Yesterday I realized that when I made my spaghetti sauce, I didn't take advantage of my lovage that I have growing in my little garden. So I took the frozen sauces out of the freezer and simmered them some more, only adding a stalk and some chopped leaves of the lovage. (Lovage is a perennial that tastes like celery).

I added some more sauce to the leftover baked ziti---you know how pasta absorbs sauces when it sits. So we had the rest of the ziti with caesar salad.

Was going to newly opened Little Donkey, but you couldn't get in the parking lot, it was so busy.

So being it was after 1 by the time I got back in my area, stopped at Hamburger Heaven and had a wonderful BLT! and sour cream and chives potato chips.

Gotta have potato chips with a blt!

We had barbeque spare ribs, coleslaw and baked beans. Patti, at least you caught your mistake before cooking it. Oh, we have yesterday's brownies for dessert. Jasdip, I haven't seen lovage anywhere, but I do have 2 kinds of basil on my back porch and I am trying to remember to add them to our food. Glenda, was your BLT lunch and dinner?

Today was my 'big' grocery shopping day. Not feeling the perkiest on top of that, so non-spoilables are still sitting in my kitchen. Consequently, I nuked a Michelina's frozen entree and had a glass of milk. Good enough for me.

After reading the meals above my post, I surely could use a care package from anyone of you.

Shirley

I'd never heard of lovage before. Thanks for broadening my food vocabulary. Some woman in Aldi's today saw me pick up a pkg of Artisan lettuce and put it back. She came over and assured me that she felt I'd love it so I bought it. Never heard of that either.

Lovage:
Lovage is a great celery substitute if one cannot grow celery. Use not only the leaves, but the hollow stems in dishes for that great taste.

You can use it in the same way as celery and parsley, but with a lighter hand since Lovage have a stronger flavour. Lovage works well in potato and tomato dishes, or anything in the starch category. Spicy flavour. Typically, the young leaves are used in salad, and some consider them a good addition to dishes with seafood. Older leaves can be used in soup or stew. Because the stems are hollow, they may also be dried and used as drinking straws Every part of the plant is edible.

Whatever DH decided to heat up......I have been working in the yard all day and have more to do.

The girls are making chicken parmesan, non-breaded chicken, though. They're cooking it on the grill as I type this.

So how did your cornbread turn out after dumping the first batch.

I love love love Irondale Cafe's cornbread!

Jasdip, thanks for the lovage tutorial. Those hollow stalks that can be used as straws would be a nice addition to a Bloody Mary. woohoo!!

Shirley, I sure hope you feel better soon. Believe me, I have enough leftovers to feed a small army :-)

Carol, you're lucky to live where you can work outside all day. I think I'd last about 10 minutes here. What did you do--plant new things?

Well, Miss Kathleen. You sure know how to vacation :-) Enjoy your vacation with the girls.

Glenda, the cornbread is excellent. Even I, who prefers sugar in her cornbread, loved it. I had 2-1/2 pieces. It did take longer to cook than the recipe called for--about 10 minutes more. Worth the wait. Harry, who grew up with that kind of cornbread, gave it rave reviews. Thanks for sharing that. It'll be made many more times around here.

Glad you and Harry both enjoyed.

My father always enjoyed warm cornbread crumbled into a tall glass of buttermilk!

I'll remind Harry of that--we have leftover buttermilk from the cornbread!

I made green chile enchiladas with some leftover chicken we had. So delish!! But that cornbread sounds wonderful-would have loved to have it as a side dish.

pam_25f, I have dinner for lunch every day :o)

Oatmeal at night.

I had leftover chili soup that Cheryl brought over last night and bread and butter and home grown radishes.

Sue