Sleevendog, I’m sending that link to my granddaughter. She loves making desserts and candies. She loves to experiment too. And when she finds a hit, she brings some to me.

Well, I broke down and made the dreaded TikTok feta bake. I fixed it especially for my daughter who was visiting with her kids. It was a perfect luncheon dish. She really liked it, and I thought it was pretty good.

The presentation is fun, so I think it would be a nice dish for company — either as a main dish or a hearty side.

I followed a recipe from Food Network. Used only 10 oz pasta, 1/3 cup olive oil, and about 2 T of the cooking water. I used about 2 cloves garlic, and they cooked in the residual heat when the pan came out of the oven.

All in all, I’d make it again for company. Not sure if I’d make it just for me. I’m just not a great fan of feta. But I used Mt. Vikos brand which is supposed to be authentic Greek and produced with sheep or goat’s milk. It’s a bit milder and not as sharp as some.

It made quite a bit, so I’ve got some for lunch or dinner tomorrow.

Jasdip, that taco looks just fine to me! Homemade tortillas are tricky, I never get them round. I never get pie crust perfectly round either, no matter how many "quarter turns" I do, LOL. It all works, though.

That cookie is not a macaroon, it's made with oatmeal. A base of sugar, butter and milk is boiled for a minute and a half, then oatmeal, peanut butter and vanilla is added and it's dolloped out onto waxed paper or parchment to set up. My kids have always loved them. And yeah, that BBQ sauce is thick. And sweet. My brother loves it and is sure everyone else loves it, and many people do, so he makes big pots of it and gives it to people, he won't give up the "secret recipe". My stepdad gave it to him and swore him to secrecy, said if he told "one of those women" it would "be all over the internet". He was right. (grin)

Sleevendog, I'm going to growing romanesco a try, maybe it'll like it in the hoop houses if I can start it early enough, I read that it doesn't like hot weather. Like you, I grew brussels sprouts for several years, and now, suddenly, I get a stalk but no sprouts bigger than my thumbnail before they freeze. I finally gave up on them.

Seagrass, if I can grow 'em, I'll send you a couple. If Misfits can do it, I can! I did tell The Princess it was a "fractal vegetable". She said it looked more like a bacterial vegetable. (snicker)

Lynda, I might have to drag the sous vide out and give it a try with salmon. I've not been very successful cooking sous vide so far, but I haven't tried salmon. I'd have to skip the bernaise, I'd like it but the only sauce Elery eats is hot sauce!

Amanda, Dave and the kids came for supper. We had steak, au gratin potatoes, sauteed cabbage, baked beans, green beans with bacon, some bread sticks. Those cookies for dessert. I took a picture of the steak, I removed enough for myself, then put the rest in the oven. The heathens all like well done steak, which amazes me. Ah well, to each their own. The Princess helped by slicing it up for serving.

Annie

The tortillas are hilarious.

Steak tonight me thinks. (feed 'em pork).... I bet we wanted it without pink but rarely had steak when young. I remember our burgers well done. Steamed,😂.

This was a treat. Shrimp with Leek and Fennel.

" The heathens all like well done steak, which amazes me." Annie, you made me laugh right out loud!! Love it! I woke up Bud, my cat :-D

Sleeve, glad I could make you laugh with my tortillas. As Annie says she can't make a round pie crust, neither can I. My pie crusts often come out the shape of the above-mentioned tortillas! LOL

Annie, Your family meal would have been perfect for me. It sounds like quite a feast!

Shambo, Your feta pasta looks good. I like feta on just about everything.

Sleeve, Your shrimp with leeks and fennel is restaurant worthy!

Jasdip, I like your tortillas...an irregular shape reminds me they are homemade. Same thing with irregular produce. Since I have been growing my own and cooking (mostly) from scratch, I've become suspicious of anything too perfect.

Speaking of not perfect.....my blueberry bundt cake was yummy but broke in two unmolding. I can't make an attractive cake to save my life.

