurt
lunch: beef pot pie, salad
dinner:  roasted chicken w/sage & onion, rice pilaf, salad

Monday
breakfast: pancakes w/peaches & whipped raw cream
lunch out for Labor Day
dinner: baked potatoes w/italian beef & sour cream, peas (from freezer)

Tuesday
!!FiRsT DaY oF ScHoOl!!
breakfast: fried eggs & potatoes, sauerkraut
lunch: pasta bake, green beans
dinner: tacos w/shredded chicken & gaucamole

Wednesday
breakfast: creamy soaked wheat cereal w/bananas & crispy walnuts
lunch: liverwurst sandwiches, pickles
dinner: roasted sausages w/cabbage, buttered carrots

Thursday
breakfast: sausage scramble
lunch: quesadillas w/chicken, guacamole, sour cream
dinner: stir-fry vegetables w/rice

Friday
breakfast: omelets w/avocado, cheese & salsa
lunch on the road to Rachel & Teoti’s wedding!
dinner at the wedding!

Sabbath
breakfast with Uncle Joe & Aunt Cheryl in Oceanside
lunch on the road… we’re hitting some California Missions on the way back!
dinner: pizza, salad

I’m planning to drag my autumn decorations out this week… I refuse to give in to the 100 degree heat!
Autumn IS around the corner, and I intend to make it last as long as I can.

We’re slaughtering two meat lambs this week, and after a week or so of aging, we’ll be bringing home (hopefully) enough meat to last for a while.  Look for plenty of meals featuring lamb in the coming months!

MENU

Sunday
breakfast: soaked whole wheat pancakes, blackberries & cream, sausages
lunch: out
dinner: beef roast w/potatoes & carrots, creamed spinach

Monday
breakfast: soaked oats w/peaches & cream, crispy walnuts
lunch: tuna salad sandwiches, pickles
dinner: beef fajitas

Tuesday
breakfast: scrambled eggs, l.o. potatoes & carrots
lunch: pasta bake, mixed vegetables
dinner: grilled chicken, rice pilaf, salad

Wednesday
breakfast: apple puffed pancake, bacon
lunch: BLT’s, pickled beets
dinner: chicken & rice bake, green beans

Thursday
breakfast: scrambled eggs, toast
lunch: macaroni & cheese, green beans
dinner: roasted squash, meatballs, salad

Friday
breakfast: soaked oats w/raisins & apples
lunch: pasta w/l.o. meatballs
dinner: squash soup w/ww rolls, salad

Sabbath:
breakfast: fried corncakes (from freezer), sausage
lunch at Jessen’s for Grandma’s 84th birthday!
dinner: popcorn, fruit salad