It’s time for a Weekly Menu Plan for this last week of October!

Just like that my favorite month of the year is gone. I feel like it went much faster than usual, anyone else feel that way? The holidays are literally around the corner, not even just a little but a lot around the corner.

Are you all ready to start thinking about Thanksgiving and Christmas?

I haven’t even started to think about gifts yet. I mentioned last week we are doing things a little bit different for Christmas this year.

I’m still trying to figure out what all that’s going to look like because in my usual fashion, I typically think ‘oh I didn’t get them enough’ right on Christmas Eve.

Then, I end up impulse buying things they do not need and they have never gone without…we are our own worst critics, aren’t we?

I think we’ve all fallen prey to social media and seeing all these great Christmas photos and then immediately comparing ourselves…I’m telling myself not this time!

I already told my husband we need to be busy the day after Thanksgiving. In years past, we never plan to go shopping on Black Friday outside of a few things online maybe but nothing else.

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Then, later on during the day on Black Friday…we go make some HUGE purchase and it’s always unplanned and like a million times higher than our Christmas budget.

So…we’ve got to keep ourselves busy and no shopping, I have Disney World to look forward to, right?

We are saving all the pennies for Disney World and Discovery Cove on spring break. I’m so excited to swim with dolphins…I’m more excited for that than Disney World.

We’ve been planning this trip since earlier in the summer, so although I’m going to be sad to see the year go, I’m also really excited for spring break to get here. Can we just move on along to that time?

In the meantime, let’s get to this week’s menu.