We've had nice weather here, and yesterday we all worked in the yard. DS mowed the lawn and weed wacked, I got the existing garden beds ready for planting and DH built me new raised beds for the greenhouse. This will give us a dedicated space for year round peppers, tomatoes and ginger and we will transplant our existing pineapples to more roomy accommodation. If we get it all done, we are hoping to reward ourselves with sushi for dinner tonight.

...well we got one of the raised bed finished. This one will be for our tomatoes. Two more are cut and ready to be assembled.

Picked up our fish at the harbor and had our fill of sushi.

In addition to our usual ahi tuna and salmon, we made a spicy shrimp. It was really good.

Fantastic garden prep and sushi! (my sealed pack of nori sheets turned rancid) So I've been using the small snack packs inside spring roll wrappers, sushi-spring roll hybrid.

Just started a first tray of garden seed starts. Herbs, peppers, salads.

Pasta over Veg/Beans/Grains/merguez sausage

Lots of prep-ahead choices for the weeks lunches.

Great raised bed Lynda, good height and blue berry cake, sushi and way back chicken piccata, all delicious.

Shambo the TikTok pasta looks good. I know I would like it so must get around to it.

Sleevendog alls looks delicious and healthy as you do... the shrimp with leeks and fennel particularly appeals.

Jasdip laughed at ‘not a round tortilla in sight’ but they look great anyway.

Annie, yummy food and perfect steak.

Below We had crispy skin salmon with sweet potato and salad

The weather turned cooler and so I made an old fav comfort food... savoury mince with Yes you guessed it, sweet potato

Planning wed-friday proteins. (steak tonight). Salmon tomorrow. Burgers maybe Thursday. That would mean SouthernDirtyRice Friday night. Can you tell I get my meal planning here, lol. A boat-load of veg in my crisper.

Last night was freezer shopping/fresh crisper drawer. Fresh mirepoix, 1/2 pint broth, bo saam pulled pork packet, from frozen. Fresh veg steamed on top at the end, last 10 minutes.

(DH wanted a tiny snack of feta when he got home and dropped the container out of the fridge onto the floor. Oy, it cracked and went everywhere. A three pound container. Thankful I had a simple one pot meal on the cooker). What a mess.

Why I no longer use ball jars in the freezer. He recently dropped a big Costco size glass marinated artichoke heart container on the floor in the pantry. Oily. Butter fingers. I don't care for them having not much flavor. Bland. He loves them as a snack. He could have cried, 😂.

Veg Bo Saam Bowl....

Steak. Herbed cauliflower rice. Corncake loaded. (meant for todays lunch or mid-morning snack). Added a cup of cooked wild rice and some pasta to the herbed veg. Made a couple of nice lunches with the pasta/rice and a green leafy salad.

A weirdo dinner last night. I had a hankering for egg foo yung but not a hankering for fixing it the right way. So, I decided to make a sort -of egg foo yung inspired omelet. I sautéed all the vegetables and then poured on the beaten eggs. Not exactly the same texture and taste but close enough.

We have been calling that a 'heap' meal in my home. All the ingredients without the unnecessary steps. Like Annie's inside out cabbage rolls. Or a sheet pan meal, one pot meal.

So I did have cabbage after all. DH is not the best downstairs pantry, freezer, spare fridge shopper. Not sure how he missed a giant cabbage or the red one. Freezer is thinning out so that is getting easier...

Made a big Caesar dressed slaw. DH was very late getting home so I had a salad, crispy salmon, (not pictured), then made him a cold salmon salad. He wanted the leftover pasta salad. Good. Not going to waste. (too spiced for the pups)

I like the name “Heap Meal.” I have a feeling they’ll be happening more and more for me.

Things get busy this time of year, so we are back to many of our tried and true favorites. Lamb skewers, steak and potato....and roast chicken.

Roast chicken Mmmm Lynda. Great meals Sleevendog, so healthy. I‘m not sure what egg foo yung supposed to look like Shambo but anyway your dinner looks good.

Crispy skin salmon and grains with green onions and mint with an Asian style vinaigrette. A salad on the side.

