The Two Chicken Week--Part 1

Need a go-to menu for a week when money's tight?

Back in the day, before modern food preservation, you didn't really have recipes that called for, say, 5 chicken breasts.  What would happen is that you'd roast an entire chicken or cut of meat (or make it into a dish).  If there were leftovers, they'd get made into a pie, what was left after that became soup or stock.  Whole poultry or cut used, start to finish, in 4 days, tops.  In the spirit of that tactic, I bring you my use-everything tactic, for those tight budget weeks.

Dia de Los Muertos

First of all, check out The Old Foodie--here is a great post on Soulmass Bread today.