Saturday, February 20, 2016

What's been cooking?

 Lunch the other day: a salad topped with roast turkey, green olives, dill pickles, grated carrot. "Freebie" Italian dressing.
 Breakfast this morning: choice of homemade apple sauce
 or an individual fruit salad of canned pineapple/fresh kiwi/dried cranberries.
The rest of the decent sized slices of ham, farm fresh fried eggs. OJ and coffee rounded this out.

Lunch will again be a choice of leftovers; I plan on making a lentil soup w/ hot dog "pennies" in it for supper.

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