Thursday, September 22, 2016

What''s been cooking?

Tues: a quick sausage spaghetti sauce topped some planned over egg noodles
 garlic and herb seasoned Chard
 tossed salad with choice of dressing
 Wed: mushroom/onion/Munster cheese omelettes, hash browns with onions and multicolored peppers
 I continue to make a few gallon's worth of tea every week, but noted that we are once again enjoying hot tea in the evenings.

Soup/sandwich or leftovers continue to be my lunch theme. Here's yesteday's luncheon salad, topped with planned over, marinated and baked BSCB. I also had the last corn muffin on the side.

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