Marilyn Sue, its Sunday, so that calls for fried chicken, rice and gravy, green beans, biscuits, lemon cake, and pickled peaches. I cook before we go to church and have fixed the same Sunday meal for the past 50 years. Now I will have to change that , for a while would put the roast that cooks at 225 in the oven on Sat. night so it would be ready when we walked in from church. This is the only day of the week we eat the high calorie foods. For breakfast on Sundays we have the boney parts of the fried chicken, cream gravy , cream corn, and in the summer cantaloupe. Growing up all of this was cooked before we left just in case the preacher and his family of five kids came for lunch. Now the preacher doesn't come home with us, most of our folks eat out on Sunday. Love getting up on Sunday mornings, brings back all the memories of life in the 40's and 50's, growing up on the farm. One thing that is different, we don't have to dress the chickens before we start frying.

My usual Boarshead Maple Glazed Chicken on Arnolds brand Whole Wheat Sandwich Thin. But I have homemade chicken noodle soup in the crock pot. DH is sick and I thought maybe soup would be good for him. Thinking I will put some French Rolls in the oven and make an apple, strawberry, grapes, and banana fruit salad to go with it.

On the way to an Italian market in the next county we stopped at weird Pizza place. I have been sitting on a Restaurant.com coupon for this place so good time to use it. What was weird was that the menu looked good on line and it was touted as NY Style pizza and pasta, but it was a dump practically in the middle of no where. We ordered a pizza with pepperoni and anchovies. I watched the guy hand make the pizza crust, nice job. He delivered it to the table with a tin of anchovies saying that they put anchovies on the side. So, is that how it's done in NY?

I like to cook supper but not lunch.Make a roasted chicken for supper, tear leftovers apart, add grapes, pecans for chicken salad. There are some good flavors of Triscuit crackers, add ham, cheese and a big drop of mustard. Serve with green olives stuffed with garlic. My dh likes pasta salad so will make one a week to use with lunch. He also likes hot dogs (the ones that the company answers to a Higher Authority in their process) so those and pasta salad. While he is a real man, he also likes quiche so I do cook those for lunch every once in awhile. Also, grilled cheese and tomato on rye...in the winter with tomato soup. We have salad almost every day, I try to vary the ingredients. Since he is not a big bread eater I add meat or shrimp to the salad when serving for lunch. If I've made spaghetti for supper, will turn the leftovers into baked spaghetti, adding cheese, for lunch...(use the vegetable spaghetti). For a hearty lunch, fry some ground beef, add garlic. Nuke some refried beans. Put on a plate with guacamole and sour cream and some tortilla chips and salsa. (very little meat, mostly beans, guacamole and salsa). We also like pimiento cheese and will have that on a bed of lettuce with Triscuit and fruit. I try to have fresh fruit every day with lunch. My dh will also eat eggs any time of the day or night so sometimes we have them for lunch. Very thin pork chops and cabbage...cooked in chicken broth. Great lunch leftovers.Since he is on the Med diet and we, as you can see, are In Georgia, I won't tell you about the fried bologna, the peanut butter and potato chip, or the mayo and pickle sandwiches. :))