The Order: Preparing for winter, running and the week.

So here's what I ordered on Friday, November 2nd, 2012 and the why for each item. Russian Krendl: Have you tasted the Fair's bread? This is a seasonal treat that'll probably be breakfast on Thursday.
Focaccia: This stuff is addictive so beware. Lunch for the kids and mid-morning snack for me on Thursday.
Pure Rye Sourdough Bread: Started specifically for wheat allergy wife by Babs and Marty. Staple that goes great w/ eggs.
Wind mill cookies: Um, cookies. 'nuf said.
Kombucha : Probiotic goodness in a jar. Left on little fridge by the back door. Taken a swig at a time on exiting and entering abode.
Kombucha, Ginger :Ditto w/ zing.
Pink Lady apples :half a bushel of a snack that the kids each eat 2 to 3 times a day. More on weekends.	h
Sausage, Andouille (Cajun) Bulk . :Possible ingredient for beans and rice dish or more likely breakfast for Tama or for me after a run.
Pork Shoulder Roast, Smoked, Boneless : Star of Thursday's dinner prepared in slow cooker.
Cabbage, Green Paired with a chicken from the freezer purchased earlier from Family Farm Cooperative to be prepare in a clay cooker to make the best cabbage ever tasted by a human tongue. What, no clay cooker? Hit the yard sales next summer and pick yourself up one. These things must have been a trend that were given as gifts to people that don't want to spend 2 hours preparing a meal but never found out how damn good the results are. I have to admit, I would have been one of those people if my less risk averse wife hadn't made some delicious dishes in it first.
Turnips : Um, I made a boat load of rutabagas last week (that were delish even if they took way longer to peel and dice than I planned) and wanted variety. Will be a side probably on Saturday.
Carrots : One of the three staples of French cuisine (along with onions and celery). I'm not French though and don't make cuisine but I do put diced carrots in almost as many dishes as i put onions in.
Garlic, large bulb :see carrots except insert Italian for French. I'm not Italian either but I do loves me some garlic.
Onions, Candy :Ubiquitous ingredient in every savory dish I make.
Onions, sweet :Variety in my ubiquitous ingredients. Must admit that I supplement our ravenous appetite for onions with onions from a certain local supermarket that uses Halloween font for some crazy reason for their logo. As I'm writing this I'm realizing that this only accounts for two dinners. Damn! No, I've got it covered. Chicken carcass mentioned with cabbage will be used to make stock for Greek Lemon Rice Chicken Soup (that's a crazy long name for a dish) on Saturday or Monday. If we end up eating the soup on Monday then I'll make potato soup and arroz y frojoles for Monday and Tuesday. Which day gets which dish depends on how I feel on each of those days.