Temps are on the rise, spring is on the way. Now I can get my car washed!

Wow, your salmon dinners always look so good, Neely

Sleeve, lovely healthy meals as always.

I tried my hand at a skillet hash last night. Potatoes, bacon, leftover broccoli and cheese. It was very good. Kinda like a one-pot, sheet pan, or a Heap Meal :-) I cooked the eggs longer.

I took some stew out of the freezer for the weekend. Poor lighting, I see.

Cozy mood lighting is nicer than my glaring pink/yellow off balanced lighting,😜. At least my bowls are oven hot, hot, hot.

Plowing through my freezer stash. So nice to have it. I was looking for stew or chili...but ham, white bean and chard was good. Homemade 'torn' croutons.

DH just received his first shot 15 minutes ago. I might be eligible next week. Discouraging our bodies need time to process the protection...a couple weeks after the second shot. Hey, it is a start! The J&J may be approved tonight.

And then the variants...

Sleeve, we're (Canada) is so far behind in our shots. We're in the bottom 38th of the countries. We're still in the first stage of vaccinating those in long-term care, high-risk retirement home residents. It's open to the general public of 75 yrs and over mid April.

I'm still not convinced on getting it, but I did ask my doc when I was there for my checkup. Since I'm prone to bronchitis (never a simple cold, always full-blown bronch) she said I should definitely get it.

Oh No. Unacceptable. I expected to be in the May-June availability. DH just turned 65. We thought April for him. He walked in and walked out after 5 minutes wait. Walking distance from work. A local pharmacy...all double masked.

I haven't made Marcella Hazen's pasta sauce in quite a while, yet it's so easy and tasty. The one with butter and an onion. I simmered some meatballs into it for tonight's dinner.

Marcella❤️. My two first cookbooks. Tiny paperbacks on my beside, no table. Futon on the floor. Read cover to cover. Big love for her teachings. No pictures, just brilliant writing...

DH & I are scheduled next Wednesday for our first doses of the Pfitzer vaccine - we have to drive off-Cape, about an hour and 15 minutes. We will have appointments in- hand for our second doses when we leave. We're 68 & 69.

I made a sheet pan supper last night. It's in frequent rotation - a combo of sweet Italian sausages, russet potatoes, bell peppers and onions, tossed with olive oil, lightly seasoned with salt & pepper, roasted at 375 for about an hour, stirring a couple of times. We serve it with a grainy Maine craft ale mustard from Stonewall Kitchens (no photo).. This reheats well for a socond dinner, and then makes a great frittata with warm marinara on the side.

seagrass

I've had both my shots, the second one was February 1, and I'm 65. Elery and I got them at the same time, and he's 69. Mother has had her first one, second one March 13. Michigan is in the top 10 of the United States for vaccinations, so we're doing well, I think. I still don't go anywhere and our restaurants just re-opened at 25% capacity. Cases in Michigan are way down, so I'm encouraged enough that Elery and I made the first trip to Costco in nearly a year. Even after we had our shots, I was concerned for Mother, but now she's had her first one, I feel better. We still mask up, though, no matter where we go.

Sleevendog, I've been trying to keep the crisper drawers rotating through fresh produce and trying to make some freezer room. The soup and croutons looks good, but those watermelon radishes just jump right out at me. That's terrible about the artichokes and the feta, I feel terrible for your DH. Elery also likes the artichokes, although they taste like nothing to me. (shrug)

Shambo, your "weirdo" meal looks good, kind of like the "chop suey" Ashley used to love that did not resemble any Asian food of any kind. She still loves it, though.

Jasdip, I got the Pfizer vaccine and didn't even have a single side effect, not so much as a sore arm. Elery did get a headache the day after the second one, but there's no way to tell if he got it as a result of the vaccine or not. Mother even got her first one, and no side effects for her either. The more people get vaccinated the faster life goes back to some semblance of normalcy, so I definitely got mine as soon as my age group was available. Oh yeah, food. Your hash looks good, but the biscuit looks better.

