We started with a Nectarine and Blue Cheese Salad with Plum Vinaigrette from the August 2012 Bon Appetit magazine
The main dish was 1770 House Meatloaf from the October Food Network Magazine. Instead of using three types of ground meat, we used all ground beef
Our vegetable side dish was Spicy Pumpkin and Collards from the October Food Network Magazine
We substituted frozen spinach for the collards because we couldn't find frozen collard greens, used peppers from the Wilson's garden instead of the scotch bonnet chile pepper, substituted raw milk for the evaporated milk, and used raw cheddar from Cornerstone Dairy.
Lastly for dinner, we made Perfect Buttermilk Biscuits from a cozy kitchen
You wouldn't know it by looking at Wesley's face, but everything in this meal was really delicious!
Dessert that night was Chocolate and Olive Oil Fig Cakes, also from the October Food Network Magazine
As is customary, we had homemade vanilla ice cream with the cupcakes!
The next morning for breakfast we made Cream Cheese Pound Cake with Citrus Glaze from the September 2012 Bon Appetit
The cream cheese in the cake came from Cornerstone Dairy, and we also made raw whipped cream to have with it
While we made breakfast, Wesley practiced riding his big boy bike all around the house!