I mixed up a batch of my new Penzey's country French vinaigrette, using a free to me bottle of red wine vinegar, the last of a bottle of EVOO. I am finding that I prefer the lighter taste of vinaigrettes made with Canola or other salad/vegetable oils. Still, EVOO, although expensive, is a healthy oil to cook with. Lunch is now marinating it's flavors in the refrigerator:
Baking off a loaf of low fat, banana bread, tyring this recpe for the first time. I did adjust the recipe a bit, adding 1 tsp Penzey's baking spice and 1/4 cup chopped pecans:
I had a typical breakfast this morning: OJ, coffee, homemade honey wheat bread made into peanut butter toast. Already just after 9 and I've got more on deck before the temperatures soar and the humidity climbs! Laundry (DS #1's) was hung out last night, is most likely now dried and ready to be brought in. Not sure that I have enough to do another load of colored clothes today, if so, out on the lines it will go.
Supper will be easy tonight: homemade ground chicken burgers on rolls with choice of condiments, tossed salad with choice of dressing, side vegetable to be determined. It's CSA pick up day, so I never know what will be in the share!