Neely, your salmon always looks good and I like the thought of sweet potatoes with that "mince" appeals to me, I keep thinking I'll make a shepherd's pie with sweet potatoes instead of mashed white potatoes, then I promptly forget and make something else, LOL.

Lynda, the sushi always looks good and the beach is beautiful. We must be thinking alike, though, with that roast chicken. Except, of course, that you managed to take a picture of yours while it was still whole, and I forgot until after supper and I was putting the remainder in the fridge, LOL. Here is it is, though, what's left of it. This was one of the chickens we raised last spring. I brined it before roasting and stuffed it with some herbs that I dug out of the snow, sage, thyme and rosemary. It was nice.

I made a salad with the spinach from Misfits, and cut up several orange that I had in the fruit drawer, including a blood orange, two naval oranges and one Valencia. Dressing was made with olive oil and orange balsamic vinegar, with orange zest for some extra flavor, and served it with the chicken. Oh, I added hard boiled egg too...

And just to prove that Misfits is organic and doesn't use herbicides, they included a nice sprig of lambsquarter, LOL. Since it's edible, it just went into the salad!

Before that we had pork roast with roasted golden beets and Waldorf salad:

Another day was a stir fry with all the vegetables I could find and some with a brown/wild rice mix.

I'm not a big fan of stir fry, it's just a bunch of vegetables and some meat, nothing to shout about and a lot of chopping. It sure uses up a lot of those veggies, though!

Today I made a salad with the rest of the spinach, some leaf lettuce, a couple of eggs, some leftover chicken from the roast chicken the other night, and some roasted butternut squash. I took some more of the chicken and a handful of the spinach and made tortellini soup with a package of tortellini I found while cleaning the pantry, with a "best by" date of December 2020. Into the pot it went, LOL.

I've got stock in the electric roaster and a batch of bread dough rising on the counter, so tomorrow I'll be canning stock and baking bread, plus I have a COVID test at 11:30 in preparation for my cataract surgery Wednesday.

Annie

Liked your one pan dish Jasdip the pasta looked pretty good too. Your meal Sleevendog looks very tasty.

What’s for dinner? ... chicken breast, veg and oven roasted sweet potato chips nothing fancy.

That looks good Lynda!!! Do you get your sweet potato fries crispy? You and Neely cook them often. Any time I've tried they're as limp as my pasta.

Getting baked sweet potato fries crispy takes patience I rarely have but DH prefers them. I don't mind a bit soft. I usually make a tray of regular potato fries at the same time...separate tray as they take longer to cook. (I give them a head start in the oven).

I take 2 wide mouth ball jars and thin slice a sweet potato and potatoes and soak in water in the fridge for 2-6 hours. Changing the water a couple times, especially the regular potato. Drain and roll up in clean kitchen towels. Set aside a while, then into a zip-lock with cornstarch/rice flour. Not too much. Then a bit of avocado oil. Onto a sheet pan with lots of room, not touching. Time and temp depends on your oven.

A great coating is the gluten-free all purpose flour mix but I never have that around anymore.

Excellent burgers last night but no pic.

Jasdip, That pasta looks really good. I can almost taste it.

The crispy sweet potato fries are Neelys. They always look so good. I occasionally make fish and chips with our homegrown yukon gold potatoes. I may need to give Sleeve's technique a try.

We are at our other home again, and got to try out their weekly farmer's market. It was small but had some good things especially as we don't grow anything here but a few herbs.

I found some nice 'fat spears' and one enormous tomato. I am thinking about making bruschetta. What would you make with this guy?

Dinner was another standby - lamb skewers with hummus and pita. We don't have a BBQ here, so both the lamb and peppers were cooked entirely in the oven using the broiled setting at the end to give some color.

That's a whopper of a tomato Lynda! That's a nice size to stuff. I've made Lidia's stuffed tomatoes and they are delicious.

I made bread today. Sunday is my usual day to bake but a friend and I are going on a trip to bring home a rescue dog. Caged her whole life, never been on a walk, house-trained etc. A lot of work but I'm excited for her.

Dinner tonight was Lidia's popular chicken, potatoes, onions and bacon.

