That sounds delicious! Tonight we had a little app snack of homemade lavash crackers (evoo, smoked salt, za'atar), rosemary garlic shrimp over rice and a salad with lemon vinaigrette.

It does sound good!

We just finished, and I made pork tenderloin cutlets (sliced and flattened). I cooked couscous added sauteed carrots, onion and celery and garlic, and spiced it with cumin, curry, cinnamon, lemon juice and minced mint.

A friend had brought me a huge stuffed mushroom, which I had along with left-over scalloped potatoes, and a glass of cold milk. Exciting, isn't it?

Yum!

A flat iron steak, baked potato, and asparagus. Followed up with coconut macaroons.

WalnutCreek, that does sound delicious. I may try that this week, but with a LOT less black pepper.

Everyone's meal sounds incredible, actually!

We had grilled Portobello mushrooms, big ones, topped with grilled onions and tomatoes and a slice of good mozzarella. Just a drizzle of balsamic and a couple of basil leaves to serve. Also had a salad filled with garden goodies and chick peas, and a side of wild and brown rice.

I found a good mixed dried beans soup recipe, and I make it often.

Followup on the Mexican Pot Roast recipe. Ended up not being too hot at all, interestingly. I am guessing that by shredding the pork the pepper had to be absorbed by much more product, thus reducing the heat level. Also, shredding the meat made this a very dense, there was very little broth left, so ladling it over the cornbread made it really thick. It was very tasty though. Am not sure I will make it anymore, though I might make it using 1-2 pounds ground pork or 1-2 pounds ground beef. The ground meat may be a better vehicle for the rest of the ingredients.

sheiljoyce......share your bean recipe?

I made bunless chili dogs. I made the red chili from scratch right down to the pinto beans. We're attempting to eat less bread. :0)

A Mexican pot roast sounds like a treat!!!!