Yes, to a point. These are conversations, my comment related to someone else's comment. I didn't change the topic to the Super Bowl. Unless you're suggesting it's ok to agree/praise but not to disagree/question with or concerning someone else's contribution, in which case, I disagree with you. Personally, I don't offer recipes for (or serve guests) dishes that contain ingredients that some might wish to avoid, without telling them what's in it. I'll bet there are more people who read labels to avoid transfat, than are there people who read labels to avoid tree nuts, or gluten, or animal products. No matter, you can do as you like, I was just following that habit.

Each day of the week has a theme that I follow, and Monday is "Big Meal". That means a large cut of meat so there are leftovers for lunches/sandwiches/stir-fry, and possibly enough for the freezer, and possibly the base for soup. Last night was ham, fresh pole beans from the garden in "Spicy Asian Green Beans". Also from the garden - Potatoes O'Brian (with onions & peppers), a gluten-free banana muffin (from the freezer), and for dessert - I made a 3-minute Microwave Apple Crisp with a Jonathan apple, some raisins, palm sugar, apple pie spice, and a dab of butter. Served with a little whipping cream and homemade granola on the top - which is a Q&E substitute for Apple Pie and Ice Cream at our house (I hate to make pies so I fake them when possible ;-).

Wow, what scrumptious sounding meals! Shirley, so nice to hear from you; I hope that you're doing well. I'm a fan of cabbage myself, no matter how it's prepared, including raw. That stuffed cabbage sounds good, I may have to dig out my recipe and make a batch before hot weather gets here. Your chicken sounds good, jazzy. Aren't you glad that you had some leftovers? Texas Gem, I haven't had a taco salad in years, but I used to eat them all the time. And loved them. What a great combination of flavors and textures! Oh Raven, I hope that you had a relaxing evening! You must be absolutely exhausted between all of the stressful traveling and family events. And the illnesses, oh my. Mor, I had to look up flageolet beans and I'm intrigued. Tell me what you like about them. Supper sounds so good. grainlady, as always, I'm in awe. I've often wondered what your kitchen must be like. I'm having blood drawn today and can't eat anything.....why the heck am I reading about this wonderful food? My tummy is growling like crazy, lol.

CindyMac Mimi, that looks scrumptious! I've never had rapini. Would you mind sharing the recipe? **** The dish is made in separate components, then brought together at the very end. Regarding the rapini, I like to blanch it in salted, simmering water for about 3-4 minutes and then strain in a colandar, before I chop up into more manageable pieces. To serve, or add to a dish like this, I like to heat up some olive oil and add minced garlic (and maybe a pinch of pepper flakes) to flavor the oil. Then, add the pre-blanched rapini and sautee for about 2 minutes. The lamb is lamb shank cooked in my electric pressure cooker. That can also be braised slowly in a heavy pot. Let me know if you'd like to know how I made the lamb so it was ready for this dish. The gnocchi is store bought from Wegmans. It's fresh and so easy!