I don't know why frying chicken is such a chore for me. It seems to take forever and both the house and me stink. Time for a shower.

But dinner was good!

I finally made the deconstructed/unstuffed cabbage roll casserole. I liked it a lot. This time I made it with a sweet-sour tomato sauce. I’d tasted it at a friend’s and really enjoyed it. Next time, I think I’ll use more traditional Greek flavorings (oregano, mint, & dill) and serve with an avgolemeno sauce. That’s how my mom served cabbage rolls.

That was one amazing tomato! ...and I still have half of it left.

Jasdip, I had never heard of stuffed tomato, but I looked it up and will give it a try. What do you normally stuff it with?

WFD was shrimp scampi over couscous with peppers

Fabulous photos, Lynda!!!!

I used bread crumbs, herbs and parmesan cheese. Not meat or rice in my stuffed tomatoes.

Yes, gorgeous tomato. I also first think of bruschetta. Stuffed and baked is really good also. Grains and cheese and sometimes lamb sausage coined.

Again one of our favorites....Miso/Dashi Noodle Bowl

Frittata

Everything looks so good. Sleeve, I love the look of your fritatta and oddly enough, I've never made one, so going to put that on the list for the coming week as week just picked up a flat of lovely fresh eggs from our neighbour.

Both daughters will be here for dinner tonight. One still lives with us but between work and BF, seldom joins us for dinner. All first time recipes; Chicken breast stuffed with basil boursin and wrapped in prosciutto, lemony orzo with asparagus and garlic bread crumbs (bit the bullet and bought asparagus at 3.99/lb for lovely fat ones.) Since I had prosciutto left over and water chestnuts on hand, did the bacon wrapped water chestnuts using prosciutto instead of bacon. I think they are better, definitely not as heavy. Dessert was going to be a tiramisu meringue roulade which will now be tiramisu meringue trifle...

Your sweet potato fries look delicious, Neely.

Thanks, sleevendog, for the tips on how to get them more crisp, mine are also usually soft and soggy, although still good.

Lynda, that's quite a tomato! And really good looking asparagus, I love produce season. That bruschetta looks fresh and crunchy too...

nekotish, that's some meal, your daughters must have been happy with that! I'd be happy with all of it, but especially the tiramisu.

Shambo, that casserole looks really good with the tomato sauce on the top. It's a lot easier than rolling up cabbage rolls, and faster too, even if it isn't as photogenic.

Jasdip, we're thinking along the same lines again, I also made bread:

I canned some beef stock, using a combination of short ribs, oxtail and "soup bones" that looked a lot more like shank.

I made a pizza last night with part of the dough I used to make that bread, but I forgot to take pictures. Tonight I was working on the Township's annual budget documents and about 6 hours into it Elery decided to get some take out from a local restaurant as it didn't look like dinner was imminent, LOL. He brought home fish and chips, they had walleye, one of my favorite fish. I didn't take pictures of that either, although I got a nice shot of the Snow Moon out of my front window without even moving from my computer...

Tomorrow I've got to cook some more vegetables and I still have a head of cauliflower, some romaine and fennel to use before my new Misfits box comes on Wednesday. I have to cook for Mother tomorrow, but I know she wouldn't consider eating any of those vegetables, LOL. Maybe muffins, I'm tired of making cinnamon rolls.

Annie

Yes, what a gorgeous moon.

I have an odd habit of using a squash, bunch of greens...any veg of substance and size...two meals but always hold back a 1/4 or a couple big leaves...half a golden beet, half an onion, etc. End up with a tid-bit scrap bag. (still fresh!). Keeps the crisper drawer full of variety. Seems frittata is always a day or two just before Misfit Wednesday. Stuffed spaghetti squash tonight, roasted mixed veg and root veg tomorrow night. (any protein will work with that).

