Menu Plan for the Week 11/27 – 12/3 and a link color question for you

From Thanksgiving: Anna really wanted to try on Grandma's glasses

How last week’s menu went:

There were a couple of changes to last week’s menu. When I pulled the chicken thighs out of the refrigerator for the Spicy Honey-Brushed Chicken Thighs, they did not smell right at all, so into the trash they went. It was only the day after the ‘sell by’ date! I still need to see if I can find that receipt to get a replacement. At least I have the spice mix all ready for when I have boneless skinless thighs again. My sister was coming for dinner that night, so she was sweet and bought us a couple of rotisserie chickens instead.

We had some of the chicken leftovers instead of the Tortellini Soup, so that has been bumped to this week.

The awesome Mr. RSS took it upon himself to use the rest of the leftover chicken and bones to make a huge batch of homemade hearty chicken noodle soup. He was very resourceful digging around the fridge/freezer/pantry/garden to find stuff to throw in there. We ate the soup instead of having a leftover night on Saturday. And it was yummy!

Twice Baked Bourbon Hazelnut Sweet Potatoes

Favorite meal from last week:

I’m going with Thanksgiving dinner! It was at my parents’ house and there were 11 of us there. Sweet family time and great food. I tried a new recipe for  Twice Baked Bourbon Hazelnut Sweet Potatoes (I used Scotch and pecans because that’s what I had on hand), and we all liked them very much. It was a good “special occasion” recipe. As usual, we enjoyed making Swedish Flat Bread together. 

Making Swedish Flat Bread

This Week’s Menu Plan



  • Daddy’s hearty chicken noodle soup (leftovers)






  • Homemade Pizza (I’ll use this crust recipe, with part whole wheat flour. I double the recipe and also knead the dough after mixing.) I’m thinking about a ham and pineapple pizza this week.
  • Raw veggies

A link color question for you:

For many months I made any links in my posts blue, but lately I started leaving them black. I’m thinking about switching back to blue, but I thought I would ask you first to see if there was a reader preference.  Which link color do you prefer? Blue or black?

I’m linking up with OrgJunkie’s Menu Plan Monday, where you can find many more meal plans to check out!

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16 Responses to Menu Plan for the Week 11/27 – 12/3 and a link color question for you

  1. Jenny

    I definitely prefer the blue. Huge vote for that from me.

    And I don’t think if you threw the chicken away that you can get a discount. At least at one store I shop at, they require you to bring the product back for a refund. I stood in line behind a guy at customer service who argued with two managers, and they both said the same thing, ‘you need to save the product and bring it back or there’s nothing we can do’ Sounds like a gross policy (I wouldn’t want someone dragging rotten chicken into my store) to me, but might be worth tossing back in the freezer depending on how much money you’d be getting back. I’d at least call the store first to find out if this is their policy as well.

    • Elizabeth

      I called my store once to ask about bringing bad meat back, and they said all they want is the receipt. I’m glad, because once something is gross, you don’t really want to keep it around and drag it all over town! I do understand why some stores would have that policy though, but yuck.

      Thanks for your blue vote!

    • I’m with you, Jenny. I definitely prefer. We’ve been conditioned to look for that when we want to click a link.

  2. WilliamB

    My vote is for underlined black. For me, blue breaks up the reading flow too much.

    My store doesn’t require bad food brought back either, thankfully. Jenny, what store required it?

    • Jenny

      This was at a Superstore in Saskatchewan, Canada. I was pretty grossed out by the whole thing too. Especially because it was fresh shellfish that he was complaining were bad. Who would want to carry that around?? Ewww. I thought this might be a more widespread policy. Glad to hear that it doesn’t seem to be.

  3. I prefer the blue because it makes the link obvious. Sometimes, even underlined, I tend to overlook it. This way it really stands out to me. 🙂

    I worked in retail and we only required the receipt and if it were fresh foods (meats, dairy, produce, and bakery) we gave back double the cost.

  4. Karin

    Link color question: black underlined for me — makes for much “smoother” reading!

  5. I want to do a write in vote for red! It matches the banner text! Blue can be an alternate though.

    Let’s see some more about that fun flatbread!

    • Elizabeth

      It’s funny, but I did think about red at one point for that same reason, but it just seems too harsh of a color to have scattered about.

      You are funny with the flatbread talk!

  6. Kathlynn

    I was thinking purple. But, really, I’m loving le bleu! …and I really must try your sweet potato recipe. It sounds delish.

  7. Are you of Swedish heritage. I am and I love to try traditional recipes, except the smelts. I can do without ever having one of those again. 🙂

    • Elizabeth

      I am of Swedish heritage! Smelts I am not familiar with – I’ll have to ask my mom. At Christmas we usually make a potato dumpling called polt/palt. I’m not a huge fan of that one, but it’s ok.

  8. Smelts are tiny smoked fish. They are pretty yicky.

  9. Pingback: » Menu Plan for the Week: 12/4 – 12/10 Ready. Set. Simplify.

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