I made a 4 egg frittata instead of 5-6. Only two eggs left. 😳. DH wants another corn cake ASAP. A good savory mid-morning snack. Or with lunch. I use Edna Lewis' corn muffin recipe. It does not have sugar and uses corn flour, (fine ground corn meal). It has a desert cake texture. Not crumbly like traditional cornbread. (we also love). But can be sweetened or held savory. If you like a cake textured corn muffin....grind your cornmeal or get Bob's Red Mill corn flour. Excellent pancakes! Or corn fritters with fresh/frozen corn kernels.

I don't like crispy egg. Posted this before...I start my frittata on the stovetop with a layer of mandolin thin potato. Then search for veg, ham, cheese etc. Preheat oven, cover stovetop potato/veg to steam greens. Add eggs just before going into the oven. Top with whatever, usually cherry toms from the freezer and parm. -the potato at that point has sealed the bottom as a 'crust'.

I went down the crispy sweet potato fries rabbit hole 5-6 years ago. Hundreds of bloggers claiming 'the best'. So many fails. Too many variables. The potato itself, the method, the oven. Soaked, par-boiled, an hour in the freezer...350º or 425º, 🙄. Too much toss 'dust' in a bag will give a gummy baked fry. I did a different method for about a year. Same with coined chips and garbanzos. So many steps is not worth it.

If I was making them tonight....cut this morning in ball jars into the fridge in water. Once home, drain and roll in clean cloths to dry. Prep the rest of the meal. I get excellent crispy 8 out of ten now. Why I also will use the same method at the same time with a russet for DH. He wants any baked fry to stand up to a side dip special sauce. Fair 'nuf. I like sweet potatoes any way except boiled to death in water. (mom's method)

(big bun on that burger!, lol. We now make smaller slider buns.)...a 3oz burger is perfect with salad side.

Shopping my larder and crisper. Stuffed Spaghetti Squash with Lamb Sausage. Fresh pot of wild rice/lentils. Gorgonzola. Side of sauté cabbage/greens/acorn squash/hijiki. Recently started packing up lunches before plating dinner to get that chore out of the way. (Impressed the spinach is still good from two weeks ago.)

^^^^^ *Shopping my larder and crisper"

My freezer is packed full, yet what did I just do? Came home with 5lb of chicken drumsticks because they're on sale for .69/lb.

Looking forward to stuffing my freezer with Spring sales. Loving my empty freezer shelf at this moment. 😜... so rare.

Finding 2018 grain/broth that is dog delish food. (I do not season so broth/grain can cross to pup food). An early spring semi empty freezer makes me happy. Still finding-2018 choices but deleting for us. Pup heaven.

DH freezer shopped thinking it was smoked chicken thighs. Oops. Lasagna, lol.

No biggie. I layered with a potato base, squash, onion, leek, multi cheeses, greens,...

Lasagna Casserole....

Twas the night before Misfits...

This just fell out of the clouds. (cell phone pics go straight to my desktop photo file but some take their time)

Really good with lasagna layers and flavor. Not excellent, just satisfying and easy. Emptying the crisper...

Misfits as great as ever. Big salad tonight now seeing what I have. Steak and pom frites. Roasted or pan seared brussel sprouts. (I'll use about one third)., the third steak for lunches. (I have beens packing/freezing small steaks but three)....two for dinner, the third for steak salads, sliced over greens/grains.

Two big bunches of meaty arugula. Celerac, fennel...lemons I've needed for a week or so. (seafood is not the same without)

Sleeve, You have been busy! So many great meals.

We are back home after a few days off to celebrate another trip around the sun.

Tonight we had SV & then pan seared salmon with basmati rice, asparagus and bearnaise sauce. DH suggested we add kaffir lime zest and saffron to the rice. I was skeptical, but it turned out really well.

I worked from home today, so that allowed me to make pizza for lunch. I used my new Emile Henry pizza stone. I heated it up first, while I got my toppings ready. Then I pulled the stone out and assembled my pizza on it before putting it back into a hot oven. Remember that enormous tomato? The last 1/4 of it ended up on this pizza.

DS doesn't eat cheese, so I made him some no knead bread.

So many great meals. I missed some posts a way back or rather they missed me and didn’t show up until about a week later.

Below was cauliflower soup.

Below the usual chicken stir fry

I cut, then nuke the sweet potato chips till cooked a little, toss in oil and put in oven. They are not really crispy but sort of soft with a skin holding together like a chip. Boiled sweet potatoes equals mashed... with butter, pepper and salt equals tasty good.

Hey Neely, I've been meaning to tell you that I've been watching a tv series called McCleod's Daughters.

It's set in Australia on a cattle/sheep station. 2 daughters run it along with their female hands. I absolutely love it, the scenery, and the accent!!!

I don't know if it's in the outback? I just googled, and it's set in South Australia outside of Adelaide.

Haven't seen any kangaroos, but they're mentioned, but not often :-D

WFD was green Thai curry pork with jasmine rice. We used our homemade curry and the first of our bok choy harvest.

Dessert was individual SV Cheesecake with our mixed berry preserves.

Sleevendog, I can never get roasted garbanzos right. They are either so hard you'll break your teeth, or they are too mushy in the middle, I can't seem to hit a middle ground. (sigh) And, like you, anything I find that has managed to evade my freezer raids and has gotten old/freezer burned, just becomes dog food. Molly is always happy to help out, LOL.

Lynda, that bread looks amazing, nice and crispy. I love the chewy crusts. Your salmon looks really good too, is that a butter sauce?

Jasdip, what are you going to do with all those chicken legs?

Neely, thanks for the explanation on the sweet potato fries. I like your blue and white plates, I notice them whenever you use them.

Here I did cook for Mother, I made butternut squash soup, a Panera Bread copycat recipe. I don't know whether she liked it or not. I'm sure she'll let me know. (grin) I also made her some goulash, but I didn't take a picture. This is the soup all packaged up for her fridge:

Some pumpkin muffins:

I made some ahi tuna for Elery and I, along with some roasted asparagus. The tuna was a bit overdone, I took a phone call and it went a few minutes longer than I anticipated.

And I've been organizing the pantry. I had baskets, but things got "lost" in the bottom, and I couldn't see what was in them. I replaced them all with plastic boxes that I could see through. Since I started cooking for Mother I have things l didn't usually buy, like seasoning packets and canned soup, so now I can keep them organized and actually find them!

I had that first cataract surgery yesterday, and so Elery made himself some supper while I slept off the effects of the sedatives. No pictures, LOL.

Today my very kind neighbor from the B&B brought some lentil vegetable soup and apricot bread. We had that for supper. I took a page from Sleevendog's book and made a frittata to go with it, used up an Anaheim pepper and one of those red cippolini onions I got from Misfits, as well as a handful of button mushrooms that needed to be used. Topped it with my homecanned salsa...

We haven't tried the bread yet, maybe breakfast tomorrow morning.

And my Misfits box came, so more vegetables to use up! The golden beets were especially nice this time, and the tops are fresh enough to eat, so they'll be going into something in the next couple of days, they won't last much longer than that. Nice big lemons too and Elery was happy there was zucchini, he likes it sliced thinly, sauteed and topped with eggs for his breakfast. Ihad one of the ambrosia Gold apples this evening and it was crisp and extremely sweet, definitely a "dessert" kind of apple.

Tomorrow I need to find something to do with that fennel from the last box!

Annie

I would make buffalo chicken legs ... cheaper than wings, and more meat

Bragu, anytime I see a recipe for chicken wings, I always use drumsticks. Yum!

Annie, I moved some stuff around and actually made room for the drumsticks. Freezing them in smaller bags...5 to a bag helped.

Stir fry looks so good. Maybe I'll make a beef/broccoli.

Nice veg haul Annie. The brussel are excellent. I pan seared the big ones.

I just had a run down the 'fennel recipe' rabbit hole. I'll make a salad with some of the arugula, shaved on pizza tonight. Maybe roasted with the rest tomorrow. Shrimp and sausage w/fennel over grits? yum

Veg sauté. Kimchi salad Fries. Steak and tomato salad.

That a quick reach to 100. I don't have anything pretty to start the next WFD.